/ck/ - Food & Cooking

[Anonymous No.17059146]

I have a 10 oz salmon fillet, how should I cook it? I’m thinking of just seasoning with salt and pepper and cooking it in the pan on medium high for like 2 or 3 minutes each side.

How do you prepare your salmon, /ck/?

[Anonymous No.17059170]

>>17059146
Tbh I like to bake salmon more than pan frying, or roast with veggies. But I’m also a slut for Damon on cream cheese on bread stuffs or on an egg.

[Anonymous No.17059171]

>>17059146
find some kind of good seasoning beyond salt and pepper, maybe some garlic powder or some dried herbs or something in addition to salt and pepper. if you pan it, use butter or olive oil. you can also just bake it on foil with the skin down (make sure to grease the foil a bit so it don't stick) for like 10 minutes or so depending on the thickness and temperature. it's pretty hard to fuck up

[Anonymous No.17059173]

>>17059170
Idk who Damon is I meant salmon. I’m sure they’re great though.

[Anonymous No.17059192]

Last time I cooked a side of salmon, I did it fairly simply. The salmon was skinned already, so I decided to roast it in the oven on a slab of soaked beech, slathered with a simple mayo-based seasoning. I don't remember what I added to the seasoning but likely chopped parsley, shredded garlic and powdered dry lemon.
I recall I had it with asparagus and homemade hollandaise.
If yours has the skin still, salt-baking is nice. Just put it on the beech slab skin-side up, absolutely cover it in non-iodised salt such as kosher, pickling or sea and roast it. Some people mix the salt with some albumens but it's not strictly necessary. As it cooks, the skin releases oil which leech away just the right amount of salt to season the fish. If you like, you can lay the fish on slices of lemon and other aromatics instead of the beech.

[SVL No.17059198]

>>17059146
I'd do it just like you said OP

[OP No.17059211]

>>17059192
That sounds good

[Anonymous No.17060120]

>>17059146
cut into 2 inch wide strips
1 stick of butter 10 inch skillet
skin down oven at 425
cover top with parsly salt lemon juice and lemon pepper
while cooking spoon butter over the top of salmon
goes great with rice can reduce some whitewine or sherry in the leftover butter for a tasty sauce

[Anonymous No.17060337]

>>17059146

What's oz salmon? Is it some stupid american measurement like I guess it is?

[Anonymous No.17060357]

>>17060337
Shut the fuck up

[Anonymous No.17060392]

>>17060337
So you woke up this morning and decided acting like a faggot on the internet would do?

[Anonymous No.17060444]

>>17060337

Yes it's a weight measurement not sure if British or American.

[Anonymous No.17061344]

>>17059146
sous vide and then sear

[Anonymous No.17061356]

Boiling is really good too

[Anonymous No.17061555]

Don’t cook it at all. Cut it in half, cover in kosher salt, sandwich it back together, and put in a big ziploc for 2 days. Drain, then let cure for 2 more.

[Anonymous No.17061627]

>>17059146
honest question, why do so many people only use salt and pepper? it feels like you're missing out on more complex flavors by leaving out stuff like garlic/rosemary/lemon etc. i love using old bay on my salmon

[Anonymous No.17061703]

>>17059146
>I’m thinking of just seasoning with salt and pepper and cooking it in the pan on medium high for like 2 or 3 minutes each side.
patricians pan fry

[Anonymous No.17061709]

>>17060337
Free

[Anonymous No.17061731]

>>17059146
>How do you prepare your salmon, /ck/?

Mostly I poach salmon, salt, pepper, dill and thin slices of lemon

Or I do it on a charcoal grill, salt, some Old Bay and again some thin lemon slices

[Anonymous No.17061746]

>>17059146
https://en.wikipedia.org/wiki/Dishwasher_salmon

[Anonymous No.17061758]

Is it safe to undercook frozen salmon? I need to know.

[Anonymous No.17061876]

>>17059146
Dill with salmon is amazing. Also add garlic, salt, peppers, olive oil and lemon juice.

[Anonymous No.17061896]

Whnever I cook salmon (usually the frozen fillets of wild alaskan from costco) I just pan fry it in olive oil seasoned with salt and pepper, then make a little pan sauce of butter, minced garlic clove, and lemon juice. Always have with a side of white rice and some sort of pan fried or roasted vegetables usually green beans or broccoli which are also pretty lightly seasoned just olice oil salt pepper garlic powder red pepper flakes.

A very simple way to cook it but very good imo. I don't really want anything with the salmon that is strong tasting because that's a tasty and expensive fish.

[Anonymous No.17062763]

>>17059146
I don't like the texture of baked salmon, pan fried on high heat is best as it comes out nice and buttery. I always cut it a bit first to check for worms and maybe press with some grease paper and sea salt, then cook with pepper, thyme and tumeric.

[Anonymous No.17064122]

>>17061746