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Old 02-21-2018, 08:33 AM
 
Location: Whidbey Island, WA
12,264 posts, read 11,287,952 times
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We relocated to Seattle and the fresh fish is really available. I like just to pan fry it with butter until medium but the bride likes to bake it with a topping in the oven until completely done. She serves with tartar sauce.
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Old 02-21-2018, 08:41 AM
 
Location: Middle Tennessee
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We dry brine it in the fridge overnight and after removing the brine slow bake it or broil or slow cook on the grill. Comes out great.
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Old 02-21-2018, 08:53 AM
 
Location: Inman Park (Atlanta, GA)
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I make mine with a wet brine and it always comes out perfect using this cooking method featured on "America's Test Kitchen"

https://www.cooksillustrated.com/vid...-seared-salmon
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Old 02-21-2018, 12:17 PM
 
Location: Coastal Georgia
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I made a new salmon recipe last night and it was a nice change.

Salmon and Pasta

12 oz penne pasta, cooked and drained, reserving 1 cup of cooking water.

1 1/2# salmon, skin removed, and cut into 1 1/2” chunks

1 lg shallot, sliced
8 oz. baby Portabella mushrooms, sliced
1 bunch Swiss chard or kale, sliced thin
1/2 cup Parmesan

In a bowl combine:
2 teas. smoked paprika
1 teas. @ garlic powder, onion powder
1/2 teas. salt
1/4 teas. pepper
*****

2 T. Olive oil, divided
1 teas. fresh thyme

Coat salmon in 1T olive oil and toss in spice mixture.
Sauté salmon in 1 T olive oil until brown on both sides. Remove from pan.

In the same pan sauté shallot, mushrooms and kale until kale is wilted and shallots and mushrooms are soft.
Add thyme, pasta, Parmesan and salmon. Cook over low heat until hot and salmon is cooked though. Add a bit of pasta water to desired consistency.
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Old 02-21-2018, 01:35 PM
 
Location: Alexandria, VA
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Here is the recipe forum: http://www.city-data.com/forum/recipes/
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Old 02-21-2018, 01:51 PM
 
Location: Cody, WY
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I spinkle mine with salt, pepper, and MSG. I start with the skin on the bottom. After it's about 2/3 cooked, I sprinkle more salt, pepper, and MSG on the raw side, then flip it and finish. I use plenty of butter.

This is one dish that's better with only the basics. The skin is eminently edible.
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Old 02-21-2018, 02:45 PM
 
Location: East of the Sun, West of the Moon
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I cook mine en papillote, which means it is poached/steamed in the oven in a parchment paper pouch.

A little bit of butter and a couple slices of lemon provide the moisture along with rendered fat from the fish. To this I also add several sprigs of fresh dill.

After the fish is cooked, the resulting liquid can be a sauce, as is, or removed to a pan and mixed with a splash of white wine and reduced. Then add a bit of cream, salt, pepper, and herbs, for a more substantial sauce.
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Old 02-21-2018, 03:57 PM
 
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https://thedevilspunchbowl.wordpress...at-8pm-fierce/

THIS is the best salmon recipe I've ever found. You just need some lemon slices, the salmon, a little bit of butter, salt, pepper, and tin foil. Almost all of which are basic ingredients in the house at any time you feel the need to cook salmon! Cooks it perfectly every time, juicy and flaky with just the right amount of lemon. It's also the simplest thing ever. Sometimes I get a LITTLE wild and put italian seasoning on the top with the butter. So fast, easy, and delicious! Hope this helps.
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Old 02-21-2018, 04:11 PM
 
Location: Heart of Dixie
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Back when I actually liked cooked salmon, we coated the salmon with Potlatch seasoning, placed it on a cedar shingle, and cooked it on the grill...

Cedar Plank Salmon with Potlatch Seasoning

BTW - instead of buying expensive "cedar planks" at grilling supply stores or specialty shops, just buy untreated cedar shingles from a hardware store for about fifty cents each. Just make sure they are untreated.
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Old 02-21-2018, 04:21 PM
 
Location: Whidbey Island, WA
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like these ideas!!
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