Salmon Cookbook- 1915 Reprint: How to Eat Canned Salmon
Baked salmon can be one of the most healthy and enjoyable meals available. There are many great baked salmon recipes that use simple spices and herbs, or you can get fancy with sauces and rubs.
The first secret to great results is this same secret that applies to all types of fish. The salmon must be extremely fresh — more than two days old and there will be a significant decrease in the quality of your meal. When you buy salmon it should look fresh and be virtually odorless. If the fish you are purchasing has any discernible odor it is usually too old. Also, if the eyes are cloudy the fish is not in good condition for cooking.
Another important factor in achieving great results with your baked salmon recipes is to not overcook the fish and to use the right temperature. Between three hundred and fifty and three hundred and seventy five degrees is optimal.
If you touch the flesh of the fish with a fork and there is hardly any resistance then the fish is cooked. If you feel a fair amount of resistance on the fork then you have probably overcooked the salmon. Remember, the salmon will continue to cook itself for a minute or two after you remove it from the oven.
If you leave the skin on the salmon the skin side should always be placed down for cooking. After baking is completed the skin will normally separate from the fish naturally.
In many cases people who are not particularly fond of fish will thoroughly enjoy a baked salmon recipe if it is done correctly. Baked salmon is also low in calories and carbohydrates, and contains important omega-3 fatty acids.
It is hard to go wrong if you stick to the basics including Dill, Rosemary, or teriyaki sauce. Of course, you shouldn’t use these three spices together in one recipe, but separately as a lead ingredient each of the spices and herbs creates a great foundation for baked salmon.
The secret to great tasting salmon is bringing out the natural flavors of the salmon while not over emphasizing the flavor of the herbs and spices in your baked salmon recipe.
Certain spices add a natural complement to baked salmon, while others actually can take away from the natural flavors of this great fish. For example, Dill and Rosemary are two herbs that really add to a baked salmon recipe. I wouldn’t use Dill and Rosemary together in the same recipe, but separately these two herbs can create distinctly different salmon recipes that are both outstanding in their own right.
A different type of baked salmon recipe that is also very good uses celery salt and teriyaki sauce to bring out the wild flavors. This type of meal goes well with any sort of wild rice and vegetable. By the way, a Teriyaki based recipe can also be used for grilled salmon. You can also add some variety by using Alaska Smoked Salmon in your recipes.
Baked Salmon recipes tend to go over well when they enhance either the wild, woody aromas that accompany salmon. On the other hand, some of the more common Chinese recipes for salmon really don’t do this wild fish justice. Adding too much garlic and ginger root really creates contrasting flavors that do not sit well.
The other recommendation to ensure that your baked salmon recipes are enjoyed by a wide variety of people is to remove the skin before preparation. When you’re baking a salmon the flavor from the oils in the skin can take away from the wonderful flavor of the natural salmon. In contrast, when you’re grilling salmon it is actually beneficial to leave the skin on so that it protects one side from the hot grills. This is usually personal preference and there are benefits to both methods as long as you use the correct blend of spices and herbs to suit your recipe.
There are varying degrees of difficulty when trying to bake salmon and you should stick to the level of cooking complexity that you’re comfortable with and that suits your cooking experience. It is also critical that you do not overcook the salmon and use the appropriate temperatures at all times.
Baked salmon steaks create a great low calorie, low carbohydrate meal. They are also easier to cook than salmon fillets because usually the steaks are thicker and there is less chance of overcooking the salmon.
Salmon steaks are cut from the center of the fish as opposed to being filleted lengthwise along the length of the fish. These steaks will almost always have the bone of the fish left in and this can actually enhance the flavor of your meal as the natural juices from the bones of the fish blend with the flavor of the spices that you have added to your salmon steak recipe.
Of course one of the cardinal rules of baking salmon steaks or any fish for that matter is not to overcook it. Most people cook their fish too much, and as a result they are unaccustomed to how wonderful properly cooked fish can taste. The slightest bit of overcooking will dramatically reduce the flavor and texture of your meal.
Baked salmon steak recipes reduce the opportunity for overcooking because they are generally thicker, have the additional oils from the bone, and in many cases the skin from the salmon steak will cook along with the fish. As long as you use the right spices with your steaks you can enhance the strong flavor of the salmon and make it an excellent meal even for the most discriminating person.
The most common baked salmon recipes include your favorite spices and seasonings and then place the salmon in a baking dish in the oven. Another method is to bake the salmon steaks on a platter in your BBQ. Because the salmon steaks are in a dish or platter and cook in their own juices the flavor will be slightly different than if you cook the steaks directly on the grill in your BBQ.keep looking »