You know what I learnt this week? NO ONE likes salmon. I like salmon, maybe you like salmon? But NO ONE I know likes salmon. Or they are allergic. How selfish.
Unfortunately I only learnt this after defrosting a 4 pack of salmon steaks, and only 3 steaks in, I’m beginning to wonder how much I like salmon…
For rounds one and two of salmon groundhog day I just threw those fishy fillets in the oven and squeezed lemon over the top. By round three I needed something different.
Of course my honey has crystallized…
So I combined two tablespoons of honey, two of soy sauce, two teaspoons of mustard and a dash of lime juice. I fried the last two salmon fillets in a bit of olive oil on each side until cooked. Then I removed the fillets, put the honey soy mustard concoction in the pan and let it simmer away for about two or three minutes.
I made some cous cous (rice’s friendlier and easier cousin) and steamed some beans then poured half the sauce on top.
It was outstanding.
And today I get to have it again for lunch… Yay….
Do YOU like salmon? How should I cook it next time?
My Bloggable Day 
I love salmon, snapper or tilapia filets (frozen) in the Summertime on the grill—this is how I do it: I take slices of sweet onion (rings) and bell pepper and ripe tomato (beefsteaks) and yellow summer squash (< a MUST!) and layer them on an ample piece of heavy duty aluminum foil and I "boat it to hold in the juices, then I add the fish on top of the vegetables and I season it with a marinade I made with Liquid Smoke, minced garlic, lemon (or lime) juice and just a bit of beer and sea salt. I fold up the foil tightly around the package making a "handle" to lift it with and place it on the lowest (hottest) part of the grill for 10-15 minutes (could be longer depending on the thickness and the heat). when I am sure the fish is "steamed" through I open the package and make sure i do not spill any of the broth and enjoy!
sorry^ forgot to add you serve it over rice, couscous or quinoa…
Holy moly that sounds incredible! Thanks for the tips, this is now on my ‘Must Try’ list 🙂
I LOVE salmon. My favourite way to cook it is in a “bag” in the oven. Sit the salmon on some sliced lemon on al foil, then top with butter, salt and pepper, and anything else you like, herbs, garlic, capers, a little white wine etc… Seal up the al foil bag then pop into a really really hot oven for about 8 minutes. Done! The best thing is it doesn’t stink out the kitchen like pan frying does, and you get an instant sauce to go with your salmon too!
Yum! I’ve aways wanted to use those roasting bags. My Dad did a roast chicken in one once and it was outstanding. Thanks for this, can’t wait to try it.
If you ever have a salmon crisis, I am here for you. Love it. I generally do crispy skin with salt and pepper then serve over steamed greens. Also in risotto with asparagus & pumpkin!
In a risotto! Now that’s a good idea… I might make risotto this week (without salmon though).
Salmon is beautiful served tender and not over-cooked or overloaded with flavours that over-dominate the delicate salmon taste. I love it cooked in a pan, or on a grill. I’m happy to crust the skin with flavoursome stuff (I prefer middle eastern spices) and leave the flesh plain. Cook skin-side down for a few minutes until crisp and enjoy. If you prefer “cooked through”, just flip it for a few minutes. Then you can serve it how you like – with rice, broken up in a warm salad, with some crusty bread or in a pasta.
Is this Fiona of the famous Zach Harrys fish and chip shop?! Thanks for your advice! I love your shop.
I used to like salmon cooked through, I think it was the change in texture from the cooked part on the outside to the raw part on the inside that put me off. But now I like it nice and rare. Thanks again!
I’m more commonly known as “Zach’s Mum” 🙂
I’d happily demolish a whole 4-pack with you 😀
Herby, citrus, oriental – anything goes with me!
x x x
{The Lobster & Me}
It’s a date! But not for a while… I need to build up to eating salmon again! Xx