How to cook salmon?

[sandhills]

So my wife and little girls are gone for a week. I have some Salmon in my freezer that a cousin of mine sent me that he caught in Alaska. My wife doesnt like fish so I figured I would cook it up while she is gone. I know how to fry up bass, bluegill, crappie stuff like that but have never cooked salmon. I was looking for any suggestions from you all as I dont want to ruin a nice salmon fillet by breading it and frying it . I imagine baking it wrapped in tin foil is the way to go but need some seasoning adivce, or just some advice period. Thanks

[Trask]

Growing up on the Columbia River I was raised on fresh fish..Literally we ate fish at least twice a week and still do eat it very frequently. Despite having it at our fingertips it seems not many folks here stray far from the simple Butter, garlic and fresh herbs, ( I like a bit of dill and a dash of fresh rosemary). I've had Salmon every way imaginable..From poached, smoked, pickled and fryed to plank dryed and salted..NOt much is as consistently good as foil baked/ BBQ'd
( Smoked and Canned is about the only thing better but it's not done on a whim)
.Salmon is hard to ruin if it was properly cared for.

[sandhills]

thanks Trask, thats what I'll do then just wrap it up in some foil with some olive oil, pepper seed, dash of garlic salt and maybe a bit of lemon juice. I love dill so I'll give that a go aswell, dang now Im hungry and looking forward to my lunch tomorrow

[ClearCreekBeauty]

Pan seer that sucker!

[Barry Banister]

I like to grill it with a quick marinade/glaze of equal parts bourbon,teriyaki sauce, vegetable oil, and pineapple juice. Throw in a little brown sugar which puts the glaze on the salmon. The marinade is equally good with beef or chicken.

[chert]

I make Lake Michigan salmon all the time. I marinate them for a few hours in a ziplock bag in the refrigerator. The marinade is one-third cup soy sauce, one-third cup brown sugar, one-third cup water, and one-quarter cup vegetable oil...add salt, pepper, and garlic powder...about a teaspoon each. I then grill the fish on a grill plate that I spray with PAM, skin side down for about three minutes, and skin side up for about two minutes. It is really good. Good luck and let us know how they turn out.

[ClearCreekBeauty]

I am not a fish eater and based on the recipes above...I just might have to try it.

[Palmwood]

I eat it out of the can.

If I could get real fresh filets it would be different.

I mix one can of salmon with 2 eggs and a pack of unsalted crackers-crumbled fine, 4 packs in a box. I saute diced green onion, celery, and bell pepper in butter, and then mix that in. Then I make pattys and coat them in more finely crumbled crackers. Then I pan fry in some olive oil on medium high heat to a dark golden color.

[DesertWalker]

All of the above, love salmon!

[Bobby]

I make salmon or steel head about once a week. I have a cammeron stove top smoker and I use alder wood to smoke it. First I clean the fillets and slide the skin off with a fillet knife. I remove the dark meat from the skin side of the fillet. Then I lightly spray olive oil and sprinkle garlic peppersalt on each fillet. Smoke it on medium heat until you see the fat cooking out of the fillets (about 15 to 20 minutes). Then I take some strawberry and fig preserves and add red pepper flakes to the preserves, stir that up good and put about a teaspoon or so on top of the fillet after plating it.
You end up with the smoke flavor along with the sweet and hot. I make risoto to go along with the fish.