How do you cook salmon fillets?

[Lastcenturymum]

Just looking for ideas. I usually (on the rare occasions I cook it) sprinkle some seasoning and grill it, but find it tends to burn on top before it's cooked thru.

Does anyone bake them? Any seasonings? How long for? I heard something about so long for every centimeter thickness? Ta

[prideNJoy]

We pop our fillets in foil, dash of olive oil, salt & pepper, two slices of lemon (or lime), couple of sprigs of dill & a dash of soy sauce!
wrap it up and chuck in the BBQ for 10-15 mins on high and turn once. voila! :D
DF is going to be soooo chuffed that i have shared his recipe :rolleyes: :laughing:

[punkbaby]

we do similar to melissa wrap in foil with lemon juice and a few herbs and spices, either then baking or bbq'ing this way the flavours dont cook off :)

[vanillabean]

Yep, I wrap them in foil too and bake them in the oven. I don't usually put any seasoning on them. I love salmon.

[SassyMummy]

Get a heavy-bottomed pan, heat oil, season the salmon with salt and pepper (particularly if you've got a fillet with skin on one side).

Cook the skin side first for about 2 mins on high heat. Turn over and do the same. It won't be cooked through.

Stick it in the oven (keeping it in the same pan) on 180 and cook until cooked through.

I like to chop up some chives and sprinkle them on top - it makes the salmon taste REALLY fabulous. I often serve it on a bed of baby spinach, sometimes with parmesan, mushrooms and proscuitto mixed in... sometimes just the spinach alone.

I think it tastes fabulous! :thumbsup:

[nats]

Don't do the heat too high though as it will make the salmon tough and you don't want to make it into a rubber ball :thumbsup:

[mysonroger]

i can't believe there's a thread on this because i was thinking the exact same thing today. every time i cook salmon, well....it never turns out how it does on TV, you know when they cook a few minutes on each side, and viola - it;s perfect. . that has never happened to me......mine sticks to the pan, takes 20 minutes to cook through, or if i have a high heat, it sticks and burns. maybe i need a new fry pan.

might have to do the oven approach. plus when you cook it, you have to air the house out for the next day.

we had salmon tonight.

[pookiesossige]

Wait until the frypan or gril-pan or whatever is HOT HOT HOT. Then throw it on for about 60 seconds each side. It turns out perfect for me when I use the BBQ. Really well greased, and DON'T try to cook it through like you would any other type of fish!!! Oh and it works great on the George Foreman grill too.

It's not meant to be cooked through, that's why it is burning when you try to- only sear salmon and leave it pink in the middle.

Now I have cravings for shaved smoked salmon....mmmm that slippery salmon goodness is so delish!! Valentine

[Pixie]

I usually slow grill them with teryaki sauce until they are all glazed and have them with rice YUMMY

[Tan-mumof3]

I wrap in foil too with soy sauce, ginger, garlic and chilli and cook it in the oven :thumbsup: .

[Chickadee]

I do ours in foil with a few slices of citrus beneath the fillets and also on top, then cracked pepper over it all. You can try orange, lemon, lime, mandarin, kumquat, whatever you have to hand and like.

[Lastcenturymum]

thanks everyone, some good ideas there. I have a scan pan, so might try that too. I'm just not a fan of stuff not cooked through though..I don't like my meat bleeding and my fish raw...just have health issues with it :no:

In the past I have sprinkled lemon and garlic salt on it and chopped up spring onions also...nice with a bit of crunch!

Sassy, that sounds yum!

Bon apetit

[Lastcenturymum]

Update!

Scan panned them, few mins either side and put in the over to crisp up a bit - put a topping of lemon pepper, fine breadcrumbs, and a fish seasoning and lemon zest. Had mixed salad with couscous. Everyone loved them, but they do leave a strong smell - have added another oil to the burner just now:laughing:

[SassyDiva]

Every time I do salmon I do it one of two ways - either in a creamy avo and parmesan pasta with salmon chunks and dill or coated with bread crumbs and parmesan and cajan spice then pan fried with olive oil.