What is a simple recipe to cook fresh salmon?

drizzle with olive oil and sprinkle on some lemon pepper seasoning. broil until top is slightly brown. be careful not to overcook.What is a simple recipe to cook fresh salmon?
Cook it in a hot pan with oil and garlic and shallots and a little bit of lemon juice. make sure you put a little thyme ,salt and pepper.when it is done cooking add some butter the the juices in the pan and that is your sauce. but only cook the salmon like medium. do not over cook itWhat is a simple recipe to cook fresh salmon?
Fresh Salmon, salt pepper it, 2 tbs of soy sauce on salmon, mesh a finger head of ginger, squeeze the ginger juice on salmon, cut up scallions(I love lots of them but usual 1 stalk will do for per salmon), chill in in fridge for 1/2 hr... bake it in 350 degree oven for 20 min max... like mine still a little moist in the center. Like Steak, Tuna and Salmon (need them fresh!) they can be done rare, medium and well-done(steak have 5 levels of course!)
Microwave Salmon


Put salmon filet in microwave safe dish , sprinkle with lemon juice, season with seasoned salt, top with sliced onions. Cover with chicken broth. cook until salmon flakes easily (about 4-6 min. depending on thickness of salmon and wattage of microwave.
if you have a grill this is a good one.in a piece of foil put the salmon, cut up all types of bell peppers and onion.now in a small bowl add adobo,blk pepper,lemon juice(1tsp)and pour over fish.put a small piece of butter so the fish will come off the foil easy.enjoy
butter, lemon, salt and pepper, rub it on the fish, wrap it really well in aluminum foil and put it in the top rack of the dishwasher for one long cycle....and yes, I swear, I am not joking.... it is really good.... I usually don't run the dishes with it, but he lady I got the recipe from actually does.......
Put it in a shallow dish, like a pie pan, and pour a whole mess of soy sauce (preferably low sodium) on it till it's about half covered. Turn it upside down so both sides are coated, then sprinkle dill on it. Melt some butter in a saucepan over medium low heat and saute the salmon until it's no longer pink. Delicious.
Purchase a cedar plank from your local grocer. Season the plank with salt, pepper, lemon, honey and butter. Season salmon with salt, pepper, lemon, honey and butter. Place salmon on plank with the skin side down. (Yes cook with the skin on) Place plank with salmon on grill directly over open flame. Cook to your preferred doneness.





Enjoy the best piece of salmon you have ever tasted.
poach in water with lemon and old bay in pan... sprinkle old bay on the salmon 20 minutes done
Put whole or half salmon in large pot. Cover with cold water. Add one onion, salt, pepper, a sprinkle of sweet basil or herbs of your choice. Bring water to a boil. When boiling, reduce to simmer and let simmer about 15 to 20 minutes or until flesh flakes easily with a fork. Let cool. I remove the skin while it's still quite warm. Can be served warm or cold. Really good with a baked new potato and summer fresh veggies.
Broiled dill salmon





Ingredients:





陆 cup melted butter or olive oil


2 tsp. lemon juice


1 tsp. salt


1 tbsp. fresh dill chopped


1/8 tsp. red pepper


4 salmon steaks, cut 1 inch thick (about 2 pounds)





Preparation:





1. Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine.


2. Preheat broiler.


3. Place salmon steaks on lightly greased pan and brush with half of seasoned butter.


4. Broil, 5 inches from source of heat, 5 to 10 minutes.


5. Turn heat to 400掳F, close oven and bake an additional 5 - 8 minutes.


6. Brush with remaining butter blend. Serve.





Beverage suggestions:





Light lager beer, Chenin Blanc





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Soy-Glazed Salmon Burgers with Ginger Lime AioliSutter Home Build a Better Burger Contest Winner








Aioli:


1/4 cup reduced calorie or regular mayonnaise


2 tablespoons sour cream


2 cloves garlic, minced


2 teaspoons minced fresh ginger


1 tablespoon fresh lime juice


1/4 teaspoon salt


Soy Glaze:


1/3 cup low-sodium soy sauce


3 tablespoons honey


1 tablespoon rice vinegar


1 tablespoon cornstarch


1 tablespoon plus 1 glass chilled Sutter Home Sauvignon Blanc


Burgers:


1 egg


2 tablespoons aioli


2 tablespoons sour cream


1 tablespoon fresh lime juice


1 teaspoon Asian hot chili sauce or bottled hot sauce


1 1/4 pounds skinless salmon fillets, chopped finely


2 green onions, thinly sliced


2 tablespoons chopped fresh mint leaves


2/3 cup bread crumbs


1 teaspoon salt


Vegetable oil


4 sesame buns, split


Orange slices for garnish, optional





Prepare grill with a medium fire for direct-heat cooking. In a small bowl, combine aioli ingredients. Reserve 2 tablespoons for burgers and chill remainder until serving time.


Combine soy sauce, honey, and rice vinegar in a small, heavy saucepan. Mix cornstarch and 1 tablespoon wine in a small bowl until smooth and add to soy mixture. Place over grill and stir mixture until glaze boils and thickens slightly, about 3 minutes. Meanwhile, sip a glass of Sutter Home Sauvignon Blanc, saving remainder for grilling. Set glaze aside. In a large bowl, whisk together egg, aioli, sour cream, lime juice, and chili sauce. Stir in salmon, onion, mint, bread crumbs, and salt to combine. Coat hands with vegetable oil and form 4 patties. Brush grill with vegetable oil and grill patties until browned on bottom, about 3 minutes. Turn patties and brush cooked side with soy glaze. Cook 3 minutes, turn, and brush other side with glaze. Grill just until done, about 4 to 6 minutes, turning and brushing with glaze frequently. During the last few minutes of cooking toast buns, cut side down, on outside of grill. Place cucumber strips on bottom half of bun, top with burgers, aioli, and bun tops. Garnish with sprouts, if desired.


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Salmon and Cod Fishcakes


Recipe courtesy James O'Connor





Recipe Summary


Difficulty: Medium


Prep Time: 20 minutes


Inactive Prep Time: 30 minutes


Cook Time: 40 minutes


Yield: 6 servings


User Rating:








6 large potatoes cut into quarters


Salt and freshly ground black pepper


1 stick butter, divided


1 pound salmon


1 pound cod


3 tablespoons olive oil, for dipping fish


1 tablespoon balsamic vinegar, for dipping fish


2 shallots, finely chopped


4 scallions, finely chopped


Handful chives, parsley, fennel and dill, finely chopped


3 garlic cloves, finely chopped


1 red chile, seeded and finely chopped


Flour


3 tablespoons sunflower oil, for frying


Parsley sprigs and lemon slices, for garnish


Serving suggestion: green salad


Special equipment: fish kettle or baking sheet


Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.


Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the fish in it and wrap each piece in foil, with a sprig of parsley. Put parcels in fish kettle or on baking sheet. Add boiling water and steam for 10 to 12 minutes until the juices flow. Remove from silver foil and check for bones. Flake it into big chunks and combine with the mashed potatoes in a big bowl.


*Cook's note: Ratio of potato to fish should be 50:50.


In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft. Combine with potatoes and fish. Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*.


Remove and form the fishcakes using a dessertspoon and pat them into shape. Dust with flour. Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.


Garnish with parsley and slices of lemon.


* Cook's note: Leaving the mixture to chill makes it easier to handle.
I like to cook them in the broiler. I lay down sliced rounds of lemons and a few slivers of onions on a piece of foil, not too many though they will over power the fish. and I lightly season them with onion and garlic powder. Never use salt while cooking any meat. it will dry them out. I usually broil them for 10-20 minutes, I like mine well done but my husband prefers them rare.