Selection of Salmon Recipes
by: K&D Solutions • 0
Salmon Cooking Tips
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.
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.
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.
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.