Cheddar Posted November 15, 2011 Share Posted November 15, 2011 I've only recently started cooking and I can grill salmon great with some Chef Prudholme blackened fish magic but I was wondering if anyone has any super incredible recipes for cooking salmon inside, either in the pan or (preferably) baking it. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted November 16, 2011 Share Posted November 16, 2011 I've only recently started cooking and I can grill salmon great with some Chef Prudholme blackened fish magic but I was wondering if anyone has any super incredible recipes for cooking salmon inside, either in the pan or (preferably) baking it. Good salmon doesn't take much so unless you're using Atlantic Salmon, go light on the seasoning. A little olive oil, S&P and you're good. A little butter, lemon slices laid on top with some dill and you're good. I do use a plank in the oven as often as I do on the grill. The plank I use for the oven is thicker and it isn't a one use and done thing. I bought mine from Chef John Howie in Seattle. He was selling them for awhile...no idea if he still is, but if you can track him down, you might be able to get one. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted November 16, 2011 Share Posted November 16, 2011 Good salmon doesn't take much so unless you're using Atlantic Salmon, go light on the seasoning. A little olive oil, S&P and you're good. A little butter, lemon slices laid on top with some dill and you're good. Yup, If you genuinely like salmon, it doesn't take much. I both bake, grill and fry salmon using just a little oil, S&P and lemon. Dill or garlic are nice adds. Blackened is a favorite too. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted November 16, 2011 Share Posted November 16, 2011 My method is: Get a cast iron skillet wicked hot on the stove. Make sure your skillet is well seasoned and like a non-stick pan. Set the oven to 350. Dry the skin side thoroughly with paper towel, then brush with olive oil. Season the flesh side with a brush of oil, salt and pepper. Put the skin side down into the skillet and DON'T MOVE IT. After about 30 seconds move the pan to the oven. Depending on the thickness of the piece, bake it until it's just up to temp in the middle. This will take experience and getting to know your oven. Remove carefully so as not to break the skin side. It'll come out crunchy delicious. Serve over mixed greens or rice. Quote Link to comment Share on other sites More sharing options...
lkirc Posted November 16, 2011 Share Posted November 16, 2011 A simple marinade of soy, lemon, and minced fresh ginger. Let it soak for half an hour. Sear it quickly in a pan and then move it to the oven for about 15 minutes at 350. This is for an average sized filet and varies based on how you like your fish cooked. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 16, 2011 Share Posted November 16, 2011 i am not a hugh fan of salmon, but a popular one was grilled. then finished in the oven with a citrus mirin glaze Quote Link to comment Share on other sites More sharing options...
Rovers Posted November 17, 2011 Share Posted November 17, 2011 One of my favorite sushi selections is salmon skin roll. Crispy salmon skin. I was able to do a salmon steak with crispy skin on a fairly high heat in EVO. I likes it, topped with some dill and server with wasabi tartar sauce. Quote Link to comment Share on other sites More sharing options...
Puddy Posted November 17, 2011 Share Posted November 17, 2011 I curious of this cooking in doors thing. How do they heat up? Are there advantages to cooking vertically versus horizontally? How do you keep kids from touching the door? Quote Link to comment Share on other sites More sharing options...
SEC=UGA Posted November 17, 2011 Share Posted November 17, 2011 I curious of this cooking in doors thing. How do they heat up? Are there advantages to cooking vertically versus horizontally? How do you keep kids from touching the door? You really want to make sure that the door has no paint or finsih on it as it can greatly affect the flavor. Further, you want to use a door made of a hardwood, oak seems to work best. Quote Link to comment Share on other sites More sharing options...
lkirc Posted November 18, 2011 Share Posted November 18, 2011 You really want to make sure that the door has no paint or finsih on it as it can greatly affect the flavor. Further, you want to use a door made of a hardwood, oak seems to work best. I have been using a metal door but inserting some apple or hickory chips into the cooking chamber. Using oak caused me to burn my last house down. The salmon tasted great, but my insurance agent wasn't real happy. To keep the kids away, just have them touch it once. They won't do it again. Quote Link to comment Share on other sites More sharing options...
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