Recipe for Salmon Filets

Slow roast in the oven on 250. Will be like butter. Make a roasted red bell pepper or yogurt dill sauce.

Depends on thickness. Not usually longer than 20 minutes, but it's really hard to overcook it. Google it to get some ideas. Best prep of salmon I've ever had.

That would also work well.

I season it and pan grill it in olive oil and butter. Throw in halved grape or cherry tomatoes and a few sprigs of dill. Squeeze the juice of half a lemon in the pan while cooking and throw the lemon in the skillet. Near the end of cooking, squeeze the other half of the lemon over the fish and tomatoes.

Radish and dill buerre blanc. Spray the surfaces that will hit the grill with a spray of Pam to keep from sticking.

I havent tried this yet, but a coworker forwarded me this one a couple weeks ago and I've been meaning to try it:

Whiskey-Marinated Salmon

Total Time: 15 minutes, plus additional 6-24 hours for marinating Serves: 8

Ingredients
½ cup olive oil
2 teaspoons dark (toasted) sesame oil
7 tablespoons soy (preferably light) or tamari sauce
¾ cup Canadian Club whiskey
3 tablespoons dark brown sugar
5 cloves garlic, peeled and finely minced
A few drops Tabasco or similar hot chili sauce
3 pounds salmon filet cut into 8 equal pieces, skin left on

What to Do
1. Make marinade: Whisk oils, soy sauce, whiskey, sugar, garlic and Tabasco together.
2. The day or the day before you are planning to cook salmon, place it in marinade and refrigerate for at least 6 hours, or overnight.
3. Place salmon pieces on grill, skin side down. Cook 5 minutes. Slide a spatula between skin and fish and turn each piece of salmon over, resting it on its detached skin. This protects tender salmon from direct contact with hot grill. Cook until desired doneness is reached, 2-5 minutes. If broiling, broil on one side only until done, 5-8 minutes.

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marinade in an oj/ soy/ olive oil/ red wine mix (same for atlantic salmon). Then sprinkle w/ sea salt and some fresh ground pepper and grill skin down, preferably on a cedar plank. Keep the temp on the lower side. Probably about 20 minutes but there is an art to it.

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i think this is what i am going to do

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Make a roasted red bell pepper or yogurt dill sauce.

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have recipe?

Roasted Red Bell Pepper Coulis

½ oz olive oil
3 large red bell peppers, roasted, peeled and small diced
1 tsp chopped garlic
1.5 oz chopped onion, small diced (or you can use shallot in place of the onion and garlic)
3-4 oz white wine
6 oz veg or chick stock
Salt and white pepper to taste.

Heat oil and sweat onions and garlic until tender
Deglaze pan with white wine. Add peppers and stock. Bring to a simmer and cook about 15 minutes.

Puree half or all in blender until smooth. Add back to pan and season to taste. Will keep in fridge about 2 weeks.
*If you want a creamier version, add a little cream. This is the healthier version.

I suggest Pesto on top.

Or lemon honey