I need to learn how to cook salmon

[teacups]

I dont like fish of any kind.
My husband does, and my kids of course think they dont becasue I dont cook it. Apparantly salmon is good for you, so I want to try to cook it to see if my kids can get the benefits from eating it with their dad. Just because I cant stand fish doesnt mean they cant, right? How do I cook it so kids might like it? Any kid friendly idea's appreciated.

 

[RadioNate]

My kids love salmon. The less you fuss with it the better. I'd recommend grilling it on foil with a little oil, salt and pepper. We generally serve ours with asparagus and yellow rice.

 

[mefordis]

I make it every week like this:

- Lightly salt and pepper both sides (even side with skin)
- Put it in HOT pan with olive oil cooking spray and sear non-skin side for about 2 mins
- Flip it and leave it on skin side down, leave on burner, put lid on for a few mins then check to see if the thickest part when cut is non-translucent and flakes.

 

[MScott1851]

I grill mine.

I make a foil packet, put the fish in it, pour a little melted butter and lemon juice over it, sprinkle it with salt and pepper, and grill it for about 5 minutes each side.

 

[Tinijocaro]

Big Tip-

Salmon is so flavorful you really don't have to do much, but a couple drops of sesame oil with a dash of soy sauce (NOT La Choy) really taste great on salmon.

Now for the big tip. They always say to cook it until it flakes apart into sections. That is overcooked and tastes dry. Cook just until the thickest part looks cooked (you can tell, it's a different color than uncooked)

 

[tw1nsmom]

I would grill and glaze it. It really is great without anything much on it, but until the children adjust their palates to a new taste a little sugar can't hurt. We use a store bought glaze called Mr Yoshido's, but any thick sweet teriyaki type glaze would work. There are also a lot of Salmon glaze recipes on the internet.

Try not to overcook it. We like it medium to medium rare. Even though it's an oily fish, if you cook it too much it will be dry.

 

[Christine]

I bake mine in the oven.

I take a flat baking pan (usually my roaster pan with the rack placed inside--the pan that comes with the oven). I cover that with foil and then spray it with Pam. I put the fish on, skin side down. I sprinkle a little seasoned salt on it, then squeeze the juice of one whole lemon over it. I then take a little olive oil and drizzle it on type and then kind of rub the seasoings/oil into the skin. I bake it for about 25-30 minutes in the oven at around 375 degrees. I will say, though, that I like my fish DONE! With salmon and the olive oil, it never really gets dried out.

 

[Imzadi]

There is a learning curve to cooking fish. For some reason, it was the only protein I couldn't cook properly for quite a while. It took me several overcooked fish to finally get the hang of it.

What people don't realize is you can have salmon undercooked. People eat raw salmon as sushi. People beginning to cook fish tend to think they have to make sure it's "cooked." But, like shrimp, by the time you realize it's "cooked through," it is actually overcooked. Overcooked fish is dry and chewy and tasteless.

The salmon continues to cook even after you take it off the heat source because of the residual heat in the fish. It's better to undercook it the first few times and put it back in to cook some more than have your family try to eat overcooked fish. Youonlu have to do that a couple times and they won't eat fish anymore.

You only need to cook it until it turns opaque and flakes easily. Really test the first several pieces. Even if it looks like crap being flaked open. Stick a fork in at the thickest point and see if it's still a clear pink in the middle or if it's just opaque and if it flakes easily. If it's thickly white & opaque, it's overcooked. Over time, you will able to tell by sight alone how opaque it needs to be without poking and flaking it.

There are different cuts of salmon. The filets and salmon steaks. (They look like horseshoes.) They taste different from each other. Some people prefer the steaks and others the filets. Also, even when you get ones that are cut into individual portions, there are still some small white bones in them. The kids need to be aware of this.

My favorite ways of having salmon, which is my favorite fish, are: poached in a little liquid of water, salt & lemon juice. Sometimes I add dill. The water should just cover the fish. Poach on medium heat, in simmering, not boiling liquid for only about 8-12 minutes or until just flaked & done in the center. The salmon is very tender & moist this way.

OR: brushed top & bottom with olive oil, salt & pepper, then broiled in the oven at 400 degrees for about 8-10 minutes. Turn and cook about 6 minutes more. It is drier this way, and if broiled correctly, the brushed oil creates a nice, light crispy coating.

Third way, is one of my favorites: baked in foil packets. Just brush the foil with oil to keep the fish from sticking. Add your favorite veggies, thinly sliced, (onions, peppers, tomatoes, squash etc) and some seasoning (pepper, a little salt and a little garlic.) This is essential: add a few tablespoons of water (to add moisture and create steam.) Close the packets up and bake for about 20 minutes in a 350 degree oven. careful upon opening packets as the steam can burn.

I've also noticed the kitchen doesn't have as strong a "just cooked fish" odor when cooked in a packet.

 

[mrsv98]

I have a fool proof way of cooking salmon (besides grilling, which is great):

Use a large sheet of heavy duty foil, lay the pieces skin side down and season with salt and pepper. Put a couple of pats of butter on each piece and optionally, some lemon slices.

Fold the foil up to make a tent, leaving space around the fish but sealing the packet well.

Heat the oven to 425 degrees. Place the foil packet in a pan with sides. When the oven is hot, put the pan in the oven and then fill the pan with hot water about half way up the side (in french, you are creating a ban marie)

Cook for about 20 to 25 mins depending on the thickness of the fish. Be very very careful when removing from the oven, that water is HOT! I know from experience

I generally make a nice mushroom sauce and some rice and it is delish!

 

[scottishduffy]

I have a very yummy Salmon recipe. I have gotten many thumbs up from it, even from people who are not necessarily "fish people". It is super simple!

Baklava Salmon


Ingredients:
¼ cup melted butter
3 tablespoons Dijon mustard (or your favorite)
1 ½ tablespoons honey
¼ cup dry breadcrumbs
¼ cup walnuts or pecans, finely chopped
4 teaspoons fresh parsley
4 (4oz) Salmon fillets
fresh ground pepper
kosher salt
1 quartered lime

Method:
1. In a small bowl blend butter, mustard and honey. Set aside. In another bowl mix together bread crumbs, nuts and parsley.
2. Place Salmon fillets in a shallow roasting pan coated with nonstick cooking spray. Sprinkle with salt and pepper. Next brush with honey-mustard mixture, then sprinkle tops with crumb/nut mixture. If any remains, press into side of fish.
3. Bake salmon at 400 degrees for 12-15 minutes, or until fish flakes easily with a fork. Serve with lime wedges.


Serves 4: 350 cals 21g fat 15g carbs 25g protein

 

[Wishing on a star]

Yes, good advice here!

1. Do not 'overcook'.... Salmon can become dry and slightly more chewy. Marinade or baste the fish very well with oil, and of course, you can use butter in addition. (lemon butter is always a good standard way to prepare fish.)

2. Whichever method you choose, never use more than a MED heat.

3. If garlic would make it taste better to your children, then you can sprinkle some garlic powder and maybe a little parsley on the salmon... then Grill and or bake/roast... It is very good!

4. To make sure you can cook the Salmon thoroughly without it becoming overcooked, get fresh Salmon filets and cook with the skin ON!!! I simply do not buy any prepared or frozen filets that are already skinned when they are filleted.

I know some people who just have this thing about removing skin and/or fat.... this should always be done AFTER cooking, or it will just result in dry fish or meat.

When you are cooking Salmon using a method that requires flipping or turning, always do the upperside first, JUST until it appears the way you want it to.... The actual filet should not barely be 1/3 to 1/2 done. Then, flip the filet, skin side down, reduce the heat to LOW, and let the residual heat finish cooking it thru.

When you are cooking Salmon using a method that requires flipping or turning, (grill or in a skillet) if you cook the top of the filet too long, it will be overcooked, too flakey, and will just flake and tear all up when you turn it.

Always flip early, and then finish most of the cooking skin side down.

 

[dizluvah]

Salmon is the only type of seafood I eat.

I toss ours on our foreman grill - 2-3 minutes each side. Then I just squeeze fresh lemon slice over the salmon. Delicious.

I like mine without skin (but always cook it with the skin as that is where most of the good oils are) - DH likes the skin, after cooking it peels off easily so I give him the skin from my piece.

Have fun experimenting. Perhaps you could try a white fish - halibut, haddock, etc - white fish tend to taste less like fish and more like however you prepare it.

 

[Imzadi]

I have a fool proof way of cooking salmon (besides grilling, which is great):

Use a large sheet of heavy duty foil, lay the pieces skin side down and season with salt and pepper. Put a couple of pats of butter on each piece and optionally, some lemon slices.

Fold the foil up to make a tent, leaving space around the fish but sealing the packet well.

Heat the oven to 425 degrees. Place the foil packet in a pan with sides. When the oven is hot, put the pan in the oven and then fill the pan with hot water about half way up the side (in french, you are creating a ban marie)

Cook for about 20 to 25 mins depending on the thickness of the fish. Be very very careful when removing from the oven, that water is HOT! I know from experience

I generally make a nice mushroom sauce and some rice and it is delish!

Recipe please for the mushroom sauce. This sounds like an interesting way to cook the salmon.


Who eats the skin on their salmon? Generally, I leave ths skin on the bottom of the plate and eat the salmon, which flakes quite easily off it. Only, the really thin, fin part (I guess,) I may eat the skin, if I had broiled it and it's nice & crispy.

 

[princess momma]

We love salmon. I cook it once or twice a month. The kids love it this way:

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once. Preheat oven to 400 degrees. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

 

[korzmom]

there are many things you can add to the plate with salmon - i like mine with a bed of spring greens and mandarin oranges place the salmon on top of that and drizzle with very little olive oil- i usually bake it on a cookie sheet ewith a little oil for 20 min on 350. another good one is with rice and drizzle with horseradish sauce. or top the salmon with a mango salsa..

 

[Mickey's Minion]

I grill mine.

I make a foil packet, put the fish in it, pour a little melted butter and lemon juice over it, sprinkle it with salt and pepper, and grill it for about 5 minutes each side.

I grill mine also in a foil packet, but I make a sauce of mayo, lemon juice, mustard and dill, spread it on the fish and grill.

My kids love it and it is so easy to clean up - just throw the foil packet away

 

[teacups]

WOW! Thanks for all this information! I will buy some next week and give it a try! (I am very much an over-cooker... I will watch that)

 

[Micca]

I'll never forget the first time I grilled salmon at home. It tasted like it came from a restaurant! A GOOD one!!! Good luck with your cooking, just don't overcook and it will be really good.

 

[Mean Queen]

The guy at the seafood counter recommended a very easy salmon recipe that I love. Rinse the salmon in water, sprinkle on some Old Bay seasoning, cover it with wax paper and microwave for a minute. Like everyone else says, check it for flakiness. If it needs more, put it in for 30-second intervals until it comes out just pink.

I cook salmon every week. Once I started doing that, my good cholesterol level went up.

 

[DVC-Don]

I grill it with a salmon rub. Yum