/ck/ - Food & Cooking

I usually just do a terriyaki/honey sauce with some pepper or sesame seeds and pouch it in a pan via pan+fish in pan+pot lid on top

>>3883958

That sounds well within reason.
Is pouching the proper term for that? Also, would it be okay if I didn't cover the pan?

For future reference, I mean.

Cold smoke it in your oven. Provided you have a large metal mixing bowl, woodchips, and a piece of charcoal.

>>3883965

I do not have such things, but that sounds like something I'd love to try later on.

Assuming I purchased the ingredients, what would I have to do?

Thanks so far, by the way.

If it's good stuff, don't mess with it. Salt and pepper, flesh-side-down in a hot skillet for a few minutes, flip and continue for a further few minutes. The actual length of time varies by size so I'm not going to get specific. Aim for medium/medium-rare.

I like my salmon with mashed potatoes, but that's just me.

If it's commodity IQF farmed Atlantic salmon, by all means teriyaki glaze or nut crust the thing. Treat it like you would other fairly generic proteins, like a chicken breast.

>>3883964
no idea if it's the right word but sounds closer than saying "steaming"

and yes you can, but you're going to have to flip the fish in order for it to fully cook without burning the bottom

Does the fillet have skin on one side?

wrap it tight in tinfoil with some lemon slices and dill, put it dishwasher and run it.

>>3883993
in*

I've always been partial to baked salmon and spaghetti.

Great OP
Now I want salmon

>>3883979

It's basic super-market Salmon. I figured I'd learn how to cook it before I bothered getting fancier cuts.

>>3883990

Yes, it does. To my meager knowledge the skin is opposite the flesh and is far darker, so then yes.

>>3883993

I have neither lemon nor pickle.

>>3884043
Do you have lemon pepper?

>>3884049

Yup.

[I know spoilers don't work here] It's store-brand [/spoiler]

marinate in soy sauce and ginger, a little bit of chilli if you like spice.

fry in a little oil until it gets all sticky.

serve on a bed of rice or noodles, with stir fried carrot/red peppers/mange tout

garnish with sesame seeds

>>3884043 odd description of skin

If it's got skin there's not going to be any mistaking it. If it's darker on one side but still looks like the flesh, that's just dark meat.

In before someone argues that slow twitch muscle tissue isn't dark meat, or that it's fat.

Incidentally, you can scoop the filet off the skin when it's done cooking, and keep the skin in the pan for a minute to get it really crispy. Serve it as a garnish. Crispy salmon skin is boffo.

>>3883965
Holy shit not OP but I NEED to do this. I've been checking some websites and I'm ready to do it but I just don't see anywhere how much time it takes for the salmon to actually be ready.

Any tip will be very welcome

Put it in the oven.
Cook it.
Eat it.

>>3884071

Well shit, I just ate the filet and tossed the skin, as the flesh came off easily. Was a bit less cooked in the thicker end than I'd have liked.

What was well-cooked tasted great, though.

I'll post a picture in a minute if you folks promise not to laugh at how awful it probably looks.

>Let's all mock OP's choice of everything

At any rate, it tasted good to me.

Suggestions for how I can make it better? I'm here to improve, and I'd love any and all advice.

>>3884166
All washed down with a tall glass of tap water right ?

>>3884043
Ah. It does/did have the skin (I'm the poster who asked if it had skin in the first place).
I was asking specifically because you could have made sake shioyaki. It's a simple Japanese dish: salt-broiled salmon (which is 'sake' in Nipspeak).
I like it because it's simple, relatively quick, tasty and you wind up with crispy fish-skin cracker. I like making shioyaki from an entire salmon fillet, eat the skin cracker and much of the flesh with dinner, using the leftover flesh to make salmon/miso-stuffed rice balls.
If you'd still like a shioyaki recipe for next time, lemme know and I'll type it up, otherwise, I'm glad it tasted great for you as you cooked it.

Whenever I have salmon I bake it in the oven for 25 minutes. To prep I squeezed a whole lemon on top and add a little water. Top with lemon and pepper seasoning and thats it, you don't need to get all fancy and overboard with it, simple is best

>>3884181

My roommate insists on using a filter, so it's technically not fuck it, fine.

Yes.

Wrap in foil with dill, thinly sliced onion, lemon, butter, salt and pepper. Bake or grill until done.

Bumping for criticism.

I'm really pissed off this year because my parents get salmon when it's in season every year and this time their 'friends' fucked them over and got salmon for themselves but none for them. So in turn I wont get any salmon to cook with either.

My recipe goes best with a filet with the skin still on but it could work with the skin off I guess. I basically crush some whole peppercorns with a pan so they're not completely powdered. Take the skin side and press it down on the pepper so it kinda sticks to it. Then throw it skin side down onto a heated and oiled pan and fry it on high for a while so it blackens on the skin side. After a few minutes turn it down to medium and turn the filet over so it cooks on the other side and right through. When it's done, take it out of the pan and throw some cherry tomatoes into the pan so they heat through and create a bit of a sauce. Serve with whatever you want.

I just bake my salmon with olive oil, salt, black pepper, and maybe some maple syrup.

I serve it with plain quinoa and sauteed rapini (parboiled then cooked with garlic, chili flakes, chicken broth, served with Parm and pepper).

Simple is best.

I like to saute peppers with onions, cumin, and salsa.
Then, put with the salmon in parchment paper.
Add a half shot of tequila, and back low and slow.

>>3884043
>i have neither lemon or pickle
>told him to use dill
>this nigga serious