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Selection of Salmon Recipes

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    Selection of Salmon Recipes

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    Salmon Cooking Tips

    Baking Salmon
    Season salmon, then brush with butter or substitute. Place in a greased baking pan and cook in a
    preheated oven at 350 degrees for approximately 10 minutes per inch of thickness. Measure at the
    thickest point. Salmon should flake when done.

    Steaming Salmon
    Use a steamer or steaming basket. Arrange salmon portions on rack, then pour liquid (wine, water, etc.)
    over fish into pan. Lightly season salmon and add spices and herbs to water. Cover and bring to a boil.
    Steam salmon one minute per ounce over medium heat. You can also wrap your fish portions in cheese
    cloth to remove them from steamer in whole pieces.

    Poaching Salmon
    Assemble poaching liquid of a mix of chicken broth, white wine, water. Add one teaspoon of bouquet garni
    and bring to simmer. Be sure there is enough liquid to cover fish in a skillet. Poach 6 to 7 minutes. Can
    serve warm with lemon dill sauce or chill in refrigerator and serve cold.

    Pan Frying Salmon
    Pan-frying salmon makes for a delicious entree. The trick is to allow your oil or butter to get hot before
    frying. This captures the oils and juices and keeps them in the salmon. Do not allow your oil to get too hot
    and smoke. The basics include rinsing your fish quickly or wiping with a damp cloth. Dip your fillet portions
    or steaks into milk, then in cracker crumbs or flour. You can season either as well. Your oil should be deep
    enough to cover 1/2 of the fillet or steak thickness. Fry on medium heat about 3 to 5 minutes on each side,
    until golden brown.

    Broiling Salmon
    Preheat oven and broiling pan at least 10 minutes beforehand. Quickly wash your fillets or steaks in cold
    salt water. Then dust the salmon lightly with flour. Brush the top of the salmon with butter and
    seasonings. Place on broiler rack about 2 to 3 inches from heat. You do not need to turn salmon fillets
    while they're broiling, however, you should baste them often with butter. Add a little seasoning to your
    butter on your last basting. Salmon steaks should be turned once to cook both sides and basted as well.