Anyone have a good Salmon recipe?

Salmon DOES have a unique taste, but it's not terribly strong or fishy. And it definitely is good for you!

Salmon is wonderful for grilling because it's a firm-fleshed fish. Delicate (mild-tasting) fish tends to crumble on the grill, but salmon can be grilled just like you'd do a steak ... brush it with whatever sauce you like at the end of grilling.

You can also bake it, saute it, poach it, broil it ...

Salmon is particularly well-suited to "sweet" flavors in the sauce or marinade ... teriyaki, honey-barbecue, etc. Even maple or molasses.

One of my favorite ways is to brush the salmon with melted butter and teriyaki sauce, and then put a few lemon slices on top before baking (350 degrees). Depending on how thick the fillet, it only takes 12 minutes or so.

There are no hard and fast rules about how long to cook fish, but when it flakes easily with a fork, it's done.

I like to marinate my salmon in korean bbq sauce and then lightly pan fry with Pam cooking spray. Salmon does not need to be cooked well done. It tastes better 50-75% done. Otherwise, the meat will taste dry. Salmon is my favorite fish. It is not fishy at all, unless your fish isn't fresh. I love making sushi with salmon (raw). The oils in salmon actually makes your skin nice and moisturized.

Salmon IS one of the healthiest fish for you, and doesn't have mercury accumulations in it. I can't stand the smell of cooking fish, so we BBQ it outside:) .... Brush some olive oil over the salmon filets, then sprinkle with Tony Chachere's Creole Seasoning (or salt & pepper) and LOTS of dried dillweed. BBQ on each side 5-8 min, or until flakey. Serve with this easy sauce: 1/2 c. EACH sour cream and Dijon mustard with 2 TB. dried dillweed.

The least fishy-tasting fish are the firmer ones, like swordfish, halibut, mahi-mahi, tuna and shark - but those could also have higher mercury content

* 2 salmon filets (approx. 1/2 lb each)

* olive oil

* tartar sauce

A quick and easy dish that requires very little effort. It works best with fresh salmon purchased the same day you plan to eat it.

Put salmon filets in a glass baking dish. Drizzle a little olive oil over the filets and flip them over a couple of times to spread the oil and get a little oil on the bottom of the baking dish and the under side of the filets.

Bake in a 350 degree oven for 15-30 minutes depending on the thickness of the filets. You want them to be cooked until they start to flake and become opaque inside, but don't dry them out.

Serve with tartar sauce and carrot salad.

GINGER-GLAZED SALMON STEAK

Ginger Glaze:

2 tablespoons grated fresh ginger

2 tablespoons minced garlic

2 tablespoons minced scallion, white part only

2 tablespoons chopped cilantro

1 tablespoon hot chili paste

1/2 cup rice wine vinegar

1/4 cup Mirin (Japanese rice wine) or dry sherry

2 tablespoons hoisin sauce

1/2 cup chicken stock

1 tablespoon vegetable oil

4 7-ounces salmon steaks

Salt

Fried basil leaves, for garnish

Basil mashed potatoes

Sesame asparagus

Preheat oven to 450 degrees.

Make glaze: In a small saucepan combine all ingredients and bring to a boil. Simmer 30 seconds and remove from heat. Cool to room temperature.

Heat oil in a heavy-bottomed, ovenproof skillet until smoking. Season salmon with salt. Sear first sides until golden brown. Turn steaks and roast in oven for 3 minutes. Brush with Ginger Glaze. Roast for 1 minute more. Serve with potatoes and asparagus, garnished with basil leaves.

Makes 4 servings.

One of my favorites is stir-fry salmon. Get your usual stir-fry vegetables. Instead of chicken, cut a skinned salmon into 1-inch cubes. Turn the salmon gently when you cook it so it doesn't break up too much. I crisp-cook the vegetables and the salmon in separate pans, and I put the stir-fry sauce on the table so people can add as much as they want. My kids love this dish. Salmon is my favorite fish. Serve with rice or noodles.

I make a lemon buttter basil glaze. Its super easy - you can just wing it. I take a square of butter, melt it in the microwave, add some lemon (to taste) and about 1 - 2 tsp basil. Mix it and drizzle over the salmon.

Broiled Salmon with Herb Mustard Glaze

Yield: 6 servings

Ingredients:

2 garlic cloves

3/4 teaspoon finely chopped fresh rosemary leaves

3/4 teaspoon finely chopped fresh thyme leaves

1 tablespoon dry white wine

1 tablespoon extra-virgin olive oil

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard

Nonstick olive oil cooking spray

6 (6 to 8-ounce) salmon fillets

Salt and freshly ground black pepper

6 lemon wedges

Procedure:

In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.

Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

Transfer the fillets to plates and serve with lemon wedges.

Asian Grilled Salmon

Yield: 6 servings

1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:

2 tablespoons Dijon mustard

3 tablespoons good soy sauce

6 tablespoons good olive oil

1/2 teaspoon minced garlic

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Salt and Pepper Salmon

Yield: 4 servings

Ingredients:

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

Procedure:

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.

hope these help. good luck and enjoy.

Yes I have a great simple and EASY recipe

All you need is oil, lemon and pepper and salmon.

I think there is even an instructional video on youtube for it, its linked off this website http://gillsfastandhealthy.com/

one large can of salmon, cleaned and drained

2 eggs

1/4 cup of milk

salt and pepper to taste

one small onion chopped

dash of red pepper

two heaping tablespoon of flour

mix well

fry in cooking oil that covers the pan, fry until golden brown