- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 10/29/20 at 8:00 am to MorbidTheClown
I can’t believe all of these people telling you to bake salmon. What a waste of salmon!
Either grill it, smoke it, sous vide it, it melt some butter in the cast iron (or use olive oil), super heat it, and then pan cook in the butter or olive oil.
But for God’s sake don’t bake it. Geez, people.
Either grill it, smoke it, sous vide it, it melt some butter in the cast iron (or use olive oil), super heat it, and then pan cook in the butter or olive oil.
But for God’s sake don’t bake it. Geez, people.
This post was edited on 10/29/20 at 8:03 am
Posted on 10/29/20 at 8:02 am to LSUintheNW
quote:
Sockeye or coho are the best.
I don't recall ever having coho, but I do not like Sockeye - at least the sockeye we get around here. It doesn't taste good to me. Just a personal opinion. Maybe the fresh sockeye y'all get up there is different?
Posted on 10/29/20 at 9:30 am to MorbidTheClown
Sprinkle on Jane's Crazy Mixed Up Salt put in air fryer for about 15 minutes at 300. When time is up check to see if that's how you want it... it might be to your taste. If not to your taste crank up the heat to 350 ish for another 5 and check again.
Posted on 10/29/20 at 9:36 am to MorbidTheClown
Had this at a fishing lodge in Alaska.It’s so much better than the sum of its parts.
Wrap salmon filets in very thin slices of procuitto . Grill for 4-5 mins on each side. As soon as it’s off the fire, baste with a mixture of olive oil, lemon juice, chopped garlic and fresh herbs( somewhat like a chimichurri). So good.
Wrap salmon filets in very thin slices of procuitto . Grill for 4-5 mins on each side. As soon as it’s off the fire, baste with a mixture of olive oil, lemon juice, chopped garlic and fresh herbs( somewhat like a chimichurri). So good.
Posted on 10/29/20 at 12:39 pm to nuwaydawg
King is the best followed by coho. Buy Alaskan if you can. I only cook king.
Posted on 10/29/20 at 6:10 pm to BIG Texan
I used to grill it until Slate had a roundup of about a dozen salmon cooking methods, and sous vide was the favorite. The writer accurately said it was "so tender I could’ve spread it on toast, with an intensely savory flavor."
I tried it, and it is great. My wife is not a fan of salmon, but she requests the sous vide version.
I adopted my version from the Food Lab (Kenji) on Serious Eats.
Cut a 1.25 lb piece of salmon into 3 pieces. Enough for two people.
Put in a vac seal bag with S&P, sprigs of fresh thyme, lemon zest, and olive oil. Clip the bag closed but do not vac seal. Let sit in fridge for 30 minutes to a few hours.
Vac sealed the bag and put in 125 degree sous vide for an hour. May be ready in 30-45 mins, but an hour works well for me.
I remove the skin (which will look the same as it did when raw) by hand before serving, but you can dry it and crisp in an oiled skillet if you like the skin.
Serve with a sauce: yogurt, lemon juice, capers, caper juice, S&P.
I tried it, and it is great. My wife is not a fan of salmon, but she requests the sous vide version.
I adopted my version from the Food Lab (Kenji) on Serious Eats.
Cut a 1.25 lb piece of salmon into 3 pieces. Enough for two people.
Put in a vac seal bag with S&P, sprigs of fresh thyme, lemon zest, and olive oil. Clip the bag closed but do not vac seal. Let sit in fridge for 30 minutes to a few hours.
Vac sealed the bag and put in 125 degree sous vide for an hour. May be ready in 30-45 mins, but an hour works well for me.
I remove the skin (which will look the same as it did when raw) by hand before serving, but you can dry it and crisp in an oiled skillet if you like the skin.
Serve with a sauce: yogurt, lemon juice, capers, caper juice, S&P.
Posted on 10/29/20 at 6:51 pm to BIG Texan
quote:
King is the best
King is the best marketed salmon but coho and sockeye are superior IMO. King is kind of bland which is why the created a marketing campaign to convince people it is better.
Posted on 11/8/20 at 6:55 pm to AUCE05
Did some farm raised tonight. Rubbed the fillets in a BBQ rub and smoked indirect on my BGE sitting on foil at 250 with a very light hickory smoke. Pulled them at 140 internal. Amazing. Loved it. Served with roasted sweet potatoes. Will definitely do again. Thanks!
Posted on 11/8/20 at 8:12 pm to OTIS2
That’s a lot of olive oil
Posted on 11/8/20 at 8:18 pm to Ed Osteen
A couple of cups.
Posted on 11/8/20 at 9:12 pm to LSUBoo
quote:This. I like oven-baked salmon.
Season, bake at 350 for 20 minutes, pretty much perfect every time.
We usually just melt some butter and drizzle it on top of the salmon, and then top with lemon pepper/slap ya mama. I love it like that. So easy.
Fresh Market also has a good salmon meal if you have one in your area. It’s for pan searing and it’s delicious. They have step by step instructions; it’s sort of like a Blue Apron kind of deal in that they give you all the ingredients you need to cook the meal. It’s like a cherry port glaze or something like that.
Here’s the link: Fresh Market - Cherry Port Glazed Salmon
I’ve also tried Fresh Market’s salmon that they sell on planks. I think it was some kind of a chili glazed salmon. It was delicious.
This post was edited on 11/8/20 at 9:23 pm
Posted on 11/8/20 at 9:32 pm to When in Rome
Make sure it’s fresh. Avoid salmon with any gray on it. Better to buy a side of it than a fillet or steak. Even better to buy he fish whole. I try to get it between June and September, avoiding it the rest of the year. Take your time and trim the entire blood line , especially the line between the skin and flesh.
Sear and finish at 300 until internal temp of 145. Lemon, butter, dill , garlic and touch of cream is a nice sauce. Also, make a salt/sweet/pepper brine. Broke it for a day , sear and back. These are our two favs. I smoke a “half shell “ every so often too. Brine and cold smoke it.
Sear and finish at 300 until internal temp of 145. Lemon, butter, dill , garlic and touch of cream is a nice sauce. Also, make a salt/sweet/pepper brine. Broke it for a day , sear and back. These are our two favs. I smoke a “half shell “ every so often too. Brine and cold smoke it.
Posted on 11/8/20 at 10:26 pm to MorbidTheClown
I used to bake it but I’ve gotten to where I just sear it high, hot and fast in a tablespoon or so of canola oil and butter.
Then I make this sauce
I had been searching for a good lemon butter sauce when I stumbled upon this one a year or so ago and I really like it. Chef John does some good stuff. Watch the video. Pretty quick and easy.
It works good on shrimp as well and I like a little angel hair pasta tossed with a bit of the sauce on the side.
Then I make this sauce
I had been searching for a good lemon butter sauce when I stumbled upon this one a year or so ago and I really like it. Chef John does some good stuff. Watch the video. Pretty quick and easy.
It works good on shrimp as well and I like a little angel hair pasta tossed with a bit of the sauce on the side.
Posted on 11/9/20 at 5:47 am to Martini
Good to see you back. Did President elect Biden set you free from ban land? Ha
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News