@doschicos You sure do!
In case the link is blocked, just search Ina Garten Asian Grilled Salmon.
I follow her recipe except that I do not reserve half of the marinade to be used on the cooked salmon, but instead coat the salmon with all of the marinade.
We cook a total of eight minutes on the grill, flipping three times @ two minutes per flip. I rarely let it rest for ten minutes after cooking either. You can marinate for ten minutes as she suggests, or an hour, if that works better for you.
http://www.foodnetwork.com/recipes/ina-garten/asian-grilled-salmon-recipe.html
@fauxmaven, all farmed salmon is dyed. The food eaten by wild salmon is what gives it its pink color. If you had to eat farmed salmon without dyes, you probably wouldn’t.
The last time I cooked salmon, I dried the fillets well with a paper towel, spread a bit of veg oil on each, s&up well, then rub about 1/8 tsp of sugar on the flesh. Put it flesh side down in a cold frying pan w/some oil it. Bring to med high heat, cook for a few minutes. Turn over careful and cook another 3 min or so, until done.
TONS of our food is dyed not just farm raised fish.
Love salmon and love to have leftovers. I just heat oven to 400 and sprinkle with lemon juice, salt and pepper, then add a little butter to top. Bake 15-20 minutes. Easy
My favorite is cold poached salmon with dill sauce!!
My salmon (Coho wild caught as that was what was on sale this week) tonight was super yummy! Wild rice with dried cranberries and toasted almonds and buttered, steamed asparagus on the side.
We buy the Costco wild sockeye or steelhead filets (they seem to have one or the other).
Cooking is so simple. Thaw the individual vacuum packed filets in cool water until they are thawed. Dredge through a bit of flavoring (like soy/ginger/sesame oil). Bake (I know I am alienating all my Seattle grilling friends) at 300 for about 20 minutes. You want the fish to still be translucent and firm.
There will be some ugly little white bits of protein forming on the surface, but low and slow will get the best flavor and texture.
A $149 “sous-vide” thingamajig"?!
^^ Sous vide machines used to run over 1k, so it’s pretty impressive how technology has brought the price down to something affordable. Anyway, more of a “gizmo” than a “thingamajig” IMHO :))
I learned my method for salmon from the head cook at the high school where I worked when we first moved to the Seattle area. Wrap individual servings in foil (“en papillote”) with a slice of lemon, some salt and pepper, and a pat of butter. Roll the foil to seal the edges so no moisture can escape. Bake at 350 for half an hour (ish). Serve still wrapped in foil. Easy to clean up after, tastes great, no fuss. (The school served salmon to 900 teachers that day, to introduce the new superintendent.)
@BunsenBurner “Pre-soak a grilling cedar plank (I usually wrap it in a soaking wet towel) for at least 30 min. Pre-heat grill, turn off one burner for indirect heat grilling. Place salmon fillet on the plank, sprinkle with lemon pepper, some rice vinegar, dill or your favorite herb. Grill on indirect heat until cooked through but nod dry. Yummm.”
I’ll second the cedar planking. I sometimes get a second plank and a circle of Camembert Cheese and let it melt on the second plank. I use it to dip the salmon. If I do that I’ll merely rub the top of the salmon with olive oil and sea or kosher salt and freshly ground pepper. It’s nice to have enough grill space to move the plank for indirect cooking. The cedar imparts a wonderful smoked flavor. You’ll want a skin on fillet.
I don’t cook most fish in the house ( with the exception of cod ) Salmon is a favorite , but the smell just lingers. My grill is just outside our back door and in a roof-covered area so it is easy enough to use year round.
I make a mixture of garlic, olive oil, salt and pepper, chopped fresh parsley and rosemary and place the fish in it to marinate for a bit before grilling. Simple and tasty
I have very easy salmon recipe. I buy fillet but can do it with the steaks, too. I start with putting foil under the fillets, then lightly salt and pepper them, put a few dabs of butter on them and juice from a half a lemon. Then I pour about 1/3 cup white wine over fillets, wrap them in the foil and grill for 15 minutes.
I buy only Alaska wild caught fillet. Line bottom of baking dish with foil, pat salmon dry. Rub small amount of olive oil on fillet, place skin side down in dish. Sprinkle seasoning of choice, ex. adobo, salt, pepper, pre mixed fish seasoning, etc. Put in a pre heated 425 degree oven for 5-7 minutes. Do not cover! Take out, squeeze a little lemon on the fish.
We only buy salmon labeled “wild caught” . I have succumbed to the propaganda that farm raised is not healthy. We have an outdoor gas grill that we use mainly to avoid stinking up the house with fish smell from the oven. This year we bought a square cast iron grill pan that we spray with oil and put the salmon on the pan on the grill. Makes for super easy clean up. A little marinade on the salmon before grilling.
Not to ruin the party re: wild salmon, but it has its own issues even away from the sustainability/overfishing concerns: http://www.seattletimes.com/seattle-news/environment/drugs-flooding-into-puget-sound-and-its-salmon/
An aside: When we had lots of relatives in for Son’s wedding, I had to remember that DIL doesn’t eat beef and my sister in law doesn’t eat chicken. Funny that everyone would eat pork, which many many people don’t eat.
I use a bit of olive oil, garlic, lemon and dill and bake until done. I don’t like my fish rare, so I cook it all the way through. Also on the BBQ, wrapped in foil, same flavorings.
I am actually confused on which is environmentally better: farmed or wild. I have read both. If anyone has good information, I would appreciate it. In my area the wild is often very expensive and sometimes i go with the less expensive.
Just my opinion, but I think if fish are wild caught in an area with fresher, cleaner water and less toxic pollutants and the area is not overfished, then my vote is for wild caught.