A customer recently returned from Alaska, He was kind enough to hook me up with several salmon fillets.

I have never cooked salmon before. Anyone have a simple recipe for me ?

TIA

MO

Following, I've been wanting to give salmon fillets a try.

I season a fillet with the skin on with some Adams sweet and smokey seafood seasoning. Grill them on a cedar plank for 20 minutes at 350. I slip the spatula between the skin and the meat before plating it.

This is one way I cook salmon. I use the marinade below by mixing it all in a bowl and whisk till smooth. May need to adjust the amounts depending on how much salmon you have to cook. Put the salmon or tuna in a gallon ziplock bag, add marinade and distribute evenly. Marinade the fish for about an hour at room temperature. I set my Green Egg for direct heat, using Royal Oak lump charcoal, and get it stabilized at 300º F. Grill the salmon, skinless side down first, flip after 4 to 6 minutes, depending on thickness. Then cook another 4 to 6 minutes

Marinade:
1 tbsp soy sauce
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 tbsp worcestershire sauce
1 tbsp lemon juice
1 tbsp olive oil
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder

I also season them w/ Adams sweet and smokey seafood seasoning. I put them them on the grill skin up and peel off the skin before turning them.

Love me some grilled salmon with asparagus and boudin.

Recently my favorite way has been to use a Bourbon BBQ sauce I get from Brookshires that they put on some of their meat and fish.
I cover the salmon and then put a bit of Zatarans Garlic and Herb seasoning.
I put ths skin side down on a plank if I have one or just in the smoker using half Mesquite wood and half Pecan wood.
Or we just put it in a baking dish in the oven. Like someone else mentioned then I scrape it off of the bottom skin and plate usually with some Wild Brown Rice.

Go over to the Smoking Meats Forum and look up how to make salmon candy, it's good

I just cook it in the oven with a little olive oil drizzled on it...season it with cracked pepper and sea salt. Cook it in a 425 degree oven for 12 to 22 minutes (depends on thickness of salmon filet) until it reaches 125 degrees.

I will also pan sear with just some butter, sliced garlic and again seasoned with just salt and pepper. I love salmon and eat it every 5 to 7 days.

Best bet:

Season the fillets with Prudhomme's salmon seasoning then grill over charcoal. If the filet has skin, grill skin side down for 5 minutes, then flip and peel off skin. when done, use a sharp filet knife to cut off the dark strip before eating

Salmon, like steak, only needs salt and pepper.

Put a couple tablespoons of olive oil in a pan/skillet and get it very hot, not quite smoking, but hot. Do not put salmon in till skillet is hot. Salt and pepper on flesh side.

When skilled is ready put salmon in skin side down and cook for 3 to 4 minutes or until skin is crisp. Crisper if you eat the skin. Flip and cook skin size down for 3 minutes, give or take. You want about a 1/4 to 1/8 inch of “pink” towards the middle of sides. It will cook a bit more when you take it out of pan. The pink will turn “whiteish” except for middle.

I prefer basmati rice with it. I will make a couple of teaspoons of “sauce” for the rice with soy, capers, lime juice, and I like horseradish. I have never had salmon any better than that.

😋

Hard to do salmon wrong.

Use a salmon rub, do salt and pepper, lemon pepper and fresh lemon is good... bake, shallow pan fry, smoke, grill it on a plank as suggested, air fry it... it can be intimating if you have not done it but it really easy actually. Overcooking it is the worst thing you can do... but some people like it that way too (blackend).

Neat thread!

I keep it as simple as possible. I have to use store bought salmon, but it is OK. I make pesto butter and baste the heck out of the fish and then into the oven til done. I buy the pesto mix at my local Brookshires and mix a tablespoon with a melted 4 table spoon stick of salted butter.

Buy some cedar planks (be sure to soak them in water for about 30 minutes before use). Get the grill hot. Once the grill is hot, put the salmon skin side down on the planks and baste with butter every so often. Add salt & pepper to taste. If you want to add a little extra flavor add some wood chips onto the hot coals towards the end of the cooking cycle. The salmon should cook 10-15 minutes depending on thickness. I prefer to cook salmon on the grill to add in the smoke element.