Salmon is the most versatile fish you can cook and experiment with. Choosing the best seasoning for your salmon to bring out its exquisite flavor might be a bit difficult.
How Much to Cook?
The cooking time is based on the thickness of the salmon fillet. For every inch, i.e., 2.5 cm of thickness, cook the salmon for 10 minutes. For example, if the fillet is 1.5 inches, which is 4 cm thick, then cook it for 15 minutes.
A seasoning can make or break any dish very easily. Finding what works and doesn’t work with a particular meat is crucial. A good seasoning should support the main dish, in this case the salmon, while sharing the spotlight with it. It should neither be overpowering, nor should it take the backseat. Salmon has such a delicate flavor, and yet it has a distinct taste to it. Keeping the seasoning to the minimum while choosing ingredients, and make sure they complement the fish.
The cooking time of salmon is equally important. It too can easily ruin an exquisite dish. Whether you choose to bake, smoke, broil, pan sear, pan-fry a fish, or simply choose to use it in a salad, or along with a salad, the cooking time matters. Don’t forget to keep an eye on the fish while it is cooking to prevent the skin from blackening. Peel off the blackened skin if it does burn a little.
Things You’ll Need
- One-gallon resealable plastic freezer bags
- Aluminum foil
- Butter knife
- Food processor or blender
- Microwave-safe bowl
- Nonstick cooking spray
- Paper towels
- Separate container for glaze
- Shallow metal baking pan
- Small bowl
- Salmon fillet
- Lemon juice
- Soy sauce
Mix 2 parts lemon juice to 1 part soy sauce.
- Cut the salmon fillet into pieces.
- Don’t trim off the belly fat, it is contains a lot of flavor.
- Place the fillets in a pan and cover it with foil to aid cooking and clean-up.
- Place the salmon slices close to each other without touching each other.
- Coat the salmon with the marinade.
- Try not to drench the fish in it, as it will burn and ruin the flavor.
- Keep some mixture aside.
- Broil the salmon for 15 minutes (130ºF).
- Remove it from oven, and drizzle the remaining lemon/soy mixture on to it.
- Keep it aside for at least 5 minutes.
- Peel the skin off the salmon.
- Season with pepper and serve.
Hot and Spicy Dry Rub
- Salmon fillet, 1 lb.
- Brown sugar, ½ cup
- Black pepper, 1 tsp.
- Dry mustard, 1 tsp.
- Red pepper, crushed, 2 tsp.
Using a whisk, combine brown sugar, crushed red pepper, black pepper and dry mustard in a small bowl.
- Place an aluminum foil in a shallow metal baking pan. Coat it with nonstick cooking spray. Preheat the oven to 200ºC (400ºF).
- Use your fingers to rub in the dry ingredients into the fish.
- Coat the dry rub evenly.
- Place the salmon fillet skin down on the foil-covered baking pan.
- Bake the salmon, till it is the way you like it.
- Test your salmon with a fork. If the flesh is flaky, then take the salmon out of the oven.
- Cut the fillet into equal portions and serve.
- Salmon fillet, 1 lb.
- Dijon mustard, 2 tbsp.
- Dry white wine, ¼ cup
- Horseradish sauce, 2 tbsp.
- Oyster sauce, 2 tbsp.
- Soy sauce, 2 tbsp.
Mix horseradish sauce, mustard, oyster sauce, soy sauce, and dry white wine in a small bowl.
- Pour the marinade into the resealable plastic freezer bag and then place the salmon fillet.
- Shake and rub the bag so that the fish is well coated with the marinade.
- Refrigerate the fish along with the marinade for 8 hours or overnight.
- Preheat the oven to 400ºF (200ºC).
- Cover a shallow metal pan with aluminum foil and spray it with the nonstick cooking spray.
- Remove the salmon from the bag and place it onto the pan, with the skin side down.
- Bake the salmon till it is done as per your liking.
- Test your salmon with the help of the fork. If the fish is flaky, it is ready for you to eat.
- Cut the salmon into equal portions and serve it.
- This preparation will go well with pasta, salad, and vegetables. It is best paired with a glass of white wine.
Peach-Butter Salmon Seasoning
- Salmon fillets, 2 lb.
- Butter, 1 cup
- Lime juice, freshly squeezed, 1 tbsp.
- garlic, minced, 1 clove
- Peach preserves, 1 cup
- Prepared mustard, 1 g
Whisk in the garlic, lime juice, and mustard. Combine this well. Pour a cup (240 ml) of this glaze into another container. This will be used for basting the salmon fillet. Keep this glaze in the refrigerator.
- In microwave-safe bowl, place some butter and peach preserves.
- Cover the bowl with a paper towel, and run the microwave for 45 to 60 seconds.
- Pour the remaining glaze into it and the salmon into a one-gallon (3.75 liter) plastic-resealable freezer bag. Seal the bag.
- Shake and rub the bag from the outside for some time. This will marinate the fish well.
- Refrigerate the bag for around 20 minutes.
- Set the oven to 400ºF (200ºC).
- Cover a metal baking pan with aluminum foil.
- Coat the foil with a nonstick cooking spray.
- Remove the salmon from the bag and place it on the baking pan with the skin side facing down.
- Bake it for 10 minutes, and bast this every 5 minutes.
- Use the glaze that you had refrigerated earlier.
- Brush the glaze on to the salmon.
- Cook the salmon till it is cooked the way you want it.
- Take the salmon out of the oven.
- Divide the salmon into equal portions and serve it.
- Salmon fillets, 2 lb. (1 kg)
- Cinnamon, 1 tbsp.
- Dried basil, 1 tsp.
- Sugar, ¼ cup
- Unsalted butter, 8 oz.
- Use a metal baking pan.
- Cover it with aluminum foil and spray the foil with cooking spray.
- Set the oven to 200ºC (400ºF).
- Lay the fillet skin side down on top of the foil-covered pan.
- With the help of the butter knife, spread some butter onto the fish.
- Sprinkle the fillets with some basil and cinnamon.
- Bake the salmon till it is cooked the way you want it.
- Test your salmon by using a fork to see if the fish has slightly flaked.
- Divide the salmon into equal portions and serve it.
Garlic and Herbs Seasoning
- Whole salmon, gutted with scales removed
- Black pepper, freshly ground, ½ tsp.
- Fennel seeds, toasted, 2 tbsp.
- Large garlic, crushed, (15 cloves)
- Olive oil, 2 tbsp.
- Rosemary, 3 sprigs
- Salt, ½ tsp.
Mix 1 tbsp. of garlic, olive oil, rosemary sprigs, and fennel seeds in a small bowl.
- Coat the grill with a nonstick cooking spray.
- Preheat the grill to 160ºC (325ºF).
- Sprinkle the inner flesh of the fish with ½ tsp. salt and pepper mixture.
- Place the salmon into the mixture.
- Close the fish.
- With the help of your fingers, rub 1 tbsp. of olive oil and ½ tsp. of salt and pepper to the outside of the fish. It is easier to use your fingers than the brush.
- Cook it on the grill till the skin turns translucent, which may take approximately 15 to 20 minutes.
- Flip the fish to the other side.
- Repeat the cooking.
- You could also use a meat thermometer. You need to insert it into the thickest part of the fish. The temperature must read 130ºF (55ºC).
- Peel the skin off and expose its flesh. Debone the fish.
- Remove the stuffing that you had placed into the fillet.
- Cut off the head and tail of the fish.
- Divide the rest into equal portions and serve it.
Aromatic Seasonings for Salmon
- Salmon fillets, 4 (6 ounces each)
- Black pepper, ⅛ tsp.
- Chili powder, ¼ tsp
- Cumin, ¼ tsp.
- Fresh lime juice, 2 tsp.
- Garlic, minced (2 cloves)
- Lime wedges, 4 – 6
- Salt, ⅛ tsp
- Sugar, ½ tsp.
Combine 2 teaspoons of lime juice, spices, sugar, and garlic.
- Preheat a grill to medium heat.
- Place salmon fillets in a shallow pan.
- Spread the marinade mixture evenly over the fillets.
- Place salmon with its skin side down onto the grill and cook until the fish is done completely.
- Turn it over.
- Once cooked, remove from grill and squeeze fresh lime juice on each fillet before serving.
- Salmon steaks or fillets, 4 six-ounce
- Balsamic vinegar, 2 tbsp.
- Brown sugar, 2 tsp.
- Chopped green onions, 2 tbsp.
- Garlic, minced, 1 clove
- Grated ginger, ¾ tsp.
- Oil, ¼ c.
- Red pepper flakes, 2 tsp.
- salt and pepper to taste
- Sesame oil, ½ tsp
- Soy sauce, 2 tbsp
All ingredients except the salmon.
- Place the salmon in a large resealable bag.
- Pour marinade mixture over the top and mix it well.
- Refrigerate it along with the marinade for 2 hours.
- Heat a grill.
- Remove the fish from refrigeration and place on a hot grill.
- Occasionally brush with some of the marinade.
- Cook until done.
- Remove from grill and serve hot.
Ingredients play an important role while making any meal. Make sure your fish is fresh. Whether your fish is fillets or stakes, frozen or fresh, you can use the above recipes and make a sensational and lip-smacking dish. Bon appétit.