Salmon

Last night I bought a 0.6 pound farm raised salmon fillet to experiment with, so that, along with some rice and peas most likely, will be supper tonight.

I’ve never cooked fish that wasn’t frozen, pre-breaded, and usually reconstituted from shreds.

My thought was to cook it in a frying pan with a little lemon pepper*, keeping it very simple and just trying to get the cooking itself right without terribly overcooking it.  For meat I’m a firm believer in nothing less than well done, so I tend to cook things to death, which I understand with fish is more of a Bad Thing.

Anyway, I thought I’d toss this out here in case there were other flavoring suggestions, or cooking tips.

* One of yet another bunch of new spices I bought recently, which is another yet-to-be-written post.  I was looking for white pepper so I’d have it for egg foo yong when I finally try making that, but Wal-Mart had no white pepper.  Weird.  Ended up with other things instead.

1. I think that sounds lovely. The only way I’ve made salmon (before we just decided we really just don’t like seafood and should quit trying to convince ourselves we do) was to line a baking sheet with foil, rub salmon fillets with teryaki sauce, broil til done. (Can’t recall how long, but seem to recall googling the minutes per pound - wasn’t a huge amount of time.)

   Posted by beth  on  08/16  at  11:39 AM

2. How we cook it is this.
   place the fish on a cookie sheet. brush it with a small amount of butter over the top, and sprinkle with Cajun Blackening seasonings.
   Cook for 15 or 20 mins or untill it flakes easily with a fork at the thickest place.
   We ususally have some long grain wild rice with it and a veggy.

   Good stuff..

   Posted by Wayne  on  08/16  at  12:23 PM

3. Love salmon.

   I’ve cooked it several ways and I have a couple recipes up at my blog if you want to take a look.

   http://jenspeaks.com/index.php/weblog/comments/tonights_dinner/

   http://jenspeaks.com/index.php/weblog/comments/cumin_crusted_salmon/

   I’ve also just taken some honey mustard dressing and drizzled it over the salmon before baking. I usually bake for 15-20 minutes, depending on how many fillets and how large they are.

   Posted by jen  on  08/16  at  02:22 PM

4. Dad and I love salmon. One very easy way and believe it or not very good: Poach it. I bring water to boil (enough to cover fish)which I heavily salt and pepper. Just let it cook until it flakes. I never time things. Also very good done on the grill. Mine when done on grill is covered with dijon mustard, or mustard mixed with mayo and little honey would be good too. If salmon has skin on it when done on grill you can slip the spatula beneath fish leaving the skill on grill! I get a spice of sweet basil and garlic here in VT which I love. Will try to remember to bring you some to try.

   Posted by  on  08/16  at  03:52 PM

5. Easiest way to cook any fish - Aluminum foil packets.  Take your fish and place it on a appropriatly sized piece of foil.  Dot with butter and seasonings of choice. Fold up into sealed packet. Bake in 450 oven for 20 min or until fish is flaky.  This is really easy and makes for very moist fish.  It makes it hard to overcook the fish which I have done in a frying pan.  You can also make individual meals this way by separating out the fish into individual portions and topping with a variety of vegtables. Steam some rice and then open the fish and vegetable packets on each plate.  Super easy and healthy dinner.

   Posted by  on  08/16  at  04:17 PM

6. What I always like to do with fresh quality salmon, and it’s simple as pie, is start it in a heavy skillet on the stove (a cast iron griswold works nicely). Salt and pepper the salmon, pre-heat the oven to ~350-375. Melt butter in the skillet over medium-high heat. Put the salmon in the skillet, skin side up and cook for 1-2 minutes, turn the salmon over (skin side down) cook for another minute or so and then put the pan in the oven for another 6-7 mins until it’s cooked thru.  When you take the salmon out of the oven it should slide right off of the skin, leaving only the meat. serve with lemon wedges and if you like some tartar sauce or garlic mayonaise.

   Posted by dave  on  08/17  at  11:18 PM

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