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Old 01-26-2013, 10:08 AM
 
Location: Bella Vista, Ark
77,820 posts, read 90,531,947 times
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Quote:
Originally Posted by 70Ford View Post
I put a little soy sauce on my filets and sometimes some spray oil if it's a drier fleshed fish, but yeah, toaster oven + fish filets ='s a WIN that won't heat up your kitchen for a few minutes of cook time.
I just cooked them a few days ago, using a maranade of soy sause, a little honey and a little vinegar and oil. I used my new griddle/grill; absolutely the best I have ever made...I even grilled some veggies at the same time. This was easier than heating up the kitchen, like you said and certainly better than dirtying the outdoor grill.
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Old 01-26-2013, 10:11 AM
 
Location: Bella Vista, Ark
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Quote:
Originally Posted by lubby View Post
I rub olive oil, put salt, dill and lemon juice and either grill it outside or inside using a fry pan. Since my husband likes it rare I only cook it 2 1/2 minutes each side.
wow, 2.5 minutes per side, it must not have been very thick. The salmon I got at Sams a week ago was really think, almost like Salmon steaks and even though we do not like our fish overdone, 5 min total would not have been enough time. I cooked mine a little longer, I think it does depend on the thickness. When we buy a big piece the ends are thiner and would cook in 5 minutes...
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Old 01-26-2013, 11:25 AM
 
Location: Islip,NY
18,459 posts, read 22,847,067 times
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Quote:
Originally Posted by nmnita View Post
wow, 2.5 minutes per side, it must not have been very thick. The salmon I got at Sams a week ago was really think, almost like Salmon steaks and even though we do not like our fish overdone, 5 min total would not have been enough time. I cooked mine a little longer, I think it does depend on the thickness. When we buy a big piece the ends are thiner and would cook in 5 minutes...
It was thick, but hubby likes his slightly cooked on the edges and rare in the middle, he does not eat salmon cooked all the way through.
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Old 01-27-2013, 07:14 AM
 
Location: Bella Vista, Ark
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Quote:
Originally Posted by lubby View Post
It was thick, but hubby likes his slightly cooked on the edges and rare in the middle, he does not eat salmon cooked all the way through.
wow, I guess everyone has his/her way of eating and I am sure it won't hurt him. Is he a suchi lover as well. We love our beef really rare and I think people ruin fish too often by overcooking, but he sounds like he really wouldn't want to eat Salmon at very many places cause 5 min just isn't very long at all..Remind me how he likes it if you come to our house for dinner.
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Old 01-27-2013, 06:34 PM
 
Location: Islip,NY
18,459 posts, read 22,847,067 times
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Quote:
Originally Posted by nmnita View Post
wow, I guess everyone has his/her way of eating and I am sure it won't hurt him. Is he a suchi lover as well. We love our beef really rare and I think people ruin fish too often by overcooking, but he sounds like he really wouldn't want to eat Salmon at very many places cause 5 min just isn't very long at all..Remind me how he likes it if you come to our house for dinner.
Yes he loves sushi/sashimi but not me.
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Old 01-29-2013, 08:38 PM
 
Location: Coastal Georgia
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I sometimes make a sauce with mayonnaise, a squeeze of lemon juice and a tsp of tarragon. Spread it on the fish and bake or broil.
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Old 01-30-2013, 05:33 AM
 
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I have made it with sweet onion dressing and then another way is with honey mustard. Both brushed on lightly.
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Old 01-30-2013, 10:31 AM
 
Location: Bella Vista, Ark
77,820 posts, read 90,531,947 times
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for us it would have to be spread on very lightly: we are not crazy over any type of sweet cooking, but a little honey or other sweet based spreads can add a certain flavor and cut the acidity from lemon juice or vinegar. I think how we cook meat is a matter of how we were raised..spoiled brat never even had fish growing up: I was raised eating it weekly. Dad did a lot of fishing or we would go to the frest fish marklet. Mostly we had our fish grilled or baked. Spoiled brat thought fish meant canned tuna...He also grew up in home where sweets were part of every mean and almost every dish had some sugar added. I grew up in a family that probably didn't use 5 lbs of sugar a year unless it was canning season.
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Old 02-05-2013, 09:02 AM
 
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Rub with olive oil and sprinkle with Paul Prudhomme's Salmon Seasoning spice blend, available in most spice sections at the grocery store. The stuff is AMAZING, especially since it isn't overly salty.
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