Ways to prep Salmon?

[Alix]

OK, All the talk about salmon patties got me thinking. I have never had a salmon patty in my life, but I love salmon. I would never have thought of using salmon to make patties, my whole life canned salmon was either used for salmon sandwiches or the chunks were put on a fresh green salad. So...I'm interested in hearing about all the different ways people prepare salmon. Canned, and fresh.

Canned - sandwiches
- on salad

Fresh - BBQ
- pan fried
- oven baked

Usually we sprinkle some seasoning on the flesh, or marinate it in Wild West marinade, or stuff the cavity with lemon slices, onion slices and some dill. I will occasionally make a creamy dill sauce to go with.

[Andy M.]

Salmon filets:

Pan seared
En Pappilotte with Asian flavors
Panko breaded and pan fried

[kitchenelf]

...and for all my Southern friends when Alix says Bbq'd she means grilled

Fresh
I love grilled - have several "coatings" that a really like - one is a raspberry/garlic/onion/thyme/marjoram/type coating and another is a soy sauce/brown sugar/Dijon mustard coating

At work we made a bbq sauce out of ancho chilies - it was GREAT - served with a jicama slaw

topped with an avocado salsa (much like guacamole only don't mash - add slivered red onions)

sitting on top of a bed of a "salad" made out of fresh fennel, apples, and walnuts with a walnut vinaigrette

Sorry, but I have gotten to where I can't even eat cooked fresh salmon - I eat it raw or just barely grilled/browned on each side - much like Ahi tuna.

Canned
As far as canned salmon I have made your basic salmon patties but much prefer my Asian version - unless I want to "go back" in time - then it's regular patties.

I have never eaten canned salmon without making into patties - lol.

[Gretchen]

Grilled, poached, sushi, etc. But when I read the title I thought--NOT overdone, rosy pink.

[lulu]

I thought you were talking how well done too!

Still, my answer is the same. Pan fried salmon is a staple meal in my house. Its easy, easy easy and quick. My failproof method is to fry skin side down till the sides seem cooked 1/3 of the way up, then flip over, seal, then I turn off the heat, put a lid on the pan and walk away. I never time this, but its always perfectly just cooked in the middle aand not over done. It gives me time to put some courgettes in a steamer or lightly saute them, or prep and cook leeks or a salad. I love salmon baked in a foil packet, but I always over do them at home and then they are YUK!

Sometimes I baste the samon wth a mixture of dijon or wholegrain mustard, honey and oil. Other times we have it with balsamic vinegar or the bought spicy seafood dressing I adore.

[GB]

Raw on top of vinegared short grain rice.

[rickell]

grilled marinated in spiced rum, a bit of brown mustard and honey
bit of dill or grill with a lemon butter sauce. plain salt and pepper is
good too. but i really do prefer grilled salmon

[ironchef]

Like GB said, raw. But if cooked, pan seared is the only way to go. No other quick cooking method can bring as much flavor to foods.

[Alix]

OK, you got me drooling with the thought of salmon sashimi. I don't serve that to my kids though. Why waste it?

Love the ideas here! I'm going to change the title, sorry to mislead you all!

[boufa06]

I prefer my salmon steaks pan-fried and served with dill and mustard sauce. However, recently I tried a different preparation of grilling the salmon steaks and serving with rice and chestnuts. The dish turned out pretty well, at least DH enjoyed it.