Easy recipe with salmon?

So my bf decided he wants to eat fish for dinner, and like a good girlfriend I went and got some salmon. BUT I have no idea how to cook it. If anyone knows a easy recipe preferebly baked, but can be grilled too. Sth u have tried and liked. I have made an attempt to cook salmon before and it turned out horrible. Also make sure u mention the spices u have used. I don't have a big variety (prettyy much just salt and pepper), but could go and get some if necessary. Thanks. I didn't look for recipe in google because I want to make sure that it is good so i need something you have tried already. thanks!Easy recipe with salmon?
I love salmon and make it all kinds of different ways. I'll tell you the easiest since you said you don't have a range of gourmet ingredients. Unfortunately you don't say how big the piece is, if it's a filet, steak or whole. Let's say it's a filet with the skin on one side and the orange flesh on the other.





Shake in a jar 1/2 soy sauce, 1 tbsp honey (or brown sugar), pepper to taste, 1 tsp mustard, 2 tbsp extra virgin olive oil (or other liquid salad oil but truly you should have olive oil in your kitchen!). Put salmon in ziploc bag and pour the mixture over--let marinate for a minimum of 30 minutes with fleshy part in the marinade.





Prepare the rest of your meal--salad, veggies, wine, set table etc. so it's good to go because once you put the fish in the oven it doesn't take long.





Put oven rack in middle and turn oven on to 450F (this fish should be cooked hot and fast).





Line a pan with aluminum foil--this is for easy clean up (I use a pie plate for two pieces of fish 5'; x 3'; but it depends on what you have and how big the fish is.





When oven reaches 450F remove salmon from marinade and place skin side down on foil. Put pan in oven, close door and start timing.





This is where it gets uncertain because I don't know how big your fish is. The secret to good fish is not to overcook it. Well, it's also critical that it be fresh! Anyway, the basic rule of thumb is allow 8-10 minutes per inch, measured at the thickest part. So it you have a piece that's 1/2 inch at one end and 1 1/2 inches at the other, you'd cook for the 1 1/2 inch. So let's say this is how thick your salmon is--you would cook it for 12 minutes but no more than 15 minutes. You can take it out and see if a fork flakes off the chunk if you want to make sure.





When it's cooked, the skin should stick to the foil so you can just lift off the fleshy part onto your plate. Serve.





If you'd prefer grilling on BBQ: Turn on Q and preheat. When ready to cook salmon, spray grill with PAM or some other cooking spray, remove salmon from marinade and put on grill skin side down, at medium high (or same temperature as oven setting above). Cook using same guidelines above for time. I usually flip with a spatula for 1 minute just before serving so the nice grill lines are on the top. The skin will get crispy and either stick to the grill or fall off so you can remove it easily.





Easy recipe with salmon?
Here's something simple that my daughter likes... She request it often.





Season the salmon with a little salt, pepper and garlic powder... sometimes, I use about a 1/2 teaspoon of soy sauce to wet the salmon. Use your hands and rub the spices in.


Let it ';marinade'; for about an hour.


Preheat an oven to 375F


Using an oven proof skillet... Fry skin side down for about 5 minutes.


Flip the fish and finish off in a 375F oven for about 7 minutes.





Serve with lemon, roasted garlic butter.
If you have a george foreman, salmon sprinkled with lemon pepper is great on the grill. This method also works for most any fish.


Here is a decent one for the oven:





8 oz. salmon filet


lemon pepper


2 teaspoons olive oil


1 tablespoon soy sauce


2 teaspoons Splenda or sugar


DIRECTIONSPlace salmon in a heavily greased baking dish, skin side down.


Season with lemon pepper.


Cover tightly and bake at 350 degrees for 40 minutes.


Shake together reaining ingredients to make a basting sauce.


Uncover salmon and brush sauce on.


Broil until nicely browned, basting several times.
I usually put a thin layer of mayo on it. Then put some dill and lemon pepper and some thinly sliced lemons on top. It can be grilled or baked in the oven.





It might sound a little weird but is amazing and the mayo keeps the salmon from drying out.





Happy cooking!
I recently tried the linked recipe below, and we liked it.
SALT AND PEPPER


Yield: 4 servings





Salt and Pepper Salmon


1 salmon fillet (about 2 pounds), skin on, 1 1/2 to 2 inches thick


Kosher salt


Extra-virgin olive oil


Freshly ground black pepper


6 tablespoons unsalted butter, room temperature


Smashed New Potatoes





Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.





Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.





Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.





Transfer the salmon to a platter and serve with the Smashed Potatoes.





BAKED SALMON STEAKS





3 salmon steaks (about 1/2 lb each)


lemon juice


Ritz crackers, crumbled


garlic and onion powder


3 pats butter (1 tablespoon each)


salt and pepper, to taste


1 tablespoon fresh parsley, minced





Spray a shallow sided aluminum baking pan with olive oil spray. Place fish steaks on pan, each with a pat of butter on top. Sprinkle evenly with garlic and onion powder and a pinch each of salt and pepper. Crumble the crackers evenly your hands) over the top of the fish (using your hands). Sprinkle with minced parsley.





Broil (on the top rack), without turning, until the edges of the fish are browned and the flesh is a whitish pink (no longer clear) and it starts to look flaky when touched with a fork. This will take about 10-15 minutes, depending on your oven and the size of the fish steak.





Squeeze lemon juice over top before serving garnished with a sprig of fresh parsley and lemon wedges.





hope these help. good luck and enjoy.