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Cooking Salmon
Posted on 4/5/19 at 1:00 pm
Posted on 4/5/19 at 1:00 pm
How do you cook a perfect piece of restaurant quality salmon?
Please be specific.
Please be specific.
12
Posted on 4/5/19 at 1:04 pm to deeprig9
Cut slits in the skin. Pan fry in olive oil skin side down. Once it the meat changes color halfway up I flip it over and finish cooking. Like 2-3 more minutes after flipping.
Posted on 4/5/19 at 1:08 pm to deeprig9
So many ways to cook delicious salmon. I used to only like it plain, so that the flavor of the fish wouldn't be compromised.. but it's delicious grilled, poached, baked, pan seared.. and light sauces are also very good with it, lemon, parsley, caper, dill.. are all good accompaniments. The latest method that I just started trying and really enjoy, is steamed.
Steamed Salmon:
Ingredients
1 lb skin on salmon, cut into 2-3 inch pieces
1 yellow onion, thinly sliced
6 garlic cloves, thinly sliced
1/3 cup roughly chopped parsley
1/3 cup roughly chopped dill
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 cup olive oil
2 lemons, sliced as thin as possible
1/3 cup dry white wine
Instructions
1.Cut a 2 foot length of parchment paper and center it in a 10-inch heavy bottom skillet that has a lid (Le Creuset or something of the sort)
2.Put the fish, onion, garlic, herbs, salt and pepper in a medium bowl and drizzle with 2 tablespoons of olive oil. Toss to combine. Transfer all of it to the lined skillet with the fish skin side down. Arrange the lemon sliced in a single layer over the fish and drizzle with the remaining olive oil and wine. Fold the paper over to cover the fish and crimp the edges together to seal. Cover the pan with the lid. Cook over medium high heat for 5 minutes. DO NOT OPEN THE PAN. Reduce the heat to medium and continue to cook for another 8-10 minutes depending on if you want your fish medium to well done. Remove the pan from the heat and let rest for 5 minutes.
3.Remove the lid, carefully open the paper and serve directly from the skillet so you can get all the juices at the bottom.
LINK
Steamed Salmon:
Ingredients
1 lb skin on salmon, cut into 2-3 inch pieces
1 yellow onion, thinly sliced
6 garlic cloves, thinly sliced
1/3 cup roughly chopped parsley
1/3 cup roughly chopped dill
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 cup olive oil
2 lemons, sliced as thin as possible
1/3 cup dry white wine
Instructions
1.Cut a 2 foot length of parchment paper and center it in a 10-inch heavy bottom skillet that has a lid (Le Creuset or something of the sort)
2.Put the fish, onion, garlic, herbs, salt and pepper in a medium bowl and drizzle with 2 tablespoons of olive oil. Toss to combine. Transfer all of it to the lined skillet with the fish skin side down. Arrange the lemon sliced in a single layer over the fish and drizzle with the remaining olive oil and wine. Fold the paper over to cover the fish and crimp the edges together to seal. Cover the pan with the lid. Cook over medium high heat for 5 minutes. DO NOT OPEN THE PAN. Reduce the heat to medium and continue to cook for another 8-10 minutes depending on if you want your fish medium to well done. Remove the pan from the heat and let rest for 5 minutes.
3.Remove the lid, carefully open the paper and serve directly from the skillet so you can get all the juices at the bottom.
LINK
This post was edited on 4/5/19 at 1:10 pm
Posted on 4/5/19 at 1:12 pm to bdevill
Salmon Steaks With Hoisin Glaze
INGREDIENTS
• 1 tablespoon fresh orange juice
• 2 tablespoons hoisin sauce
• 2 teaspoons honey
• 4 salmon steaks (each 8 to 10 ounces and 1 inch thick)
• Coarse salt and ground pepper
DIRECTIONS
1. STEP 1
Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey.
2. STEP 2
Rinse salmon steaks, and pat dry. Season both sides with salt and pepper. Place steaks on a rimmed baking sheet. Brush generously with glaze.
3. STEP 3
Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.
INGREDIENTS
• 1 tablespoon fresh orange juice
• 2 tablespoons hoisin sauce
• 2 teaspoons honey
• 4 salmon steaks (each 8 to 10 ounces and 1 inch thick)
• Coarse salt and ground pepper
DIRECTIONS
1. STEP 1
Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey.
2. STEP 2
Rinse salmon steaks, and pat dry. Season both sides with salt and pepper. Place steaks on a rimmed baking sheet. Brush generously with glaze.
3. STEP 3
Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.
Posted on 4/5/19 at 1:19 pm to deeprig9
Skin down, coat with olive oil and seasoning of your choice, bake at 350 for 15-20 minutes depending on how you like yours cooked.
Really can't screw it up.
Really can't screw it up.
Posted on 4/5/19 at 1:20 pm to bdevill
This Salmon Bisque recipe comes from a Baton Rouge cookbook that was posted on this site recently. Definitely going to try for Good Friday.
1/2 lb salmon fillet
5 cups salmon stock or seafood stock
2 tbsp. butter
1/2 cup celery, chopped
1/2 cup bellpepper, chopped
1/2 onion chopped
1 tsp fresh dill, chopped
1 tsp garlic, chopped
1 tsp Seasoning Mix like Tony's or Paul Prudhomme's
1 tsp thyme
1/2 cup white wine
1 cup heavy cream
salt and pepper
white roux
Method:
Steam salmon and break into small pieces
Saute celery, bellpepper, and onion in butter. Add garlic, dill, seasoning mix, and thyme. Cook until tender.
Add stock and bring to a boil. Add white wine and reduce heat.
Add roux, 1 tbsp. at a time; not letting soup get too thick.
Add in salmon and heavy cream. Salt and pepper to taste, stir gently and serve.
Serves 8
1/2 lb salmon fillet
5 cups salmon stock or seafood stock
2 tbsp. butter
1/2 cup celery, chopped
1/2 cup bellpepper, chopped
1/2 onion chopped
1 tsp fresh dill, chopped
1 tsp garlic, chopped
1 tsp Seasoning Mix like Tony's or Paul Prudhomme's
1 tsp thyme
1/2 cup white wine
1 cup heavy cream
salt and pepper
white roux
Method:
Steam salmon and break into small pieces
Saute celery, bellpepper, and onion in butter. Add garlic, dill, seasoning mix, and thyme. Cook until tender.
Add stock and bring to a boil. Add white wine and reduce heat.
Add roux, 1 tbsp. at a time; not letting soup get too thick.
Add in salmon and heavy cream. Salt and pepper to taste, stir gently and serve.
Serves 8
This post was edited on 4/5/19 at 1:21 pm
Posted on 4/5/19 at 1:23 pm to deeprig9
quote:
Cooking Salmon
Jeez. At least give him a sixer first.
Posted on 4/5/19 at 1:27 pm to deeprig9
Do it like Kim jong does. It’s amazing
Posted on 4/5/19 at 1:29 pm to deeprig9
Cook to temperature, not appearance.
The best way would be sous vide then sear.
The best way would be sous vide then sear.
Posted on 4/5/19 at 1:30 pm to Coater
Don't rush it. Low and slow for buttery texture.
Posted on 4/5/19 at 1:51 pm to deeprig9
Sous Vide for an hour at 135 degrees with a drizzle of oil and salt and pepper. Top with a lemon dill sauce.
Posted on 4/5/19 at 2:12 pm to LSUBoo
quote:
Skin down, coat with olive oil and seasoning of your choice, bake at 350 for 15-20 minutes depending on how you like yours cooked.
Yes, I've done that many times in the past and it is super easy.
I cover the pan with foil before I shove it in the oven.
Posted on 4/5/19 at 2:31 pm to deeprig9
Question 2-
Atlantic, Chinook, Sockeye, et al, is one better than another?
Atlantic, Chinook, Sockeye, et al, is one better than another?
Posted on 4/5/19 at 2:49 pm to deeprig9
Chinook salmon are amazing. Just depends where you get them from for how amazing they are.
Sockeye pretty similar.
I like silvers (Coho).
Big no to atlantic salmon
Sockeye pretty similar.
I like silvers (Coho).
Big no to atlantic salmon
Posted on 4/5/19 at 2:53 pm to gaetti15
Thanks for info. I just asked for the recipe for salmon at happy hour bar im at, they have great salmon, they said the only secret is wild caught better than farm.
Posted on 4/5/19 at 2:56 pm to deeprig9
All the pacific wild caught are good.
Farm-raised Atlantic is garbage.
However wild caught Scottish Atlantic is another matter entirely.
Farm-raised Atlantic is garbage.
However wild caught Scottish Atlantic is another matter entirely.
Posted on 4/5/19 at 2:57 pm to deeprig9
quote:
they said the only secret is wild caught better than farm.
That's definitely a piece of it. If you're working with a shitty piece of fish, there's very little you can do to make it taste good.
Posted on 4/5/19 at 3:05 pm to deeprig9
2 (8 oz) salmon fillets
2 teaspoons snipped fresh chives
1/4 cup pineapple juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon Kentucky bourbon
1/4 teaspoon cracked black pepper
1/8 teaspoon garlic powder
1/2 cup vegetable oil
Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper, and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil. Be sure all of the skin is removed from the salmon. Place the fillets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Cover the fish and refrigerate for at least an hour. Preheat your barbecue or stovetop grill over medium/high heat. Cook the salmon 5 to 7 minutes per side or until each fillet is cooked all the way through. Regularly brush the fillets with the marinade. Arrange the fillets on each plate with the chives sprinkled over the top.
2 teaspoons snipped fresh chives
1/4 cup pineapple juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon Kentucky bourbon
1/4 teaspoon cracked black pepper
1/8 teaspoon garlic powder
1/2 cup vegetable oil
Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper, and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil. Be sure all of the skin is removed from the salmon. Place the fillets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Cover the fish and refrigerate for at least an hour. Preheat your barbecue or stovetop grill over medium/high heat. Cook the salmon 5 to 7 minutes per side or until each fillet is cooked all the way through. Regularly brush the fillets with the marinade. Arrange the fillets on each plate with the chives sprinkled over the top.
Posted on 4/5/19 at 3:30 pm to deeprig9
quote:
Atlantic, Chinook, Sockeye, et al, is one better than another?
the difference between Atlantic and Alaskan is preference. I prefer wild caught Pacific but the lighter colored Atlantic has much more fat and most people prefer it.
as far as Alaskan, Sockeye is much more common. Chinook is what is otherwise known as King salmon and is the best (and harder to find and the most expensive)
eta I keep it real simple.
I pour a little olive oil in my hand and rub it all over tge salmon
salt and pepper
maybe a little bit of brown sugar
half a stick of butter and some chopped garlic in a skillet on medium heat
cook 4 minutes each side
I remove the skin prior to serving
This post was edited on 4/5/19 at 4:27 pm
Posted on 4/5/19 at 3:39 pm to deeprig9
quote:
Atlantic, Chinook, Sockeye, et al, is one better than another?
Copper River Sockeye Salmon is my favorite fish to cook... and eat for that matter
I guess I'm the only one that grills salmon.
Coat flesh side of filet with VOL, sprinkle a little onion powder and granulated garlic. Get fire hot! Lay skin side down on grill just long enough to sear it. Flip to skin side down and cook till filet barley starts to flake, Remove and serve.
This takes a little practice but once learned it is fantastic. Just whatever you do...DON'T over cook it.
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