Ok guys i enjoy smoking my pipe out on the boat especially while I'm salmon fishing! anyone got any great ways they cook their fish that are a must?
Salmon
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Our go to is spinach-stuffed salmon with sun dried tomatoes:
- Chop up sun dried tomatoes (from the jar) and cook them for a few minutes in their own oil
- Add a ton of spinach and cook until wilted
- Take off the burner and stir in some feta cheese
- Slice salmon filets in half, put them on a baking sheet, and fill them with the mixture
- "Close" the filets and sprinkle with salt, pepper, and maybe some Italian herbs
- Bake at 350 for 25-30 minutes
- Serve and enjoy. We like to have cous cous on the side with ours.
I don't know about "a must' but ... I cook salmon fillet (preferably head end) in a glass dish in the oven @350 degrees for 40 ,minutes or so. First, I coat the dish with olive oil and both sides of salmon. Then I season with lemon-pepper, then a pinch of rotisserie seasoning, then sprinkle 4-C No Salt seasoned bread crumbs on top. The I add sliced Roma Tomatoes and Sliced sweet onion around it in the olive oil. I've never had any complaints and get frequent requests. This is a dish we have once a week. I serve mixed vegetables or asian vegetables and those small golden potatoes on the side seasoned with butter, rosemary and garlic. I also use the same method for pork loin but also add balsamic vinegrette on the porkloin before the bread crumbs. Its drippings become a sweet sauce gravy topping. Hope you like it.
I like both fish and meat grilled, broiled, griddled, or in a frying pan. Simply with pepper and coarse salt, or flaky salt. Although my wife also makes salmon soup with noodles. The last time it was grilled, toasted on the outside, and with cooked white rice, Japanese style, with a good splash of soy sauce.
Let me know how you like it! I didn't used to be a salmon person but that recipe showed me the light.
Yeah, i was not big on it either but catch a ton of it so learning to cook it different ways!
I'm jealous ... if I could catch salmon I would eat it every day. Another way is lox (smoked salmon) and chive cream cheese on a cinnamon raisin bagel with lettuce, tomatoe, red onion and kippers. A nice breakfast or lunch.
I love Lox for sure. Yeah, I outfitted my boat to fish them in lake Michigan and it's amazing usually have 90 plus pounds of meat in freezer!
Love it! Wifey minces a little fresh dill, and sprinkles it on the fillets, along with some pads of butter, fresh ground black pepper, salt, and of course, ample lemon juice. Goes great with a side of scalloped potatoes and just about any steamed green vegetable.
A question:
All my life, as far back as I can remember, the do gooders have been growning and moaning about the loss of salmon habitat.
And yet you can still buy a can of salmon in any grocery store, a today you can buy fresh salmon in bigger stores, that I don’t remember you could fifty years ago.
Why do that be, why do that be?.
All my life, as far back as I can remember, the do gooders have been growning and moaning about the loss of salmon habitat.
And yet you can still buy a can of salmon in any grocery store, a today you can buy fresh salmon in bigger stores, that I don’t remember you could fifty years ago.
Why do that be, why do that be?.
Something to do with aquaculture, salmon farming, maybe?A question:
All my life, as far back as I can remember, the do gooders have been growning and moaning about the loss of salmon habitat.
And yet you can still buy a can of salmon in any grocery store, a today you can buy fresh salmon in bigger stores, that I don’t remember you could fifty years ago.
Why do that be, why do that be?.
I like my salmon a little basic.
Simply seasoned but the important part for me is searing skin side down so it gets nice and crispy, and not to overcook it.
Another good way that is considered poor people food (AKA the food I grew up on) is to shred it and make salmon patties. There are many recipes for this but it crisps up nice and I got so used to it growing up I like it. My mother made it out of canned salmon, but I imagine it would be much better with fresh caught.
Simply seasoned but the important part for me is searing skin side down so it gets nice and crispy, and not to overcook it.
Another good way that is considered poor people food (AKA the food I grew up on) is to shred it and make salmon patties. There are many recipes for this but it crisps up nice and I got so used to it growing up I like it. My mother made it out of canned salmon, but I imagine it would be much better with fresh caught.
Found this recipe a few years ago and love it.
Melt 3 TBSP butter with 1 clove of minced garlic.
While that is heating in a separate bowl combine:
1 TBSP Brown sugar
1 tsp. Dry IItalian seasoning
1 tsp. Paprika
½ tsp. Garlic powder
¼ tsp. Salt
1. Baste the salmon fillet with the butter mixture
2. Sprinkle the combined mixture to cover the fillet
3. Drissle the remaining butter mixture over the fillet
Bake at 375 degrees for about 20 minutes......
Melt 3 TBSP butter with 1 clove of minced garlic.
While that is heating in a separate bowl combine:
1 TBSP Brown sugar
1 tsp. Dry IItalian seasoning
1 tsp. Paprika
½ tsp. Garlic powder
¼ tsp. Salt
1. Baste the salmon fillet with the butter mixture
2. Sprinkle the combined mixture to cover the fillet
3. Drissle the remaining butter mixture over the fillet
Bake at 375 degrees for about 20 minutes......
We have a lot of good fishing on the Gulf coast & bayous, but no salmon 
. When I get some, it’s usually farm raised & nothing like I had access to in the Pacific Northwest.
That being said, my favorite way to cook store bought fillets is as follows:
Coat with sesame oil, salt & pepper, get your smoker going at 225° & get the wood smoking (cherry or apple is my preference). Smoke for 30-45 min.
Get your oven broiler going on the low setting, take the salmon off the smoker & put it on a foil lined baking sheet, brush on some teriyaki, a nice honey glaze, or Japanese bbq sauce & broil till there’s a nice glaze on the the meat. Hit them with some lemon juice & let them rest a few minutes. Enjoy!
. When I get some, it’s usually farm raised & nothing like I had access to in the Pacific Northwest. That being said, my favorite way to cook store bought fillets is as follows:
Coat with sesame oil, salt & pepper, get your smoker going at 225° & get the wood smoking (cherry or apple is my preference). Smoke for 30-45 min.
Get your oven broiler going on the low setting, take the salmon off the smoker & put it on a foil lined baking sheet, brush on some teriyaki, a nice honey glaze, or Japanese bbq sauce & broil till there’s a nice glaze on the the meat. Hit them with some lemon juice & let them rest a few minutes. Enjoy!
I like my salmon very basic, a little salt, a little pepper, and pan seared. Maybe a touch of dill sauce on the side
Depends entirely on the Salmon. Good, firm Kings are to be cooked as thick fillets (steaks), over an Alder fire. Just a bit of salt and pepper is all that is required. Coho (Silver) require about the same with a milder, less oily taste. A bit of lemon inserted into the cleaned fish and so much the better. Sockeye, Red Salmon, filleted, are damned tasty, only smoked in my opinion. Not slow cooked but, time in the smoke house, strips hanging over a smoldering Alder fire, lotsa smoke! Humpys, pink salmon, are good filleted and pan fried in a bit of butter (olive oil works well also.). Chum or, Keta, are a mild tasting salmon, salted and peppered, lightly fried in a flavorful olive oil works best for me.
The above are all the Salmon species found in Alaska. Not my favorite fish, SwordFish is but, extremely palatable when prepared to my tastes.
The above are all the Salmon species found in Alaska. Not my favorite fish, SwordFish is but, extremely palatable when prepared to my tastes.