salmon recipe request

[_brandnewdays]

Hi all,
I have been trying to incorporate fish into our meal plans but with not much success.  I have tried two five star recipes from www.allrecipes.com for salmon with no luck.  I feel like I am overcooking it...So if anybody has a good salmon recipe you don't mind sharing, I would love it.  I have tried a bunch of recipes from here with lots of

Comments

[thetaet]

Here is what I do - it's pretty easy and my husband likes it, but it's not the most gourmet way in the world to make salmon. :)

I put the salmon filets into a casserole dish and drizzle them with olive oil. I then top them with garlic salt, pepper, a little lemon juice, and parsley. Then I cook them at 350 degrees for about 30-40 minutes until they look done.

I'm looking forward to seeing what others post because I'd love a new way to cook salmon myself. :)

[_brandnewdays]

Thanks - I don't generally have much time to do gourmet so this sounds good. I cooked it last night for 20 minutes at 400 wrapped in foil and then I put it down to 350 for five to try and caramelize the sauce...it didn't really work out. It just seemed dry - the fillets were kind of thinner than usual though.

[okp]

Here is how I make mine:

http://community.livejournal.com/ideas_for_home/54768.html

It's so good!

[_brandnewdays]

Thanks - I love your recipes/ideas...You have helped out my working mom self many a time.

[thetaet]

Ooh, I'll have to make this the next time my parents are over - my mother loves anything with ginger in it.

[_brandnewdays]

You know I never considered poaching - thanks for the idea. I am going to definitely going to try this when we have fresh dill. I love finding new ways to use our fresh spices...thanks.

[kothoga]

Hi, Julia! I'm Julia too!

When I make salmon, I do so very simply. I lightly rub both sides of the filet with olive oil and then sprinkle on a little salt and dill. More dill than salt, but at least you can see the dill. I put them on a cookie pan that's been covered with foil and usually bake at around 350 for 20 to 25 minutes.

Salmon is very easy to overcook if you don't keep an eye on it. A lot of the timing really has to do with how thick your filets are. If they're thin, make sure to check them early.

I usually serve my salmon with fresh asparagus cooked on the stove. A tablespoon or so of water, a little butter, washed and broken off asparagus tips, covered on low to medium heat until they're bright green. Don't overcook or they'll be mushy.

[_brandnewdays]

Hey!
I think the overcooking is a big part of my issue. My husband and I tend to follow a recipe to the T the first time and then adjust accordingly. He made it in the oven once and I was sure he overcooked it so we changed the marinade and timing. It was a little better last night but still ehhh. Is there any good way to check if it's done? And we love asparagus. Even my two year old eats them :)
Thanks for the help.

[kothoga]

You want your salmon to still be soft, with a light pinkish peach color to it. When salmon is cooked thoroughly, it should flake apart. If I remember correctly, you could stick a fork in the middle and pull slightly, where the tines of the fork are in the grain you might call it of the fish, kind of seeing if the grain-like pieces easily separate

[chestnutcurls]

This is my favorite salmon recipe!

Ingredients:
2 salmon filets
2-3 new potatoes
1 red bell pepper
1 package frozen asparagus, thawed
Olive oil
Honey
White vinegar
Salt and pepper

Directions:
1. Slice up new potatoes and asparagus. Place in a baking dish, toss with olive oil and sprinkle with salt. Roast at 425F for 15 minutes in the oven.
2. Meanwhile, dice up some red bell pepper and toss with just a bit of olive oil, honey, white vinegar, and salt and pepper.
3. Sprinkle the salmon with salt and add to baking dish and return to oven for 10 minutes, until opaque and done and all the vegetables are tender. Serve the relish over the salmon, with the potatoes and asparagus on the side.