How to Cook Salmon, Delicious Salmon Recipes Quick and Easy

How to Cook Salmon

This popular and flavorful fish is an excellent source of amino acids, omega-3 fatty acids, vitamin D, vitamin A, selenium, calcium, iron and zinc.

Eating salmon can provide a number of health benefits including improving cardio vascular health by reducing cholesterol and maintaining the flexibility of veins and arteries as well as strengthening the heart muscle. The Amino acids also help to repair damaged cardio-vascular tissue, reduce blood pressure and prevent hardening of the walls of the veins and arteries, thereby reducing the risk of heart attack.

The Omega3 fatty acids and amino acids found in salmon also help improve eye health, metabolism, brain function as well as reducing inflammation of the arteries and reduce the risk of colon, prostate and kidney cancers. It provides an excellent protein source as well.

The only problem with salmon seems to be the fact that many people don’t think they can cook it properly. The good news is, anyone can cook salmon and it will turn out moist and delicious every time. Whether you want to try baked salmon, grilled salmon, plank salmon or some other method, with a few simple tips and techniques and some time tested, fail-proof salmon recipes everyone can learn how to cook salmon to perfection.

Delicious Salmon Recipes

How to Prepare Salmon Recipes

Learn the basics of how to grill salmon and you will discover one of the best cooking techniques around. Not only is grilling salmon fast and easy, the flavor is absolutely delicious. another popular method of cooking salmon is to bake it, if you are nervous about ending up with a piece of dry fish, follow our simple directions and you will discover the secrets of how to bake salmon that turns out moist and flavorful every single time!

Broiled Salmon with Honey Glaze

Serves: 4

Prep Time: 10 minutes

Cook Time: 8 minutes

Salmon’s natural rich flavor and plentiful Omega-3 fatty acids make it an ideal choice for a lite and healthy meal.

INGREDIENTS:

2 green onions or scallions

1/4 c. cilantro leaves, packed

1-1/2 tsp. vegetable oil

1-1/4 tsp. ginger, grated

Fresh ground pepper and kosher salt

4 wild salmon fillets (approximately 6 oz. each), skin-on and center cut

1 T honey

3 tsp. freshly squeezed lime juice

3 tsp. soy sauce, low-sodium

1/4 tsp black sesame seeds

Lime wedges for garnish, optional

DIRECTIONS:

Combine the lime juice, soy sauce and honey; stir until smooth. Set aside.

Finely chop scallions and cilantro, mix in oil and ginger and season with kosher salt and fresh ground pepper.

Cut two 3” long slits lengthwise through the skin of the salmon fillets, going about halfway into the salmon itself. Stuff each slit with the herbs. Season salmon with kosher salt and fresh ground pepper.

TO BROIL:

Place oven rack approximately 4 inches below heat source. Preheat broiler while preparing salmon. Place the fillets, skin side down on a baking sheet lined with foil and coated with cooking spray. Broil salmon, basting 3 or 4 times with the reserved sauce mixture until it is just cook through, approximately 7 to 8 minutes. Remove to a serving plate and sprinkle top of salmon with the black sesame seeds. Serve with wedges of lime for garnish.

Cedar Plank Salmon

Serves: 6

Prep Time: 15 minutes

Cook Time: 20 minutes

INGREDIENTS:

3 – 12” 100% pure, all natural cedar wood planks

1/3 c. vegetable oil

1-1/2 Tbsp rice vinegar

1 tsp sesame oil

1/3 c. soy sauce

¼ cup scallions, chopped

1 Tbsp fresh ginger root, grated

1 tsp garlic, minced

2 – 2 pound salmon fillets, skin removed

DIRECTIONS:

Soak the cedar planks in warm water for at least an hour, longer if you have enough time.

In a shallow container, combine the vegetable oil, vinegar, sesame oil, soy sauce, scallions, minced ginger and garlic. Add the salmon fillets to the marinade and turn to coat thoroughly. Cover and leave salmon to marinate for at least 15 minutes. Salmon can marinate for up to one hour, but it’s best not to leave it in the marinade much longer.

Preheat grill to medium and place the cedar planks directly on the grate. The planks are ready for the salmon when they begin to smoke and crackle a bit.

Remove the salmon fillets from the marinade (discard marinade) and place salmon directly on the cedar planks. Cover grill and let salmon grill for approximately 20 minutes or until it flakes easily with a fork.

* Experiment with different types of wood planks to see which flavor you like the best.

Steamed Salmon in Parchment with Asparagus

Serves: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

INGREDIENTS:

1-1/2 lbs fingerling potatoes or small new potatoes

2 tsp kosher salt

1 tsp freshly ground black pepper

2 Tbsp cold unsalted butter, diced

4 – 6 oz salmon fillets

1 lb asparagus, trimmed and cut into 1” pieces

3 Tbsp fresh tarragon leaves, chopped

1 Tbsp extra-virgin olive oil

2 lemons, halved

DIRECTIONS:

Preheat oven to 400 degrees F.

On a baking sheet, place a sheet of parchment paper. Place the fingerling or new potatoes on the parchment sheet and season with 1 tsp salt and ½ tsp pepper. Evenly distribute the diced butter pieces over the potatoes and roast in the top half of the oven for approximately 45 minutes or until tender.

While the potatoes are baking, cut 4 sheets of parchment paper measuring approximately 13” x 13”. Place one salmon fillet on each square of paper and top with the asparagus pieces, sliced scallion and chopped tarragon. Drizzle olive oil over fillets and season with the remaining kosher salt and fresh ground pepper. Squeeze a little juice from a lemon half over one of the salmon fillets, then place the lemon on top; do this for the remaining 3 fillets and lemon halves. Carefully bring the paper up over each piece of salmon, be sure to fold several times to form a seal. Fold and twist the parchment ends to seal and form rectangular packages. Place these parcels on a sheet pan and bake on the lower rack in the oven for approximately 20 minutes or until the potatoes have finished cooking.

TO SERVE:

Place one salmon parcel on each plate and cut to open. This makes a wonderful presentation if done at the table. Serve with potatoes.