Salmon Recipes

We love to buy salmon from Sam's. We usually buy the individual portions, but sometimes we get the large fillets. We usually make them a few ways..Mostly, we sprinkle with salt and pepper, then sear in a cast iron skillet. Sometimes we broil it with garlic, lemon, and pepper. Sometimes we cook it on a cedar plank on the grill, which adds great flavor. I also make a dill and dijon sauce to put over the top. Also, on occasion, we break the cooked salmon down, add an egg, some spices, and breadcrumbs, cook in a tiny bit of oil, and make salmon patties. Everything I mentioned takes about 10-15 min tops.

This is a marinade I use often. I usually cook in the oven at 450.
Very yummy!

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Directions
1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

I *really* like salmon marinated in teriyaki, then sauteed on a griddle or roasted in the oven. I particularly like Hoboken Eddie's Hukilau Teriyaki marinade with salmon. I'm usually a purist when it comes to my meats (salt, pepper, that's it), but, man, do I love the combination of salmon and teriyaki!

Soy sauce, mirin, and a little ginger.

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My old roommate taught me to bake salmon with honey, a little salt, and lots of cayenne pepper mixed together. It is spicy but delicious if you like spicy food.

I buy half a salmon now and then, usually skin on the one side. I lay down a couple layers of foil and dot it with butter, maybe 4-5 tablespoons, slices or rings of a sweet onion, and garlic salt. Then I lay the salmon flesh side down on top of the onions and butter. Fold the foil up to cover, folding or rolling it down and folding in the sides so its sealed. I put it on the hot bbq flesh side down for about 10 minutes WITHOUT turning over. It melts the butter, and the fish simmers in the onion and butter and cooks all the way thru to the skin.When done, you set it on the counter, carefully open the foil. Watch out for the steam. Peel off the skin, and use a spatula to pick up and put on a plate with onions and juices. Sealing the foil keeps it really moist, and cooking it flesh side down gives the fish all the buttery onion taste. Its not the same if you do it in the oven tho. The onion doesnt simmer the same, as the bbq is just cooking from the bottom. Its really good!

Our favorite is to BBQ. First I make an easy marinade of soy sauce and orange juice with a little fresh grated ginger. Marinade the fish for just a short while, then I lay the salmon skin side down on a piece of foil, and put it on the bbq at medium heat. I sprinkle a tablespoon or two of brown sugar on top which makes a nice crispy glaze... I don't actually turn the salmon, but cook it on the grill all the way through with the lid down so it gets nice and smokey. When I remove the salmon from the foil... voila! the skin (which you don't want to eat anyway) sticks to the foil and comes off cleanly. You're left with a moist fillet with a slightly asian flavor.