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Started By
Message
Favorite Salmon rub or rub recipe?
Posted on 2/29/16 at 10:08 am
Posted on 2/29/16 at 10:08 am
I was going to run to the store later to pick up some Paul Prudhomme's salmon seasoning, was wondering what others you all enjoy
Occasionally I'll get on a kick where I start eating Salmon about twice a week. It appears that time is now.
TIA
Occasionally I'll get on a kick where I start eating Salmon about twice a week. It appears that time is now.
TIA
15
Posted on 2/29/16 at 10:16 am to Powerman
Never tried a rub on salmon, always done herbs and butter. Are rubs the way to go?
Posted on 2/29/16 at 10:18 am to Powerman
The best salmon I ever had was at Zolia Bistro when it was still open, so I recreated it at home.
Make a homemade pesto (heavy-ish on the nuts) and slather the fish generously with it. Pop in the fridge to marinate. When ready to cook, get pan hot and don't wipe the pesto off of the fish. Pan sear to your liking. The pesto will cook into a crunchy crust and it is awesome.
Make a homemade pesto (heavy-ish on the nuts) and slather the fish generously with it. Pop in the fridge to marinate. When ready to cook, get pan hot and don't wipe the pesto off of the fish. Pan sear to your liking. The pesto will cook into a crunchy crust and it is awesome.
Posted on 2/29/16 at 10:25 am to Powerman
quote:
was going to run to the store later to pick up some Paul Prudhomme's salmon seasoning,
That's what I use
Posted on 2/29/16 at 10:30 am to LouisianaLady
That sound a lot like Zias pesto crusted trout. Definitely need to try this
Posted on 2/29/16 at 10:31 am to J Murdah
quote:
Never tried a rub on salmon, always done herbs and butter. Are rubs the way to go?
I like it a variety of ways. My favorite rubs so far are the Paul Prudhomme one and I also like Raging River from Dizzy Pig BBQ
Posted on 2/29/16 at 10:32 am to LouisianaLady
Didn't know Zolia closed down. That was one of my favorite lunch spots when I worked in District Court. I always got the salmon sliders.
As to the OP, my Wife is on her salmon kick right now as well. My quick go-to is to just dust it with Cajunland seasoning, and sear it all around in a dry, hot cast iron skillet.
I'm not talking blackened ... no char, or butter or any oil. The fish is oily enough. Just get a nice seasoned crust on it all the way around, then let it rest.
Unconventional, but simple and tasty. Inside should still be tender and moist.
As to the OP, my Wife is on her salmon kick right now as well. My quick go-to is to just dust it with Cajunland seasoning, and sear it all around in a dry, hot cast iron skillet.
I'm not talking blackened ... no char, or butter or any oil. The fish is oily enough. Just get a nice seasoned crust on it all the way around, then let it rest.
Unconventional, but simple and tasty. Inside should still be tender and moist.
Posted on 2/29/16 at 10:43 am to Powerman
About 10 mins before grilling, I put a light coat of extra virgin olive oil, then I dust the filet with chilli powder and Cavenders Greek seasoning.
Sear over high heat for about 2 minutes on each side. The olive oil helps seal the meat! Put a thin square of Land of the Lakes butter on your serving plate and place filet on top. The BOMB!!!!!!!!
Sear over high heat for about 2 minutes on each side. The olive oil helps seal the meat! Put a thin square of Land of the Lakes butter on your serving plate and place filet on top. The BOMB!!!!!!!!
Posted on 2/29/16 at 10:44 am to Powerman
Garlic, lemon pepper, salt, dill
Posted on 2/29/16 at 10:46 am to Dandy Lion
honey, ginger, soy, EVOO, S&P
Posted on 2/29/16 at 10:51 am to MudEngineer318
quote:
About 10 mins before grilling, I put a light coat of extra virgin olive oil, then I dust the filet with chilli powder and Cavenders Greek seasoning.
I made some last night with just butter in a pan and rubbed with some Cavender's Greek seasoning
Served with some steamed broccoli and a little butter also with the Greek seasoning.
Posted on 2/29/16 at 11:01 am to MudEngineer318
That's a good looking piece of salmon.
Posted on 2/29/16 at 11:29 am to Powerman
That Paul Prudhomme's is really tough to beat.
Posted on 2/29/16 at 11:31 am to unclebuck504
quote:
Didn't know Zolia closed down. That was one of my favorite lunch spots when I worked in District Court.
The article said it was temporary, but normally that never ends up being true.
Posted on 2/29/16 at 11:54 am to Powerman
Brown Sugar Spiced Salmon
This has been my go to weekday dinner recipe for salmon.
This has been my go to weekday dinner recipe for salmon.
quote:
Ingredients
1/2 cup dark brown sugar
1 tablespoon chile powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 8-ounce salmon fillets
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
In a small bowl, mix together the brown sugar, chile powder, salt and pepper. Put the salmon on the baking sheet. Evenly distribute the sugar-spice mixture over the top of the fillets.
Bake for 10 to 15 minutes, depending on thickness and desired doneness.
Posted on 2/29/16 at 12:02 pm to Powerman
lots of folks on the Northshore have been eating salmon the past few weeks.
Why?
Crash on I-12 a while back that involved a truck that was carrying frozen salmon filets.
I have a one in my freezer now that I am trying to figure out what to do with
Why?
Crash on I-12 a while back that involved a truck that was carrying frozen salmon filets.
I have a one in my freezer now that I am trying to figure out what to do with
Posted on 2/29/16 at 1:08 pm to Powerman
Ive done a Dijon mustard - brown sugar glaze for quick meals on weekdays. You can google it for the recipe, but it's really easy and comes out well even on cheap filets. I wouldn't use it on expensive filets though since it takes away from the flavor of the fish
Posted on 2/29/16 at 1:12 pm to Upperdecker
quote:
Ive done a Dijon mustard - brown sugar glaze for quick meals on weekdays
I have a somewhat sweet aged balsalmic that I use in lieu of brown sugar with the dijon mustard
quote:
I wouldn't use it on expensive filets though since it takes away from the flavor of the fish
Yeah. I can't really find high quality salmon here always. I have a lot of frozen salmon as I try to avoid that farm raised stuff.
Posted on 2/29/16 at 2:19 pm to Powerman
Whole Foods has a salmon rub that is pretty good. Located near the once frozen salmon
Posted on 2/29/16 at 2:27 pm to dsides
quote:Same here. I mix it with a little hot mustard. Cook 2 minutes per side without, then add honey/hot mustard both sides and cook 1 more minute per side.
honey,
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