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How to Cook Salmon by alexey ,  Jan 3, 2013
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Salmon Tips and Tricks

Getting Started

  • When purchasing frozen salmon fillets or steaks, make sure they are well wrapped and solidly frozen, with no odor.  Never refreeze salmon once it has been thawed.  Store, tightly wrapped, in refrigerator for up to 2 days before cooking salmon as desired.
  • When purchasing fresh salmon, make sure it has a firm texture, moist appearance and fresh (non-fishy) odor.  Store in the coldest part of the refrigerator up to 2 days before cooking.
  • Check fillets for bones before cooking salmon by running your fingers over the surface.  Small bumps are usually a sign of bones, which can easily be removed with tweezers.
  • Keep the skin on when cooking salmon fillets.  This will make turning the fish easier and help hold it together.  If desired, the skin can easily be removed after cooking the salmon.

Kitchen Hints

  • Before cooking salmon, use KRAFT Dressings or Vinaigrettes for a simple marinade – just 30 minutes adds great flavor.
  • When cooking salmon on the grill, keep a spray bottle of water handy for any flare-ups.
  • Cooking salmon on the plank both adds flavor and makes a great presentation. This video shows you how to prepare Grilled Cedar-Planked Salmon
  • Concerned about odors in your kitchen?  Leave a bowl of plain white vinegar on the counter after cooking the fish and any lingering smells will soon be gone!

Cooking Tips

  • Salmon cooks quickly and is most flavorful and moist when it is not overcooked.  Use the following cooking guidelines for best results. 
    • When cooking salmon under the broiler, cook, 4 inches from heat, 10 to 12 min. or until the salmon flakes easily with a fork.
    • When cooking salmon on the stovetop, cook it in a skillet on medium-high heat for 5 min. on each side or until done.
    • To poach salmon, add fish to gently simmering liquid, then cover tightly.  Cook 3 min.; turn fish over.  Cook, covered, 4 to 6 min. or until fish flakes easily with fork.
    • When cooking salmon on the grill, cook 5 to 8 min. on each side or until fish flakes easily with fork, brushing occasionally with KRAFT Barbecue Sauce.

Asian Grilled Salmon

Picture of Asian Grilled Salmon Recipe

Total Time:
34 min
Prep
5 min
Inactive
20 min
Cook
9 min
Yield:
6 servings
Level:
Easy
Ingredients

  • 1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:

  • 2 tablespoons Dijon mustard
  • 3 tablespoons good soy sauce
  • 6 tablespoons good olive oil
  • 1/2 teaspoon minced garlic

Directions

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

©Television Food Network G.P.All Rights Reserved.

Ingredients

  • 1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:

  • 2 tablespoons Dijon mustard
  • 3 tablespoons good soy sauce
  • 6 tablespoons good olive oil
  • 1/2 teaspoon minced garlic

Directions

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.



Miso-Ginger Marinated Grilled SalmonRecipe courtesy Bobby Flay

Picture of Miso-Ginger Marinated Grilled Salmon Recipe

Miso-Ginger Marinated Grilled Salmon Recipe

Total Time:
55 min
Prep
15 min
Inactive
30 min
Cook
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1/4 cup white miso (fermented soybean paste)
  • 1/4 cup mirin
  • 2 tablespoons unseasoned rice vinegar
  • 2 to 3 tablespoons soy sauce
  • 2 tablespoons minced green onions
  • 1 1/2 tablespoons minced fresh ginger
  • 2 teaspoons toasted sesame oil
  • 4 salmon fillets, 8 ounces each
  • Salt and freshly ground pepper
  • Yuzu juice, for drizzling, optional

Directions

Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

Serves: 4; Calories: 517; Total Fat: 31.5 grams; Saturated Fat: 7 grams; Protein: 48 grams; Total carbohydrates: 6 grams; Sugar: 4 grams; Fiber: 1.5 grams; Cholesterol: 125 milligrams; Sodium: 634 milligrams

©Television Food Network G.P.All Rights Reserved.

Ingredients

  • 1/4 cup white miso (fermented soybean paste)
  • 1/4 cup mirin
  • 2 tablespoons unseasoned rice vinegar
  • 2 to 3 tablespoons soy sauce
  • 2 tablespoons minced green onions
  • 1 1/2 tablespoons minced fresh ginger
  • 2 teaspoons toasted sesame oil
  • 4 salmon fillets, 8 ounces each
  • Salt and freshly ground pepper
  • Yuzu juice, for drizzling, optional

Directions

Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

Serves: 4; Calories: 517; Total Fat: 31.5 grams; Saturated Fat: 7 grams; Protein: 48 grams; Total carbohydrates: 6 grams; Sugar: 4 grams; Fiber: 1.5 grams; Cholesterol: 125 milligrams; Sodium: 634 milligrams

Maple Salmon Recipe

  • READY IN1 hr

Maple Salmon

Original recipe makes 4 servings


  • 1/4 teaspoongarlic salt

  1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
  2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork


See how to make Maple Salmon

Miso Maple-Glazed Salmon

Broiled Herb-Crusted Salmon

Pecan-Crusted Salmon

Grilled Salmon I

How to Cook Salmon


Fennel-Smoked Salmon

Baked Salmon II

Salmon in Parchment

Garlic: Fresh Vs. Powdered

Types of Salt

Freshly Ground vs. Pre-Ground Pepper

Baked Salmon II Recipe

  • READY IN 2 hr

Baked Salmon II

Original recipe makes 2 servingsChange ServingsMakes servings USMetricAdjust Recipe (Help)

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Directions

  1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

  • PREP 15 mins
  • COOK 45 mins
  • READY IN 2 hrs


See how to make Baked Salmon II

Miso Maple-Glazed Salmon

Broiled Herb-Crusted Salmon

Valentine’s Salmon

Grilled Salmon I

Simple Seared Salmon

How to Cook Salmon

Baked Salmon Dijon

Salmon in Parchment

Garlic: Fresh Vs. Powdered

Types of Cooking Oil

Types of Salt

Freshly Ground vs. Pre-Ground Pepper

How to Juice a Lemon
Chef John's Salmon Recipe
  • READY IN 25 mins

Chef John's Salmon

\

"I love the combination of tarragon and Italian parsley, but I've used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work." - Chef JohnSupporting Member (Click to learn more about Supporting Membership)


Cooking with Cayenne Pepper
Original recipe makes 2 servingsChange ServingsMakes servings USMetricAdjust Recipe (Help)

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Directions

  1. Season salmon fillets with Kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil.
  2. Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source.
  3. Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste.
  4. Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined.
  5. Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet.
  6. Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C).
  7. Bake until the internal temperature of the salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes.




See how to make Broiled Herb-Crusted Salmon
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