How to Season Salmon by lfsmj2010

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									How to Season Salmon
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
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:
1While your oven preheats to 400 degrees Fahrenheit (200 C), cover a
shallow metal baking pan with aluminum foil and spray the foil with
nonstick cooking spray.<
2Prepare 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.
3Lay 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.
4Sprinkle the dry rub over the exposed side of your salmon. Coat the
flesh of the salmon evenly.
5Rub the dry ingredients into the flesh of the salmon using your fingers.
6Repeat the seasoning process on the other side of the fish and
reposition it with the silvery skin down, if it has skin.
7Bake the salmon. 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.
8Test 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.
9Divide the fillet into 4 equal servings.

Season Salmon with a Marinade
Marinating salmon is an easy way to infuse intense flavor into your
fillet but 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. Here¡¯s an example of a marinade recipe you can use to season
salmon:
1Prepare the marinade. Combine the horseradish, mustard, oyster sauce,
soy sauce and wine in a small bowl.
2Pour the marinade into a 1-gallon (3.75 liter) resealable plastic
freezer bag.
3Place the salmon fillet into the bag. Make sure that the marinade covers
the flesh of the salmon.
4Place the bag in the refrigerator and refrigerate the salmon for 8 hours
or overnight.
5While you preheat the oven to 400 degrees Fahrenheit (200 C), cover a
shallow metal pan with aluminum foil and then coat the foil with nonstick
cooking spray.
6Remove 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.
7Discard the bag with the rest of the marinade.
8Bake 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 10 minutes. If your fillet is 1.5 inches (4 centimeters)
thick, then cook the fillet for 15 minutes.
9Test 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.
10Divide your salmon into 4 equal portions and serve it.

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.
1Put the butter and preserves in a microwave-safe bowl.
2Microwave the butter and preserves to combine them. Place a paper towel
on top of the bowl and microwave the mixture for 45 to 60 seconds.
3Stir in the lime juice, garlic and mustard using a fork or a small
whisk. Stir until all of the ingredients are well combined.
4Pour 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.
5Pour the remaining glaze into a 1-gallon (3.75 liter) plastic resealable
freezer bag.
6Add the salmon to the bag. Using a pair of tongs, turn the salmon until
it is coated.
7Refrigerate the salmon and marinate it for 20 minutes.
8Preheat your oven to 400 degrees Fahrenheit (200 C). Cover a metal
baking pan with aluminum foil, and then cover the foil with nonstick
cooking spray.
9Remove the salmon from the resealable bag and discard the marinade.
Place the salmon on the baking pan with the skin side facing down.
10Bake the salmon 10 minutes for every inch of thickness.
11Baste the salmon every five minutes. 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.
12Check 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.
13Divide 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.
1While you preheat your oven to 400 degrees Fahrenheit (200 C), cover a
metal baking pan in aluminum foil, and spray the foil with cooking spray.
2Lay your salmon fillet skin side-down-on-top of the foil.
3Spread the butter evenly over the fillets with a butter knife.
4Sprinkle the fillets with the cinnamon and the basil.
5Bake 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.
6Test your salmon for doneness by using a fork to see if the flesh flakes
slightly.
7Combine the blackberries and sugar in a blender or food processor. Puree
the berry mixture until it is smooth.
8Divide 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.
1Preheat the grill to 325 degrees Fahrenheit (160 C) and spray the grill
with nonstick cooking spray.
2Sprinkle the inner flesh of the fish with 1/4 teaspoon salt and 1/4
teaspoon pepper.
3Combine 1 tablespoon of each of olive oil, garlic and fennel seeds in a
small bowl. Stuff the salmon with the mixture.
4Insert the rosemary sprigs on top of the garlic and fennel seeds.
5Close the fish.
6Rub 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper on
the outside of the fish.
7Cook the fish for 15 to 20 minutes or until the skin turns translucent.
8Flip the fish to the other side and cook for an additional 15 minutes or
until a meat thermometer inserted into the thickest part of the fish
reads 130 degrees Fahrenheit (55 C).
9Peel the skin off of the top side and open the salmon to expose the
flesh.
10Pull out the spine and bones. Discard the crushed garlic pieces that
you used to stuff the fillet.
11Remove the head and the tail with a knife.
12Divide the rest of the fish into portions and serve it.<

Tips
Choose salmon fillets at the market that have bright colored flesh. Do
not purchase fillets that have a ¡°fishy¡± smell.

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

Sources and Citations
http://www.starnewsonline.com/article/20110815/ARTICLES/110819794
http://www.alaskaskenaipeninsulafishing.com/Alaskan_Seafood_Recipes.html
http://www.cooklocal.com/2009/08/16/roasting-a-whole-salmon/

								
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