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/ck/ - Food & Cooking

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14083916 No.14083916 [Reply] [Original]

Anybody got fun recepies for salmon fillet? Last time I did a maranade with soyscauce and oranges and it was heavenly. I kinda want to try to cook it with wine or even maybe rum since I never tried cooking with alcohol before. Anybody got some recommendations?

>> No.14084040

>>14083916
Lemon butter sauce is hard to beat. Salt and pepper, lightly dredge in flour, then fry to your preferred doneness. Add a little extra oil to the pan, diced scallion, and sautee until fragrant. Add a couple of glugs of white wine and reduce, then lemon juice and capers that have been rinsed and dried. Finish with butter and some fresh parsley, then drizzle over your salmon (and the baked potato you already got ready, right?). Don't have capers? That's fine. No wine? Use a little stock.

I've also done a variation on your soy/citrus marinade that includes a touch of sesame oil, a clove of garic, and some sambal oolek. Marinade for 30 minutes, then broil ~6 inches away from heat until the top is caramelized and it's cooked through. You can brush on a little more marinade when it's about ~1 minute away from being done, then top with sesame seeds right as you pull it from the oven.

>> No.14084053

>>14083916
I eat it as a tartare
>inb4 salmonella and muh parasites
Thank you but I live in a civilized country

>> No.14084061 [DELETED] 
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14084061

we call this CREMA

>> No.14084062

Soy sauce and orange has always been my go to. Good choice OP. Have you considered adding mirin or brown sugar?

>> No.14084417

just salt, pepper, garlic, squeeze a lemon on that bitch.

>> No.14084803

blackened with garlic butter and lemon juice, just look up blackened seasoning and approximate you don't need everything.

>> No.14084856

throw it in the bin, piece of shit fish

>> No.14084923

is there an acceptable way to cook salmon with skin besides pan frying? i pretty much feel forced into this method because every other method forces me to throw away the skin

>> No.14085556

>>14083916
cure the whole slab with salt and sugar at a 2:1 ratio full of cracked fennel and fresh dill
cover the fillet in the curing mix and wrap it tight in plastic wrap, place it in a casserole pan, weigh it down, flip the next day, cure for a total of three days in the refrigerator.
rinse the curing mix off, pat dry, cut into slices, have yourself a gravlax

>> No.14085567

Lime and chili powder go great with everything

But try something like salt, and pepper topped with a pineapple-habanero salsa

>> No.14085575

I have simple tastes. Salmon seasoned with salt, pepper and dill is fine. When it's served with a fresh baked bread roll and warm potato salad, it's perfection.

>> No.14085595

>>14085556
oh dude thats cool as heck. I'm gonna try that one day

>> No.14085673

>>14085567
Tastlet.

>>14083916
Lemon, butter, capers, dill sauce.

>> No.14085676
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14085676

>>14085556
Or...

>> No.14085678

>>14084923
You could start in the pan and broil in the oven, or you could broil & flip once in the middle. For skin to be enjoyable it really needs to crisp up so your options are limited. You really don't want to try to eat the skin if it's steamed or boiled or broiled topside only.

>> No.14085823

>>14084040
I appreciate this post

>> No.14087156

Beurre rouge sauce is delicious on salmon fillet, if you want to try cooking with wine for the first time

>> No.14087219

>>14085676
Fuck right off you stupid vegan goy.

>> No.14087246

mix mayonnaise, dill and lemon juice, diced garlic, slather that on the fish and bake it. that's one of my go tos

>> No.14087563

>>14083916
pickled salmon, make a brine with allspice, nutmeg, cinnamon, mace, and bay leaves, poach salmon in it, strain the broth and mix with vinegar. jar them all in the fridge and eat the salmon on bread slices

>> No.14087637

>>14085676
lel

>> No.14087643

>>14085595
its a great way to use cheaper cuts

>> No.14087660

>>14083916
in a deep pan, lay your salmon out, and top it with salt, pepper, miced garlic, a little dill, a little tarragon, a little bit of minced onion or shallot. place a few chunks of butter over top, squeeze half a lemon over it and then pour out a little wine on top. cover it and bake it in the oven, letting all the herbs, butter, and wine mix and steam the whole fillet.
Take it out, let it rest. it will flake really well and makes a nice addition to salads and pasta or on a sandwich.
this is a good way to use older or not choice cuts