Whole side of Salmon- How to prepare?

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Rules New User Guide FAQ Advertise Contact Us

Forum -> Recipe Collection -> Fish

View latest: 24h 48h 72h

red sea ↓

Sat, Apr 06 2013, 9:37 pm

Can anyone give me directions how to bake / broil a whole side of salmon?

mommydiaries

Sat, Apr 06 2013, 9:46 pm

I bake it in a cookie sheet with your seasonings/marinade of choice, covered @350 for 25 minutes. It usually doesn't need more but sometimes it's thick so I check it and if its still not cooked, I leave it in for another 5 min
I like Mikees teriyaki, or just to sprinkle it with salt, garlic powder (or fresh minced garlic) and dill

good times

Sat, Apr 06 2013, 10:43 pm

I put honey and sliced onions on top with a little oregano. Baked covered at 350 for 30-45 min. It comes out really good. When I'm on a diet instead of honey I put splenda.

MimiMommy

Sat, Apr 06 2013, 11:14 pm

Simple is best - I just sprinkle lemon juice or put slices of fresh lemon on the fish, then sprinkle with salt, pepper, and parsley, garlic if you want. Bake 425 for 20-30 min or until done.

esmom

Sun, Apr 07 2013, 12:04 am

I shmear top of salmon with mayonaise then sprinkle on liebers fish spice put in oven for.around 25 minutes. It is delicious!

Rubber Ducky

Sun, Apr 07 2013, 12:15 am

I sprinkle with garlic powder and paprika, then broil. For a whole side, I think about 10 minutes with the meat side up, then 10 minutes with the skin side up, then bake at 400 for another 10 minutes. If you're serving the next day, cool completely before cutting/breaking up. Serve with lemon wedges.

↑ red sea ↓

Sun, Apr 07 2013, 1:07 am

Thanks everyone, but one more question - which side up (if I dont want to flip it)?

mummy-bh

Sun, Apr 07 2013, 1:16 am

Skin side down

sgr

Sun, Apr 07 2013, 2:16 am

Either lemon olive oil salt and garlic or mustard with cornflake crumbs on top you can also do balsamic instead of lemon juice! Enjoy

sunnshine770

Sun, Apr 07 2013, 11:34 am

I slice lemons thin and place salmon skin side down on over them. squeeze another lemon over the whole fish. I chop up half bunch of cilantro and half bunch of dill....you could do just dill or cilantro whatever your taste preference....I mix a little olive oil, a heaping tsp. of paprika, salt, pepper, and squeeze another lemon into the mixture, stir, should be a runny paste like texture....add more oil and/or lemon to get it the right consistency. I spread this over the entire salmon. cover and bake for 25 min at 350

Chana Miriam S ↓

Sun, Apr 07 2013, 12:25 pm

My favourite was is to use mc cormick lemon and herb spice and rub the side with olive oil first. Coat with thespice. If you are planning on serving it whole, remember to put a strip of foil that is folded and the length of the side plus a few inches so you can move it . I spray the foil with non stick .

Then, use white wine and water to surround the piece of fish but not cover. This is sort of a poach/bake.

Cook at 400 F for ten minutes per the thickest part if the fish. Do not overcookd. Salmon, if you are using fresh or fresh frozen does not need to be well done and can be ruined by overcooking.

I serve with mayo that has the same spice I used on top mixed in and call it an aioli!

↑ Chana Miriam S

Sun, Apr 07 2013, 1:26 pm

Also, moving it when cold is more successful than when warm and make sure you have platters big enough for the whole side, otherwise you might as well just cut it into pieces and cook the same way.

Recipe 2

Buy lee kum kee vegetarian hoi sin sauce with Hechsher.
Buy either mirin rice wine or seasoned rice vinegar or a bland but sweet liqueur.
Mix sesame oil and hoisin sauce to taste and thin slightly with booze or vinegar.
Smush hoisin,sesame wine mixture all over side
Then, take hoisin sauce that is undilutedand squeeze artistically onto top.
Bake at 400 f for ten minutes per inch with thickest part of filet or of you have a broil element, broil on high keeping an eye on it and cook until just done. Mmmmmmmm.

Mrs Bissli

Sun, Apr 07 2013, 4:32 pm

Skin side down. I usually sprinkle generously with salt and ground pepper, schmer very lightly with mayo, and sprinkle with paprika and chopped fresh dill.

You can do teriyaki-style as others suggested but they tend to burn more esp on plata, and they're better eaten warm/hot. The dill/paprika/mayo one tastes great cold, and leftover makes a good base for salmon salad or salmon fishcake. If using anything with lemon, I would avoid using foil pans/foil cover.

↑ red sea

Sun, Apr 07 2013, 10:30 pm

I am going to take a bit from all the methods and see how it comes out! Thanx Smile

Page 1 of 1