How do you cook salmon?

[snappy]

We have salmon regularly. We got a recipe from the man at the fish counter. I rinse the fillet and then pat it dry. Usually has the skin on it.
I lay it in on a cookie sheet lined with aluminum foil and squeeze the juice of a lemon over it. This followed by a healthy dose of salt free creole seasoning (Paul Prudhomme version), then I drizzle with a good olive oil. We finish it off with unsalted sunflower seeds, although the recipe the guy gave us called for sesame seeds. We messed the type of nuts up initially, so later tried the sesame seeds. We prefer the sunflower seeds for some reason.

 

[ronandannette]

We have salmon regularly. We got a recipe from the man at the fish counter. I rinse the fillet and then pat it dry. Usually has the skin on it.
I lay it in on a cookie sheet lined with aluminum foil and squeeze the juice of a lemon over it. This followed by a healthy dose of salt free creole seasoning (Paul Prudhomme version), then I drizzle with a good olive oil. We finish it off with unsalted sunflower seeds, although the recipe the guy gave us called for sesame seeds. We messed the type of nuts up initially, so later tried the sesame seeds. We prefer the sunflower seeds for some reason.

Just curious - do you avoid salt for heath reasons? I'm trying to imagine eating completely unsalted salmon...

 

[Searc]

I put a serving size fillet (so not the whole flank) on foil on a cookie sheet and then into a preheated 375 oven for 15-17 minutes. Seasonings are up to you. We have cedar planks to cook salmon on but I always forget about them. I leave the skin on for cooking but remove for eating using a spatula.

 

[tvguy]

Just curious - do you avoid salt for heath reasons? I'm trying to imagine eating completely unsalted salmon...

My wife has never used salt on anything when cooking, always herbs. Or pepper for that matter. We don't even have a salt or pepper shaker on our table. I have high blood pressure, and of course the Doctor always says "cut out the salt" and I have to say "what salt?" Oh, my wife has LOW blood pressure eating the same food and following the same routine at the gym. We just have different genes.

 

[5kidsmommy]

My wife has never used salt on anything when cooking, always herbs. Or pepper for that matter. We don't even have a salt or pepper shaker on our table. I have high blood pressure, and of course the Doctor always says "cut out the salt" and I have to say "what salt?" Oh, my wife has LOW blood pressure eating the same food and following the same routine at the gym. We just have different genes.

I'm having to cut back on salt for my husband. It's a pain because we have two kids with autonomic disorders who need a lot of salt, like so much that they take salt supplements. I have always used a fair amount of salt and now I'm learning to adjust because I'd like my husband to be around for awhile long. I'll have to try seasoning my salmon without added salt and see how he likes it.

 

[snappy]

Just curious - do you avoid salt for heath reasons? I'm trying to imagine eating completely unsalted salmon...

I guess it works because we use the creole seasoning very liberally. We do the same for grilled chicken. Husband needs to eat low salt.

 

[tvguy]

I'm having to cut back on salt for my husband. It's a pain because we have two kids with autonomic disorders who need a lot of salt, like so much that they take salt supplements. I have always used a fair amount of salt and now I'm learning to adjust because I'd like my husband to be around for awhile long. I'll have to try seasoning my salmon without added salt and see how he likes it.

That could be a challenge. We have a dear friend who is undergoing cancer treatments and it has changed how things taste to her. She always like salty foods, and laughed when she came to our house because we buy unsalted potato chips. Now she finds salt over powering, and has started buying unsalted potato chips. She says she was surprised to discover they actual taste like potatoes without all the salt!

 

[mjkacmom]

First, let me say that I am usually cooking one of those HUGE pieces you get from Costco, so take my ingredient quantities into account.

I place mine on a jelly roll pan, then sprinkle with seasoned salt. I think squeeze the juice of one lemon all over the the salmon. They I take some really high quality olive oil (the type that actually has a strong flavor) and I liberally drizzle all over the large filet. I then slice up the two lemons (even the one that's been squeezed) and cover the fish with them. I then bake at 375 or 400 until the fish is cooked through (depends how thick the piece it).

The salmon seems to stay moist this way and it's quite lemony.

That’s where we get most of our salmon too, I like that there is no skin (although I’m guessing they would remove it if asked at the fish counter at the grocery store).

 

[5kidsmommy]

That could be a challenge. We have a dear friend who is undergoing cancer treatments and it has changed how things taste to her. She always like salty foods, and laughed when she came to our house because we buy unsalted potato chips. Now she finds salt over powering, and has started buying unsalted potato chips. She says she was surprised to discover they actual taste like potatoes without all the salt!

My husband loves potato chips but he's on heart medication now and I've told him he needs to switch to no salt. He also loves sandwiches and lunch meat is high in salt. He's grumbling quite a bit about the changes. I have been adding more fish into his diet since he doesn't feel like it's dieting. He's not overweight and except for the heart issues he's pretty healthy. Just the fun of being close to 50.

 

[maxaroni]

https://www.food.com/recipe/dishwasher-salmon-13246
we dont eat salmon but have been to a party, the hostess used this recipe and cooking method. Seemed to get rave reviews

 

[tvguy]

My husband loves potato chips but he's on heart medication now and I've told him he needs to switch to no salt. He also loves sandwiches and lunch meat is high in salt. He's grumbling quite a bit about the changes. I have been adding more fish into his diet since he doesn't feel like it's dieting. He's not overweight and except for the heart issues he's pretty healthy. Just the fun of being close to 50.

LOL. Wait until you get to over 60! I love my Doctor but my body tends to defy his expectations. "Drop 15 pounds and we can take you off a blood pressure medicine". I dropped 40 and he had to put me on an additional medicine. That triggered an MRI of my brain to look for tumors or signs of stroke, and EKG, an echocardiogram and having to wear a heart monitor. All tests came back normal. Oh, and for the record, blood tests show my sodium level at the lowest level considered healthy.

 

[DVC-Don]

I grill it mostly, but occasionally I make it in the oven. The oven way is 375 for about 20 minutes (until flaky), I slice a couple of lemons and put the salmon on a layer of lemon and other lemon slices on top of the salmon.

 

[5kidsmommy]

LOL. Wait until you get to over 60! I love my Doctor but my body tends to defy his expectations. "Drop 15 pounds and we can take you off a blood pressure medicine". I dropped 40 and he had to put me on an additional medicine. That triggered an MRI of my brain to look for tumors or signs of stroke, and EKG, an echocardiogram and having to wear a heart monitor. All tests came back normal. Oh, and for the record, blood tests show my sodium level at the lowest level considered healthy.

Heck I'm 45 and had a stroke and kidney stone removal this year. My poor doctors they look at all my blood tests and can't figure out why. So they just say lose a few pounds. I've got low blood pressure,normal glucose levels, and my cholesterol levels are both good. My heart is in good shape and except for a few spots on my MRI it was normal. They just chalked it up to me getting older. Luckily I've finally recovered from both and hopefully 2020 will not be as exciting health wise.

 

[billlaurie]

Grill it in the summer and baked in oven at 400 for about 20 minutes during the winter. Both ways I rinse, wrap in foil, spray with cooking spray and use some sort of rub. The family favorite is the McCormick's Brown Sugar/Bourbon seasoning. It is really tasty and good on pork tenderloins as well!

 

[BillSears]

One thing I really like with my salmon is crispy skin. I pan fry the salmon in a medium hot skillet with just a bit of oil. Skin side down first until it's nice and crispy, about 5 minutes. Then finish the other side for about 30 seconds to complete the cooking.

 

[Pea-n-Me]

Thank you, everyone, for your ideas. They were very helpful! DH and DS’s girlfriend, who enjoys cooking, wound up preparing it. They put lemon salt with thyme on it, covered it with lemons, put a couple of small pats of butter on it and baked it for about 20 mins. It came out perfectly and was delicious! I think I may have to buy it more often!

 

[skyblue17]

I don't! Yum.

 

[John VN]

Thank you, everyone, for your ideas. They were very helpful! DH and DS’s girlfriend, who enjoys cooking, wound up preparing it. They put lemon salt with thyme on it, covered it with lemons, put a couple of small pats of butter on it and baked it for about 20 mins. It came out perfectly and was delicious! I think I may have to buy it more often!

Sockeye tonight. Pat dry, very light S&P, small cast iron pan with Organic First Cold Press Italian EVOO, med. heat and place fillet meat side down allowing healthy fats to sink into meat, 6 to 8 minutes flip, 4 to 6 minutes and serve. NO SAUCE or butter to obscure the purity of the fillet. Meat easily separates from skin.

BTW, the skin is crunchy and very good.

 

[John VN]

Thank you, everyone, for your ideas. They were very helpful! DH and DS’s girlfriend, who enjoys cooking, wound up preparing it. They put lemon salt with thyme on it, covered it with lemons, put a couple of small pats of butter on it and baked it for about 20 mins. It came out perfectly and was delicious! I think I may have to buy it more often!

Sockeye tonight. Pat dry, very light S&P, small cast iron pan with Organic First Cold Press Italian EVOO, med. heat and place fillet meat side down allowing healthy fats to sink into meat, 6 to 8 minutes flip, 4 to 6 minutes and serve. NO SAUCE or butter to obscure the purity of the fillet.

BTW, the skin is crunchy and very good.

One thing I really like with my salmon is crispy skin. I pan fry the salmon in a medium hot skillet with just a bit of oil. Skin side down first until it's nice and crispy, about 5 minutes. Then finish the other side for about 30 seconds to complete the cooking.

Try opposite method as I mention above. It IS HEALTHIER.