How to Cook Salmon

I never thought about BBQ Salmon before – but here’s a recipe found over at Thyme for Cooking.

Barbecued Salmon

2 salmon fillets, 6oz each (180gr each)Salmon_barbecued
1/2 tsp paprika
1/2 tsp dry mustard
1 tbs soy sauce
4 tbs ketchup
2 tbs sherry
1/2 tsp garlic powder

In small bowl mix all ingredients except salmon and paprika. Sprinkle paprika over salmon. Put salmon in a grill basket if using barbecue grill or on mesh grill pan if you don’t have a basket. Brush fish with part of the barbecue sauce. Grill for 5 – 7 minutes a side, depending on thickness basting with the rest of the barbecue sauce towards the end. OR put on baking sheet and roast in 400 F oven for 15 – 20 minutes, depending on thickness. In both case salmon will be done when it flakes easily; slightly pink in the center is fine. Remove from heat and serve, sliding it off the skin if needed.

The Ingredients:
3 medium sized salmon slices
Olive oil for grilling and basting

Marinade:
1/2 tsp Thailand green curry paste
1 tsp ginger paste
1/2 tsp dry basil leaves
1 tsp Thailand sweet chili sauce
1 sprig coriander- make into paste
2 tsp lemon juice
Salt to taste
Olive oil for grilling and basting.

1. Combine salmon with the marinade and keep aside for at least half an hour or overnight in the fridge.
2. Place Salmon slices in a baking pan or grill pan greased with olive oil.
3. Grill salmon until both sides are browned.
4. Serve with rice or mashed potatoes.

Found here.

6 Salmon Fillets about 7 oz. each
1 1/2 oz. clarified butter
1 1/2 oz. Vegetable Oil
1 Lemon, thinly sliced

Mustard Sauce

1/4 cup Shallots, minced 1 oz. Butter
6 oz Dry white wine
1/2 cup Heavy cream
3/4 tbsp. Stone ground mustard
1/8 cup Chives, chopped
1/8 cup Parsley, chopped
Salt to taste

Garnish

Miniature pear tomatoes
Parsley sprigs

Arrange salmon fillets in baking pan, drizzle with combined butter and oil and top with lemon slices. Bake in 400°F oven 15 minutes or until flesh is no longer translucent.

To Prepare Mustard Sauce: Lightly saut shallots in butter; add wine and reduce until nearly evaporated. Add cream; cook and stir until thickened. Add mustard, chives, and parsley. Season to taste with salt.

To Serve: Ladle serving of sauce on serving plate, arrange lemon topped salmon on sauce. Garnish with pear tomatoes and parsley sprigs.

(recipe courtesy of Alaska Seafood Marketing Institute)

Serves 6.

From CookingCache.com

Set oven to pre-heat to 500 degrees. Take two salmon fillets and place skin down on baking sheet that has been covered in aluminum foil. Mix the following ingredients in a small bowl:

* 2 Tbs olive oil
* 2 Tbs Dijon mustard
* 2 garlic cloves, minced
* Kosher salt & freshly ground black pepper

Spread mixture over salmon. Allow salmon to sit for 15 mins. Wait until oven heats up before you place the salmon in oven as the high heat will slightly caramelize the surface. Cook for 12-15 mins.