/ck/ - Food & Cooking

[Anonymous No.15871376]

what's your favorite way to prepare salmon?

[Anonymous No.15871385]

>>15871376
Replace the salmon with mcchicken meat. Bun, mcchicken meat, lettuce, mcchicken sauce. Perfecto

[Anonymous No.15871390]

>>15871376
I like to just throw it away and eat something else, thanks

[Anonymous No.15871395]

Skin side DOWN, you muppet!

[Anonymous No.15871409]

>>15871376
I'm monitoring this thread. The only way I know is to fry it with penne, a green veggie of choice, creamy sauce, lots of lemon juice and maybe some almond flakes if I want to make it extra fancy.

[Anonymous No.15871410]

>>15871376
salted or medium smoked. Cooked is also nice, but you can make amazing sandwiches with salted salmon, especially with avocados and eggs

[Anonymous No.15871417]

Oh you mean how to cook it, not what to serve it with. I'm retarded and I like to suck cock, sorry.

[Anonymous No.15871443]

Smear some dijon on the salmon, then make a croute with some toasted panko and thyme before baking. That's my personnal favorite.

[Anonymous No.15871468]

>boil water
>turn off heat
>put salmon in water
>take out after a few minutes
wa la

[Anonymous No.15871478]

>>15871376
Smoked and flavoured with maple syrup.

[Anonymous No.15871480]

>>15871468
>boiling protein

[Anonymous No.15871504]

>>15871376
Raw, cut into small pieces, placed atop vinegared rice.

[Anonymous No.15871512]

>>15871468
wouldn't it easier just to use the hotest sink water and just flush it for like 3 or 4 minutes, no pot to wash and the flow of water from the sink makes really nice and mushy texture for salmon

[Anonymous No.15871514]

>>15871376
In a pan with soy sugar and chives
Chili oil would probably be good in there too

IMHO- raw salmon isn't that great. Kindof bland but has the best texture. There are better fish for sushi stuff

[Anonymous No.15871622]

>>15871512
It seems like you have no idea how my method turns out.

[Anonymous No.15871630]

>>15871480
Most food contains protein.

[Anonymous No.15871767]

>>15871376
i dont, because it's fucking $25 for a couple of thin pre-cooked slices here, even though I live on a lake that's full of salmon in a country in an ocean surrounded by salmon
(bastards export it all overseas instead of letting us have it for cheap)

[Anonymous No.15871775]

>>15871376
depends on the quality or the type of salmon.

[Anonymous No.15871781]

>>15871376
Rude and limon on top, 425-450 F for 15 min, rest for 5.

[Anonymous No.15871824]

>>15871376
nigiri or sashimi

[Anonymous No.15871828]

blackened, medium, with a lemon butter sauce with artichoke hearts, chives, and diced tomatoes

[Anonymous No.15871829]

i don't eat salmon it gives me anaphylaxis

[Anonymous No.15871835]

>>15871376
Salmon burgers

[Anonymous No.15871862]

Pan sear, bake, I prefer to deep fry it

[Anonymous No.15871876]

on a cedar plank, in a charcoal grill, glazed in maple syrup + teriyaki sauce + garlic salt + diced birdeye chilis

[Anonymous No.15871960]

>>15871478
Smoked salmon is best answer. I personally prefer to glaze with honey but maple is also good.

[Anonymous No.15871999]

>>15871876
Pick a flavor for gods sake

[Anonymous No.15872090]

>>15871376
raw as nigiri or heavily smoked jerky. I just don't care for cooked salmon filets, might be one of my least favorite fish. I can eat my weight in trout, walleye, catish, steelhead, bass, but salmon just doesn't do it for me.

[Anonymous No.15872198]

>>15871376
>what's your favorite way to prepare salmon?
Fry it in butter, skin side up for 15 minutes then flip it.

If you are actually skilled you can also use olive oil or a lot more butter, take a spoon and use it to take some of the oil/butter and drop it on top of the fish, this speeds up preparation and results in the best possible texture both inside and outside of the fish.

I like to season it with salt, pepper, rosemary, garlic and lime for at least 20 minutes before cooking, but you can season to taste.

You can add some soy sauce on top if you find it lacking in salt, remenber that it is better to use less salt than use too much!

[Anonymous No.15872639]

>>15871376
Cast iron pan, scorching hot
Add olive oil
Place salmon flesh side down, one minute
Flip salmon and cook two additional minutes with lid on pan
Serve

[Anonymous No.15872645]

>>15872198
>cooking salmon longer than 5 minutes
yikes

[Anonymous No.15872702]

>>15871409
swedish gravlax sauce is pretty good but it's not anything special

[Anonymous No.15872714]

>>15871876
you should leave out the syrup or the teriyaki that sounds too busy

[Anonymous No.15872744]

>>15871376
Sashimi or hwe dup bap.

[Anonymous No.15872819]

En papillote with some schalots, onions and lemon

[Anonymous No.15873154]

Get pan hot, add small amount of oil, salt skin, pan sear skin down for ~3 minutes. Salt&pepper flesh side. Gently release skin from pan but leave down. Finish in oven at 400 until thickest part reads 125F, about 8-12 minutes depending on thickness.
I've tried a bunch of different ways and this turns out the best so far, crispy skin + succulent fish

[Anonymous No.15873185]

mango, lemon, pepper

[Anonymous No.15874734]

slice up some tomato or lemon, place the fillet or darn on top, if I'm cooking for the Ma then I throw a bit of cream on top too, season with whatever I feel like, wrap it loosely in parchment paper and give it about 20 minutes in a halogen oven

[Anonymous No.15874736]

>>15872744
English please...

[Anonymous No.15874753]

>>15871376
Cooked skin side down, slide of lemon and asparagus on the side

[Anonymous No.15874762]

Fish and chips, simple as

[Anonymous No.15874776]

>>15871376
Butter, lemon juice, and honey makes a great salmon glaze. There's a great video on YouTube of it somewhere. You can also substitute with bacon fat and maple syrup for a nice twist.

[Anonymous No.15874778]

>>15871376
for me, grilled on a beechwood plank and then firebombed at full temp for 5mins with maple/mustard glaze

pic somewhat related, me processing fresh beech with kitty supervising

[Anonymous No.15874854]

>>15871829
Look at this sissy, can't even eat his salmon without being dead.

[Anonymous No.15875012]

>>15871376
During the summer months I eat so much seafood prepped with lemon and dill. Shit is cash

[Anonymous No.15875130]

>>15871376
with some butter, dill and lemon juice, in foil in the oven

[Anonymous No.15875134]

>>15874762
>ruining salmon with preparation that is meant for cheap tasteless fish

[Anonymous No.15875814]

>>15871376
Just broiled some last night in unagi sauce, pretty good

[Anonymous No.15876056]

>>15875012
I shit in your mouth.

[Anonymous No.15876287]

>>15871376
With fresh crushed pepper, placed on the grill and dousing it with soy sauce every so often

[Anonymous No.15876302]

>>15871376
Sashimi or smoked or boiled or anything EXCEPT pan fried. Don’t want oil spilling everywhere.

[Anonymous No.15876327]

>>15872639
>Add olive oil
How much oil do you add? Salmon is already an oily fish.