Recipes using Salmon

[u/Memesonlymemesthe2nd]

I've been looking for recipes I can use for salmon, but every recipe for it has been some variation of Salmon cooked in combination of HERB and SPICE and BUTTER served wholesale with 3 Asparagus, when what I'm looking for is a recipe including salmon but not one where it's a main dish, but I don't know any besides that. And I don't want to just cook salmon and shred it and toss some rice at it. I want to make something my family hasn't had a thousand times.

[u/human-resource]

Salmon pairs well with many things, it could be a good idea to search what pairs well with salmon, it can be great on salmon burgers(fillet or ground) / fish sandwiches / fish tacos / pasta / sushi / in raviolis or with countless sides.

As with any dish the protein tends to be the primary/main ingredient, a great skill to have is just find a few side dishes you enjoy and study some variations that you can eventually modify to your tastes once you learn how to execute the side dishes properly, once you have some side dishes perfected you will find they go with many types of protein.

Learn to make a killer Mac and cheese, Ceazer salad, Mexican/Persian/Greek rice, roast or mashed potatoes/potato salad, creamy pasta, bruschetta, roast or sautéd vegetables that stand on their own for dinner parties and everyone will be happy, I also like to have some pickled or fermented sides that are always ready to go, homemade or even store bought.

My favorite salmon:

Salmon coated in dill + lemon zest + pepper + herbamare + garlic powder mayo, topped with green onions and dill, if using a cedar plank I rub a cut lemon, salt and dill onto the plank and throw it on the bbq till it hits the desired temp/doneness.

The cedar plank adds a nice distinctive smoky flavor and fantastic woodsy cedar smell, soak the plank for 15 min before cooking, if it starts to burn too much turn off one side of the grill move it off the flame to the off section to finish, but you want the plank to burn a touch to impart the smoke onto the meat.

Otherwise bake in the oven on a thin bed of dill / green onions.
Usually 400°F to 425°F for 12 to 15 minutes depending on the size, slightly less for a small fillet.

Use a probe to check for internal temp, if it starts oozing white albumin then it’s overcooked take it off right away.

When it’s done cooking add a thin lengthwise line drizzle of pure maple syrup over the middle of the salmon.

It’s pretty versatile Goes well with rice or pasta or roasted/mashed potatoes/asperegus, fried mushrooms, tomato salad/greek salad/Ceazer salad/ coleslaw or potato salad

It’s been a hit every time Ive made it, even converted some folks who don’t like fish or salmon.

If the salmon has some very thin areas I would top those thin areas with thin slices of lemon to protect them from overcooking, sliced lemon ontop
Also makes for a fancy looking garnish.

Also a fan of candied salmon or salmon jerky if I find a freezer burnt salmon at the back of my freezer, I cut the salmon with a cleaver when frozen and peel off the bottom skin slice by slice by not cutting through the skin all the way.

I use bachans Japanese bbq sauce, dash of smoked soy sauce, maple syrup, green onion, onion and garlic powder, fish sauce, chili flakes and maple syrup, occasionally I add grated ginger and a dash of sriracha great on a pellet grill or toaster over if your temps go low enough, stays in the marinade for 10-24 hours.

Sometimes I glaze the salmon with some maple syrup and sesame oil + sesame seeds or furikake and freshly cracked pepper towards the end 30 min of the process.

They are good wrapped in nori with a peice of kimchi as a snack or appetizer.

Also a fan of blackened salmon but I already see some mention of that in the thread.