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Fresh wild salmon. Looking for flavor ideas

I have a beautiful side of salmon and about an hour till dinner. Any flavor ideas that will add but not detract from the fish?

asked by jessalissous over 2 years ago
13 answers 1106 views
added over 2 years ago

This is a family favourite from a Joanne Good cookbook (I only have the recipe not the book). It's for fillets but does well for a large piece.


Preheat over to 425F (220C)
Baking dish sprayed with vegetable spray

1/4c Chopped green onions

1/2c. Chicken stock
5tsp. Brown sugar
1tbsp. Black bean sauce
2 tsp. rice wine vinegar
2tsp. Soy sauce
2tsp. Sesame oil
1 1/4 tsp. cornstarch
3/4tsp. Minced ginger root
1/2tsp. Minced garlic

Put salmon fillets in single layer in prepared baking dish.
Sauce: in saucepan whisk together stock, brown sugar, black bean sauce, vinegar, soy sauce, sesame oil, cornstarch, ginger, & garlic; cool over medium heat, stirring, for 4 min , or until sauce thickens slightly.
Pout over fish & bake uncovered 10 min. Per incl(2.5 cm) thickness of fish or until fish flakes easily when pierced with fork.
Serve sprinkled with green onions.

Sauce will keep in fridge for up to 48h before using.
Good with other fish

This is always a hit!


HalfPint is a trusted home cook.

added over 2 years ago

Smear the flesh with some prepared mustard and minced herbs. Bake/Broil until medium rare. I'm not a fan of cooked salmon, so I like it on the rare side. You can also try it with a miso.

added over 2 years ago

If you have a grill, that would be the ultimate. Salmon is so flavorful that you don't really need anything but olive oil, pepper and sea salt. Why cover up that fabulous flavor?

added over 2 years ago

If you have some fresh dill and cream on hand, how about a dill cream sauce with a just a touch of lemon zest at the end? Just cook the salmon under the broiler or in the oven with a little sauce and spoon the dill cream sauce on top. Classic, but delicious.

added over 2 years ago

I agree with jsdunbar. I make a similar dish. Another of my favorites is to make a sweet balsamic glaze. Sear the salmon on both sides in a skillet. Remove the salmon and add about 1/4 C balsamic vinegar, 2 T maple syrup in the pan and reduce. Add about 1 T Dijon mustard, and return salmon the the skillet and coat with the glaze until done.

added over 2 years ago

Cook on a Cedar plank on the grill. The delicate smoke will be perfect and presentation is outstanding. Don't go for heavy flavors on something that delish.

added over 2 years ago

The Food52 site (which hosts this forum) has a wonderful recipe for Maple-Cardamom Glazed Salmon here:

Here's a simple one I love from a friend who lives in Chapel Hill:

Coat a Pyrex dish with olive oil. Mix mayonnaise and coarse-grained mustard in equal measure, and top salmon filets with the mixture. Place in the Pyrex dish, add white wine to a depth of about an inch, and bake in a preheated 350-degree oven for 15-20 minutes (timing will depend on the thickness of the salmon, so check done-ness at the end of 15 minutes). Remove from oven before completely cooked because it will continue to cook once removed from the oven.

added over 2 years ago

I like miso with salmon. Marinate the salmon in some miso, mirin and sake, then broil/bake. It's also great to quick poach them in miso soup.

added over 2 years ago

Michael's Slow Baked Salmon Fillets****½

Difficulty: Easy
Yield: 2 Servings
Keywords: Salmon, Fish, Topping, Michael, Technique, Favorites, My Favorites
Attribution: Michael
1 pound Salmon Fillets W/Skin On
1 Lemon, finely grated zest of
2 Tbsp or more X-Virgin Olive Oil
1 tsp Dried Basil
1 pinch Garlic Powder
Salt & Pepper To Taste

Wash and dry the salmon.

Finely grate the zest of one lemon and add to a small bowl...add the 2 Tbsp. olive oil and dried basil; mix to combine. Spread this mixture evenly over the top and sides of the salmon. Season the fish with garlic powder, salt & pepper. Allow seasoned fish to sit for about 15 mins. before baking.

Preheat the toaster oven to 275*F.

Place the fish on a non-oiled, foil-covered toaster tray and bake for about 25 mins., then raise the heat to 450*F and bake just until fish is cooked through, but still moist, perhaps 6-8 mins.

Slide a spatula between the flesh and the skin, leaving the skin stuck to the foil. Serve with lemon wedges.


June is a trusted source on General Cooking.

added over 2 years ago

I like dill, tarragon or chervil for herbs with salmon. Sometimes I mix the herb of choice in the food processor with some panko crumbs. And just a sheer film of Dijon to hold the herby crumbs on the fish.

added over 2 years ago

Miso glazed poached salmon over sticky rice