Salmon in the oven

[WhoseHouse]

What's your best recipe for salmon (or similar fish)? I only have access to an oven, so no recipes that require grilling, they will only depress me. I want to cook some Alaskan salmon tonight that we have frozen. Also, I am somewhat culinarily incompetent so please include details such as oven temp and time, and measurments. I found a recipe that is like a balsamic-glazed type thing... thoughts??

 

[YChang]

remember your broiler is an upside down grill...
How about pan frying?

Simple recipe with video

 

[Mitch Cumsteen]

I like a seasoning for salmon called chang mai that you can get at Central Market. Spread a thin layer of butter on top of the fish and apply the chang mai spice liberally. Cook in the oven at 400 until done, usually about 15 minutes depending on the thickness. It gets no easier than that, and it's pretty damn good.

 

[Smoky Brisket]

I think you can cedar plank salmon in the oven. you wont get any smokiness, but it'll still impart some cedar flavor.

 

[Mrmyke709]

Saute some chopped shallots in butter till soft.Deglaze the pan with some white wine, add to shallots, add a squirt of fresh lemon juice. Baste the salmon with the mixture. Chop about 1/2 cup of fresh dill, coat the salmon with dill, broil till done. It's dill-icious.



/rimshot.

 

[Macanudo]

Season and broil. I have never had as good of luck with trying to cook salmon in a pan as I have broiling it. One of the simplest ways is to lay a small layer of light olive oil in the pan, sprinkle the salmon with some lemon or lime juice and broil away.

 

[DLev]

Some of the best salmon that I have done was in a toaster over. Heat it to 400. Season the top of the salmon with lemon pepper and wrap in foil. I can't recall how long it took to cook, I think the HEB package told you, like 10 minutes for each inch of thickness maybe? It's not hard to tell when it's done; it become opaque. I would usually serve this with plain white rice and creamed spinach. I was also a fan of mushing it up with some rice and wrapping it up as a burrito. With the foil wrapping sealing in the juices and the lemon pepper providing seasoning, you can mix it in to bowl with a lot of rice and the flavor goes all the way through without any additional seasoning or sauce. Very tasty and incredibly simple.

 

[Mack Tripper]

Broiling is definitely the way to go.

 

[El Mariachi]

Season with salt and pepper, bake in olive oil (or broth) garnished with dill. Very tasty.

 

[huge]

INGREDIENTS:
salmon fillets, with skin (about an inch thick)
1 Tablespoon olive oil
1 Tablespoon Dijon mustard (i sometimes double this, and use mustard with seeds in it)
1 Tablespoon lemon juice
chopped fresh dill
sea salt & freshly ground black pepper
PREPARATION:
Preheat oven to 425°F.
1. Mix the olive, mustard, lemon juice, salt and pepper together in a small bowl.

2. Place salmon, skin-side down, in a baking dish. Spoon some of the mustard mixture over each piece of fish.

3. Bake for 5 minutes then finish under the broiler until the mustard mix is brown and crusty.

 

[GRhino]

We use a George Foreman grill for salmon & it turns out pretty good IMO.

 

[DoobieWah]

Salmon en Papillote

Salmon Steaks, 1' - 1.5' thick
Broccoli, broken into florets
Onion, quartered
Zuchinni or Yellow Squash, 1/4" slices
Bell Pepper, Asparagus Spears etc.
Lemon, halved and quartered

Lay out an 18" square sheet of aluminum, (or even better, a sheet of parchment paper, which is available in the same section of uour grocer's)
Place your salmon steak in the center, (rinsed and patted dry)
Place a variety of mixed vegetables in the cavity, (those listed or your own favorites)
Season to Taste with S&P, a small sprig of Rosemary, OR a Tsp of fried dill, etc.
Squirt a lemon section and then drop it in also. Top with a pat of butter if desired - (it is).
Wrap LOOSELY in the foil or paper, sealing as well as possible. Folding the parchment paper actually has a method where you make small crimps all the way around to seal. You want the air/steam to circulate inside the packets.
Put your finished packets on a baking sheet and pop into a preheated 350' oven for 20 minutes.
Serve each packet on the plate with a pair of scissors to open.

Any firm-fleshed fish works with this method.

 

[MAROON]

I use the same recipe as huge...it's very good.

 

[UTBandGuy09]

my girlfriend and i are partial to the pecan crusted mix from central market with some butter and parmesan cheese. bake in the oven at 375 until done.

also, the spice section in central market has some other good seasonings for fish that i like, especially the colorado spice. yum.