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Started By
Message
re: Cooking Salmon in the oven
Posted on 1/16/13 at 10:28 am to Bear Is Dead
Posted on 1/16/13 at 10:28 am to Bear Is Dead
Hmm, I don't use mayo, but this is my go to for salmon.
Pyrex baking dish with little olive oil to keep fillets from sticking(skin or no skin ur choice, but for god's sake make sure u take the dam pin bones out!)
Brush fillets with dijon or creole mustard.
Dice a couple of shallots, couple of cloves of garlic, lemon zest, juice from the same lemon, handful of fresh dill and cilantro, mix together and spoon over your fillets. Bake at 350 15-20 minutes(depending on your oven and how u like it served)
Pair it up with some pecan rice and asparagus.
Pyrex baking dish with little olive oil to keep fillets from sticking(skin or no skin ur choice, but for god's sake make sure u take the dam pin bones out!)
Brush fillets with dijon or creole mustard.
Dice a couple of shallots, couple of cloves of garlic, lemon zest, juice from the same lemon, handful of fresh dill and cilantro, mix together and spoon over your fillets. Bake at 350 15-20 minutes(depending on your oven and how u like it served)
Pair it up with some pecan rice and asparagus.
1
Posted on 1/16/13 at 10:48 am to fishpinger
Thanks y'all, I'll probably skip the cedar plank.
Thinking about making this mayo based Lemon Dill sauce from Paula Dean on the side:
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced
I have a hot little date on Monday and she wanted salmon, I've never made it so this should be fun
Thinking about making this mayo based Lemon Dill sauce from Paula Dean on the side:
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced
I have a hot little date on Monday and she wanted salmon, I've never made it so this should be fun
Posted on 1/16/13 at 10:53 am to KosmoCramer
quote:
she wanted salmon
You know she's DTF then.
Posted on 1/16/13 at 10:57 am to Bear Is Dead
We've banged before, she's def DTF
Hence why I am cooking something I've never done before, its not a deal killer
Hence why I am cooking something I've never done before, its not a deal killer
Posted on 1/16/13 at 11:38 am to KosmoCramer
If you buy a cedar plank from a lumber yard, be certain it is not treated. Many of them are and the chemicals can be nasty.
I just use a half sheet pan of a saute pan under the broiler 2-3 minutes each side. then a little lemon oil and some butter, salt pepper. I like the flavor of the salmon and don't season a lot.
But that's just me.
IMO broiled Asparagus is the perfect side to broiled Salmon. Brush with olive oil, salt and cook.
Now I'm ruined for lunch, My cup of yogurt just lost all appeal.
I just use a half sheet pan of a saute pan under the broiler 2-3 minutes each side. then a little lemon oil and some butter, salt pepper. I like the flavor of the salmon and don't season a lot.
But that's just me.
IMO broiled Asparagus is the perfect side to broiled Salmon. Brush with olive oil, salt and cook.
Now I'm ruined for lunch, My cup of yogurt just lost all appeal.
Posted on 1/16/13 at 11:40 am to KosmoCramer
Dill sauce is nice. You can just add dill to butter, drizzle it over the fillet (after cooking) and stop right there.
Posted on 1/16/13 at 11:40 am to KosmoCramer
Dang double post
This post was edited on 1/16/13 at 11:41 am
Posted on 1/16/13 at 11:47 am to KosmoCramer
quote:cedar plank works best on a grill.. it'd just be a smoky mess in your oven
I'll probably skip the cedar plank.
Posted on 1/16/13 at 11:49 am to KosmoCramer
When you make this sauce put just your mayo in the bowl, stir it till it is smooth. If you add all the ingredients then stir your sauce with not be as smooth.
quote:
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced
Posted on 1/16/13 at 12:11 pm to KosmoCramer
I hesitate to support your bang efforts, but as I said in the thread referenced by TigerGrl, slow roasting is the way to go and I've done it many times on cedar planks in the oven. Overcooked salmon sucks and for a first time effort, I highly recommend the slow roasted method on or off the cedar plank.
The yogurt below is delicious on slow roasted salmon. Roasted red bell pepper sauce is very good on the salmon, also.
-3/4 C part-skim ricotta cheese
-1 C fat-free Greek yogurt
-1/2 medium cucumber
-1 T fresh dill
-3/4 t minced garlic
-1 fl. oz. lemon juice
-1/8 t sea salt
-1/4 t ground pepper (more or less to taste)
First, peel your cucumber and cut in half lengthwise. Deseed (a grapefruit spoon is quite handy for this) and cut into pieces about 1/2" to 1" in size.
Rough chop your dill. Don't worry about getting it chopped too fine as it will be going into the blender.
Put yogurt, ricotta cheese and lemon juice in blender or food processor and puree until smooth.
Add garlic, dill, cucumbers, salt and pepper and pulse until ingredients are well incorporated.
Put sauce in airtight container and keep in refrigerator for up to a week. Yields 1 pint.
Great as a vegetable dip, salad dressing, spread for sandwiches or a sauce for salmon.
Nutritional Information (serving size 2 tablespoons):
Calories: 25.2
Fat: 1 g.
Cholesterol: 5.6 g.
Sodium: 31.6 g.
Protein: 2.5 g.
Carbohydrates: 1.6 g.
The yogurt below is delicious on slow roasted salmon. Roasted red bell pepper sauce is very good on the salmon, also.
-3/4 C part-skim ricotta cheese
-1 C fat-free Greek yogurt
-1/2 medium cucumber
-1 T fresh dill
-3/4 t minced garlic
-1 fl. oz. lemon juice
-1/8 t sea salt
-1/4 t ground pepper (more or less to taste)
First, peel your cucumber and cut in half lengthwise. Deseed (a grapefruit spoon is quite handy for this) and cut into pieces about 1/2" to 1" in size.
Rough chop your dill. Don't worry about getting it chopped too fine as it will be going into the blender.
Put yogurt, ricotta cheese and lemon juice in blender or food processor and puree until smooth.
Add garlic, dill, cucumbers, salt and pepper and pulse until ingredients are well incorporated.
Put sauce in airtight container and keep in refrigerator for up to a week. Yields 1 pint.
Great as a vegetable dip, salad dressing, spread for sandwiches or a sauce for salmon.
Nutritional Information (serving size 2 tablespoons):
Calories: 25.2
Fat: 1 g.
Cholesterol: 5.6 g.
Sodium: 31.6 g.
Protein: 2.5 g.
Carbohydrates: 1.6 g.
Posted on 1/16/13 at 12:22 pm to Gris Gris
Sorry, I didn't mean to make you jealous. 
And I might have missed it, but I didn't see where you said how you slow roast it.
And I might have missed it, but I didn't see where you said how you slow roast it.
Posted on 1/16/13 at 12:23 pm to Gris Gris
Sounds great. I'll be trying that.
Posted on 1/16/13 at 12:30 pm to KosmoCramer
quote:
Sorry, I didn't mean to make you jealous.
Not jelly. I simply do not like to assist you heathen men in your non discretionary behaviors.
quote:
And I might have missed it, but I didn't see where you said how you slow roast it.
You did.
quote:
but as I said in the thread referenced by TigerGrl
Posted on 1/16/13 at 12:36 pm to Salmon
quote:
I cook at 400 for about 10-15 minutes, depending on the size of the filet
Same here
I usually just put some dry seasoning and then lay out some sliced lemon or lime on top
I must have been ambitious and grated some zest that day too
I bake salmon too often to worry about cedar planks and all that jazz. It's pretty much a staple in my diet now.
Posted on 1/17/13 at 3:44 pm to KosmoCramer
Use the BROILER. Its basically an upside down grill. 
Posted on 1/17/13 at 3:47 pm to KosmoCramer
shot of pure maple syrup, shot of soy, shot of bourbon
Marinate for a few hours in ziplock bag.
Dust with Chef paul's seasoning (peach label bottle)
works best if you can use wood for smoke flavor though.
Marinate for a few hours in ziplock bag.
Dust with Chef paul's seasoning (peach label bottle)
works best if you can use wood for smoke flavor though.
Posted on 1/17/13 at 4:48 pm to KosmoCramer
I mix goat cheese with fresh dill. Then I cut down the middle of the salmon and fill with the cheese mixture. Then I top with an herb and parmesan cheese mixture. Then I broil it for 6 minutes. It's delicious.
Posted on 1/17/13 at 4:50 pm to Drew Orleans
The PP salmon seasoning is good stuff. That's all I use whether grilling it or in the skillet. It has a little brown sugar in it to go with the spices.
Posted on 1/20/13 at 8:23 am to KosmoCramer
Do I want to buy skin on, or just filets of salmon with the skin off?
Posted on 1/20/13 at 8:37 am to KosmoCramer
I always buy skin on fillets and have the butcher take the skin off. She always tells me they are better with the skin on but I don't like that slimy stuff. Also when I try and take the skin off myself I tear up the fillet
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