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Old 03-07-2014, 11:58 AM
 
Location: Atlanta (Finally on 4-1-17)
1,850 posts, read 2,347,034 times
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I eat a lot of salmon. How do you prepare your salmon so it stays "soft" and tender but yet, healthy?




Thanks
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Old 03-07-2014, 12:24 PM
 
703 posts, read 402,259 times
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Sorry - three different preparations:

1.
Just made this last night and it was, indeed, perfectly cooked: Pioneer Woman says~ Perfect Salmon EVERY time, here’s how: drizzle salmon filet with olive oil, sprinkle with salt (I used Old Bay Seasoning) and pepper, put it in a cold oven, then turn on the heat to 400 degrees. Twenty-five minutes later, the salmon is absolutely perfect. Tender, moist, flaky. A no-fail method!

2.
I usually drizzle a little olive oil in the bottom of a skillet, add a thick layer of onions, place the salmon on top of the onions, drizzle a little olive oil over the salmon, season to taste, turn the heat on about medium to medium low, cover and let the salmon steam over the onions. I do this with Halibut steaks or filets as well. Very flavorful and always moist.

3.
Grilling season, I layer salmon on a thick sheet of aluminum foil, drizzle with beer, season to taste and throw some slices of onions and lemons on top, wrap tightly in the aluminum foil and put on a medium grill. Takes maybe 12 to 15 minutes, depending on the size of the portions and how many. You can smell it when it's ready though.


Leftovers go on top of a Caesar Salad
On a toasted onion bagel with cream cheese
In an omelet or in a pasta w/cream sauce dish

Can you tell I love salmon? LOL

Last edited by AngID; 03-07-2014 at 01:49 PM..
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Old 03-07-2014, 12:57 PM
 
Location: Pinal County, Az.
384 posts, read 482,334 times
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Try this, it's a variation of planked salmon. heat a bit of butter(or whatever your substitute is) and maple syrup and stir together with a fork. Preheat oven to 350. Oil an oven proof pan and put salmon in skin down and baste with syrup mix every little bit while cooking to taste, usually for me about 10 mins. Garnish with something green and serve. easy peasy!
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Old 03-07-2014, 01:21 PM
 
Location: St Thomas, US Virgin Islands
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I don't usually cook in the microwave, just use it for reheating, but a very simple and tasty salmon recipe I made up is a salmon filet topped with a dollop of vidalia onion vinaigrette and nuked for just a couple of minutes. I serve it over mixed baby greens (or just fresh spinach) and it's delicious.
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Old 03-07-2014, 01:31 PM
 
Location: Atlanta (Finally on 4-1-17)
1,850 posts, read 2,347,034 times
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Gee-thanks.

The 2 methods below are 2 different cooking methods correct? You're not saying...prepare in the over first, than on the stove 2nd?

I just want to clear this up.


Thanks a million!

Quote:
Originally Posted by AngID View Post
Just made this last night and it was, indeed, perfectly cooked: Pioneer Woman says~ Perfect Salmon EVERY time, here’s how: drizzle salmon filet with olive oil, sprinkle with salt (I used Old Bay Seasoning) and pepper, put it in a cold oven, then turn on the heat to 400 degrees. Twenty-five minutes later, the salmon is absolutely perfect. Tender, moist, flaky. A no-fail method

I usually drizzle a little olive oil in the bottom of a skillet, add a thick layer of onions, place the salmon on top of the onions, drizzle a little olive oil over the salmon, season to taste, turn the heat on about medium to medium low, cover and let the salmon steam over the onions. I do this with Halibut steaks or filets as well. Very flavorful and always moist.


Grilling season, I layer salmon on a thick sheet of aluminum foil, drizzle with beer, season to taste and throw some slices of onions and lemons on top, wrap tightly in the aluminum foil and put on a medium grill. Takes maybe 12 to 15 minutes, depending on the size of the portions and how many. You can smell it when it's ready though.


Leftovers go on top of a Caesar Salad
On a toasted onion bagel with cream cheese
In an omelet or in a pasta w/cream sauce dish

Can you tell I love salmon? LOL
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Old 03-07-2014, 01:33 PM
 
Location: League City, Texas
2,813 posts, read 4,311,765 times
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This is my favorite way to cook wild salmon. Preheat oven to 275---yes---275. Put some olive oil on each side of your filet, & place skin side down in a baking dish. Top with some freshly cracked black pepper & sea salt, or whatever seasoning you wish. You can use anything from lemon pepper to pesto, whatever you're in the mood for.

Bake (uncovered) for about twenty minutes or so. Salmon is much too often overcooked. The low & slow cooking method leaves the flesh silky & not overdone. If a lot white fat is oozing out of the filet, you have overcooked it. Salmon is at its best if it does not flake.
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Old 03-07-2014, 01:48 PM
 
Location: Western Colorado
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I throw it on the grill.
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Old 03-07-2014, 01:49 PM
 
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Cooked in my smoker.
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Old 03-10-2014, 01:15 PM
 
Location: Pacific NW
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Poach it. Here's a good Julia Child version.
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Old 03-10-2014, 01:25 PM
 
Location: Alaska
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I have had salmon many ways but one of the most healthiest preparations is poaching the salmon in home-made vegetable stock.

I have one bag left of home-made vegetable stock from last summer and salmon sounds like an excellent dinner for me this week.
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