Salmon

[Anonymous No.13593125]

How do you make it?

[G8rH8r No.13593146]

>>13593125
I marinate in garlic soy ginger honey sesame oil then sear it super high heat very quickly

[Anonymous No.13593155]

>>13593125
I prefer it raw as sashimi or nigiri. I've lost my taste for cooked salmon

[Anonymous No.13593168]

>>13593125
put it in the oven and take it out when it flakes easily with a fork

[Anonymous No.13593173]

>>13593146
>garlic soy ginger honey sesame oil
How long do you marinate? Can you over-marinate with those ingredients?

[Anonymous No.13593209]

>>13593125
spicy honey glaze baked until carmelized

[Anonymous No.13593210]

Pan sear it and season with lemon pepper as you go

[Anonymous No.13593212]

>>13593173
fish takes 4 hours to marinate max

[Anonymous No.13593286]

Pan sear til medium rare (125F) and usually garnished with a relish. This was tonight's dinner.

[Anonymous No.13593319]

>>13593125
put it in a pan with butter cook so that the middle is still raw put a bit of salt on it then your good

[Anonymous No.13593342]

16 minutes at 460f

[Anonymous No.13593349]

>>13593125
Just claw it apart with my paws and stuff it in my mouth.

[Anonymous No.13593409]

>>13593286
>tomato-onion salsa
What's going on with that stuff? Looks pretty good.

[Anonymous No.13593432]

>>13593409

Tomato, shallot, olive oil, salt, pepper, parsley, red wine vinegar.

[Anonymous No.13593442]

>>13593432
Sounds simple and good, thanks.

[Anonymous No.13593634]

>>13593125
Olive oil in ceramic pan, put salmon in skin side down, more olive oil on top as well as lemon juice. Season with salt, fresh cracked pepper, rosemary or dill. Garnish with slices of lemon and bake at 375F for about 30 min, then turn off oven and let sit inside for 5 more min.

[Anonymous No.13593648]

>>13593125
Salt, pepper and a dusting of spicy pepper flakes. Olive oil and 2 min 30s each side depending on the size of the filet, I usually make 2. I then make a spicy pea reduction from the juices with a drained can of unsalted peas, some valentina sauce, onion powder, french onions (those shitty fried onion straw things) and 2 jalapenos, 1 with seeds in. Serve with a salad.

[Anonymous No.13593793]

>>13593125
Sear in a cast iron pan and toss in the oven to finish. Usually with salt, pepper, olive oil, rosemary, and lemon juice once it comes out.

I also sometimes do a miso-ginger marinade/glaze.

[Anonymous No.13593806]

>>13593432

What the fuck anon this is a fast food board

[Anonymous No.13593810]

>>13593806
Filet-O-Fish is the shit. A fried salmon version would be interesting... not sure about cheese though

[Anonymous No.13593833]

>>13593810
You don't fucking fry fish like salmon and tuna like that. Use a halibut, cod, tilapia, etc. Don't fucking torture fatty fish like salmon and tuna. jesus christ, you're all new at this.

[Anonymous No.13593844]

>>13593833
Aye aye Captain!

[Anonymous No.13593867]

Why aren't you fags visiting the Fillet Of Soul, you can even contact Mr Big there.

[Anonymous No.13594107]

do what i do and rub in some brown sugar and lemon pepper into that bad boy. you wont regret the flavor

[Anonymous No.13594151]

Baked at 425° for 12 minutes with butter, black pepper, and herbs de provence. Hollandaise over the top and some asparagus on the side

[Anonymous No.13595218]

>>13593319
I did this but ended up burning the butter. How do I prevent that from happening?

[Anonymous No.13595588]

>>13593286
You can eat salmon medium-rare? I worry about getting sick if it's not cooked thoroughly.

[Anonymous No.13595597]

"make" is not a synonym for "cook"

You make salmon with other salmon.

[Anonymous No.13595630]

>>13595588
I wouldn't eat it medium rare unless it's sushi grade, but medium is perfectly fine.

[Anonymous No.13595652]

>>13593125
smoking hot pan, olive oil . season with salt and pepper. skin side down, flip when ready, add soy sauce, honey, ginger, orange zest, a couple tablespoons of orange juice, knob of butter, bake at 375 for a few minutes until 135 internal. Pull it out baste with spoon and rest.

[Anonymous No.13595665]

>>13593125
Everything gets broil

[Anonymous No.13595682]

>>13595665
Broiling is good if you are baking skin side down and want to crisp the skin at the end. You will destroy it if you broil the whole time.

[Anonymous No.13595777]

>>13593125
Raw is best.

[Anonymous No.13595791]

>>13593125
Wrap it in foil and run it through the dishwasher

[Anonymous No.13596509]

fishsticks

[Anonymous No.13596944]

>>13593125
Skin side down on some parchment paper on a baking sheet.
spread a thin layer of mayo (preferably homemade) on top. Sprinkle with dill and garlic salt.
Cook in the oven for 10-15 minutes on a decent temp, or until it's soft.
Literally cannot fuck it up, and it tastes amazing.

[Anonymous No.13596978]

>>13593212
does it taste like fish after that?

[Anonymous No.13596986]

>>13593286
you use olive oil like jamie oliver.
otherwise, it looks bredy gud, just one question. Why did you zoom up in it that much?
>>13595588
yes.
Technically you can eat anything raw.

[Anonymous No.13596989]

Is eating the skin bad for you? I usually eat the skin.

[Anonymous No.13597002]

>>13596986

>you use olive oil like jamie oliver

As in?

>Why did you zoom up in it that much?

That was just the nicest angle. Idk, though, I'm not a photographer.

[Anonymous No.13597006]

>>13593125
You should know, there are different types of salmon. I would go with a large, river-caught silver sockeye. Kenai river to be specific.

Salt, pepper, lemon. I mean I could tell you how to cook the fish but, it's not going to make a shit of difference. You either know or you don't.

[Anonymous No.13597010]

>>13596989
Nutritionally it's great. We're omnivores so unless you have some strange and specific digestive disorder? It's hard to go wrong.

Like, dogs are omnivores too but they can't fuck with roughage like we can.

[Anonymous No.13597016]

>>13593125
well you see OP
sometimes a boy salmon and a girl salmon love each other very very much...

[Anonymous No.13597023]

>>13597016
Then he spits crap on her crap and they both die in a rotten pool of themselves. No really they do. Until a bear or a bird comes and gets that.

[Anonymous No.13597076]

Searing: flesh side first or skin side first?

[Anonymous No.13597402]

>>13597076
With fishes it's always skin first.

[Anonymous No.13597482]

https://www.myrecipes.com/recipe/orange-glazed-salmon-fillets-with-rosemary

I've had this recipe in my pocket for a while now. Flyover poorfag so I don't buy fresh seafood often, but whenever I make it for other people they always compliment how nice it is. Fruit flavor and fish is just a great combination when done reasonably imo

[Anonymous No.13597891]

>>13597402
>not cooking presentation-side first
Who the fuck taught you?

Also, this is highly dependent on how you're cooking it. One michellin chef used to start it flesh down, then throw a little fume in and pitch it under a salamander to crisp the skin. It really just depends on what you want.

[Anonymous No.13599633]

>>13597002
as in a fuckton and about the zoom thing, i'm not a photographer either but generally speaking, that level of zoom would be good if you're looking to show a specific detail.

[Anonymous No.13599667]

>>13597076
honestly, doesn't really matter, just as long as you get the skin crispy and even that is just because it looks prettier when served skin side up (assuming the skin actually looks good)

[Anonymous No.13599676]

Smoke it. Eat with a smoked cheese and crackers/bread

[Anonymous No.13599789]

>>13593125
Oh you just take the fillet out of the freezer and throw it in the microwave on 1100W for 2:30. Then flip it and do another 2:30.

[Anonymous No.13599826]

>>13595218
Lower the heat a little.

[Anonymous No.13599853]

>>13595588
At home I cook to 135, but if you can get it fresh off the boat you should be fine at 125. I wouldn't be very trusting of anything you buy in a chain store cooked to 125, though.