/ck/ - Food & Cooking

Confit in olive oil.

Wrap in foil with some herbs and bake for 20 mins

>>7014856
cure in sugar and salt in the fridge for a few days then serve uncooked

>>7014900
Get fucked.
Get absolutely fucked.

>>7014856
Cedar plank'?

>>7014891
this.. god damn i love salmon with lemon and dill

I like to fry it so both sides are really crispy. But most people seem to hate it this way.

Cast iron.

>>7014926
End yourself

A hot plate and a cardboard box

>>7014924
my nigga

>>7014856

>implying sous vide is a good way to cook

>>7014952
This question has been asked on /ck/ before and 50% of the answers were just sous vide. I'm just avoiding that.

>>7014856
Broil it with a glaze

bbq the side with the skin. coat it in olive oil, add salt and pepper, and some finely diced garlic & chalets over it

I just broil it with salt and pepper.
I don't get salmon a lot.

>>7014856
depends on your tastes

I like it done up in a parchment envelope with butter/oil and tarragon, but I also like it pan fried to a good crust in butter, done up on a cedar plank over open flame, and even deep-frozen, thawed, and stuck to rice.

>>7014900
This
Cure and cold Smoke that biiiiiiiitch.

>set oven to broil
>through salmon in the garbage
>put steaks in oven instead

Steam with black bean sauce.

Coated with pesto and broiled 8 minutees.

>>7014856
in fryingpan with olive oil til its done.get a nice crust and use enough pepper and salt.

If you're serving small portions (like as part of an appetizer dish), butter poached is awesome.

For a bigger portion of fillet, I like to pan sear.

>>7014856
heat

>>7014856
Baked, grilled, or pan fried.

>>7014856
Put a pan on medium-high heat, put in a bit more olive oil and butter than you think you really need.
Once it's starting to brown a little put in the salmon, skin side down. Dust with a bit of salt.
Once the sides get that cooked look starting to creep up them get the biggest spoon you can find and start ladling the hot butter over the tops of fish.
Keep it up until the tops look done.

Dump the grease, wipe the pan out, and set it back on medium.
You need three oranges worth of fresh squeezed juice, brown sugar, and red pepper flakes.
When it looks like something from the chinese takeout place, fish back in the pan to coat with spicy sweet orange glaze, then immediately serve over rice with a vegetable.

You will be in her pants within the hour.

You could make Japanese food i.e. eat it raw if it's fresh enough or make it into katsu.

>>7014856
On a grill which is preferrable to that sous vide faggotry.

>>7017951

You can grill or broil or whatever after you sous vide, you know that, right? That way you get the benefits of whatever your desired exterior is plus a perfectly and evenly cooked interior every single time.

>>7014924
medium heat til crispy sides and medium rare inside if you've got a good fresh fillet and salt to season

all you need for perfection

Steamed in a butter and herb infusion(e.g. dill rosemary and lemon) is the ABSOLUTE best way, but too few people have ever had it this way because it takes a specialized pan to do it right.
So moist.
So flaky and tender.
So bursting with the natural flavor of salmon without being buried under spices.

I got a $1000 copper fish steamer, brand new in box, from the estate of a dead jewish lady for like $60.

>>7018695

>copper-fish-poacher-and-grid-with-lid-hammered-finish
>looks like a giant sardine tin

I wish I was going to have money this Christmas, or someone else to buy me presents.

1 salmon fillet (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons brown sugar
1 tablespoon reduced-sodium soy sauce
4 teaspoons Dijon mustard
1 teaspoon rice vinegar

Cut salmon widthwise into four pieces. Place in a foil-lined 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 10 minutes.
Meanwhile, in a small saucepan, combine the brown sugar, soy sauce, mustard and vinegar. Bring to a boil. Brush evenly over salmon. Broil 6 in. from the heat for 1-2 minutes or until fish flakes easily with a fork.

>>7017961
You come across as trying too hard to make excuses for some marketing bullshit that is "sous vide" instead of just using a grill like a normal human being.

>>7019740

you come off like someone who has no idea what sous vide is about.

anyway personally i think either confit or pan roasted salmon is always gonna be GOAT. fuck poaching, fuck papillote, FUCK BAKING TO HELL. smoking is obviously ok.

>>7019737
You seem quite proud to be so ignorant.

Its just glaringly obvious you've made your mind up that sous-vide is stupid, yet I'd bet a large sum of money, you have never tasted anything prepared using the method.

Please spare us the "muh muh" "silly misspell" meme cooking" tripe...

The only way sous vide can seem "lame" to the average joe, is perhaps the high initial cost of equipment, but a decent grill costs the same if not more. Maybe that sous vide seems to take cooking skill out of the equation, which I could agree with at some level.

The fact still remains its a scientifically perfect way to cook certain things. Is it as much fun as the grill? Not really, but its guaranteed results every-time which can be satisfying too.

>>7014900
This guy gets it.

>>7014856
if you're lazy, top with pesto and various spices and herbs, put in oven for 30 minutes
if not, marinade it in a soy sauce, ginger and other shit sauce and grill it

Salmon is delicious enough that all it really needs is a little salt and pepper.

I just get a pan hot with oil, drop a salmon darne in skin side down for 3 minutes, flip it for 1 more. Turn down heat for another.

Crispy skin salmon in 5-6 minutes.

Cevice you scrubs, it is honestly the tastiest salmon I've ever had. Shame I'm too lazy to make it just for myself. My go to for salmon is just to pad a deep dish with mangold/ spinach. Then putting the salmon on top, S&P, possibly some more spices and topping it all of with some gorgonzola. Then stick that bitch in the oven for like ten minutes on pretty low heat and enjoy.

>>7020023

Exactly what I was going to post, and exactly how I cook it, but add butter. Always butter.

Middle chunks, and tail end are obviously different thinkness so adjust cooking times, and don't cook it to fuck.

>I prefer the tail because more crispy skin is never a bad thing.

>>7019896

ya forgot the dill

>salt and a smidge of cayenne on both sides
>brush honey on the skin side
>leave it cooking just on the skin side in olive oil until caramelized

>>7014933
I cook my salmon with my cast iron
What's wrong with that?

>>7015010
white wine + lemon + herbs all foiled up in aluminum, put in the oven for half an hour.
As Jamie would say "Gorgeous, full of vibrant flavours and all in under half an hour"

>>7020499

If I go that route, I go thai - Lime, chilli, lemongrass, corriander, whole garlic clove, dash of fish sauce. Thai stick rice, out of a packet because I can't ever, ever get it right.

>I want salmon now!

Coat with some olive oil, honey, salt, pepper, and whatever herbs you like (I usually use just a tiny bit of rosemary, don't use too much or it will really overpower stuff). Squirt some lemon juice over it and bake it at like 300 or less for a little while until it's like medium rare. Serve it with some sour cream or creme fraiche on top, with fresh dill.

>>7020578
An alternative to the honey if you want a more pronounced flavor: just a tiny bit of maple syrup and maybe like a teaspoon of a really smoky bourbon

tarragon mustard + apricot jam = god tier glaze

>>7014856

>Scale and score the skin of the salmon fillet
>Rub oil on the skin and season with sea salt, making sure you season inside the slashes
>Heat oil in a frying pan until near to smoking, and add the salmon to the pan
>Season the flesh side with more sea salt
>Once the salmon is half way cooked, stick the pan under a grill (broiler) until the top half is cooked
>Remove from the pan and allow to rest

>>7020555
Yeah I forgot garlic, which is a key component. I love thai/Viet cooking myself and found a few good cookbooks, but I rarely find the ingredients I need here, deep in the slavlands.

>>7014975
>chalet
have you never read a recipe before

>>7014856
Boiled in sriracha

>>7014856
Sous vide.
Just because you don't do it, doesn't mean the method isnt the best still

Microwaved on high for 5 minutes and eaten with a good serving of tomato ketchup.

>>7020887

obligatoryfedorapic.jpg

>>7020887
Fuck you seriously, seriously fuck you.

>>7014856
salt crust it

>fry garlic
>coat salmon with garlic and pepper
>put lemon slices on top
>put of foil
>drizzle olive oil
>wrap and bake for 20-30 minutes

>>7014856
Skin?
score the skin, and pan fry that bitch. godly shit.
>pleb
season put 2 lemon wheels on it. wrap in foil w/butter. bake like a bitch

>>7014856
Smoke it, bake it for 10-15 minutes until perfectly cooked, then top with yoghurt and tarator (finely chopped herbs, with roasted pine nuts and sumac)