Favorite salmon filet recipes?

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I am looking to do something different with salmon filets. I normally bake or pan seer with salt, pepper, a little garlic and lemon juice. Sometimes I add rosemary. What say the FDB?

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Why try to improve on perfect?

85° of oscillation

Even if you just switch it up a little. Dill instead of rosemary. Lime instead of lemon.

I like it slow roasted about about 250...makes it like butter. A little lemon butter caper sauce after it's done.

minkaAire and Casablanca both have quality lines of fans. Hunter isn't for everybody.

Slice it thin and eat it raw with a little Ponzu sauce.

Try a Nobu-style miso cure.

Marinate salmon or other 6 to 8 ounce fish fillets in a combination of miso paste, soy sauce and sugar (with options to include mirin, sake and a touch of sesame oil). The marinade is flexible - you can change up the type of miso used (miso ranges from the more easily found white paste to the dark, funky red. In general the darker the miso the sweeter and saltier it tastes. If using white or yellow miso, consider using brown sugar instead of white. If you don't have sake use a bit more mirin overall. No mirin? Use a bit more sugar and a touch of vodka. Again, it's flexible.

The fish should marinate (refrigerated) for a minimum of six hours and up to 3 days. I think the texture is best around the 24 hour mark.

When ready to cook, pull the fish from the marinade and wipe off the excess. Grease some foil and broil the filets skin side up about six inches from the flame for two minutes then flip and broil another 8 to 10 minutes until opaque (for salmon I prefer an internal temperature of around 125 degrees, if using black cod shoot for an internal of 140 degrees).

Here's a good jump off...

Miso-Cured Fish
Servings: 4

Ingredients:

¼ cup mirin
¼ cup sake
3 tablespoons white,yellow or red miso paste
1 tablespoon sugar
2 teaspoons dark sesame oil
4 salmon, trout, Arctic char, mahi mahi or black cod fillets, about 6 ounces each

Remove the fillets from the marinade and scrape off excess. Preheat a grill (or broiler). If using a grill, grill the salmon skin side down until the skin is golden and crisp, about 3-4 minutes, then turn over and grill an additional 3-4 minutes. If using a broiler, broil skin-side down without flipping, until the fish is cooked through and well-caramelized on the top, about 10 minutes or (for salmon) internal temperature is between 125 to 130 degrees.

this one is interesting....

s&p
1 tbspn of mayo rubbed thin.
bake at 300 until it can flake.

dont knock it till you try it.

My wife loves salmon (I don't care much for it). Her favorite way that I cook it is to prep with lime juice, garlic powder, chili powder, red & black pepper and sea salt.

Let sit in fridge for 30 min then seer in a black cast iron pan.