Okay, had salmon for dinner last night with "Emeril" bayou spices, or something like that. We also use lemon pepper on occasion. I'd like to try something new. Any suggestions?
Olive oil with honey, add soy sauce and ginger. Grill it hot so the honey glazes and gets crunchy. Top with squash relish. Thats what I'm fixing tonight!
If you want to BBQ it: Get a cedar plank of wood (you can buy them at some speciality super markets specifically for this). You just soak it in water for a few hours, then put your salmon on top and BBQ away. Tastes amazing, great smokey flavor. A restuarant in Vancouver is famous for Alder wood smoked salmon (Salmon House on the Hill) which is almost better then cedar plank. Make sure to soak it for a long time or your whole BBQ will catch on fire...trust me on this one.
I'll second the cedar plank method. I've also been known to use Teriyaki sauce and a light sprinkle of garlic salt before grilling.
Spices on your salmon - are you nuts? All I do is heat cast iron skillet until red hot - coat salmon with canola oil - add salmon to pan for 10 seconds - flip & repeat on other side for 10 seconds - serve. If you really MUST, gently brush on some dill butter when plated. If it isn't raw or darn near raw on the inside, you've over cooked it & might as well chop it up & serve in a salad or pasta.
Anybody ever had this (especially you guys up in Seattle). I think you can only get it when they run sometime around May or so). It's the best salmon I've ever had - by far. Expensive and hard to find, but worth it. As far as spices or 'extra' flavoring, we tend to like honey and soy sauce as a kind of baste...
I was at a nice restaurant about a month ago and they served the salmon on a cedar plank with bbq sauce. It was great.
I've got a great dish that everyone seems to love, super-easy to make and very impressive: Take the salmon, dry it, coat it with some olive oil and then some mild to medium cajun spices...go ahead and get a skillet really hot and slam it on both sides till it's just cooked enough to firm it all the way through. There's your fish...but your not done. Remember, fish is like egg: you just want enough heat & time to firm it up, anything beyond that is making it tough. Get yourself some linguini noodles and cook 'em up like spaghetti noodles....just boil them till their soft. Get yourself some Alfredo sauce (that white sauce) and warm it in the microwave. Even the low-carb stuff taste fine, you can even get funky with some spirulina pasta or whatever... Get some summer squash and zuchinni....slice in half, moisten with olive oil & spices, drop on the BBQ and try to get some pretty cross-hatch marks from the grill on it. Bonus points for the perfect tick-tack-toe pattern!! Drop the linguini noodles in a bowl or plate, place the fish on top of it, arrange the squash & zuchinni around the perimeter of the dish (alternating pattern for more bonus points), go nuts with the Alredo sauce. Serve with wine and talk with your best Antonio Bandera's accent. Pop the question, she'll go
