How to cook salmon
Salmon is a fish rich in Omega-3’s and protein. Cooked properly and you have a very tender and delicious entrée.
Salmon can be grilled, baked, broiled and even poached in your dishwasher. Add one of the many delicious sauces or marinades and you have an excellent entrée, which can also be perfect for the health-conscious as well as those of us that do not care about calories.
Secret #1 - to keep this fish tender and appealing - do NOT overcook, or it will become tough and dry.
Is salmon new to your diet? When purchasing from your grocery or fish monger, make sure you purchase salmon with the skin still on. Ask for the center cut of salmon. Allow approximately 6-ounces per serving (per person) which you can cut from your single piece of center-cut salmon when you get home.
Whether farmed or wild - it is your choice. It has been claimed by those that prefer wild salmon that farmed fish has polluted the wild fish population by escaping and sharing diseases with wild salmon. Farmed fish is less expensive, more widely available, but may not be as healthy as wild salmon because it can contain harmful dioxins.
Flavor-wise - many believe that wild salmon has a “fishier” and stronger flavor than farmed salmon.
TO COOK SALMON:
By grilling: Grilling is probably the easiest way to cook salmon. All you need is the fish, foil, a bit of oil and a grill.
Preheat your grill - if it’s a charcoal grill make sure your coals are BRIGHT RED and the flames have subsided. If it’s a gas grill, your temperature should be between 300 and 325* F.
Brush with olive oil (leave the skin on) and sprinkle with salt and pepper, OR brush with mayonnaise on one side before placing on the grill. If you oil the grill, sprinkle salt and pepper before adding the salmon.
Do you like marinades? Brush you favorite marinade (recipes also follow) on top of the fish (skin side down) before placing on the grill. When your salmon is finished grilling pour a bit of marinade on the top.
Salmon should be grilled about 4 minutes per side and only cover the grill if you have a gas grill. Remember not to overcook. The filets will continue to cook a little as they sit, so they should look a little raw inside when removing from the grill.
By broiling or roasting: Broiling is a nice way to cook salmon if you don’t have a grill. Simply preheat your broiler, place foil on your baking sheet or broiler pan and brush foil lightly with olive oil so the fish won’t stick. Broil skin side down, 4 to 6 inches away from the heat source. Some keep the fish uncovered and some wrap the fish in foil to trap any marinade inside for flavor. You do NOT need to turn salmon mid-broil. Just broil 6 to 8 minutes, or until the salmon is the same color throughout. Just don’t overcook! Remember - your fish should be just cooked through when you remove it. Serve with a nice mustard sauce, if preferred.
NOTE: Cedar planks when plank cooking give an excellent flavor. There are Plank Cooking recipes here at RSN - please use our SEARCH.
Grilled Salmon - Simply Done!
2 pounds salmon fillets or - 4 salmon steaks, 1/4 lb. to 1/3 lb. each
1 1/2 tablespoons olive oil, extra virgin
salt and freshly ground pepper to taste
1 lemon, wedged for garnish
Brush the gas or charcoal grill grates with oil to prevent salmon from sticking.
Place rack approximately 4" from heat source and preheat the grill (the fire should be very hot).
Rub a thin coat of oil on the salmon to prevent sticking.
Grill salmon, flesh side down, for 5 minutes. At this point you can choose to turn the salmon over or cover with foil. Grill for 2 to 3 additional minutes.
To check for doneness, cut into the center with a sharp knife. If salmon appears flakey, it is done. Serve immediately.
Firecracker Grilled Alaskan Salmon
8 (4 ounce) salmon fillets
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt
Place salmon fillets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk this together well and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate and lightly oil the grate.
Grill the fillets 5" from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
Makes 8 servings
Baked Alaska Salmon Fillets With Mustard Sauce (Low Carb)
6 Salmon Fillets about 7 oz. each
1 1/2 oz. clarified butter
1 1/2 oz. Vegetable Oil
1 Lemon, thinly sliced
1/4 cup Shallots, minced 1 oz. Butter
6 oz Dry white wine
1/2 cup Heavy cream
3/4 tbsp. Stone ground mustard
1/8 cup Chives, chopped
1/8 cup Parsley, chopped
Salt to taste
Miniature pear tomatoes
Arrange salmon fillets in baking pan, drizzle with combined butter and oil and top with lemon slices. Bake in 400°F oven 15 minutes or until flesh is no longer translucent.
To Prepare Mustard Sauce: Lightly saut shallots in butter; add wine and reduce until nearly evaporated. Add cream; cook and stir until thickened. Add mustard, chives, and parsley. Season to taste with salt.
Ladle serving of sauce on serving plate, arrange lemon topped salmon on sauce. Garnish with pear tomatoes and parsley sprigs.
Excellent with fish [specially with salmon, sawfish, tuna and bass], chicken and beef.
Use to coat fish, chicken to beef only for the last minutes of grilling time, as the large quantity of sugar in this coating and sauce makes it burn easily. Heat then serve remaining coating as a sauce into a sauceboat, along with steamed white rice.
1/2 cup soy sauce
1/4 cup white wine
1/4 cup rice vinegar
1/3 cup sugar
1 clove garlic, lightly crushed
1 [1-inch] piece gingerroot, lightly crushed
1 [1-inch] piece lemon rind
Combine in saucepan; bring to a boil.
Reduce heat and leave to simmer slowly until approximately reduced by half, and quite thick.
Leave to cool before removing crushed garlic and gingerroot, and lemon rind.
An Easy Salmon Marinade
3 T. soy sauce
6 T. olive oil
½ t. minced garlic
2 t. Dijon-style mustard
Brush on top of salmon filet (skin side down) before placing on grill. When salmon is cooked, removed from grill and pour remainder of marinade over top. This recipe will do 3 lbs. salmon.