Broiled Salmon Recipe
I need a good Salmon recipe…please…..10 points!?
I bought frozen Salmon fillets…boneless skinless. I have never cooked salmon, but my hubby and I are a fan of Salmon from restaurants. I need an easy recipe, not with crazy ingredients…because I don’t have a lot of things…I have brown sugar, lemon juice, spices…etc….soy sauce..I’ve looked up a few recipes, but rather just get a recipe that you think is really good and tried! Thanks guys! (If I broil salmon…do I flip it? Or just let it cook on one side?)
Salmon is tasty. If you already have an appreciation for it in the restaurants well then you’ll enjoy it at home even more. Notes: When preparing fish, I always find that it helps to have at least one pancake flipper/turner but if you have two it’s even better. This helps in the handling & flipping process so the fillets stay in tact and help to avoid breaking. When using lemon for flavoring you can incorporate it by using: lemon slices, lemon juice or lemon zest.
You can prepare salmon (completely thawed-left slightly cool) in a variety of ways. These are some of the ways I’ve been using for years.
-Panfry (using a non-stick pan with a little olive oil & butter, sea salt, fresh cracked pepper, lemon juice. On medium/low heat, let them brown and when the flesh is firm and flakes slightly the fish is done. Flip only once from one side to the other but you don’t want to handle it too much as it can fall apart easily. It will still taste good but the presentation isn’t as nice.)
-Broil/Bake (Preheat the oven on broil setting, place fillets on a broiler pan, brushed with olive oil, spritz of lemon juice, sea salt, fresh cracked pepper and sprigs of fresh dill weed. No need to flip the fillets. About 7 min. should do it…just check it for doneness.)
-Poach (Take a shallow frying pan and fill it with about 2 C. of water (fish stock is best if you have it), 1/2 white wine, 1/4 C. lemon juice, salt & pepper grind. Bring the pan to a low simmer and gently set your salmon fillets in the liquid. Don’t let them drop lest you get burned. Spoon/ladle the liquids over the top of the fillets. Do not flip or turn the fillets over. Poach for about 7-10 min. or until done. When the fish is cooked (firmed up and flakes easily) gently remove the fillets from the poaching liquid. Make sure they drain well. Set on a small platter. Garnish with fresh dill weed & lemon slices. Serve poached fish at room temp or slightly chilled. You can serve poached salmon with a variety of mayonaises or light sour cream: aoli (crushed garlic & mayo), chipotle mayo (add in finely chopped chipotle peppers to mayo-a little goes a long way), dill/caper mayo.
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