I never cooked fish before because i never used to eat seafood.I would like to cook some frozen salmon fillets tomaro that im going to thaw overnight.Can someone tell me what is the easiest fastest way to cook salmon fillets and waht is a good seasoning for it?I adobo a lot.Woud that taste good on it?How long do i cook it and when do i know its done.I know how to cook everything else and i just never cooked fish before.SO any help i would really appreciate.Thanks.
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Can someone tell me how to cook salmon?
- Thread starter fmmerritt
- Start date
stumble123stick
New member
The canadian seafood board reccomends that you cook fish ten minutes per inch of thickness at the thickest spot. Thats any fish, any method.
My preference for salmon is pan fried in olive oil and butter with just a touch of salt and pepper. This is most excellent for steaks. Fillets are good that way too. Or broil them in the oven. My friend broils them on one side only but he spreads mayonnaise on that side first. Sounds odd but it really tastes good.
I have done the foil pouch with a slice of lemon and onion. That works better for trout or bass.
And if you have an outdoor grill you could plank them. This involves putting your fillet on a soaked cedar plank and baking it. Look this one up on Alton Browns website.
But since you are new to this go with simple. Pan fried or oven broiled.
My preference for salmon is pan fried in olive oil and butter with just a touch of salt and pepper. This is most excellent for steaks. Fillets are good that way too. Or broil them in the oven. My friend broils them on one side only but he spreads mayonnaise on that side first. Sounds odd but it really tastes good.
I have done the foil pouch with a slice of lemon and onion. That works better for trout or bass.
And if you have an outdoor grill you could plank them. This involves putting your fillet on a soaked cedar plank and baking it. Look this one up on Alton Browns website.
But since you are new to this go with simple. Pan fried or oven broiled.
Easy Herbed Grilled Salmon Recipe.
You can use this method on pretty much any type of thick fish filet if salmon is not available. The herbs, wine, and lime give salmon a fabulous flavor, while the foil tray makes clean-up easy and keeps your grill clean. If you cannot grill, bake it in a very hot oven.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
•Vegetable oil spray
•1-1/2 pounds boneless salmon filet about 1-inch thick (large end preferred)
•1/2 lime
•2 tablespoons white wine
•1 teaspoon mayonnaise (may substitute butter)
•1/2 teaspoon kosher salt (optional)
•1/2 teaspoon onion powder
•1/2 teaspoon garlic powder
•1/2 teaspoon lemon pepper
•1/2 teaspoon dried oregano
•1/2 teaspoon dried basil
•1/2 teaspoon dried dill weed
•1/4 teaspoon Hungarian sweet paprika
Preparation:
Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.
Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise.
In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.
Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.
Yield: 2 servings
Note: If you are unable to grill the salmon, preheat your oven to 475 F. Leave foil tray on the baking sheet and bake about 15 minutes, or until done.
You can use this method on pretty much any type of thick fish filet if salmon is not available. The herbs, wine, and lime give salmon a fabulous flavor, while the foil tray makes clean-up easy and keeps your grill clean. If you cannot grill, bake it in a very hot oven.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
•Vegetable oil spray
•1-1/2 pounds boneless salmon filet about 1-inch thick (large end preferred)
•1/2 lime
•2 tablespoons white wine
•1 teaspoon mayonnaise (may substitute butter)
•1/2 teaspoon kosher salt (optional)
•1/2 teaspoon onion powder
•1/2 teaspoon garlic powder
•1/2 teaspoon lemon pepper
•1/2 teaspoon dried oregano
•1/2 teaspoon dried basil
•1/2 teaspoon dried dill weed
•1/4 teaspoon Hungarian sweet paprika
Preparation:
Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.
Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise.
In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.
Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.
Yield: 2 servings
Note: If you are unable to grill the salmon, preheat your oven to 475 F. Leave foil tray on the baking sheet and bake about 15 minutes, or until done.
thatsmypurse091804
New member
I use steam bags, it's absolutely the easiest way.You don't even have to thaw the fish. You just put a frozen fillet in the bag & you can season any way you want. I use some lemony seafood blend seasoning.Put in the microwave for 3-4 minutes. You will know it's done when you can flake it with a fork.