mike4947
N. Syracuse, NY
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To peface this I hate salmon. But the late DW loved it so I'd cook it for her.
If you cut salmon into steaks instead of fillets you get two belly flaps that hang down. She did it the right way by wrapping them so you had a "round". Otherwise the two flaps will cook faster than the main body of the steak and be like cardboard.
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Francesca Knowles
Port Hadlock, Washington
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Gotcha!
I've never heard them called "belly flaps" before- live and learn!
" Not every mind that wanders is lost. " With apologies to J.R.R. Tolkien
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Sportsman2505qss
Winter Springs, Fl USA
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My microwave has a seafood/fish button. I put salmon in dish pour some melted butter over it and season with dill. Cover and hit button. Comes out perfect every time.
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kmbernstein
colorado springs, co
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My family loves this recipe: Place fillet in the center of a piece of foil sprayed with Pam. Slice 1/4 lemon and 1/2 onion for each fillet. Season with salt, pepper, garlic, lemon juice and a pat of butter or a drizzle of olive oil. Seal tightly with rolled edges. Place on grill. Usually 10 minutes per side, depending on the thickness of the fillet.
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rolling_rhoda
South Dakota
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I'm not much of a fish eater, but this one I like: Glazed Grilled Salmon Finely chop a shallot, put in a coffee cup with 2 tbsp butter and 3-4 tbsp jalepeno jelly. Microwave gently to warm up well, stirring a few times. Reserve half in a serving dish. Season fish with salt/pepper and place on foil that's been sprayed with non-stick spray (use it like a little foil cookie sheet). Baste fish with glaze and grill for a few minutes. Turn and baste again, grilling until outside 1/2 is flaky. Serve with reserved glaze spooned on top.
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MaverickBBD
Formerly of Bellingham, Wahington, U.S.A.
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There is all kinds of salmon from spring Chinooks, Coho, Wild Kings, dog fish, humpies, but worst of all is farm raised. That being said if you want Tried and True here goes.
Take your fish (either filets or whole minus guts) and take garlic slivers and slide into the flesh. Next take brown sugar and make a coating to seal. Then lemon slices. Then fresh dill. Wrap in ungreased foil so the skin will stick to it. Bake until done. Will depend on the size of the fish. DO NOT OVERCOOK. Remember you will have carry over cooking when removed from the heat. Remember also to remove pin bones from the filets. I use a pair of needle nose pliers.
Of course if you have some iron wood stick you can cook it the traditional Native way, but that is another recipe.
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ridingfamily4
Corona, CA
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do you cook with skin on or off? What has best results?
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ventrman
Dickson, TN
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Croquettes
God Bless!
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PattieAM
Maryland
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I tried the 'steamer bags' for the microwave.....and am impressed. I simply lightly coated two salmon filets with butter and sprinkled with lemon pepper seasoning, steamed for about 4 minutes and yum - no clean up.
I've also steamed without seasoning, then served with wild rice/cream of mushroom soup mixture - also yummy.
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Sportsman2505qss
Winter Springs, Fl USA
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PattieAM wrote:I tried the 'steamer bags' for the microwave.....and am impressed. I simply lightly coated two salmon filets with butter and sprinkled with lemon pepper seasoning, steamed for about 4 minutes and yum - no clean up.
I've also steamed without seasoning, then served with wild rice/cream of mushroom soup mixture - also yummy.
I just put in dish and cover with plastic wrap. Poke hole in middle. I also have poured a can of dice tomatoes over the salmon and cooked the same way in microwave. Salmon never gets dry.
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