Switching it up with salmon filets
November 3, 2012 12:36 PM Subscribe
Can you suggest recipes for salmon filet? I'm bored of always pan-frying it, though I believe good ingredients deserve simple treatment.
I make salmon two ways:
I always make Ina Garten's Asian Grilled Salmon. It's very easy and the ingredients are something you can always have on hand. I don't grill it. I put it in the oven at around 425 for 12-15 minutes.
Or...
I squeeze fresh lemon juice, salt and pepper, and dot with butter and put in oven. Perfection.
posted by Fairchild at 12:43 PM on November 3, 2012
I always make Ina Garten's Asian Grilled Salmon. It's very easy and the ingredients are something you can always have on hand. I don't grill it. I put it in the oven at around 425 for 12-15 minutes.
Or...
I squeeze fresh lemon juice, salt and pepper, and dot with butter and put in oven. Perfection.
posted by Fairchild at 12:43 PM on November 3, 2012
Baked with miso + ginger + honey
In the pan with white wine + garlic and/or ginger
With dill and maybe butter
With a dill and cream cheese and garlic sauce
posted by Neekee at 12:48 PM on November 3, 2012
In the pan with white wine + garlic and/or ginger
With dill and maybe butter
With a dill and cream cheese and garlic sauce
posted by Neekee at 12:48 PM on November 3, 2012
I asked a similar question and got a bunch of great answers.
posted by Kimberly at 12:50 PM on November 3, 2012
posted by Kimberly at 12:50 PM on November 3, 2012
My standard for most fish has always been white wine, olive oil, lemon juice, and a bit of breadcrumbs (optional) on top, then toss it in the broiler. For salmon, I've alternatively just put a bit of butter on top and, again, stuck it in the broiler. Either way, delicious.
Loving these miso ideas, though.
posted by divisjm at 12:51 PM on November 3, 2012
Loving these miso ideas, though.
posted by divisjm at 12:51 PM on November 3, 2012
Marinate with: bourbon, brown sugar, orange juice, soy sauce, garlic, then grill! Save some marinade to thicken and use as a gravy for mashed taters!
posted by masquesoporfavor at 12:52 PM on November 3, 2012
posted by masquesoporfavor at 12:52 PM on November 3, 2012
Salmon tataki. Very briefly seared on the outside, raw on the inside. Slice into pieces, serve with ponzu sauce. Use top-grade fish.
posted by danny the boy at 12:52 PM on November 3, 2012
posted by danny the boy at 12:52 PM on November 3, 2012
Roasted on a cedar plank. Get yourself a chunk of 1" or so thick cedar (as in Western Red Cedar), soak it in water for a while, roast the salmon around 400F on top of the plank. Salt, pepper, olive oil or butter, a little bit of herbs (basil is nice), sometimes a little brown sugar, but no need to get fancy. Finish with a minute or two under the broiler. Serve with lemon.
Even better on the grill, where the plank chars on the bottom and adds smoke flavour. This might not be traditional if you are dealing with (farmed) Atlantic Salmon, but it is still delicious.
posted by ssg at 12:58 PM on November 3, 2012 [1 favorite]
Even better on the grill, where the plank chars on the bottom and adds smoke flavour. This might not be traditional if you are dealing with (farmed) Atlantic Salmon, but it is still delicious.
posted by ssg at 12:58 PM on November 3, 2012 [1 favorite]
Spread it with equal parts dijon mustard and honey. Over that, spread with equal parts bread crumbs and crushed pecan. Throw it in the broiler until the crust forms and the fish is done.
posted by kamikazegopher at 1:12 PM on November 3, 2012 [1 favorite]
posted by kamikazegopher at 1:12 PM on November 3, 2012 [1 favorite]
Papillote style: so easy and so good. This is an easy recipe:
1 tablespoon unsalted butter, room temp
1 skinless salmon fillet
Salt and pepper
1 tablespoon minced shallots or scallions
1/2 cup diced fresh tomato garnish
Whole leaves of flat-leaf parsley
You will also need parchment paper.
Set the package on a cookie sheet and bake around 8 minutes for a fillet less than an inch thick, or 10 minutes for a thicker fillet 1 to 1 1/4 inches thick.
To serve, carefully transfer the package to a dinner plate and unfold or cut the parchment open.
posted by jeremias at 1:14 PM on November 3, 2012 [4 favorites]
1 tablespoon unsalted butter, room temp
1 skinless salmon fillet
Salt and pepper
1 tablespoon minced shallots or scallions
1/2 cup diced fresh tomato garnish
Whole leaves of flat-leaf parsley
You will also need parchment paper.
- Preheat the oven to 425 degrees F.
- Cut off a substantial piece of parchment paper, perhaps 50% more area than the fish itself. You will be making a tent out of the extra space so dont be skimpy.
- Smear butter in center of the parchment paper.
- Season with a large pinch of salt and pepper, and lay the salmon on the buttered area of the paper.
- Mix the shallots and tomato together and spread on top of the salmon fillet. Scatter the parsley leaves over the fish.
Set the package on a cookie sheet and bake around 8 minutes for a fillet less than an inch thick, or 10 minutes for a thicker fillet 1 to 1 1/4 inches thick.
To serve, carefully transfer the package to a dinner plate and unfold or cut the parchment open.
posted by jeremias at 1:14 PM on November 3, 2012 [4 favorites]
1. Pan-grilled with pineapple salsa.
2. Brush with olive oil, sprinkle with basil and fresh-ground black pepper, lay orange and/or lemon slices on top, wrap in foil, bake.
posted by erst at 1:14 PM on November 3, 2012
2. Brush with olive oil, sprinkle with basil and fresh-ground black pepper, lay orange and/or lemon slices on top, wrap in foil, bake.
posted by erst at 1:14 PM on November 3, 2012
1. Sprinkle fresh ground black pepper on filet
2. Wrap filet with bacon strips
3. Bake for a while to cook salmon (time varies with thickness of filet, of bacon etc)
4. Broil till bacon renders drippyness onto filet and is just about crisp (not too crispy).
5. Sauté some veggies of choice (to pretend to yourself that you are REALLY eating healthy)
6. Eat
7. Go to the doctor to check your cholesterol.
posted by ramix at 1:15 PM on November 3, 2012
2. Wrap filet with bacon strips
3. Bake for a while to cook salmon (time varies with thickness of filet, of bacon etc)
4. Broil till bacon renders drippyness onto filet and is just about crisp (not too crispy).
5. Sauté some veggies of choice (to pretend to yourself that you are REALLY eating healthy)
6. Eat
7. Go to the doctor to check your cholesterol.
posted by ramix at 1:15 PM on November 3, 2012
Put it in a glass baking pan with lemon juice, melted butter and a little dill or the marinade of your choice and stick in the oven.
posted by amapolaroja at 1:16 PM on November 3, 2012
posted by amapolaroja at 1:16 PM on November 3, 2012
I like stuffing it with cream cheese. Might not be very simple compared to everything else but I use this recipe:
http://www.epicurious.com/recipes/food/views/Baked-Salmon-Stuffed-with-Mascarpone-Spinach-106205
And use all cream cheese. I wilt the spinach by pouring boiling water from my kettle over it in a strainer, much easier than a pot of water. And I use panko crumbs, nice and crispy without lots of work, romano cheese in them.
Anyway, when it comes out of the oven it is a delectable mix of crunchy, creamy, and fishy.
posted by foxfirefey at 1:17 PM on November 3, 2012
http://www.epicurious.com/recipes/food/views/Baked-Salmon-Stuffed-with-Mascarpone-Spinach-106205
And use all cream cheese. I wilt the spinach by pouring boiling water from my kettle over it in a strainer, much easier than a pot of water. And I use panko crumbs, nice and crispy without lots of work, romano cheese in them.
Anyway, when it comes out of the oven it is a delectable mix of crunchy, creamy, and fishy.
posted by foxfirefey at 1:17 PM on November 3, 2012
Lately I've been doing a light coating of mayonnaise and a ton of fresh dill, cooked under the broiler. The mayonnaise doesn't impart much flavor, just keeps the salmon super moist. A little squeeze of lemon at the end and yum.
posted by SugarAndSass at 1:24 PM on November 3, 2012 [1 favorite]
posted by SugarAndSass at 1:24 PM on November 3, 2012 [1 favorite]
This is easy and delicious, and great for kids too...
salmon with brown sugar pecan glaze
posted by rouftop at 1:24 PM on November 3, 2012
salmon with brown sugar pecan glaze
posted by rouftop at 1:24 PM on November 3, 2012
A friend turned me on to liberally spreading on whole-grain mustard, then covering the salmon and mustard with prosciutto. Bake in 425ºF or so oven for about 15 minutes. It's addictive.
posted by absquatulate at 1:31 PM on November 3, 2012 [1 favorite]
posted by absquatulate at 1:31 PM on November 3, 2012 [1 favorite]
Smear a liberal amount of good basil pesto over the top. Bake per other recipes. You really can't screw this one up -- even overcooked, it stays moist.
posted by troyer at 1:55 PM on November 3, 2012
posted by troyer at 1:55 PM on November 3, 2012
I do equal parts soy sauce and olive oil, with equal parts garlic and ginger. You can add brown sugar or maple syrup, if you like. Mix, glaze, bake.
posted by looli at 2:16 PM on November 3, 2012 [2 favorites]
posted by looli at 2:16 PM on November 3, 2012 [2 favorites]
We just poach it in equal parts soy sauce and water with ginger and scallions and serve it over rice.
posted by nicwolff at 2:21 PM on November 3, 2012
posted by nicwolff at 2:21 PM on November 3, 2012
Cickpea-salmon soup
Sauté a cup or so of finely cubed carrot and half a cubed onion in olive oil. If you have really fresh really red peppers, you could add some of these as well. A little later, add a chopped clove of garlic and cook everything a little longer. Now some pre-cooked chickpeas enter with their cooking water – the amount is a little up to taste but I guess that I’d use two or three cups of chickpeas-as-if-drained and as much water as there is. Add fresh water until there is enough soup and bring the whole to the boil. Mash some of the chickpeas with a fork against the side of the pan, but not too many.
In the meantime I would have been in the garden for some fresh mint. Ideally, I would also have thoroughly washed a few fists full of fresh spinach and hacked it roughly – but frozen spinach nuggets work pretty well too. The spinach and the chopped mint enter the simmering soup.
Cut a 200-gram bit of boneless salmon into one-inch-cubes and set aside. Squeeze at least half a lemon. The lemon juice is the first to enter the soup, taste and adjust salt. Remember that the salmon cubes are still waiting: the soup should be pretty sour and not too bland. Now stepwise fine-tune the spices: some freshly ground black pepper, some spicy paprika and a little cumin. Test all the time.
Try a few of the carrot cubes: if they have softened, add the salmon and cook only until it is done, not a second longer. Check once more for salt and lemony-ness and serve.
Salmon on spinach
Start by pre-heating the oven to 390 degrees F (200 C). Retrieve from the freezer 3 cups of hacked, frozen spinach, or use the amount of fresh spinach that would cook down to three cups (carefully rinsed and coarsely chopped) while four tablespoons of good olive oil are heating up in a skillet. A large quartered or two small halved garlic cloves are very carfully browned until dark golden. The spinach is now added, together with a pinch of nutmeg, salt and freshly ground black pepper. It should bubble for the time it takes to slice fresh Salmon for two into half-inch thin bits.
Take an oven dish and cover its bottom with the spinach. Distribute the salmon evenly on top, sprinkle with salt and some lemon juice. Bake in the oven until the salmon is done.
posted by Namlit at 2:28 PM on November 3, 2012
Sauté a cup or so of finely cubed carrot and half a cubed onion in olive oil. If you have really fresh really red peppers, you could add some of these as well. A little later, add a chopped clove of garlic and cook everything a little longer. Now some pre-cooked chickpeas enter with their cooking water – the amount is a little up to taste but I guess that I’d use two or three cups of chickpeas-as-if-drained and as much water as there is. Add fresh water until there is enough soup and bring the whole to the boil. Mash some of the chickpeas with a fork against the side of the pan, but not too many.
In the meantime I would have been in the garden for some fresh mint. Ideally, I would also have thoroughly washed a few fists full of fresh spinach and hacked it roughly – but frozen spinach nuggets work pretty well too. The spinach and the chopped mint enter the simmering soup.
Cut a 200-gram bit of boneless salmon into one-inch-cubes and set aside. Squeeze at least half a lemon. The lemon juice is the first to enter the soup, taste and adjust salt. Remember that the salmon cubes are still waiting: the soup should be pretty sour and not too bland. Now stepwise fine-tune the spices: some freshly ground black pepper, some spicy paprika and a little cumin. Test all the time.
Try a few of the carrot cubes: if they have softened, add the salmon and cook only until it is done, not a second longer. Check once more for salt and lemony-ness and serve.
Salmon on spinach
Start by pre-heating the oven to 390 degrees F (200 C). Retrieve from the freezer 3 cups of hacked, frozen spinach, or use the amount of fresh spinach that would cook down to three cups (carefully rinsed and coarsely chopped) while four tablespoons of good olive oil are heating up in a skillet. A large quartered or two small halved garlic cloves are very carfully browned until dark golden. The spinach is now added, together with a pinch of nutmeg, salt and freshly ground black pepper. It should bubble for the time it takes to slice fresh Salmon for two into half-inch thin bits.
Take an oven dish and cover its bottom with the spinach. Distribute the salmon evenly on top, sprinkle with salt and some lemon juice. Bake in the oven until the salmon is done.
posted by Namlit at 2:28 PM on November 3, 2012
Baked covered with pesto is my go-to. At some point I read a tip to preheat the oven to very very hot (450 or higher if yours will go higher), put the fish in, and drop the temp to like 285. I can't say how long to do this for, I just poke at it occasionally until it's medium rare inside.
posted by Lyn Never at 2:31 PM on November 3, 2012
posted by Lyn Never at 2:31 PM on November 3, 2012
Alton Brown's Salmon Fillet en Papillote with Julienne Vegetable is pretty good.
posted by Long Way To Go at 3:50 PM on November 3, 2012 [1 favorite]
posted by Long Way To Go at 3:50 PM on November 3, 2012 [1 favorite]
Smear a liberal amount of good basil pesto over the top. Bake per other recipes. You really can't screw this one up -- even overcooked, it stays moist.
A modification of this is to mix a good dijon mustard with some olive oil, chopped dill, and a bit of lemon juice. Whisk it up to get a good emulsion and spread atop the salmon before baking. The salmon stays moist and the dill-mustard sauce adds a nice sharp note.
posted by Blazecock Pileon at 4:03 PM on November 3, 2012
A modification of this is to mix a good dijon mustard with some olive oil, chopped dill, and a bit of lemon juice. Whisk it up to get a good emulsion and spread atop the salmon before baking. The salmon stays moist and the dill-mustard sauce adds a nice sharp note.
posted by Blazecock Pileon at 4:03 PM on November 3, 2012
Whoops, apologies -- somehow missed that thread had already been posted.
posted by AwkwardPause at 4:13 PM on November 3, 2012
posted by AwkwardPause at 4:13 PM on November 3, 2012
I like to poach it in white whine and chicken stock
Diced 2 spring onion
2 cloves garlic
Olive Oil
fry till nice
Add cup of nice white wine
Reduce by half
Add half cup good chicken stock (next time I make it I will use fish stock)
Reduce by half
Chop in soma parsley and / or tarragon
Add salmon fillets, lid on for 6 minutes
Remove salmon then reduce sauce a bit (should be pretty thick now anyway)
posted by the noob at 5:38 PM on November 3, 2012
Diced 2 spring onion
2 cloves garlic
Olive Oil
fry till nice
Add cup of nice white wine
Reduce by half
Add half cup good chicken stock (next time I make it I will use fish stock)
Reduce by half
Chop in soma parsley and / or tarragon
Add salmon fillets, lid on for 6 minutes
Remove salmon then reduce sauce a bit (should be pretty thick now anyway)
posted by the noob at 5:38 PM on November 3, 2012
I am a fan of poached salmon. I cover the fillet in orange juice and pop it in the microwave. Usually for about 3-4 mins then flip it and another 3-4 minutes depending on thickness--I like it a little "rare".
I make a cucumber dill sauce to go with it. Fresh or dried dill (1 tbsp of dried or 2 tbsp of fresh). Cut a cucumber in half, peel one half, cut that half in half again lengthwise and seed and then dice up the cucumber fairly fine. Mix dill and cucumber into 1 cup or so of non-fat plain yogurt. If you can make this an hour or so in advance, that is even better.
Serve with some rice and veggie of your choice.
posted by agatha_magatha at 6:45 PM on November 3, 2012 [1 favorite]
I make a cucumber dill sauce to go with it. Fresh or dried dill (1 tbsp of dried or 2 tbsp of fresh). Cut a cucumber in half, peel one half, cut that half in half again lengthwise and seed and then dice up the cucumber fairly fine. Mix dill and cucumber into 1 cup or so of non-fat plain yogurt. If you can make this an hour or so in advance, that is even better.
Serve with some rice and veggie of your choice.
posted by agatha_magatha at 6:45 PM on November 3, 2012 [1 favorite]
Bake at 250F for 30 minutes, as in this recipe. The slow heat is the key. Really intriguing how the cooked salmon keeps the bright pink-orange color. There are a lot of ingredient pairing suggestions too!
posted by ilk at 8:50 PM on November 3, 2012
posted by ilk at 8:50 PM on November 3, 2012
Seconding the slow roasting. Really does something to the texture that is just amazing.
If you have the time, cure the salmon fillets in a mix of sea salt, sugar and chopped dill for about 3 hours, or overnight first. Other aromatics are good, such as juniper berries, even some vodka.
Rinse well, then, as ilk says, slow oven, 120C to 160C (250 - 320F) 20 to 30 min, with a little water in the pan with the fish. The result is really extraordinary.
posted by arha at 10:52 PM on November 3, 2012 [1 favorite]
If you have the time, cure the salmon fillets in a mix of sea salt, sugar and chopped dill for about 3 hours, or overnight first. Other aromatics are good, such as juniper berries, even some vodka.
Rinse well, then, as ilk says, slow oven, 120C to 160C (250 - 320F) 20 to 30 min, with a little water in the pan with the fish. The result is really extraordinary.
posted by arha at 10:52 PM on November 3, 2012 [1 favorite]
3 ingredients - Super Tasty Salmon
*Salmon filet
*3-4 tbsp. mayonnaise (I use Hellman's light)
*Lipton Onion Soup mix (or Onion and Garlic)
Place salmon on foil-lined cookie sheet. Spread mayonnaise on top (you can use as much as you want, so long as the top is covered). Sprinkle soup mix - probably the equivalent of 3-4 tbsp., don't overload as it will get too salty. Bake at 350 degrees for about 25-30 minutes or until salmon is no longer pink.
posted by BubbleWrap at 2:24 AM on November 4, 2012
*Salmon filet
*3-4 tbsp. mayonnaise (I use Hellman's light)
*Lipton Onion Soup mix (or Onion and Garlic)
Place salmon on foil-lined cookie sheet. Spread mayonnaise on top (you can use as much as you want, so long as the top is covered). Sprinkle soup mix - probably the equivalent of 3-4 tbsp., don't overload as it will get too salty. Bake at 350 degrees for about 25-30 minutes or until salmon is no longer pink.
posted by BubbleWrap at 2:24 AM on November 4, 2012
I like poached salmon (I do mine on the hob with water, bay leaf and peppercorns - can also do from frozen!) and then serve with boiled potatoes mixed with dijon mustard and chopped dill, with just enough oil to mix. Careful with the mustard or you'll really feel you've cleaned out your sinuses.
posted by kadia_a at 3:06 AM on November 4, 2012 [1 favorite]
posted by kadia_a at 3:06 AM on November 4, 2012 [1 favorite]
We regularly make Mark Bittman's spice-rubbed salmon. Lots of variations, simple technique.
Another favorite is maple/soy marinated salmon from the Surreal Gourmet.
posted by mon-ma-tron at 8:18 PM on November 4, 2012
Another favorite is maple/soy marinated salmon from the Surreal Gourmet.
posted by mon-ma-tron at 8:18 PM on November 4, 2012
This thread is closed to new comments.
posted by that girl at 12:43 PM on November 3, 2012 [8 favorites]