These are from my brother-in-law, who lives in Anchorage and on rare occasions is not fishing. He periodically sends me a cargo ship of salmon, probably when he's clearing out his freezer to make room for the next season (right, Alex?)
Thaw salmon steaks, rinse & pat dry. Spray Pam on top & bottom. Season as desired (Cajun seasoning is pretty good). Set up a medium heat grill. Sear both sides of salmon. Cook for 4-5 minutes on a side until done. Salmon steak is done when meat is mostly the same color, warm all the way thru, moist, & juicy.
Thaw salmon filets (this also works with steaks), rinse & pat dry. Get an extra-large, heavy duty piece of foil. Pam or oil the area which salmon will be placed. Place the filet, skin side down on the foil. Rub brown sugar into salmon flesh until covered completely. Sliver 5-6 garlic cloves & cover top of salmon. Add a pat or two of butter. Close and seal the foil. Cook on a medium grill for 12-14 minutes. Salmon will come right off the skin when finished.
Thaw salmon filets (this also works with steaks), rinse & pat dry. Get an extra-large, heavy duty piece of foil. Pam or oil the area which salmon will be placed. Place the filet, skin side down on the foil. Season with Cajun seasoning. Cover salmon completely with favorite salsa (hotter is better than milder). Add a pat or two of butter. Close and seal the foil. Cook on a medium grill for 12-14 minutes. Salmon will come right off the skin when finished.
Thaw salmon filets (this also works with steaks), rinse & pat dry. Get an extra-large, heavy duty piece of foil. Pam or oil the area which salmon will be placed. Cut up a couple onions, half of 4 different types of bell peppers, slice up a couple jalapenos, and sliver 8-10 cloves of garlic. Put a layer of onions on the bottom of the foil. Then place the filets, skin side down on the foil. Salt & pepper to taste. Dot with butter. Put on garlic and sliced jalapenos. Then cover with sliced bell peppers and onions. Close and seal the foil. Cook on a medium to hot grill for 20-25 minutes or until vegetables are fully cooked. Salmon will come right off the skin when finished. You can also cook in an oven at around 425 degrees for 10 minutes longer.
This works on any large fish filet. We like it mostly with halibut, but it works well with salmon also. Thaw salmon filets (this also works with steaks), rinse & pat dry. Get a 9X9 pyrex baking dish. Place the fish skin side down in it. Fill dish with about ½ of chicken broth, just up to the top edge of the filet. Your favorite soup should also work with this. Cover the exposed top of the filet with bread crumbs and bake in a 400 degree oven for 20 minutes or until done. Fish will be the same color throughout and not dry when finished. It also easily flakes with a fork and is hot to the touch. I generally overcook it a bit.
Prepare Red Miso glaze (Red Miso is spicy soy paste you can find in the cold section of oriental markets). Mix one half cup Red Miso with one half cup maple syrup. Mix well. Season with Ms. Dash, pepper, or favorite seasoning. Set aside. Thaw salmon filets, rinse & pat dry. Pam both sides of salmon & season. You can go one or two ways here grill or skillet
- Grill on a medium heat grill sear one side of salmon for a minute or so. Turn it over, slather on glaze. Cook for 2-3 minutes each side turning regularly. Dont cook any longer than 10-12 minutes.
- Stove Mix olive oil, sesame oil, a couple cloves minced garlic in a deep skillet over a medium fire. Once hot, drop in salmon filet and cook for 3 minutes. Turn over & slather with Miso glaze. Cook 3 more minutes on each side, slathering glaze when you turn. Finish with 12 minutes of total cooking. You can also finish it off in the oven in a pyrex dish at 350 degrees for 5 minutes (skin side down).