Best Perfect Salmon Recipes

PERFECT SALMON BURGERS

Steps:

• Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
• Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
• Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
• Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

PERFECT POACHED SALMON

Steps:

• Prep time: 30 minutes Source: Adopted from Dr. Weil.com

PERFECT GRILLED BRUSCHETTA SALMON

Steps:

• Heat grill to medium heat.
• Combine first 4 ingredients with 3 Tbsp. dressing. Spray large sheet heavy-duty foil with cooking spray.
• Place foil on grill grate. Top with fish, flesh side down.
• Grill 5 min.; turn fish. Brush with remaining dressing.
• Top with tomato mixture. Grill 18 to 20 min. or until fish flakes easily with fork; top with basil.

PERFECT SALMON RECIPE - (4.5/5)

Steps:

• Drizzle salmon filet with olive oil, sprinkle with salt and pepper, put it in a cold oven, then turn on the heat to 400 degrees. Twenty-five minutes later, the salmon is absolutely perfect. Tender, moist, flaky.

PERFECT PAN-SEARED SALMON

Steps:

• Place the salmon fillets between paper towels and press gently to dry surfaces thoroughly. Place the fillets on a dish and season generously on all sides with salt and pepper.
• Heat a nonstick skillet over medium-high then add the olive oil. Once the oil is shimmering, add a salmon fillet, skin side down. To the side of the skillet, add the two lemon halves (cut side down) and reduce the heat to medium. Using a flexible fish spatula, gently press the salmon firmly in place for 10 seconds or so, to prevent the skin from buckling. Repeat this process with the second fillet of salmon. This ensures that the skin makes good contact with the pan and starts to crisp.
• Continue to cook, pressing gently on the back of the salmon fillets occasionally. Once the skin becomes crispy and the fish is mostly opaque, the fillets should easily release from the pan (this should be about 4 more minutes, depending on the thickness.) Turn the fillets over and cook for another minute or so, until the fish is completely opaque. The internal temperature should register 130°F for medium, (about 7 minutes total) or 140°F for a well-done fillet of fish (a minute longer).
• Transfer the fish to a platter and sprinkle some parsley over the fillets. Serve with a simple salad and the caramelized lemon halves. Squeeze some lemon juice over the salmon and enjoy!

PERFECT GRILLED SALMON

Steps:

• Prepare grill: Place sheet of aluminum foil on grill grates, tucking in ends to secure. Pre-heat on high for 15 minutes with lid closed. This gets the grill grates super hot!
• Remove foil and wipe down grates with oil until black and glossy, about 10 times, not just 2 or 3! This is super important for keeping fish from sticking.
• Rub fish with a little oil and season to taste on both sides.
• Place skin side down and grill 3-5 minutes depending on thickness and degree of doneness you prefer. I like med. rare so I do 3 minutes for about 1 1/2 inch fillets.
• Flip when fish releases from grate on it's own. If it sticks, it is not ready to flip (or you didn't grease the grill enough).
• Cook another 3-5 minutes on other side or until fish reads 125 degrees, depending on your preference.

PERFECT SALMON

Steps:

• In a bowl, mix orange peel, grapefruit juice, orange juice, ginger, and hot water.
• Put salmon into shallow dish and pour mixture over salmon, (make sure steaks are covered all over).
• Place steaks on grill, cook for about 10 minutes, (until steaks turn pretty shade of pink).

PERFECT SALMON BURGERS

Steps:

• Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.