I've been using the same salmon recipe for years, and would like to try something new. If anyone has a glaze or marinade that they have tried, or possibly a good recipe website (preferably something that you have actually tried), please let me know. I'm up for grilling, broiling, or baking.
Please, no deep fried fish. That just sounds bad.Salmon recipe?
This link : http://www.real-restaurant-recipes.com/s…
has actual restaurant recipes - for salmon - and many other things that have been tested (tasted) and approved by restaurant customers for almost 25 years!Salmon recipe?
Try these Salmon Recipes
http://fp.thesalmons.org/lynn/salmon-rec…
Here is a great site
http://www.great-salmon-recipes.com/Add-…
Salmon Fillets with Champagne Sauce
Salmon fillets with a Champagne sauce make the perfect dinner party recipe or recipe for that intimate dinner for two. Use 1 glass of champagne for the recipe
I know this recipe may sound difficult but take it from me, it really isn’t. It takes less than 20 minutes to cook provided you have prepared everything ahead of time. (That’s the real secret of hassle free cooking)
Ingredients - Serves 2 (easy to increase quantities)
14oz/400g Salmon Fillet, deboned
1 tabsp vegetable oil
Salt
Sauce
½ pint/300ml good fish stock (you can buy decent fish stock from the deli or a good supermarket)
2floz/60ml Champagne + 1 tabsp extra
2floz/60ml double cream
pinch caster sugar
½oz/15g unsalted butter
1 dsrtsp finely chopped chives
Method
First make the sauce.
Place the stock, half the cream, butter, sugar, champagne in a pan and add a pinch of salt. Bring to the boil and boil until reduced by half, put to one side.
Slice the salmon into 6 slices about ¼”/5mm thick, using a large knife at about 45° angle, down towards the skin.
Brush each slice with oil, season lightly with salt and place on a lightly oiled baking sheet.
Pre-heat the grill to high.
Whisk the remaining cream with the reserved dessert spoon of champagne until you reach the soft peak stage. Add to the sauce with 1 teaspoon of chopped chives and set to one side.
To Finish the Salmon Fillets
Grill the salmon fillets for about 1 minute on each side and divide between 2 warm plates. Bring the sauce back to boiling, add the remaining chives and whilst the sauce is still foaming, pour around the salmon fillets.
This salmon dish is best served simply with boiled new potatoes, a crisp green salad and, of course, a glass or two of chilled champagne. For dessert why not try a simple mascarpone %26amp; raspberry crème brûlée
Don't forget to set the room for a romantic evening as well. Low lighting - preferably candlelight, if you've got kids, try and get them to go to bed early and soft music (the last thing you want to here coming out of the speakers is Meatloaf!)
Grilled Salmon Fillets with Maître d’Hôtel Butter
Try this Grilled Salmon Fillet recipe tonight. This is a family favourite and one that my seven year old sons love to help make.
Ingredients - Per Person
4 /6oz (110 - 175g) Salmon fillet
Melted butter or oil to baste
Salt and Pepper
Maître d’Hôtel Butter - per Salmon Fillet
1oz (25g) unsalted butter - softened
1 dessertspoon chopped parsley (flat leaf has more flavour)
Few drops of lemon juice - to taste
Salt and Pepper
Method
To Make the Butter
Mash the butter on a plate with a fork or palate knife.
If the butter isn’t soft enough, you can very carefully pop it in the microwave on defrost for 5 - 10 seconds until it is malleable.
Add the parsley, lemon juice and seasoning to taste,- mix well.
Put the butter in some cling film or aluminium foil and roll into a sausage shape.
Place in the fridge until hard (or if running short of time - the freezer) Take out and cut into rounds about ½” thick.
The Salmon
Heat the grill pan or overhead grill until very hot
Quickly wash and pat the salmon fillets dry
Paint some melted butter or oil on both sides and season with pepper
If using an overhead grill to avoid lots of mess you can put some aluminium foil in the base of the grill pan to save on washing up.
Put the salmon either under the grill or on the grill pan flesh side first (ie closest to the heat source) and cook until the sides of the salmon are turning opaque,(Around 5 - 6 minutes)then flip over, baste with more butter or oil and cook until just done.
It’s better to have the salmon undercooked rather than risk making it dry and bland and the fish will go on cooking after being taken off the heat.
Take the grilled salmon off the heat and serve immediately with the Maître d’Hôtel butter rounds on top. Garnish with a segment of lemon and a sprig of parsley.
Grilled Salmon with Tomato %26amp; Coriander Salsa
When you’re short of time cook Grilled Salmon filets recipes - create a healthy food recipe and an elegant Dinner Party dish at the same time. What are you waiting for?
Ingredients - Serves 4
4 x 100g/4oz Salmon fillets, skinned
100g/40z washed Spinach
2 Beefsteak Tomatoes, de-seeded and finely chopped
2 Medium Red Onions, finely chopped
Juice of 2 Limes
2 Tabsp Honey
2 Tabsp Fresh Coriander, chopped
Salt %26amp; Pepper
Method
Heat a ridged grill pan until really hot. Season the salmon fillets and place flesh side down at an angle of 45° to the ridges on the pan. After 2 - 3 minutes give the salmon fillets a quarter turn and cook for a couple more minutes or until done to your liking. Take grill pan off the heat and turn the salmon over.
Melt a little butter in a pan, add the washed spinach and cook, stirring a couple of times until it’s wilted. Strain and press any remaining liquid out. Season with salt %26amp; pepper.
Whilst the Salmon and spinach is cooking, make the salsa in a small bowl by mixing the tomatoes, red onions, honey, lime juice and coriander, season to taste.
Divide the spinach up and place in the centre of 4 hot plates, arrange a grillled salmon fillet on top and garnish with the salsa.
From Stove to table in ½ hour.
have you grilled it on a soaked ceder plank it turns out amazing
Salmon with Beurre Blanc Sauce
INGREDIENTS:
* For the salmon:
* 2 6-oz salmon fillets with skin
* 1/2 cup milk
* 4 black peppercorns
* 2 teaspoons sea salt
* water
* a few parsley stalks ( use the chopped leaves for garnish if desired)
* For the BEURRE BLANC sauce:
* 1/4 cup dry white wine
* 2 teaspoons freshly squeezed lemon juice
* 2 tablespoons thin cream
* 4 Tablespoons of butter
PREPARATION:
Preheat the oven to 400F.
1. Place the fillets in a small baking dish.
2. Mix the milk, salt, peppercorns, and parsley stalks in a small cup and pour over the salmon fillets.
3.
Add enough water to the milk mixture to come halfway up the sides of the salmon.
4. Cover with foil, place in the oven and bake for about 20 minutes.
For the sauce:
1. While the salmon is cooking, start the sauce. Place the white wine in a small saucepan over medium heat. Simmer until it is reduced to 1 tablespoon.
2. Add the lemon juice and cream and cook 1 minute.
3. Cut the butter into pieces. While the liquid simmers, whisk in pieces of the butter.
4. Remove from the heat and pour into a serving jug.
To serve:
Place the fillets on serving dishes. Drizzle some of the beurre blanc over the salmon. Serve the rest of the sauce in a small jug.
for baking i stuff with bread crums, seasoning and chopped oysters and schrimp.. also spread mayo on fish wrap in foil and bake.. foil wrap butter brown sugar and bake..
i like to top it with salt ,lemons and just cook it on the open fire,then top it with home made salsa tomatoes chopped onion chopped,celantro chopped,garlic chopped ,lemon salt mix it up and put on top of salmon yumm
Mine is a marinade. I usually do it the evening before to give it the best soak in time.
~Salmon
~Lemons (usually 2)
~Olive Oil
~Cajun Seasoning
~Brown Sugar (about 1/2 cup maybe a little more)
Put the Brown Sugar in.
Cut the lemons in half and squeeze as much juice as possbile. Then leave the lemons in the dish.
Pour in however much seasoning you want. I'm from Louisiana so we use alot but thats up to you.
Then pour in some olive oil and stir.
Put your salmon in and put more olive oil until fish is completely covered.
Cover container and put in the fridge.
I bake the salmon usually at about 425. My stove is older so I have to cook it longer.
The more seasoning and the less brown sugar the spicier it will be. The more brown sugar the sweeter.
Great dish and easy.
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