Need Salmon help
 

Hi All,

Help!

A customer of mine gave me two flash frozen salmon fillets
from his fishing trip to Alaska. They are ocean caught fish (not
in a stream yet).

Okay, here is the problem. I know I like salmon as I
like "other people's" salmon. Mine always comes out dry
and fishy. I stink at salmon.

Please save me from myself. I don't want to destroy yet
another piece of fish, especially such a rare treat as
this! How do I cook this thing and what seasoning do I use?

I only have a saute pan available (no grills, ovens etc.).

Some questions that come to mind:

1) do I skin them?

2) I usually use a pair of needle nose pliers to
pull out any remaining bones. Does this do
something bad to the meat? (The meat tears a
little.)

3) what do I cook it in? Butter? A little or a lot?

4) when to flip it?

5) how hot to cook it?

Spices available (please don't recommend any mixes: too
many allergies involved -- I have to use single organic spices):
Parsley
Rosemary
Thyme
real lemon juice
real lime juice
S & P
Garlic
Onion
Basil
Oregano
some others (peppers, etc.)

As I previously states, please save me from myself!

Many thanks,
-T

Need Salmon help
 

In article >, Todd >
wrote:

> Hi All,
>
> Help!
>
> A customer of mine gave me two flash frozen salmon fillets
> from his fishing trip to Alaska. They are ocean caught fish (not
> in a stream yet).
>
> Okay, here is the problem. I know I like salmon as I
> like "other people's" salmon. Mine always comes out dry
> and fishy. I stink at salmon.

Your salmon comes out dry because you overcook it. Conventional
instructions say to cook fish 10 minutes for each inch of thickness.
Conventional instructions lead to overcooked, dried fish.

You want to cook fish until it (barely) flakes when you attack it with a
fork. I broil most fillets rather than pan-frying them. I brush both
sides with olive oil, and broil each side for 2 or 3 minutes. I like the
skin, so I would run a paring knife over the skin to make sure there are
no scales left, and I would start my broiling with the skin side up.
Then, when it's done, I'd serve with lemon and chopped herbs of some
sort. Fresh parsley is good, as are chives. I'd also use freshly ground
black pepper.
>
> Please save me from myself. I don't want to destroy yet
> another piece of fish, especially such a rare treat as
> this! How do I cook this thing and what seasoning do I use?
>
> I only have a saute pan available (no grills, ovens etc.).

Oops. However long you've cooked salmon when you don't like it, try it
for half the time.
>
> Some questions that come to mind:
>
> 1) do I skin them?

NO
>
> 2) I usually use a pair of needle nose pliers to
> pull out any remaining bones. Does this do
> something bad to the meat? (The meat tears a
> little.)

Makes no difference
>
> 3) what do I cook it in? Butter? A little or a lot?

Depends on your pan. If I were forced to cook a fish fillet on the
stove, I'd use a mix of butter and peanut oil.
>
> 4) when to flip it?

About halfway through the cooking time.
>
> 5) how hot to cook it?

Depends on your pan. I'd go with medium-ish. If your pan is too hot,
you'll get a crusty outer layer, and crunchy salmon isn't what you're
after.
>
> Spices available (please don't recommend any mixes: too
> many allergies involved -- I have to use single organic spices):
> Parsley
> Rosemary
> Thyme
> real lemon juice
> real lime juice
> S & P
> Garlic
> Onion
> Basil
> Oregano
> some others (peppers, etc.)
>
> As I previously states, please save me from myself!
>
> Many thanks,
> -T

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet

Need Salmon help
 

On 03/28/2013 06:43 PM, Alice Faber wrote:
> In article >, Todd >
> wrote:
>
>> Hi All,
>>
>> Help!
>>
>> A customer of mine gave me two flash frozen salmon fillets
>> from his fishing trip to Alaska. They are ocean caught fish (not
>> in a stream yet).
>>
>> Okay, here is the problem. I know I like salmon as I
>> like "other people's" salmon. Mine always comes out dry
>> and fishy. I stink at salmon.
>
> Your salmon comes out dry because you overcook it. Conventional
> instructions say to cook fish 10 minutes for each inch of thickness.
> Conventional instructions lead to overcooked, dried fish.
>
> You want to cook fish until it (barely) flakes when you attack it with a
> fork. I broil most fillets rather than pan-frying them. I brush both
> sides with olive oil, and broil each side for 2 or 3 minutes. I like the
> skin, so I would run a paring knife over the skin to make sure there are
> no scales left, and I would start my broiling with the skin side up.
> Then, when it's done, I'd serve with lemon and chopped herbs of some
> sort. Fresh parsley is good, as are chives. I'd also use freshly ground
> black pepper.
>>
>> Please save me from myself. I don't want to destroy yet
>> another piece of fish, especially such a rare treat as
>> this! How do I cook this thing and what seasoning do I use?
>>
>> I only have a saute pan available (no grills, ovens etc.).
>
> Oops. However long you've cooked salmon when you don't like it, try it
> for half the time.
>>
>> Some questions that come to mind:
>>
>> 1) do I skin them?
>
> NO
>>
>> 2) I usually use a pair of needle nose pliers to
>> pull out any remaining bones. Does this do
>> something bad to the meat? (The meat tears a
>> little.)
>
> Makes no difference
>>
>> 3) what do I cook it in? Butter? A little or a lot?
>
> Depends on your pan. If I were forced to cook a fish fillet on the
> stove, I'd use a mix of butter and peanut oil.
>>
>> 4) when to flip it?
>
> About halfway through the cooking time.
>>
>> 5) how hot to cook it?
>
> Depends on your pan. I'd go with medium-ish. If your pan is too hot,
> you'll get a crusty outer layer, and crunchy salmon isn't what you're
> after.
>>
>> Spices available (please don't recommend any mixes: too
>> many allergies involved -- I have to use single organic spices):
>> Parsley
>> Rosemary
>> Thyme
>> real lemon juice
>> real lime juice
>> S & P
>> Garlic
>> Onion
>> Basil
>> Oregano
>> some others (peppers, etc.)
>>
>> As I previously states, please save me from myself!
>>
>> Many thanks,
>> -T
>


Thank you!

Need Salmon help
 

On 03/28/2013 06:43 PM, Alice Faber wrote:
> Then, when it's done, I'd serve with lemon and chopped herbs of some
> sort. Fresh parsley is good, as are chives. I'd also use freshly ground
> black pepper.


Hi Alice,

So season it "after" it is cooked? Use no seasonings till then?

-T

Need Salmon help
 

In article >, Todd >
wrote:

> On 03/28/2013 06:43 PM, Alice Faber wrote:
> > Then, when it's done, I'd serve with lemon and chopped herbs of some
> > sort. Fresh parsley is good, as are chives. I'd also use freshly ground
> > black pepper.
>
>
> Hi Alice,
>
> So season it "after" it is cooked? Use no seasonings till then?
>
> -T

Hard to say. I mostly broil salmon, so there are different possibilities
than if you pan-fry it. (I pan-fry thinner fillets.)

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet

Need Salmon help
 

On 03/28/2013 08:30 PM, Alice Faber wrote:
> In article >, Todd >
> wrote:
>
>> On 03/28/2013 06:43 PM, Alice Faber wrote:
>>> Then, when it's done, I'd serve with lemon and chopped herbs of some
>>> sort. Fresh parsley is good, as are chives. I'd also use freshly ground
>>> black pepper.
>>
>>
>> Hi Alice,
>>
>> So season it "after" it is cooked? Use no seasonings till then?
>>
>> -T
>
> Hard to say. I mostly broil salmon, so there are different possibilities
> than if you pan-fry it. (I pan-fry thinner fillets.)
>

They are about 3/4 to an inch thick.

Need Salmon help
 

I buy cuts of salmon, filleted so no bones. Spray some foil with olive
oil and put the unskinned salmon on top of the foil. I then put whatever
seasonings I like ;) lemon, fresh chopped dill, garlic, lime slices,
butter, fresh ginger, crushed tomatoes or whatever else I fancy. Not all
of those ingredients at once. Then I fold the foil over the top of the
fish like a little tent and cook on low heat for maybe 10 minutes. I
check it for doneness at that point. If it needs longer I might do 3-4
minutes and check again. Never goes dry that way. Oh, and I don't flip.

"Todd" wrote in message ...

Hi All,

Help!

A customer of mine gave me two flash frozen salmon fillets
from his fishing trip to Alaska. They are ocean caught fish (not
in a stream yet).

Okay, here is the problem. I know I like salmon as I
like "other people's" salmon. Mine always comes out dry
and fishy. I stink at salmon.

Please save me from myself. I don't want to destroy yet
another piece of fish, especially such a rare treat as
this! How do I cook this thing and what seasoning do I use?

I only have a saute pan available (no grills, ovens etc.).

Some questions that come to mind:

1) do I skin them?

2) I usually use a pair of needle nose pliers to
pull out any remaining bones. Does this do
something bad to the meat? (The meat tears a
little.)

3) what do I cook it in? Butter? A little or a lot?

4) when to flip it?

5) how hot to cook it?

Spices available (please don't recommend any mixes: too
many allergies involved -- I have to use single organic spices):
Parsley
Rosemary
Thyme
real lemon juice
real lime juice
S & P
Garlic
Onion
Basil
Oregano
some others (peppers, etc.)

As I previously states, please save me from myself!

Many thanks,
-T

Need Salmon help
 

>>
>> "Todd" wrote in message ...
>>
>> Hi All,
>>
>> Help!
>>
>> A customer of mine gave me two flash frozen salmon fillets
>> from his fishing trip to Alaska. They are ocean caught fish (not
>> in a stream yet).
>>
>> Okay, here is the problem. I know I like salmon as I
>> like "other people's" salmon. Mine always comes out dry
>> and fishy. I stink at salmon.
>>
>> Please save me from myself. I don't want to destroy yet
>> another piece of fish, especially such a rare treat as
>> this! How do I cook this thing and what seasoning do I use?
>>
>> I only have a saute pan available (no grills, ovens etc.).
>>
>> Some questions that come to mind:
>>
>> 1) do I skin them?
>>
>> 2) I usually use a pair of needle nose pliers to
>> pull out any remaining bones. Does this do
>> something bad to the meat? (The meat tears a
>> little.)
>>
>> 3) what do I cook it in? Butter? A little or a lot?
>>
>> 4) when to flip it?
>>
>> 5) how hot to cook it?
>>
>> Spices available (please don't recommend any mixes: too
>> many allergies involved -- I have to use single organic spices):
>> Parsley
>> Rosemary
>> Thyme
>> real lemon juice
>> real lime juice
>> S & P
>> Garlic
>> Onion
>> Basil
>> Oregano
>> some others (peppers, etc.)
>>
>> As I previously states, please save me from myself!
>>
>> Many thanks,
>> -T

On 03/28/2013 10:59 PM, Ozgirl wrote:
> I buy cuts of salmon, filleted so no bones. Spray some foil with olive
> oil and put the unskinned salmon on top of the foil. I then put whatever
> seasonings I like ;) lemon, fresh chopped dill, garlic, lime slices,
> butter, fresh ginger, crushed tomatoes or whatever else I fancy. Not all
> of those ingredients at once. Then I fold the foil over the top of the
> fish like a little tent and cook on low heat for maybe 10 minutes. I
> check it for doneness at that point. If it needs longer I might do 3-4
> minutes and check again. Never goes dry that way. Oh, and I don't flip.

Thank you!

Need Salmon help
 

On 03/28/2013 11:14 PM, Todd wrote:
>>>
>>> "Todd" wrote in message ...
>>>
>>> Hi All,
>>>
>>> Help!
>>>
>>> A customer of mine gave me two flash frozen salmon fillets
>>> from his fishing trip to Alaska. They are ocean caught fish (not
>>> in a stream yet).
>>>
>>> Okay, here is the problem. I know I like salmon as I
>>> like "other people's" salmon. Mine always comes out dry
>>> and fishy. I stink at salmon.
>>>
>>> Please save me from myself. I don't want to destroy yet
>>> another piece of fish, especially such a rare treat as
>>> this! How do I cook this thing and what seasoning do I use?
>>>
>>> I only have a saute pan available (no grills, ovens etc.).
>>>
>>> Some questions that come to mind:
>>>
>>> 1) do I skin them?
>>>
>>> 2) I usually use a pair of needle nose pliers to
>>> pull out any remaining bones. Does this do
>>> something bad to the meat? (The meat tears a
>>> little.)
>>>
>>> 3) what do I cook it in? Butter? A little or a lot?
>>>
>>> 4) when to flip it?
>>>
>>> 5) how hot to cook it?
>>>
>>> Spices available (please don't recommend any mixes: too
>>> many allergies involved -- I have to use single organic spices):
>>> Parsley
>>> Rosemary
>>> Thyme
>>> real lemon juice
>>> real lime juice
>>> S & P
>>> Garlic
>>> Onion
>>> Basil
>>> Oregano
>>> some others (peppers, etc.)
>>>
>>> As I previously states, please save me from myself!
>>>
>>> Many thanks,
>>> -T
>
> On 03/28/2013 10:59 PM, Ozgirl wrote:
>> I buy cuts of salmon, filleted so no bones.

These are suppose to be boneless too. Hahahahahahahahaha.
I use small needle nose priers.


> Spray some foil with olive
>> oil and put the unskinned salmon on top of the foil. I then put whatever
>> seasonings I like ;) lemon, fresh chopped dill, garlic, lime slices,
>> butter, fresh ginger, crushed tomatoes or whatever else I fancy. Not all
>> of those ingredients at once. Then I fold the foil over the top of the
>> fish like a little tent and cook on low heat for maybe 10 minutes. I
>> check it for doneness at that point. If it needs longer I might do 3-4
>> minutes and check again. Never goes dry that way. Oh, and I don't flip.
>
> Thank you!

Hi All,

Follow up:

Fried up about 3 lbs. If I bought it at Raley's, it would have
cost about $18/lb. Yikes. I really did not want to ruin some
thing that valuable.

I low heated butter in the pan and added garlic slices, pepper,
and rosemary.

While that was happening, I pulled the remaining bones out of
the fillets. Then squeezed a couple on golf ball sized
lemons on to the fillets and rubbed the juice and pulp in.

Heated the pan to medium-low and added the fillets, with the skin
on. The skins are a pain to remove and, besides, Ozgirl said
I didn't have to. :-)

Cooked about three minutes on each side and removed to stop
cooking. They needed much more rosemary, but they came out
pretty nice. Very tender too. Melt on your fork. No
problem with the skins either. Seemed to keep the fillets
from getting dry.

Thank you all for the tips, suggestions, and moral support.
You guys are a blessing.

-T