Season Salmon

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Salmon is one of the most versatile fish available in the marketplace and makes a delicious blank palette for a variety of seasoning options. This flavorful fish is delicious seasoned with only salt and pepper, but the possibilities for how to season salmon are only as limited as the cook’s imagination.

Ingredients

Season Salmon with a Dry Rub

Servings: 4

  • 1 lb. (0.5 kg) salmon fillet
  • 1/2 cup (90 g) brown sugar
  • 2 tsp. (8 g) red pepper, crushed
  • 1 tsp. (4 g) black pepper
  • 1 tsp. (4 g) dry mustard

Season Salmon with a Marinade

Servings: 4

  • 1 lb. (0.5 kg) salmon fillet
  • 2 tbsp. (30 ml) horseradish sauce
  • 2 tbsp. (30 ml) Dijon mustard
  • 2 tbsp. (30 ml) oyster sauce
  • 2 tbsp. (30 ml) soy sauce
  • 1/4 cup (60 ml) dry white wine

Season Salmon with a Glaze

Servings: 6 to 8

  • 1 cup (240 g) butter, cubed
  • 1 cup (240 ml) peach preserves
  • 1 tbsp. (15 ml) lime juice, freshly squeezed
  • 1 garlic clove, minced
  • 1/2 tsp. (1 g) prepared mustard
  • 2 lb. (1 kg) salmon fillets

Season Salmon with a Sauce

Servings: 6 to 8

  • 2 lb. (1 kg) salmon fillets
  • 8 oz. (240 g) unsalted butter
  • 1 tbsp.(7 g) cinnamon
  • 1 tsp. (2 g) dried basil
  • 2 cups (150 g) blackberries
  • 1/4 cup (50 g) sugar

Season A Whole Salmon

Servings: 10

  • 2 tbsp. olive oil
  • Whole salmon, gutted with scales removed
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper, freshly ground
  • 15 large garlic cloves, crushed
  • 2 tbsp. fennel seeds, toasted
  • 3 rosemary sprigs

Simple and Delicious Season

  • Salmon fillet
  • Lemon juice
  • Soy sauce

Steps

Season Salmon with a Dry Rub

A “dry rub” is nothing more than a mix of dry ingredients that you use to coat the pink flesh of your salmon fillet. For more intense flavor, put your salmon fillet in the refrigerator and let the rub soak into the meat for an hour before you cook it. Here’s an example of a dry rub you could use to season salmon:

  1. Cover a shallow metal baking pan with aluminum foil. Spray the foil with nonstick cooking spray. Set the oven to preheat at 400ºF (200ºC) and move onto making the seasoning.
  2. Prepare the dry rub. Combine the brown sugar, crushed red pepper, black pepper and dry mustard in a small bowl using a fork or a small whisk. Mix it until there's an even texture throughout.
  3. Lay the salmon fillet on top of the foil-covered baking pan. The silvery skin should be in contact with the pan, and the pinkish flesh should be facing you. If you’re not using salmon with the skin on, then you can place it on either side.
  4. Sprinkle the dry rub over the exposed side of your salmon. Coat the flesh of the salmon evenly. With your fingers, rub the dry ingredients into the flesh of the salmon.
  5. Repeat the seasoning process on the other side of the fish. Reposition it with the silvery skin down, if it has skin.
  6. Bake the salmon. Cooking times will vary based on the thickness of your fillet. For every inch (2.5 cm) of thickness, you should cook your salmon for 10 minutes. If your fillet is 1.5 inches (4 cm) thick, then cook the fillet for 15 minutes.
    • Certain ovens cook differently. If yours runs out or cooks unevenly, take that into account. Keep an eye on your salmon if you're unsure.
  7. Test your salmon for doneness. At the end of the cooking time, use a fork to spear the top of your fish to gently check whether or not the fish is flaky. If the pink flesh is flaky, then your salmon is done. If you prefer your salmon not to be well done, then cook it for less time.
  8. Divide the fillet into 4 equal servings. It's ready to serve!

Season Salmon with a Marinade

Marinating salmon is an easy way to infuse intense flavor into your fillet. However, this process produces the best results when you leave the marinade on the salmon for a few hours so that the flavors can seep into the flesh. If you have the time, it will pay off. Here’s an example of a marinade recipe you can use to season salmon:

  1. Prepare the marinade. Combine the horseradish, mustard, oyster sauce, soy sauce and wine in a small bowl. Mix well, combining all the ingredients thoroughly.
  2. Get a 1-gallon (3.75 liter) resealable plastic freezer bag. Pour the marinade into it and then place the salmon fillet. Make sure that the marinade covers the flesh of the salmon.
    • Place the bag in the refrigerator and refrigerate the salmon for 8 hours or overnight.
  3. While the oven is preheating to 400ºF (200ºC), cover a shallow metal pan with aluminum foil. Coat the foil with nonstick cooking spray.
  4. Remove the salmon from the bag and transfer it into your pan. The skin side should be in contact with the pan, and the flesh should be facing you.
    • Discard the bag with the rest of the marinade.
  5. Bake the salmon. The cooking time will vary based on the thickness of your fillet. For every inch (2.5 centimeters) of thickness, you should cook your salmon for 10 minutes. If your fillet is 1.5 inches (4 centimeters) thick, then cook the fillet for 15 minutes.
    • Regardless of the method you use, the baking times remain the same. So if you find another way to prepare your salmon, still feel free to use this as a guideline.
  6. Test your salmon for doneness. At the end of the cooking time, use a fork to spear the top of your fish and to gently check whether or not the fish is flaky. If the pink flesh is flaky, then your salmon is done.
    • Divide your salmon into 4 equal portions and serve it with a salad, pasta, vegetables, and white wine.

Season Salmon with a Glaze

Preparing a glaze and then basting your salmon gives your fillet a touch of sweetness. Both a marinade and a glaze are wet ways of seasoning salmon. The difference between a marinade and glaze is that you soak salmon in a marinade to infuse the fillet with flavor before it cooks, but you simply drizzle glaze on top of the fillets after they have cooked.

  1. Put the butter and peach preserves in a microwave-safe bowl. Place a paper towel on top of the bowl and microwave the mixture for 45 to 60 seconds. The butter and preserves should start combining.
  2. Stir in the lime juice, garlic and mustard using a fork or a small whisk. Stir until all of the ingredients are well combined.
  3. Pour 1 cup (240 milliliters) of the glaze into a separate container. You will use this at the end of the cooking time to baste your salmon fillet throughout the cooking process. Keep the reserved glaze in the refrigerator.
  4. Get out your 1-gallon (3.75 liter) plastic resealable freezer bag. Pour the remaining glaze into it and add the salmon to the bag. Using a pair of tongs, turn the salmon until it is coated.
  5. Refrigerate the salmon, marinating it for 20 minutes. While it's marinating, set your oven to 400ºF (200ºC). Cover a metal baking pan with aluminum foil, and then cover the foil with nonstick cooking spray.
  6. Remove the salmon from the resealable bag and discard the marinade. Place the salmon on the baking pan with the skin side facing down.
  7. Bake the salmon 10 minutes for every inch of thickness, basting every 5. Do this by dipping a basting brush into the cup (240 milliliters) of glaze that you set aside earlier. Brush the glaze onto the top side of the salmon.
    • Check to see if the pink flesh of the salmon is flaky. If you like your salmon less well done, then simply shorten the cooking time.
  8. When done, take the salmon out of the oven. Divide the salmon into 6 to 8 portions and serve it.

Season Salmon with a Sauce

A prepared sauce is another wet way to season your salmon. Whereas a marinade is applied before the cooking process and a glaze is applied during and after the cooking process, a sauce is simply served at the table alongside the finished dish. You can dip the salmon into the sauce or drizzle the sauce over the cooked fillet.

  1. Get out your metal baking pan. Cover it with aluminum foil and spray the foil with cooking spray. Set the oven to 400º Fahrenheit (200º C) and get to work on your sauce.
  2. Lay your salmon fillet skin side-down-on-top of the foil. Over the top of the fillets, spread the butter evenly using a butter knife. Then, sprinkle the fillets with the cinnamon and the basil.
  3. Bake the salmon. For a well done fillet, cook the salmon 10 minutes for every inch of thickness. If you like your fillet less well done, then simply shorten the cooking time.
    • Test your salmon for doneness by using a fork to see if the flesh flakes slightly.
  4. Combine the blackberries and sugar in a blender or food processor. Puree the berry mixture until it is smooth. Transfer to a bowl to take to the dining table.
  5. Divide the salmon into 6 to 8 portions and serve the sauce over the fillets.

Season a Whole Salmon

To season a whole salmon, you will need to flavor both the skin and the meat inside the fish. Ask your fishmonger to remove the guts of the fish for you and to remove the fins and gills as well.

  1. Preheat the grill to 325º Fahrenheit (160 C) and spray the grill with nonstick cooking spray. If your grates are dirty, clean them beforehand with a bit of oil on a paper towel and tongs. This will prevent the salmon from sticking.
  2. Sprinkle the inner flesh of the fish with 1/4 teaspoon salt and 1/4 teaspoon pepper. This will help draw out the flavor.
  3. Combine 1 tablespoon of each of olive oil, garlic and fennel seeds in a small bowl. Stuff the salmon with the mixture.
    • Insert the rosemary sprigs on top of the garlic and fennel seeds.
    • When steps are completed, close the fish.
  4. Rub 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper on the outside of the fish. Don't be afraid to get your fingers messy!
  5. Cook the fish for 15 to 20 minutes or until the skin turns translucent.
  6. Flip the fish to the other side. Cook for an additional 15 minutes or until a meat thermometer inserted into the thickest part of the fish reads {{safesubst:#invoke:convert|convert}} (55 C).
  7. Peel the skin off of the top side and open the salmon to expose the flesh. Then, pull out the spine and bones. Discard the crushed garlic pieces that you used to stuff the fillet.
  8. Remove the head and the tail with a knife. Divide the rest of the fish into portions and serve it.

Simple and Delicious Season

  1. Cut the salmon filet into pieces about 1 ¾ to 2 inches wide. Make sure not to trim off the belly fat because there is a lot of flavor and Omega-3 there.
    • Always buy fresh salmon the same day you plan to cook it and keep it well chilled until you stick it in the oven.
  2. Cover the broiler pan in foil to aid cooking and clean-up. Don't poke holes in the foil; you want a little juice. Just be careful getting it out of the oven.
  3. Place the salmon slices close together but not touching on the broiler pan. A 1/4 inch is close enough.
  4. Mix 2 parts lemon juice to 1 part soy sauce. Drizzle mixture over the salmon, a little goes a long way. Try not to make puddles on the pan because it'll burn and affect the flavor of the fish. Save the remaining mixture.
  5. Broil the salmon for 13-15 minutes (130 F.) Remove from oven, drizzle with remaining lemon/soy mixture, and let rest at least 5 minutes.
  6. Peel the salmon from its skin, (which should stick to the foil). Season with pepper and serve.

Tips

  • Choose salmon fillets at the market that have bright colored flesh. Do not purchase fillets that have a “fishy” smell.

Warnings

  • Salmon may contain trace amounts of mercury, which may be unsafe for pregnant women. Pregnant women should consult their obstetrician before consuming salmon.
  • Wash your hands after touching raw salmon.

Things You'll Need

  • Shallow metal baking pan
  • Aluminum foil
  • Nonstick cooking spray
  • Small bowl
  • Fork or whisk
  • 1-gallon (3.75 liter) resealable plastic freezer bags
  • Microwave-safe bowl
  • Paper towels
  • Separate container for glaze
  • Butter knife
  • Food processor or blender (for sauce)
  • Grill (for whole fish method)
  • Knife

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Sources and Citations

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