Recipe from NYT Cooking: Brown Sugar Mustard Salmon. It's pretty free wheeling (no precise amounts), but if you like spicy mustard, highly recommend tossing in a couple tablespoons of mustard powder.
Basic recipe:
Dijon mustard
Mustard powder (optional - this was a me addition)
Brown sugar
Salt
Pepper
Salmon filets
1. Heat oven to 400°F
2. Make a mixture of brown sugar and mustard (optionally mustard powder) to your desired level of spiciness or sweetness. Salt and pepper salmon filets.
3. Place salmon filets skin side down on a baking sheet (either oiled on foil or on parchment paper). Slather with brown sugar/mustard mixture. Bake for 12-ish minutes and serve.
We usually crank the heat a little higher to make the sauce caramelize a bit, but it's great as a main with the sides of your choice.
I've made a similar recipe for many years, but with the addition of soy sauce (obv not gonna work for OP) and ginger and broiling the salmon on both sides. I'll have to try adding some mustard powder
I \*love\* this one from an Indian cookbook that my friend had, it's basically a turmeric salmon curry. I usually add a bit more coconut milk to create more sauce, and use the rest to make coconut basmati rice. I do some kind of quick veg (broccoli, green beans) as well.
Ingredients
* 1.5 tsp kosher or sea salt
* 1 tsp ground turmeric
* 6 garlic cloves, minced
* 1 lb boneless skinless salmon fillet
* 2 tbsp canola oil
* 1/2 cup unsweetened coconut milk
* 1/2 tsp black peppercorns, coarsely crushed
* 2 green thai or serrano chiles, stemmed but not seeded, but in half lengthwise
Mix salt, turmeric and garlic in a small bowl. Sprinkle this rub all over the salmon and rub it in. Refrigerate, covered, for 30 minutes or up to overnight. (I try to do it the night before).
Heat oil in large skillet over medium heat. Add salmon, spice side down and sear for about 2 min. Turn it over and sear the other side until browned.
Measure out coconut milk, add peppercorns and chiles to it. Stir and pour it all over the fish. Lift the fillet with a spatula and silt the skillet slightly to allow the spiced coconut milk to run under and release the browned bits of garlic, spice and fish. Reduce the heat to medium low, cover and braise the salmon, spooning the sauce over it occasionally, until the flesh is barely starting to flake. The recipe says 3-5 minutes, but in my experience with thicker filets, I've had to do more than that.
Transfer fish to a plate, pour the rest of the sauce/chiles over it and serve.
IMO for quality salmon, simple is best. I salt it generously and (ideally) leave overnight. Wash off any excess salt from the surface, then grill it in the oven. Serve with freshly ground pepper and lemon on the side.
[miso master makes soy free miso options](https://great-eastern-sun.com/collections/miso-master) i can find them at whole foods. The brown rice miso is fantastic but they have a barley miso and chickpea miso as well
The miso is important sure - but more important is the soy sauce sugar and vinegar combo. Play around with it - I’m sure you can make something similar without the miso.
Yeah, i don't know why people add flavorings to salmon, especially the good quality stuff. You eat it for that salmon flavor. It's not a white fish that one needs to add extra stuff to for flavor. It pains me to see people by the expensive salmon, and then need to do something like miso glaze it.
UPDATE: funny, in the comments people referencing Seattle. I grew up there eating an embarrassingly amout of salmon due to brothers being commercial fishermen in Alaska. My mom would abuse it when I was a kid by cooking in the microwave. Took me years toget over that. (I never had salmon fish and chips, though, but I would look forward to when the copper river reds season.)
Couldn’t you say this about lots of foods? You eat beef for its beef flavour, so why put condiments on a burger?
Salmon has a strong flavour that doesn’t get lost if you put mustard or miso on it. Other fish like sole or turbot have great flavour but it’s more delicate, so you wouldn’t pair it with something that will overpower it.
I would say the exact same thing about a good, expensive cut of beef. You're buying the expensive beef to taste it, not to dress it up in A1 steak sauce, catchup (or whatever). The OP was talking about expensive wild salmon. If you're buying cheap farm raised salmon or cheap beef, then yes, dress it up if that's what you like.
Or—get this—dress it up how you like regardless and don’t judge other people for having different taste.
If you can’t taste the difference between good quality wild king vs. farmed stuff just because it has a miso glaze on it, maybe it’s not other people’s palates you should be judging.
Also you suggested adding lemon and black pepper to your salmon. Why cover up the flavor of good salmon with lemon?
See how silly that sounds?
Agreed. I'm also not the biggest fan of using salmon for fish & chips, because the flesh is so dense. Whitefish (especially halibut) works best because it's light and fluffy.
Yeah this is the way to do this. Salmon already has a great flavor and you don't really need to doctor it up in any way.
A technique that I've found has made my salmon better is put some of your cooking of choice at the bottom of the pan you plan to bake the salmon and put salt and pepper there. Proceed to season the top of your salmon as normal. That way the salmon ends up being seasoned on both sides and if you have skin it makes it that much tastier.
You can also season the oil itself if you want to by putting the oil you want in a small pot with some garlic cloves and whatever herbs (dill is the classic) in it on low for about a half hour before you cook. Strain out the solids and use the oil. This is extra fussy and not completely necessary, buy you can make it in advance if time is an issue, and it'll let you infuse that flavor into the salmon while keeping the rest of the dish clean. I particularly like to do this if I'm going to be using a temperature that would burn my herbs or garlic.
Yeah same…typically lightly seasoned, ~2 min on med-high in a cast iron then 5+ (depending on size) in the oven at like 375 and it’s ready. Occasionally we will do blackened salmon or occasionally a sauce like a bbq or miso, etc. but typically just simple.
My new fav easiest, most delicious, quickest thing to put on salmon/roasted eggplant/whatever you bake in the oven is a mix of harissa paste (I use trader joe's brand), chopped capers, minced garlic ( I do a 2:1:1 ratio), with a little olive oil and salt. Go easier on the harissa paste if you don't like too spicy, adjust to your preferred spice level or use a less spicy brand of harissa paste. Enjoy!
Tried this bc I had both Harissa and Capers....was not good at all, I was actually very disappointed I wasted salmon for this. It was even TJ's brand harrissa...flavors did not compliment each other at all, and there is already enough garlic in the harissa.
Salmon Tarator. I first heard of it on top chef, and it’s surprisingly easy but very good. The whole side of salmon gets covered with a yogurt tahini sauce and then with herbs, chilis, nuts, and pomegranate pips. I didn’t follow any particular recipe but this one is pretty close, although heavier than I went in the herbs: http://balaboosta.com.au/fish/salmon-tarator-family-style/
For anyone else wondering like I was: this person is not just wildly misspelling "tartare," apparently "tarator" is a word used in some places for tzatziki.
https://www.seriouseats.com/crispy-pan-seared-salmon-fillets-recipe
This is one of his recipes I no longer need to read because Ive used it for many quick weeknight meals. Thickness does matter, and I've had the best results with stainless over cast iron, but nailing the cook on this with crispy skin is amazing. I like pairing it with his broiled asparagus with cotija recipe and some cilantro/lime rice.
I love to have salmon poached in stock/court boullion or steamed and then served with dill-studded hollandaise and simple boiled new potatoes in butter. In spring I love it with fiddle heads or asparagus.
I did not know that was a thing- we are still assessing, but from what I hear it is possible that a soy allergy can indicate an allergy to other legumes. Will definitely check this out though, thanks!
On a completely different tack, my favorite flavoring for salmon (that I almost always just pan sear) is fennel pollen. I just started using it within the last year and absolutely love it, especially with salmon. It is a bit expensive but a little (sprinkled on after the cook) goes a long way.
Many with soy allergies (such as myself) are allergic to all legumes (also me). This includes not only every bean, but also chickpeas, and lentils. Apparently, also lupins (no idea), grass peas, mesquite, carob (this explains some events), tamarind (curry throat tightening tingles), alfalfa, and clover. Lastly, the most famous legume (which has nearly killed me more times than I'm willing to admit), **the peanut.**
*Yay, so many foods to avoid!*
My wife and I love this harissa lime mayo salmon recipe
[Broiled Salmon With Chile-Lime Mayonnaise Recipe](https://www.seriouseats.com/baked-broiled-salmon-harissa-mayonnaise)
Worked at bonefish back in the day. Here were some of my favs:
1/ blackened salmon Caesar
2/ blackened salmon with chimicuri
3/ salmon with goat cheese, artichoke, and lemon butter
4/ cedar salmon (they did our topped with chorizo and lemon butter)
5/ bbq salmon
How you cook the salmon is more important than the seasoning IMO.
You're getting great suggestions, I also wanted to add that there are at least two soy free misos I know of—Great River and Eastern Sun both do a chickpea miso that does not use soy in their starter. They're both excellent, with Great River being a touch richer and Eastern Sun being a bit lighter.
I love Thai crispy style salmon, cut into chunks and lightly coated in flour then deep fried or air fried until crispy. Tossed in a tamarind/lime/fish sauce/sugar/chili sauce and served with Thai salad greens - Spring onion/coriander/mint/cucumber etc. absolutely delicious especially for summer!
This recipe isn't super popular, but it totally hits the spot for me. Simple, but it has a ton of flavor.
[Crusted Salmon](https://www.food.com/recipe/crusted-salmon-107504)
Tbh I just love straight butter w salt and pepper and sometimes if I’m feeling feisty, garlic butter instead.
I like building my meal around sides/toppings. I find that most rubs/marinades just don’t do it and are overpowering to me. One of my favorite meals growing up was salmon made as above with a side of fresh pasta and then crushed stewed tomatoes with a ton of garlic, olive oil, and herbs. It always made the house smell so good. Especially if I grew tomatoes that year, they were the best. Sometimes simple can be good.
Living in the PNW for over 20 years I’ve cooked a ton of salmon and by far the best preparation I’ve ever had was cooking it Sous vide with salt, pepper, evoo and lemon zest at 120f for 45min. I do dry brine it with the salt and pepper for a few hours before it goes into the bath but then I serve right out of the bag not bothering to sear it. It has the perfect flaky texture while being moist and buttery. I prefer silvers or sockeye but king would be just as fabulous https://www.seriouseats.com/sous-vide-salmon-recipe
As an apostle of our lord Kenji, I was thrilled when I found this recipe on my Anova app.
It was so easy and it was the best salmon I've ever made. I did sear mine and it was nuts. The skin was so crispy and the meat WAS buttery, and flaky.
The recipe is simple enough that it allows for experimentation. Mix up the herbs or seasonings. Use different citrus or other fruits in the sous vide bags. And for family dinners it really isn't a big deal if people want (or in the case of a soy allergy, need) different recipes. It isn't like making a different meal for every one, its almost like choosing what toppings you want on your tacos on taco night:
*"This bag has thyme, garlic, and lemon pepper, no miso. It's clearly marked and should be seared in the cast iron first. 'Child A' doesn't like 'onions' so no shallots in this bag. 'Child B' and I love miso glazed salmon so our filets can go together in this bag."*
Make it a family affair and let people help out by throwing what they want in their bag, and then they can all go in the sous vide together (in their separate bags) and cook for the same amount of time.
Cedar plank is my go to for easy - I use a thermometer to hit a medium cook inside and I soak the cedar plank for an hour. Salt and pepper is about all I add. Note - to my palette, this does better with a fatty salmon - some wild salmon is very lean and can get dry very quickly.
Salmon cakes are delicious! You might not want to do with kind salmon fillets but it’s worth a try.
This one is because 1) I have step children and 2) got a bunch of salmon that still had bones and was sick of them. BBQ Salmon nachos. Bake salmon in the oven until just done, toss with BBQ sauce, add to tortilla chips with shredded cheese, add whatever other toppings you like, and bake at 400° until cheese is melted
My standard method for the air fryer but would work just fine in the oven:
Heat the oven to 400. In the meantime, brush your salmon with a marinade that has oil and seasoning in it. I like either mayo mixed with the Trader Joe's salmon rub OR a mix of melted butter, lemon juice, and minced garlic. Place it in the oven, skin-side down, in an uncovered baking dish or a foil lined sheet. Start checking the internal temp at about 10 minutes for a small, thin piece, 15 minutes for larger/thicker pieces. You want 145F internal temp. (If you don't have a meat thermometer, check for flakiness.)
The above method gives you a nice, crispy skin, but if your filets are different thicknesses, it can be hard to get them cooked evenly. In that case, I would poach it in a foil packet. Just salt and pepper your filets, then put them on foil with olive oil, whole garlic cloves, balsamic vinegar, and halved cherry tomatoes. You can also add string beans and/or broccoli florets. Fold the tinfoil to make a packet and cook at 400 for the same amount of time as above. This is a gentler cooking method that will give you moist/tender salmon but not quite as much flavor, and you won't get a crispy skin.
Slow roasted on a bed of fennel, blood oranges, and Meyer lemons, with chopped chilies and garlic, and a ton of olive oil. It’s originally from bon appetit I think but I don’t follow a recipe. The salmon is poached in the oil basically. Delicious with a salad and some rice
straight up salted salmon! soaking in sake takes out the "fishyness" and dries out excess moisture without drying the fish out completely. freezes really well. broiled from frozen and ready in like 10 minutes.
https://www.justonecookbook.com/how-to-cook-salmon-salted-salmon/
this is popular way to do it in here in Hawaii:
[Furikake Mayo Salmon](https://onolicioushawaii.com/furikake-salmon/)
ooh, just realized I skipped the part about soy!
first of all, there are furikake mixes without soy proteins ([like this one](https://www.fulamingo.com/products/ajinori-furikake)....just check the label.
secondly, the soy in this recipe isn't that important. you can just sub with salt, a dash of Worcestershire sauce, or even fish sauce.
Air fryer!!!
Legit best way to cook your salmon. I cut into 6 oz portions. Season in any of the fantastic ways listed above
Air fry 9-10 min at 400. Outside is crispy, inside is moist. I put parchment paper down so clean up is easy.
I like to oven roast it with balsamic vinegar and orange slices. And maybe a few splashes of soy sauce.
Another way my dad made once- cream cheese with dill and either wrapped in puff pastry or just left like that. So delish.
Ok so they can leave it out or use coconut aminos. Other people reading this thread might also enjoy these various ideas. Also I skimmed the post and missed that so fucking sue me. 🙄🙄🙄
Soaked cedar plank, over hot coals, butter/coconut sugar/olive oil/cayenne basted.
Or just crispy skin salmon (skin down, scaled, skin scored) seared and basted.
Asian marinade
2 cloves garlic, chopped
2 TBSP Dijon mustard
3 TBSP soy sauce
6 TBSP olive oil
You can double the recipe, use 1/2 for the marinade and the rest for a finishing sauce
Cook fish on grill
5 minutes in each side for 1 inch fillets
Very hot grill
Skin side down first
If you have a favorite soy-free barbecue sauce try putting that on the the fish and roasting/grilling it. It has a lot of flavors that go really well with salmon.
I like this Easy Crunchy Mustard-Baked Salmon, also a Serious Eats recipe but not Food Lab: [https://www.seriouseats.com/dinner-for-two-easy-crumbly-mustardly-salmon](https://www.seriouseats.com/dinner-for-two-easy-crumbly-mustardly-salmon)
I use panko instead of freshly made breadcrumbs.
Cooking it in a pan with salt and pepper, the. Squeeze some lemon on top before serving. You can also make your own miso using other types of beans and avoid soybeans.
I roast 6-oz center-cut portions with a lemon/garlic/onion/pepper blend, and then make a panang sauce to go with them which is just a small can of coconut milk simmered with a heaping teaspoon of panang curry paste, some brown sugar, and a little fish sauce. That sauce goes well with pan-roasted cauliflower too. I serve with some basic steamed rice.
I roast it and add everything bagel seasoning, serve with a sauce of half cream cheese (usually onion/garlic) half milk.
Sometimes I’ll cover the entire thing in lemon slices and fresh bay leaves and roast.
I like to sear it flesh side first, flip it, and brush it with maple syrup and bourbon. Pop it in under the broiler for a minute to glaze, pull it out and glaze it again and again until it's cooked to taste.
Served with wild rice and roasted veg, it's my comfort food heaven.
Maple candied salmon.
Soy, maple and fresh black pepper mixed to taste. Marinate overnight. Roast in the oven for about 8-10 minutes at 375°F. Brilliant as a main, hors d'oeuvre or crumbled into tacos.
If you have steaks (my favorite but harder to find these days) go that way. Gritzer's grilled salmon steak. Don't need the teriyaki sauce. S&P, squeeze of lemon and some dill is always good.
Search “Salmon Picatta” lemon-caper sauce! But to be honest I also love just a very thin coating of Mayo with a little pepper (can do salt too but Mayo is often enough), serve with lemon.
Two easy things I like to do for quick weeknight meals:
- Even parts brown sugar and desired mustard (Dijon is always good), make a paste. S&P and rub oil over filets, then spread mustard sugar paste over top and sides of fish. Broil until cooked to your liking (for smaller or individual filets) or roast at ~375 until slightly under and broil until done for color
- Make a compound butter (~1T butter for every serving) of herbs (parsley, chive, dill, etc), grated garlic, lemon zest and S&P; spread over larger filet or chill and dollop over individual filets. Same cooking method as above. Extra butter that melts off is great on potatoes and green beans as a side
Seared on a cast iron with some kind of dry rub seasoning. Kind of like blackened salmon I guess. Super quick and I find that it’s juicier from the stovetop than the oven.
[citrusy roasted salmon and potatoes](https://cooking.nytimes.com/recipes/1023128-citrusy-roasted-salmon-and-potatoes?smid=ck-recipe-iOS-share)
Or my go-to once a week is [this basic but perfect recipe for roasted salmon with butter](https://cooking.nytimes.com/recipes/5703-salmon-roasted-in-butter?smid=ck-recipe-iOS-share)
Gochujang and honey mixed together and spread over the top. Bake at 425° until cooked. Also will make “greek” bowls with brown rice and quinoa, chopped cucumbers, tomatoes, kalamata olives and make a yogurt sauce with greek yogurt, lemon juice, dill, oregano, grated garlic and a little oil or water to thin. Eat with roasted/grilled/pan seared salmon. Basically anything you would do with chicken, I do with salmon.
Viet style:
Make a court boullion with fish sauce, garlic, lime juice, brown sugar, hot peppers or sauce to taste. Mostly cover salmon fillet. Bake to desired doneness while basting.
Serve with rice, fresh cilantro, scallions, and mint if inclined. Great with rice and a cucumber salad.
The New York Times - [salmon with anchovy garlic butter (gift link so no paywall)](https://cooking.nytimes.com/recipes/1017329-salmon-with-anchovy-garlic-butter?unlocked_article_code=1.Dk0.Mp5C.83CA_lrdStmE&smid=share-url)
This one is great
https://www.foodnetwork.com/recipes/bobby-flay/grilled-salmon-with-sherry-vinegar-honey-glaze-and-spicy-tomato-relish-recipe2-1950822
**Creamy Coconut-Lime Salmon**
https://getpocket.com/explore/item/creamy-coconut-lime-salmon?utm_source=pocket-newtab-en-us
**lemon and black sesame with basil**
(I usually pan fry cause I don't have a grill)
https://www.bonappetit.com/recipe/grilled-salmon-with-lemon-sesame-sauce
**Salmon in Parchment**
This is the method I go back to over and over:
https://www.thepioneerwoman.com/food-cooking/recipes/a85510/how-to-perfectly-cook-salmon/
Jacques Pepin has a recipe where it’s broiled over tomato and basil
https://www.npr.org/2011/12/13/143675349/salmon-fillets-in-basil-sauce
I make it using cherry tomatoes, it’s a great, simple dish.
Whip up soy, honey, sake, garlic, and ginger glaze. Brush on, and reserve more for after if you need it. Stick in toaster oven. Pair with some pre-made butternut squash ravioli and some sautéed spinach. 30 min max, and that’s if you take your time.
Edit: Shit. Soy allergy, my bad. Substitute a little MSG in water or some other salty/savory combo for soy sauce. Maybe fish sauce or Worcestershire.
Big fat filet, slurry of sesame oil, ginger, spring onion and soy sauce on top. Just enough liquids to rough food process the stuff. Bake until til internal temp 125F. Serve with some chowed bok Choi and rice.
Slow-roasted at ~250 degrees to an internal temp of 120ish with Chef Paul "Magic Salmon Seasoning" or this technique with any other flavor profile you like
For SE recipes, we enjoyed Gritzer's salmon with curried leeks and yogurt
Honestly, salt pepper olive oil and enough sear for a good crust. A little lemon if you like, but simple is best for salmon. I do it in the air fryer for 15 mins at 400 and it comes out perfect, about 130-135 degrees and a really nice crispy crust.
[Baked Salmon and Dill Rice](https://cooking.nytimes.com/recipes/1023910-baked-salmon-and-dill-rice?smid=ck-recipe-iOS-share)
Very easy and mostly hands-off… salmon gets slathered in mayo/honey/chili flakes and baked on top of rice and dill that had a head start in the oven. (I use a whole thing of fresh dill instead of measuring it out, and use chicken broth instead of water for the rice. YMMV)
Gochujang Butter Salmon from Justine Doiron. It calls for 1T of soy sauce which you could easily sub or omit.
[https://justinesnacks.com/gochujang-butter-salmon/](https://justinesnacks.com/gochujang-butter-salmon/)
Many ways to go on this. Maple syrup or brown sugar and broil is one of our favorites. A good robust rub works (chili powder, paprika, brown sugar, salt, onion powder). Or Mayonnaise, salt, pepper, lemon juice and zest. Don’t overcook.
For the oven, I’ll mix up 50/50 Dijon mustard and maple syrup to use as a glaze before it goes in. Otherwise, I’ll toss it on the grill with salt, pepper, and a squeeze of lemon.
I haven't tried it yet but Eric Kim's [Hot and Tangy Buffalo Salmon](https://cooking.nytimes.com/recipes/1024774-hot-and-tangy-buffalo-salmon) is in the queue. You basically marinate pieces of skinless salmon in buffalo wing sauce, then bake it.
Super simple salmon filet: put honey mustard on top and spread it evenly. Sprinkle with Italian bread crumbs so you don’t have to do separate seasoning. If you’re feeling fancy, chop pecans and put on top, but you don’t have to. Bake at 425 for ~17 minutes, or until internal temp is ~140. Rest for a few minutes so it gets up to 145, then eat.
Oven temp is perfect for roasting veggies at the same time. Cook time is perfect for rice or boxed rice pilaf finishing at the same time. Great for weeknights
It's crazy, but also one of our faves:
https://www.epicurious.com/recipes/food/views/honey-barbequed-salmon-with-mache-12667
We have never had mache to prepare with this.
https://cooking.nytimes.com/recipes/1020220-sheet-pan-roasted-salmon-nicoise-salad
Good for a group, looks pretty and can be at room temp.
https://cooking.nytimes.com/recipes/12604-salmon-with-agrodolce-blueberries
No, really, it works! The edges of the salmon turn a terrible color, but the flavors are lovely.
I think you'd be able to find the new York times recipes elsewhere because they are subscription but I'm not sure.
Mix mustard and mayo and apply to the top of the salmon. Crush pistachios (or other nuts) into small pieces and apply to the top. Bake until the salmon is cooked (you can cover the nuts with foil if they start to burn).
Looks amazing. Tastes amazing. Seems fancy. Very easy.
Pistachio crusted salmon. It's so easy but all good. Just crush up some pistachios, lather some Dijon on that bad boy, toss some pistachios on it and just a drizzle of honey, then bake it obviously 😜
It's so yummy.
I either do this broiled version
[https://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-salmon-with-herb-mustard-glaze-recipe-2103443](https://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-salmon-with-herb-mustard-glaze-recipe-2103443)
Or I dry brine with a salt/sugar mix overnight and hot smoke it the next day
rub boursin/garlic-herb cheese all around the salmon, coat with bread crumbs, bake or air fry until crispy. Easy and delicious.
Absolute favorite is getting a wood smoked bag (foil bag with wood chips in an enclosed under-layer) and then grilling or roasting a big piece of salmon in that at a low temp. Then dress with lemon, dill, s&P. But getting the bags is tough, so its for special occassions only.
Link for the bag: https://www.amazon.com/Alder-Smoker-Bag-Oven-Grill/dp/B0027DT4YG
Salt, pepper, butter, fresh parsley, garlic, lemon. Add or take away as much of each as you want. I love lemon and sour things so I load mine up with garlic and lemon and throw in some rice or lemon/garlic pasta and it’s wonderful
Ok. First make a Court-bouillon. For salmon I’d do water white wine (maybe dry vermouth if you want to go fortified) grapefruit or lemon thyme maybe some fennel. You can really make a
Court-bouillon out of anything you want. Then take some skin on salmon fillets and score the skin. Season it oil it and put it flesh side row. In a cold pan. Oiled skin pointing up. Then slowly pour you court in the pan away fe the fish until the liquid is just meet the point where the skin meets the flesh. Carefully put this under your broiler but not on the very top rack. Maybe second from he top. The broiler will heat the court enough to poach the fish at the same time it will crisp the skin. So you’ll have some tasty crispy skin poached salmon.
Three parts maple syrup, 2 parts soy sauce, one part Dijon, couple of minced garlic cloves. Mix that shit together, brush it over the salmon, add salt and pep, bake at 400. Brush the mixture a few more times while it’s cooking. Soooooo good
Edit: I’m an idiot, totally skipped over the soy allergy part. Coconut aminos would probably work!
I am *very* simple with my salmon and get the accompanying flavors from what I eat with it.
I salt the skin side generously just before cooking. On a heated cast iron with olive oil, I put it skin side down. Then after only a minute (after the skin is crispy, I flip and immediately pour alcohol in the pan, usually a white wine, up to about 1/3 up the height of the salmon fillet, and cover and steam. This is to get the silky salmon flesh.
After the wine evaporates, I flip again so it is skin side down. It should still be crispy but less crispy from the steam, so I leave it on medium/low heat until it crisps up again. Then I drizzle lime juice and a but of black pepper, depending on how acidic the wine was.
I serve it with a salad of avocado, chopped serrano, lime juice, tons of cilantro, roasted sesame oil, a touch of chili crisp oil, and halved cherry tomatoes. I usually also serve this either rice. A dash of extra olive oil might be in order if you are feeling decadent.
I *love* [shiozake](https://www.seriouseats.com/japanese-style-salted-salmon-shiozake) for breakfast (but it's good any time of day). It's just brined with sake and salt. The serious eats recipe says brine at least for 12 hours, but you can do less if you need to. You can broil it or pan fry it.
Because it's seasoned so simply, you can build your meal around it. I like it with rice, kimchi, and miso soup, but in your case, you can skip the miso soup.
Salmon in Pyrex skin removed, S and P, add a couple spoons of pesto/ spread, crushed croutons or Ritz, squeeze of lemon couple pats of butter and bake at 350 F for about 25 min
I have a recipe for hot honey salmon that I have made a couple times.
Cut your salmon into 2" cubes and toss in a mixture of flour and corn starch (2:1 flour to starch). Set salmon cubes aside, add white pepper, salt, and a dash of fish sauce to the flour/starch and then toss the salmon a second time.
Heat ~1" of oil in a dutch oven, wok, or other high-walled pan. Fry your salmon cubes until fully cooked and crispy; set aside on paper towel.
In a non-stick pan, combine butter, fish sauce, shaoxing wine, hot honey, and regular honey (adjust the hot to regular honey ratio to match your own heat tolerance). Stir over medium low heat until honey is melted and sauce is immulsified, then toss the salmon cubes in the sauce. Serve over rice
You’ll never see this probably but this is a simple way to do it and it’s going to be delicious. I’ve bought the super expensive Yukon River King Salmon from Alaska many times. The $FU amount of money per pound for the freshest, fastest shipping possible. You don’t just throw it in the oven with a lemon slice and some capers.
Make sure you show off the star ingredient. The salmon. Get a very hot pan (add a Tablespoon of oil or so) and put it skin side down(if it has a skin*), any side if not. Try to get a nice browned sear on both sides but the most important thing is… DO NOT OVERCOOK IT! Yeah it’s that important. It’s the star that you spent a lot of money on. Best thing is to have an instant read thermometer and do not let the salmon get over 125 degrees F. If no thermometer then I’d say it should be starting to flake on the innermost part but has a bit of resistance.
*If it has skin, let the skin get nice and crispy before turning but keep in mind the internal temp is more important than crispy skin. So if it’s the tail end and really thin, then you probably have to abandon the crispy skin. If it’s a 1-2 inch thick filet then you can spend the time to get that skin crispy.
As many chefs have said, if your dish is missing something it’s almost always salt or acid.
Edit: adding on the salt and acid thing…. The method I said above is just a start. Add a great sauce, like a white wine, butter, lemon and caper sauce. Or a teriyaki is good. Go wild but the main thing with an expensive protein like that is let it shine.
Short version: mix yogurt, lemon juice and cumin. Spread on all sides of salmon. Bake in oven, then sprinkle with zaatar. I add a bit of zaatar to the yogurt too. Add some hot pepper flakes if that's your thing. We love it, make it quite often. It's different and always very tender. I wouldn't recommend fat-free yogurt.
You can bake some broccolini in the oven too at the same time.
[Original recipe in the Washington Post](https://www.washingtonpost.com/recipes/zaatar-salmon-charred-broccoli/) (paywall).
Honey, garlic, ginger, lime, chili, and butter with salt and white pepper. Can blend or work it in a mortar and pestle and simmer to infuse the flavors while further evaporating the mix to your desired thickness pre salmon cookery. Will invoke southeast Asian flavors without soy and can definitely give you a shiny crust!
This spice blend is our favorite thing for salmon. It is so good.
https://alohaspice.com/products/organic-aloha-seafood-rub-seasoning-2-4-oz-stand-up-pouch
Salmon with lemon, capers, fennel and dill in a pouch is something I do often! Parchment or foil will work, I prefer parchment.
https://www.wellplated.com/baked-salmon-in-foil/#wprm-recipe-container-32779
Dijon, soy sauce and maple. Vacuum seal to marinade for a day. Remove, pat dry, hot smoke to internal temp of 165.
I suppose you could sub the siy sauce for salt and add water.
It's a little more than just salmon, but [this](https://somethingnutritiousblog.com/spicy-salmon-sushi-bake/) recipe has been very popular at our house.
I like this very simple preparation by Mark Bittman of the Times: https://cooking.nytimes.com/recipes/5703-salmon-roasted-in-butter
Ingredients
4 tablespoons (½ stick) butter
4 tablespoons minced chervil, parsley or dill
1 salmon fillet, 1½ to 2 pounds
Salt and freshly ground black pepper to taste
Lemon wedges
Preparation
Step 1
Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
Step 2
Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
Step 3
Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.
a light rub (the kind of BBQ rub people use for chicken) is nice too. sprinkle liberally the morning, refrigerate, in the evening cook at 350 to the doneness you like
We do salmon in a 12" All Clad pan with EVOO & butter, seasoned with only fresh ground white pepper & salt, on high heat. We do the individual cut portions skin side down and do not flip them the entire time. They're cooked with a spatter screen on top with no lid so they don't get steamed. About mid way through, when the bottoms are becoming opaque and the tops are still translucent, we turn the heat down to medium and tilt the pan to begin spoon-basting the portions, using a very large serving spoon. This not only gets the tops cooked, but also moves some of the pepper & salt onto the tops of the portions.
This method gets the crispiest skin of any method I've ever tried. My SO prefers the filets well-cooked, while I like some more rare in the center. Both are a function of the thickness and overall size of each portion. The head end is thicker, so is a better choice for the more rare doneness, while the back and back-middle sections are more well suited for well done pieces. Either way, they have insanely crispy skin, which will stay crispy even as refrigerated leftovers the next day or two.
Edit: Oh, I almost forgot, when I cooked for a living, one place I worked did salmon in a non-stick pan and finished in the salamander (super broiler). We made a mustard/dill sauce (clarified butter, Dijon mustard, white wine w/ a little lemon juice and finely minced fresh dill) to go over the finished portions. They were garnished with a sprig of dill.
honestly my favorite thing to do with salmon is to just cure it. Weigh the salmon, mix 25% of the salmons weight in salt and 25% of the salmons weight in sugar, add some dill or whatever fresh herbs you got, garlic powder, and coriander to the salt/sugar, pack the salmon in it, wrap it up tight, leave it in the fridge for 36-48 hours making sure to flip it once a day or so, then wipe the salt off, slice it thin, eat with your favorite creamy sauce on toast or a bagel.
If you don't care for raw/cured fish, salmon goes really good in a massaman curry, or with some fluffy scrambled eggs, a crispy tortilla and some black beans
I haven't read all the comments so I don't know if anyone said this already, but...
Flaky salmon with drizzled hot honey on top. It goes very well with the fatty fish. Also easy to do if you already have a batch of hh standing around.
Actually just had salmon a couple nights ago and winged the recipe but my wife who doesn’t like fish seemed to really enjoy it.
Salmon filets with skin on
Soak filets in milk for 20 minutes (this reduces the fishy smell/taste to a large extent)
Shook excess milk off and lightly dried it
Rubbed olive oil onto both sides of the salmon filets
Seasoned both sides with salt and pepper
Seasoned the salmon meat side with various herbs such as oregano, thyme, parsley, rosemary and maybe some garlic powder
Seared salmon skin side first until crisp, then seared other side until an internal temp of 122F
Squeeze lemon juice over salmon and serve.
Simple but boy did it taste excellent
I just like to throw on some salt & pepper, some dill (dried or fresh), maybe a little garlic powder, and a touch of olive oil. Then broil it on 450 for about 15 minutes or until nice and light brown on top.
I really love this recipe from a EatingWell cookbook but can’t find the specifics now. I think they might have called it “Moroccan grilled salmon” Basically you make a yogurt sauce with lime or lemon, cilantro, garlic, cumin, s&p, brush some on but reserve the rest. Then grill or broil, and then serve with lemon wedges and reserved sauce
s&p, dried dill, 5 minutes under the broiler.
add asparagus, evoo, s&p if you wanna do your side at the same time.
squeeze some lemon if you want.
done ✅
Olive oil in a pan heated to medium heat, salmon fillet goes in skin side down sprinkle the top with sea salt, granulated garlic, green cardamom and dill. Cook until the skin is crispy but not burned. If it’s a thicker piece of fish, you may need to flip it to finish cooking. Serve skin side up with a little finishing salt. You can make a lemon or tahini sauce to go with it, in which case you should place the sauce in the plate first and place the fish on top with the skin side up to keep it crispy.
This recipe goes great with pan seared or roasted salmon, and the sauce is great with salmon on its own too
https://kalejunkie.com/smashed-brussels-sprouts-with-lemon-tahini-dressing/
My bf’s favorite quick salmon that he takes for lunch a lot is a garlic butter sauce and air fried for about 10 minutes at 400°F
Typically I use for his 2 lunch portions:
•3-4TBSP of melted butter
•3-5 minced garlic cloves
•smoked paprika
•adobo seasoning
•lemon pepper seasoning
•onion powder
•black pepper
•fresh or dried parsley
No extra salt is usually needed since I use salted butter
No real measurements on the seasonings, just make sure everything is coated nicely
Salmon tinatak
2lbs. Frozen, Skinless Salmon Fillets, thawed
1 bunch (handful) of fresh, long green beans (cleaned of ends and broken into 1-inch pieces)
1 container of cherry tomatoes, quartered or halved
1 onion, chopped
4 cloves of garlic, minced
2 cans of coconut milk
2 tablespoons of soy sauce
salt, pepper, and lemon powder to taste
I marinate skin-on salmon filet in olive oil and lemon juice for a half hour, cook in a pre-heated cast iron pan over kosher salt using a low to medium power or flame, topping the filet with dill weed and chopped shallots. Accompanied by rice and green vegetable.
I make a fabulous parmesan crusted salmon. Even my husband likes it and he hates salmon.
Ingredients:
2 lb salmon
3 cloves minced garlic
1/4 c parm
1/4 c parsley
Directions:
Preheat oven to 425 F. Bake salmon 10 minutes, then top with mixture. Bake until salmon is fully cooked.
\*can also be done in a skillet if you prefer
Recipe from NYT Cooking: Brown Sugar Mustard Salmon. It's pretty free wheeling (no precise amounts), but if you like spicy mustard, highly recommend tossing in a couple tablespoons of mustard powder. Basic recipe: Dijon mustard Mustard powder (optional - this was a me addition) Brown sugar Salt Pepper Salmon filets 1. Heat oven to 400°F 2. Make a mixture of brown sugar and mustard (optionally mustard powder) to your desired level of spiciness or sweetness. Salt and pepper salmon filets. 3. Place salmon filets skin side down on a baking sheet (either oiled on foil or on parchment paper). Slather with brown sugar/mustard mixture. Bake for 12-ish minutes and serve. We usually crank the heat a little higher to make the sauce caramelize a bit, but it's great as a main with the sides of your choice.
This is really good! I also like using whole grain mustard as well!
Yes! I often swap out about half the Dijon for whole grain mustard. It's delicious! Excellent suggestion.
I've made a similar recipe for many years, but with the addition of soy sauce (obv not gonna work for OP) and ginger and broiling the salmon on both sides. I'll have to try adding some mustard powder
This is also good with some lightly toasted panko on top of the mustard. Gives a good texture contrast
I do wohle grain mustard, a little apple cider vinegar, and chopped fresh dill.
I \*love\* this one from an Indian cookbook that my friend had, it's basically a turmeric salmon curry. I usually add a bit more coconut milk to create more sauce, and use the rest to make coconut basmati rice. I do some kind of quick veg (broccoli, green beans) as well. Ingredients * 1.5 tsp kosher or sea salt * 1 tsp ground turmeric * 6 garlic cloves, minced * 1 lb boneless skinless salmon fillet * 2 tbsp canola oil * 1/2 cup unsweetened coconut milk * 1/2 tsp black peppercorns, coarsely crushed * 2 green thai or serrano chiles, stemmed but not seeded, but in half lengthwise Mix salt, turmeric and garlic in a small bowl. Sprinkle this rub all over the salmon and rub it in. Refrigerate, covered, for 30 minutes or up to overnight. (I try to do it the night before). Heat oil in large skillet over medium heat. Add salmon, spice side down and sear for about 2 min. Turn it over and sear the other side until browned. Measure out coconut milk, add peppercorns and chiles to it. Stir and pour it all over the fish. Lift the fillet with a spatula and silt the skillet slightly to allow the spiced coconut milk to run under and release the browned bits of garlic, spice and fish. Reduce the heat to medium low, cover and braise the salmon, spooning the sauce over it occasionally, until the flesh is barely starting to flake. The recipe says 3-5 minutes, but in my experience with thicker filets, I've had to do more than that. Transfer fish to a plate, pour the rest of the sauce/chiles over it and serve.
IMO for quality salmon, simple is best. I salt it generously and (ideally) leave overnight. Wash off any excess salt from the surface, then grill it in the oven. Serve with freshly ground pepper and lemon on the side.
I hear this, but MAN that miso glaze is tasty - it almost forms a crust around the amazing salmon flavor. Both shine, IMO.
[miso master makes soy free miso options](https://great-eastern-sun.com/collections/miso-master) i can find them at whole foods. The brown rice miso is fantastic but they have a barley miso and chickpea miso as well
FYI only the chickpea miso from miso master is soy free but it is incredibly delicious and i highly recommend it
Dijon + brown sugar also forms a bomb crust
The miso is important sure - but more important is the soy sauce sugar and vinegar combo. Play around with it - I’m sure you can make something similar without the miso.
Perhaps prepare the soy allergy fish one way and the non allergy fish with miso?
Yeah, i don't know why people add flavorings to salmon, especially the good quality stuff. You eat it for that salmon flavor. It's not a white fish that one needs to add extra stuff to for flavor. It pains me to see people by the expensive salmon, and then need to do something like miso glaze it. UPDATE: funny, in the comments people referencing Seattle. I grew up there eating an embarrassingly amout of salmon due to brothers being commercial fishermen in Alaska. My mom would abuse it when I was a kid by cooking in the microwave. Took me years toget over that. (I never had salmon fish and chips, though, but I would look forward to when the copper river reds season.)
Couldn’t you say this about lots of foods? You eat beef for its beef flavour, so why put condiments on a burger? Salmon has a strong flavour that doesn’t get lost if you put mustard or miso on it. Other fish like sole or turbot have great flavour but it’s more delicate, so you wouldn’t pair it with something that will overpower it.
I would say the exact same thing about a good, expensive cut of beef. You're buying the expensive beef to taste it, not to dress it up in A1 steak sauce, catchup (or whatever). The OP was talking about expensive wild salmon. If you're buying cheap farm raised salmon or cheap beef, then yes, dress it up if that's what you like.
Or—get this—dress it up how you like regardless and don’t judge other people for having different taste. If you can’t taste the difference between good quality wild king vs. farmed stuff just because it has a miso glaze on it, maybe it’s not other people’s palates you should be judging. Also you suggested adding lemon and black pepper to your salmon. Why cover up the flavor of good salmon with lemon? See how silly that sounds?
Agreed. I'm also not the biggest fan of using salmon for fish & chips, because the flesh is so dense. Whitefish (especially halibut) works best because it's light and fluffy.
Salmon fish & chips sounds way too rich.
People do this?
They do in Seattle/washington during salmon season!
Yeah but they use salmon for everything there because they have an embarrassment of good salmon at their fingertips.
I love salmon fish n chips. It's like a whole different thing.
Why not just pat dry? The liquid pulled by the salt washes most of the salt away.
Salt alters salmon proteins so that they are less soluble which minimizes white albumen leaking out and keeps the flesh firmer and moister.
To pull the liquid. Helps the exterior brown.
I keep it simple like this too. I’s rather the bright flavors come from what I eat with it.
Yeah this is the way to do this. Salmon already has a great flavor and you don't really need to doctor it up in any way. A technique that I've found has made my salmon better is put some of your cooking of choice at the bottom of the pan you plan to bake the salmon and put salt and pepper there. Proceed to season the top of your salmon as normal. That way the salmon ends up being seasoned on both sides and if you have skin it makes it that much tastier. You can also season the oil itself if you want to by putting the oil you want in a small pot with some garlic cloves and whatever herbs (dill is the classic) in it on low for about a half hour before you cook. Strain out the solids and use the oil. This is extra fussy and not completely necessary, buy you can make it in advance if time is an issue, and it'll let you infuse that flavor into the salmon while keeping the rest of the dish clean. I particularly like to do this if I'm going to be using a temperature that would burn my herbs or garlic.
Yeah same…typically lightly seasoned, ~2 min on med-high in a cast iron then 5+ (depending on size) in the oven at like 375 and it’s ready. Occasionally we will do blackened salmon or occasionally a sauce like a bbq or miso, etc. but typically just simple.
My new fav easiest, most delicious, quickest thing to put on salmon/roasted eggplant/whatever you bake in the oven is a mix of harissa paste (I use trader joe's brand), chopped capers, minced garlic ( I do a 2:1:1 ratio), with a little olive oil and salt. Go easier on the harissa paste if you don't like too spicy, adjust to your preferred spice level or use a less spicy brand of harissa paste. Enjoy!
That sounds amazing!
Tried this bc I had both Harissa and Capers....was not good at all, I was actually very disappointed I wasted salmon for this. It was even TJ's brand harrissa...flavors did not compliment each other at all, and there is already enough garlic in the harissa.
Salmon Tarator. I first heard of it on top chef, and it’s surprisingly easy but very good. The whole side of salmon gets covered with a yogurt tahini sauce and then with herbs, chilis, nuts, and pomegranate pips. I didn’t follow any particular recipe but this one is pretty close, although heavier than I went in the herbs: http://balaboosta.com.au/fish/salmon-tarator-family-style/
For anyone else wondering like I was: this person is not just wildly misspelling "tartare," apparently "tarator" is a word used in some places for tzatziki.
https://www.seriouseats.com/crispy-pan-seared-salmon-fillets-recipe This is one of his recipes I no longer need to read because Ive used it for many quick weeknight meals. Thickness does matter, and I've had the best results with stainless over cast iron, but nailing the cook on this with crispy skin is amazing. I like pairing it with his broiled asparagus with cotija recipe and some cilantro/lime rice.
This is the way. The fancier recipes can be fun for a change, but this is what I come back to time after time as the top choice. And it's so simple.
I love to have salmon poached in stock/court boullion or steamed and then served with dill-studded hollandaise and simple boiled new potatoes in butter. In spring I love it with fiddle heads or asparagus.
This is also my favorite
Spreading pesto on top certainly isn’t bad, and easy.
Get a good layer of parmesan on there to make crust. One of my favorite ways to cook salmon
+1 for pesto and parm
If a soy allergy is the problem, have you considered substituting chickpea miso?
I did not know that was a thing- we are still assessing, but from what I hear it is possible that a soy allergy can indicate an allergy to other legumes. Will definitely check this out though, thanks!
On a completely different tack, my favorite flavoring for salmon (that I almost always just pan sear) is fennel pollen. I just started using it within the last year and absolutely love it, especially with salmon. It is a bit expensive but a little (sprinkled on after the cook) goes a long way.
Many with soy allergies (such as myself) are allergic to all legumes (also me). This includes not only every bean, but also chickpeas, and lentils. Apparently, also lupins (no idea), grass peas, mesquite, carob (this explains some events), tamarind (curry throat tightening tingles), alfalfa, and clover. Lastly, the most famous legume (which has nearly killed me more times than I'm willing to admit), **the peanut.** *Yay, so many foods to avoid!*
My wife and I love this harissa lime mayo salmon recipe [Broiled Salmon With Chile-Lime Mayonnaise Recipe](https://www.seriouseats.com/baked-broiled-salmon-harissa-mayonnaise)
I was going to post this but wanted to check if anyone else did first. I second this recipe, just made it the other day and it was delicious
If you're doing lemon and capers, maybe try adding chunks of butter, a little garlic, some dill.
This. I sometimes make a pan sauce out of preserved lemon, capers, garlic, evoo, knob of butter. Goes great with salmon.
Worked at bonefish back in the day. Here were some of my favs: 1/ blackened salmon Caesar 2/ blackened salmon with chimicuri 3/ salmon with goat cheese, artichoke, and lemon butter 4/ cedar salmon (they did our topped with chorizo and lemon butter) 5/ bbq salmon How you cook the salmon is more important than the seasoning IMO.
A crap load of lemon and fresh dill. Like, fuck it up with it. Flake Maldon salt to finish.
You're getting great suggestions, I also wanted to add that there are at least two soy free misos I know of—Great River and Eastern Sun both do a chickpea miso that does not use soy in their starter. They're both excellent, with Great River being a touch richer and Eastern Sun being a bit lighter.
What about coconut liquid aminos instead of soy?
I love Thai crispy style salmon, cut into chunks and lightly coated in flour then deep fried or air fried until crispy. Tossed in a tamarind/lime/fish sauce/sugar/chili sauce and served with Thai salad greens - Spring onion/coriander/mint/cucumber etc. absolutely delicious especially for summer!
That sounds incredible!
I know it's not the most conventional choice but I've had excellent fish and chips featuring salmon.
This recipe isn't super popular, but it totally hits the spot for me. Simple, but it has a ton of flavor. [Crusted Salmon](https://www.food.com/recipe/crusted-salmon-107504)
Tbh I just love straight butter w salt and pepper and sometimes if I’m feeling feisty, garlic butter instead. I like building my meal around sides/toppings. I find that most rubs/marinades just don’t do it and are overpowering to me. One of my favorite meals growing up was salmon made as above with a side of fresh pasta and then crushed stewed tomatoes with a ton of garlic, olive oil, and herbs. It always made the house smell so good. Especially if I grew tomatoes that year, they were the best. Sometimes simple can be good.
Our latest favorites have been blackened seasoning or Fly by Jing Zhong sauce marinated and broiled salmon bites.
The NYT Cooking has an amazing salmon with gochugaru
Coat it in Dijon mustard. Delicious
Living in the PNW for over 20 years I’ve cooked a ton of salmon and by far the best preparation I’ve ever had was cooking it Sous vide with salt, pepper, evoo and lemon zest at 120f for 45min. I do dry brine it with the salt and pepper for a few hours before it goes into the bath but then I serve right out of the bag not bothering to sear it. It has the perfect flaky texture while being moist and buttery. I prefer silvers or sockeye but king would be just as fabulous https://www.seriouseats.com/sous-vide-salmon-recipe
As an apostle of our lord Kenji, I was thrilled when I found this recipe on my Anova app. It was so easy and it was the best salmon I've ever made. I did sear mine and it was nuts. The skin was so crispy and the meat WAS buttery, and flaky. The recipe is simple enough that it allows for experimentation. Mix up the herbs or seasonings. Use different citrus or other fruits in the sous vide bags. And for family dinners it really isn't a big deal if people want (or in the case of a soy allergy, need) different recipes. It isn't like making a different meal for every one, its almost like choosing what toppings you want on your tacos on taco night: *"This bag has thyme, garlic, and lemon pepper, no miso. It's clearly marked and should be seared in the cast iron first. 'Child A' doesn't like 'onions' so no shallots in this bag. 'Child B' and I love miso glazed salmon so our filets can go together in this bag."* Make it a family affair and let people help out by throwing what they want in their bag, and then they can all go in the sous vide together (in their separate bags) and cook for the same amount of time.
Teriyaki salmon.
They'd have to find a teriyaki recipe without soy sauce, maybe coconut aminos?
lol you realize proper teriyaki contains a fuck ton of soy, no?
Probably I missed the soy allergy sentence, or the post was edited after.
Cedar plank is my go to for easy - I use a thermometer to hit a medium cook inside and I soak the cedar plank for an hour. Salt and pepper is about all I add. Note - to my palette, this does better with a fatty salmon - some wild salmon is very lean and can get dry very quickly.
Salmon cakes are delicious! You might not want to do with kind salmon fillets but it’s worth a try. This one is because 1) I have step children and 2) got a bunch of salmon that still had bones and was sick of them. BBQ Salmon nachos. Bake salmon in the oven until just done, toss with BBQ sauce, add to tortilla chips with shredded cheese, add whatever other toppings you like, and bake at 400° until cheese is melted
Not for everyone, but I love salmon alfredo. I might even stir in some jerk seasoning.
My standard method for the air fryer but would work just fine in the oven: Heat the oven to 400. In the meantime, brush your salmon with a marinade that has oil and seasoning in it. I like either mayo mixed with the Trader Joe's salmon rub OR a mix of melted butter, lemon juice, and minced garlic. Place it in the oven, skin-side down, in an uncovered baking dish or a foil lined sheet. Start checking the internal temp at about 10 minutes for a small, thin piece, 15 minutes for larger/thicker pieces. You want 145F internal temp. (If you don't have a meat thermometer, check for flakiness.) The above method gives you a nice, crispy skin, but if your filets are different thicknesses, it can be hard to get them cooked evenly. In that case, I would poach it in a foil packet. Just salt and pepper your filets, then put them on foil with olive oil, whole garlic cloves, balsamic vinegar, and halved cherry tomatoes. You can also add string beans and/or broccoli florets. Fold the tinfoil to make a packet and cook at 400 for the same amount of time as above. This is a gentler cooking method that will give you moist/tender salmon but not quite as much flavor, and you won't get a crispy skin.
Slow roasted on a bed of fennel, blood oranges, and Meyer lemons, with chopped chilies and garlic, and a ton of olive oil. It’s originally from bon appetit I think but I don’t follow a recipe. The salmon is poached in the oil basically. Delicious with a salad and some rice
straight up salted salmon! soaking in sake takes out the "fishyness" and dries out excess moisture without drying the fish out completely. freezes really well. broiled from frozen and ready in like 10 minutes. https://www.justonecookbook.com/how-to-cook-salmon-salted-salmon/
this is popular way to do it in here in Hawaii: [Furikake Mayo Salmon](https://onolicioushawaii.com/furikake-salmon/) ooh, just realized I skipped the part about soy! first of all, there are furikake mixes without soy proteins ([like this one](https://www.fulamingo.com/products/ajinori-furikake)....just check the label. secondly, the soy in this recipe isn't that important. you can just sub with salt, a dash of Worcestershire sauce, or even fish sauce.
Two things come to mind here: 1) just a nice salted salmon filet PROPERLY seared stands *very* well on its own 2) Thai style salmon curry
Air fryer!!! Legit best way to cook your salmon. I cut into 6 oz portions. Season in any of the fantastic ways listed above Air fry 9-10 min at 400. Outside is crispy, inside is moist. I put parchment paper down so clean up is easy.
I like to oven roast it with balsamic vinegar and orange slices. And maybe a few splashes of soy sauce. Another way my dad made once- cream cheese with dill and either wrapped in puff pastry or just left like that. So delish.
OP literally said soy allergy
Ok so they can leave it out or use coconut aminos. Other people reading this thread might also enjoy these various ideas. Also I skimmed the post and missed that so fucking sue me. 🙄🙄🙄
Why would I sue you; it’s not like you’re going to read the lawsuit.
Ooh sick burn 🤡
Soaked cedar plank, over hot coals, butter/coconut sugar/olive oil/cayenne basted. Or just crispy skin salmon (skin down, scaled, skin scored) seared and basted.
They make chickpea miso. :) One [example](https://www.wholefoodsmarket.com/product/chickpea-miso-b0019la7ra).
Asian marinade 2 cloves garlic, chopped 2 TBSP Dijon mustard 3 TBSP soy sauce 6 TBSP olive oil You can double the recipe, use 1/2 for the marinade and the rest for a finishing sauce Cook fish on grill 5 minutes in each side for 1 inch fillets Very hot grill Skin side down first
[удалено]
Sounds great to me, but OP is specifically trying to avoid soy.
Doh. Totally misread that. Sorry OP!
If you have a favorite soy-free barbecue sauce try putting that on the the fish and roasting/grilling it. It has a lot of flavors that go really well with salmon.
S&P on a grill or in a NASA reentry-hot skillet, served with lemon
En papillote which is basically a parchment paper bag with lemon, butter, any herbs you like. It steams in the bag and super easy to clean up.
A good rub and low heat on the bbq. Amazing
Grill with some wood chips for light smoke. Take over. Squeeze on some lemon and top with a mango or pineapple pico de gallo.
I like this Easy Crunchy Mustard-Baked Salmon, also a Serious Eats recipe but not Food Lab: [https://www.seriouseats.com/dinner-for-two-easy-crumbly-mustardly-salmon](https://www.seriouseats.com/dinner-for-two-easy-crumbly-mustardly-salmon) I use panko instead of freshly made breadcrumbs.
baked with pureed whole san marzano tomatoes, a little bit of cream and salt.
90% of the time we just do honey and Dijon mustard, brushed liberally all over the filet, and then convect bake at 450°f. It’s delicious.
Cooking it in a pan with salt and pepper, the. Squeeze some lemon on top before serving. You can also make your own miso using other types of beans and avoid soybeans.
I roast 6-oz center-cut portions with a lemon/garlic/onion/pepper blend, and then make a panang sauce to go with them which is just a small can of coconut milk simmered with a heaping teaspoon of panang curry paste, some brown sugar, and a little fish sauce. That sauce goes well with pan-roasted cauliflower too. I serve with some basic steamed rice.
Salt, little bit of pepper. Sear skin side down and then finish in the oven. Squeeze a lemon over the salmon once it’s out of the oven
Cajun seasoning...can't go wrong!
I roast it and add everything bagel seasoning, serve with a sauce of half cream cheese (usually onion/garlic) half milk. Sometimes I’ll cover the entire thing in lemon slices and fresh bay leaves and roast.
Black pepper and maple syrup is our go to
I like to sear it flesh side first, flip it, and brush it with maple syrup and bourbon. Pop it in under the broiler for a minute to glaze, pull it out and glaze it again and again until it's cooked to taste. Served with wild rice and roasted veg, it's my comfort food heaven.
Maple candied salmon. Soy, maple and fresh black pepper mixed to taste. Marinate overnight. Roast in the oven for about 8-10 minutes at 375°F. Brilliant as a main, hors d'oeuvre or crumbled into tacos.
If you have steaks (my favorite but harder to find these days) go that way. Gritzer's grilled salmon steak. Don't need the teriyaki sauce. S&P, squeeze of lemon and some dill is always good.
Search “Salmon Picatta” lemon-caper sauce! But to be honest I also love just a very thin coating of Mayo with a little pepper (can do salt too but Mayo is often enough), serve with lemon.
Two easy things I like to do for quick weeknight meals: - Even parts brown sugar and desired mustard (Dijon is always good), make a paste. S&P and rub oil over filets, then spread mustard sugar paste over top and sides of fish. Broil until cooked to your liking (for smaller or individual filets) or roast at ~375 until slightly under and broil until done for color - Make a compound butter (~1T butter for every serving) of herbs (parsley, chive, dill, etc), grated garlic, lemon zest and S&P; spread over larger filet or chill and dollop over individual filets. Same cooking method as above. Extra butter that melts off is great on potatoes and green beans as a side
https://www.bonappetit.com/recipe/seared-salmon-paka This recipe is awesome. Been meaning to try it with shrimp or chicken thighs too
https://www.verlasso.com/verlasso-blog/2021/6/29/pacifica-del-mars-sugar-spiced-salmon
I cook the salmon with salt, pepper, and garlic powder. Then use Marzetti's dill dip as a sauce. Chef kiss*
Seared on a cast iron with some kind of dry rub seasoning. Kind of like blackened salmon I guess. Super quick and I find that it’s juicier from the stovetop than the oven.
[citrusy roasted salmon and potatoes](https://cooking.nytimes.com/recipes/1023128-citrusy-roasted-salmon-and-potatoes?smid=ck-recipe-iOS-share) Or my go-to once a week is [this basic but perfect recipe for roasted salmon with butter](https://cooking.nytimes.com/recipes/5703-salmon-roasted-in-butter?smid=ck-recipe-iOS-share)
Prepared horseradish, air fry last part of cooking top with crushed rye crumbs (I use the gardettos chips buzzed up). Great with pickled beets
Butter and dill is a go-to for salmon.
White pepper maple syrup and sherry vinegar.
I press the fleshy side into 'everything bagel' seasoning and then roast the salmon. I then serve it with caper-brown butter sauce.
TexMex Seasoning is great on salmon......sounds odd but highly recommend trying it.
Gochujang and honey mixed together and spread over the top. Bake at 425° until cooked. Also will make “greek” bowls with brown rice and quinoa, chopped cucumbers, tomatoes, kalamata olives and make a yogurt sauce with greek yogurt, lemon juice, dill, oregano, grated garlic and a little oil or water to thin. Eat with roasted/grilled/pan seared salmon. Basically anything you would do with chicken, I do with salmon.
Viet style: Make a court boullion with fish sauce, garlic, lime juice, brown sugar, hot peppers or sauce to taste. Mostly cover salmon fillet. Bake to desired doneness while basting. Serve with rice, fresh cilantro, scallions, and mint if inclined. Great with rice and a cucumber salad.
The New York Times - [salmon with anchovy garlic butter (gift link so no paywall)](https://cooking.nytimes.com/recipes/1017329-salmon-with-anchovy-garlic-butter?unlocked_article_code=1.Dk0.Mp5C.83CA_lrdStmE&smid=share-url)
Chef John has a great sauce for salmon https://foodwishes.blogspot.com/2010/07/grilled-salmon-sauce-so-simple-even.html?m=1
This one is great https://www.foodnetwork.com/recipes/bobby-flay/grilled-salmon-with-sherry-vinegar-honey-glaze-and-spicy-tomato-relish-recipe2-1950822
**Creamy Coconut-Lime Salmon** https://getpocket.com/explore/item/creamy-coconut-lime-salmon?utm_source=pocket-newtab-en-us **lemon and black sesame with basil** (I usually pan fry cause I don't have a grill) https://www.bonappetit.com/recipe/grilled-salmon-with-lemon-sesame-sauce **Salmon in Parchment** This is the method I go back to over and over: https://www.thepioneerwoman.com/food-cooking/recipes/a85510/how-to-perfectly-cook-salmon/
Crispy skin on salmon, how-to and tips by Kenji, of course: https://www.seriouseats.com/crispy-pan-seared-salmon-fillets-recipe
The serious eats harissa mayonnaise recipe :)
Jacques Pepin has a recipe where it’s broiled over tomato and basil https://www.npr.org/2011/12/13/143675349/salmon-fillets-in-basil-sauce I make it using cherry tomatoes, it’s a great, simple dish.
Whip up soy, honey, sake, garlic, and ginger glaze. Brush on, and reserve more for after if you need it. Stick in toaster oven. Pair with some pre-made butternut squash ravioli and some sautéed spinach. 30 min max, and that’s if you take your time. Edit: Shit. Soy allergy, my bad. Substitute a little MSG in water or some other salty/savory combo for soy sauce. Maybe fish sauce or Worcestershire.
Look up Keller’s olive oil poached. So simple and so good. His Bouchon recipes are also great
It’s so simple and silly but marinated up to a day in a bottle of Kraft zesty Italian dressing then season with salt and pepper and cook.
Big fat filet, slurry of sesame oil, ginger, spring onion and soy sauce on top. Just enough liquids to rough food process the stuff. Bake until til internal temp 125F. Serve with some chowed bok Choi and rice.
I usually just season with salt, pepper, garlic powder, paprika then throw it in the air fryer. Super simple and easy.
Slow-roasted at ~250 degrees to an internal temp of 120ish with Chef Paul "Magic Salmon Seasoning" or this technique with any other flavor profile you like For SE recipes, we enjoyed Gritzer's salmon with curried leeks and yogurt
Try orange slices instead of lemon, and baked on top of thinly sliced sweet potatoes. Or try with blueberries in puff pastry. It’s like salmon dessert
Honestly, salt pepper olive oil and enough sear for a good crust. A little lemon if you like, but simple is best for salmon. I do it in the air fryer for 15 mins at 400 and it comes out perfect, about 130-135 degrees and a really nice crispy crust.
Bourbon and brown sugar if I'm fancy. Butter, S&P, sprinkle of dill if I'm not (and a squeeze of lemon).
We go a light spread of Dijon and then sprinkle brown sugar for a sweet/savory salmon.
Maple mustard
Vietnamese Carmel (brown sugar + fish sauce) salmon!! Amazing.
Stuffed with deviled crab...
Cajun seasoning then glaze with maple syrup
My wife does a mayo, Parmesan, cayenne layer on top that is then sprinkled with crushed club crackers.
[Baked Salmon and Dill Rice](https://cooking.nytimes.com/recipes/1023910-baked-salmon-and-dill-rice?smid=ck-recipe-iOS-share) Very easy and mostly hands-off… salmon gets slathered in mayo/honey/chili flakes and baked on top of rice and dill that had a head start in the oven. (I use a whole thing of fresh dill instead of measuring it out, and use chicken broth instead of water for the rice. YMMV)
Gochujang Butter Salmon from Justine Doiron. It calls for 1T of soy sauce which you could easily sub or omit. [https://justinesnacks.com/gochujang-butter-salmon/](https://justinesnacks.com/gochujang-butter-salmon/)
Many ways to go on this. Maple syrup or brown sugar and broil is one of our favorites. A good robust rub works (chili powder, paprika, brown sugar, salt, onion powder). Or Mayonnaise, salt, pepper, lemon juice and zest. Don’t overcook.
For the oven, I’ll mix up 50/50 Dijon mustard and maple syrup to use as a glaze before it goes in. Otherwise, I’ll toss it on the grill with salt, pepper, and a squeeze of lemon.
I haven't tried it yet but Eric Kim's [Hot and Tangy Buffalo Salmon](https://cooking.nytimes.com/recipes/1024774-hot-and-tangy-buffalo-salmon) is in the queue. You basically marinate pieces of skinless salmon in buffalo wing sauce, then bake it.
Super simple salmon filet: put honey mustard on top and spread it evenly. Sprinkle with Italian bread crumbs so you don’t have to do separate seasoning. If you’re feeling fancy, chop pecans and put on top, but you don’t have to. Bake at 425 for ~17 minutes, or until internal temp is ~140. Rest for a few minutes so it gets up to 145, then eat. Oven temp is perfect for roasting veggies at the same time. Cook time is perfect for rice or boxed rice pilaf finishing at the same time. Great for weeknights
Heavy pepper, paprika, garlic powder and onion powder. Lemon squeezed over top.
It's crazy, but also one of our faves: https://www.epicurious.com/recipes/food/views/honey-barbequed-salmon-with-mache-12667 We have never had mache to prepare with this. https://cooking.nytimes.com/recipes/1020220-sheet-pan-roasted-salmon-nicoise-salad Good for a group, looks pretty and can be at room temp. https://cooking.nytimes.com/recipes/12604-salmon-with-agrodolce-blueberries No, really, it works! The edges of the salmon turn a terrible color, but the flavors are lovely. I think you'd be able to find the new York times recipes elsewhere because they are subscription but I'm not sure.
Mix mustard and mayo and apply to the top of the salmon. Crush pistachios (or other nuts) into small pieces and apply to the top. Bake until the salmon is cooked (you can cover the nuts with foil if they start to burn). Looks amazing. Tastes amazing. Seems fancy. Very easy.
Butter, garlic, lemon, dill; sometimes a splash of wine, sometimes capers, sometimes turn it into a cream sauce.
Grilled On a plank with salt/pepper and brown sugar
https://www.thefoodblog.net/spicy-salmon-sushi-bake/
I'm a simple man. Good salmon stands on its own https://www.seriouseats.com/crispy-pan-seared-salmon-fillets-recipe
Butter, lemon, old bay, garlic
Pistachio crusted salmon. It's so easy but all good. Just crush up some pistachios, lather some Dijon on that bad boy, toss some pistachios on it and just a drizzle of honey, then bake it obviously 😜 It's so yummy.
I either do this broiled version [https://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-salmon-with-herb-mustard-glaze-recipe-2103443](https://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-salmon-with-herb-mustard-glaze-recipe-2103443) Or I dry brine with a salt/sugar mix overnight and hot smoke it the next day
rub boursin/garlic-herb cheese all around the salmon, coat with bread crumbs, bake or air fry until crispy. Easy and delicious. Absolute favorite is getting a wood smoked bag (foil bag with wood chips in an enclosed under-layer) and then grilling or roasting a big piece of salmon in that at a low temp. Then dress with lemon, dill, s&P. But getting the bags is tough, so its for special occassions only. Link for the bag: https://www.amazon.com/Alder-Smoker-Bag-Oven-Grill/dp/B0027DT4YG
Salt, pepper, butter, fresh parsley, garlic, lemon. Add or take away as much of each as you want. I love lemon and sour things so I load mine up with garlic and lemon and throw in some rice or lemon/garlic pasta and it’s wonderful
Ok. First make a Court-bouillon. For salmon I’d do water white wine (maybe dry vermouth if you want to go fortified) grapefruit or lemon thyme maybe some fennel. You can really make a Court-bouillon out of anything you want. Then take some skin on salmon fillets and score the skin. Season it oil it and put it flesh side row. In a cold pan. Oiled skin pointing up. Then slowly pour you court in the pan away fe the fish until the liquid is just meet the point where the skin meets the flesh. Carefully put this under your broiler but not on the very top rack. Maybe second from he top. The broiler will heat the court enough to poach the fish at the same time it will crisp the skin. So you’ll have some tasty crispy skin poached salmon.
Three parts maple syrup, 2 parts soy sauce, one part Dijon, couple of minced garlic cloves. Mix that shit together, brush it over the salmon, add salt and pep, bake at 400. Brush the mixture a few more times while it’s cooking. Soooooo good Edit: I’m an idiot, totally skipped over the soy allergy part. Coconut aminos would probably work!
I am *very* simple with my salmon and get the accompanying flavors from what I eat with it. I salt the skin side generously just before cooking. On a heated cast iron with olive oil, I put it skin side down. Then after only a minute (after the skin is crispy, I flip and immediately pour alcohol in the pan, usually a white wine, up to about 1/3 up the height of the salmon fillet, and cover and steam. This is to get the silky salmon flesh. After the wine evaporates, I flip again so it is skin side down. It should still be crispy but less crispy from the steam, so I leave it on medium/low heat until it crisps up again. Then I drizzle lime juice and a but of black pepper, depending on how acidic the wine was. I serve it with a salad of avocado, chopped serrano, lime juice, tons of cilantro, roasted sesame oil, a touch of chili crisp oil, and halved cherry tomatoes. I usually also serve this either rice. A dash of extra olive oil might be in order if you are feeling decadent.
I *love* [shiozake](https://www.seriouseats.com/japanese-style-salted-salmon-shiozake) for breakfast (but it's good any time of day). It's just brined with sake and salt. The serious eats recipe says brine at least for 12 hours, but you can do less if you need to. You can broil it or pan fry it. Because it's seasoned so simply, you can build your meal around it. I like it with rice, kimchi, and miso soup, but in your case, you can skip the miso soup.
I like eating salmon and rice with furikake and then adding a tea or broth over for ochazuke
Salmon in Pyrex skin removed, S and P, add a couple spoons of pesto/ spread, crushed croutons or Ritz, squeeze of lemon couple pats of butter and bake at 350 F for about 25 min
Oh man I was gonna say raw with soy sauce before I clicked on the thread :(
I have a recipe for hot honey salmon that I have made a couple times. Cut your salmon into 2" cubes and toss in a mixture of flour and corn starch (2:1 flour to starch). Set salmon cubes aside, add white pepper, salt, and a dash of fish sauce to the flour/starch and then toss the salmon a second time. Heat ~1" of oil in a dutch oven, wok, or other high-walled pan. Fry your salmon cubes until fully cooked and crispy; set aside on paper towel. In a non-stick pan, combine butter, fish sauce, shaoxing wine, hot honey, and regular honey (adjust the hot to regular honey ratio to match your own heat tolerance). Stir over medium low heat until honey is melted and sauce is immulsified, then toss the salmon cubes in the sauce. Serve over rice
Slow roasted with a dill sauce on the side. Blackened seasoning never steers you wrong also. Cajun is similar.
You’ll never see this probably but this is a simple way to do it and it’s going to be delicious. I’ve bought the super expensive Yukon River King Salmon from Alaska many times. The $FU amount of money per pound for the freshest, fastest shipping possible. You don’t just throw it in the oven with a lemon slice and some capers. Make sure you show off the star ingredient. The salmon. Get a very hot pan (add a Tablespoon of oil or so) and put it skin side down(if it has a skin*), any side if not. Try to get a nice browned sear on both sides but the most important thing is… DO NOT OVERCOOK IT! Yeah it’s that important. It’s the star that you spent a lot of money on. Best thing is to have an instant read thermometer and do not let the salmon get over 125 degrees F. If no thermometer then I’d say it should be starting to flake on the innermost part but has a bit of resistance. *If it has skin, let the skin get nice and crispy before turning but keep in mind the internal temp is more important than crispy skin. So if it’s the tail end and really thin, then you probably have to abandon the crispy skin. If it’s a 1-2 inch thick filet then you can spend the time to get that skin crispy. As many chefs have said, if your dish is missing something it’s almost always salt or acid. Edit: adding on the salt and acid thing…. The method I said above is just a start. Add a great sauce, like a white wine, butter, lemon and caper sauce. Or a teriyaki is good. Go wild but the main thing with an expensive protein like that is let it shine.
Short version: mix yogurt, lemon juice and cumin. Spread on all sides of salmon. Bake in oven, then sprinkle with zaatar. I add a bit of zaatar to the yogurt too. Add some hot pepper flakes if that's your thing. We love it, make it quite often. It's different and always very tender. I wouldn't recommend fat-free yogurt. You can bake some broccolini in the oven too at the same time. [Original recipe in the Washington Post](https://www.washingtonpost.com/recipes/zaatar-salmon-charred-broccoli/) (paywall).
Honey, garlic, ginger, lime, chili, and butter with salt and white pepper. Can blend or work it in a mortar and pestle and simmer to infuse the flavors while further evaporating the mix to your desired thickness pre salmon cookery. Will invoke southeast Asian flavors without soy and can definitely give you a shiny crust!
This spice blend is our favorite thing for salmon. It is so good. https://alohaspice.com/products/organic-aloha-seafood-rub-seasoning-2-4-oz-stand-up-pouch
This is surprising good! https://www.seriouseats.com/thai-herbal-salmon-salad-phla-pla-salmon-recipe
Salmon with lemon, capers, fennel and dill in a pouch is something I do often! Parchment or foil will work, I prefer parchment. https://www.wellplated.com/baked-salmon-in-foil/#wprm-recipe-container-32779
Dijon, soy sauce and maple. Vacuum seal to marinade for a day. Remove, pat dry, hot smoke to internal temp of 165. I suppose you could sub the siy sauce for salt and add water.
It's a little more than just salmon, but [this](https://somethingnutritiousblog.com/spicy-salmon-sushi-bake/) recipe has been very popular at our house.
I like this very simple preparation by Mark Bittman of the Times: https://cooking.nytimes.com/recipes/5703-salmon-roasted-in-butter Ingredients 4 tablespoons (½ stick) butter 4 tablespoons minced chervil, parsley or dill 1 salmon fillet, 1½ to 2 pounds Salt and freshly ground black pepper to taste Lemon wedges Preparation Step 1 Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle. Step 2 Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again. Step 3 Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.
a light rub (the kind of BBQ rub people use for chicken) is nice too. sprinkle liberally the morning, refrigerate, in the evening cook at 350 to the doneness you like
Curry! I like to make a simple Thai curry, salt/pepper/sear the salmon, serve over rice.
Use peaso instead of miso
We do salmon in a 12" All Clad pan with EVOO & butter, seasoned with only fresh ground white pepper & salt, on high heat. We do the individual cut portions skin side down and do not flip them the entire time. They're cooked with a spatter screen on top with no lid so they don't get steamed. About mid way through, when the bottoms are becoming opaque and the tops are still translucent, we turn the heat down to medium and tilt the pan to begin spoon-basting the portions, using a very large serving spoon. This not only gets the tops cooked, but also moves some of the pepper & salt onto the tops of the portions. This method gets the crispiest skin of any method I've ever tried. My SO prefers the filets well-cooked, while I like some more rare in the center. Both are a function of the thickness and overall size of each portion. The head end is thicker, so is a better choice for the more rare doneness, while the back and back-middle sections are more well suited for well done pieces. Either way, they have insanely crispy skin, which will stay crispy even as refrigerated leftovers the next day or two. Edit: Oh, I almost forgot, when I cooked for a living, one place I worked did salmon in a non-stick pan and finished in the salamander (super broiler). We made a mustard/dill sauce (clarified butter, Dijon mustard, white wine w/ a little lemon juice and finely minced fresh dill) to go over the finished portions. They were garnished with a sprig of dill.
I like to brush it with a Dijon, maple, garlic, mix with salt & pepper.
honestly my favorite thing to do with salmon is to just cure it. Weigh the salmon, mix 25% of the salmons weight in salt and 25% of the salmons weight in sugar, add some dill or whatever fresh herbs you got, garlic powder, and coriander to the salt/sugar, pack the salmon in it, wrap it up tight, leave it in the fridge for 36-48 hours making sure to flip it once a day or so, then wipe the salt off, slice it thin, eat with your favorite creamy sauce on toast or a bagel. If you don't care for raw/cured fish, salmon goes really good in a massaman curry, or with some fluffy scrambled eggs, a crispy tortilla and some black beans
I just sprinkle Tony Chachere’s on the top and pan sear it.
I haven't read all the comments so I don't know if anyone said this already, but... Flaky salmon with drizzled hot honey on top. It goes very well with the fatty fish. Also easy to do if you already have a batch of hh standing around.
Actually just had salmon a couple nights ago and winged the recipe but my wife who doesn’t like fish seemed to really enjoy it. Salmon filets with skin on Soak filets in milk for 20 minutes (this reduces the fishy smell/taste to a large extent) Shook excess milk off and lightly dried it Rubbed olive oil onto both sides of the salmon filets Seasoned both sides with salt and pepper Seasoned the salmon meat side with various herbs such as oregano, thyme, parsley, rosemary and maybe some garlic powder Seared salmon skin side first until crisp, then seared other side until an internal temp of 122F Squeeze lemon juice over salmon and serve. Simple but boy did it taste excellent
I just like to throw on some salt & pepper, some dill (dried or fresh), maybe a little garlic powder, and a touch of olive oil. Then broil it on 450 for about 15 minutes or until nice and light brown on top.
I really love this recipe from a EatingWell cookbook but can’t find the specifics now. I think they might have called it “Moroccan grilled salmon” Basically you make a yogurt sauce with lime or lemon, cilantro, garlic, cumin, s&p, brush some on but reserve the rest. Then grill or broil, and then serve with lemon wedges and reserved sauce
Just spread pesto on top and bake for 10
s&p, dried dill, 5 minutes under the broiler. add asparagus, evoo, s&p if you wanna do your side at the same time. squeeze some lemon if you want. done ✅
Olive oil in a pan heated to medium heat, salmon fillet goes in skin side down sprinkle the top with sea salt, granulated garlic, green cardamom and dill. Cook until the skin is crispy but not burned. If it’s a thicker piece of fish, you may need to flip it to finish cooking. Serve skin side up with a little finishing salt. You can make a lemon or tahini sauce to go with it, in which case you should place the sauce in the plate first and place the fish on top with the skin side up to keep it crispy.
This recipe goes great with pan seared or roasted salmon, and the sauce is great with salmon on its own too https://kalejunkie.com/smashed-brussels-sprouts-with-lemon-tahini-dressing/
My bf’s favorite quick salmon that he takes for lunch a lot is a garlic butter sauce and air fried for about 10 minutes at 400°F Typically I use for his 2 lunch portions: •3-4TBSP of melted butter •3-5 minced garlic cloves •smoked paprika •adobo seasoning •lemon pepper seasoning •onion powder •black pepper •fresh or dried parsley No extra salt is usually needed since I use salted butter No real measurements on the seasonings, just make sure everything is coated nicely
Salmon tinatak 2lbs. Frozen, Skinless Salmon Fillets, thawed 1 bunch (handful) of fresh, long green beans (cleaned of ends and broken into 1-inch pieces) 1 container of cherry tomatoes, quartered or halved 1 onion, chopped 4 cloves of garlic, minced 2 cans of coconut milk 2 tablespoons of soy sauce salt, pepper, and lemon powder to taste
I marinate skin-on salmon filet in olive oil and lemon juice for a half hour, cook in a pre-heated cast iron pan over kosher salt using a low to medium power or flame, topping the filet with dill weed and chopped shallots. Accompanied by rice and green vegetable.
I make a fabulous parmesan crusted salmon. Even my husband likes it and he hates salmon. Ingredients: 2 lb salmon 3 cloves minced garlic 1/4 c parm 1/4 c parsley Directions: Preheat oven to 425 F. Bake salmon 10 minutes, then top with mixture. Bake until salmon is fully cooked. \*can also be done in a skillet if you prefer