Atlantic Salmon Fillets

[THUNDERDOME]

My mom is cooking these for the first time tonight and doesn't know if she should broil or bake them.

Any Rachael Ray's on here that know how to cook em up?

[CandaceM23]

www.foodnetwork.com is your mom's friend.

[Stophovr6]

One good way is to bake them in parchment paper. My sister did it once and it was delicious.

Basically she placed the fish on a piece of parchment paper. Then she put slices of butter, lemon and sprinkled on some spices including salt. Then she laid another piece of paper on top and folded up all the edges so that it was air tight. I don't remember the temp or the time but the fish came out very well.

[Mark The Homer]

If I cook inside, I usually pan fry it, very slowly, with butter and thyme. Maybe a little lemon. Always comes out great.

If I cook it on the grill outside, I soak a cedar shingle in water for a few hours and place it on that, indirect heat.

However, this came out last week in the Food section of the Post. Skip down to the last four paragraphs. This is a whole new different space age method for cooking fish. I'm gonna try it this way next time.

http://www.washingtonpost.com/wp-dyn/content/article/2008/03/11/AR2008031100727.html

[gray]

One good way is to bake them in parchment paper. My sister did it once and it was delicious.

Basically she placed the fish on a piece of parchment paper. Then she put slices of butter, lemon and sprinkled on some spices including salt. Then she laid another piece of paper on top and folded up all the edges so that it was air tight. I don't remember the temp or the time but the fish came out very well.

I did this method and it was awesome. My only add was a little garlic powder too. Yummy !!!!!!!!!!!!!! If memory serves me the cooking time was about an hour but i dont remember the temp off the top of my head.

[THUNDERDOME]

Thanks guys......

[jthor99]

If I cook inside, I usually pan fry it, very slowly, with butter and thyme. Maybe a little lemon. Always comes out great.

If I cook it on the grill outside, I soak a cedar shingle in water for a few hours and place it on that, indirect heat.

However, this came out last week in the Food section of the Post. Skip down to the last four paragraphs. This is a whole new different space age method for cooking fish. I'm gonna try it this way next time.

http://www.washingtonpost.com/wp-dyn/content/article/2008/03/11/AR2008031100727.html

I agree with this above.

Also, if she happens to have a Forman grill you can cook them on that as well using the same method.

Enjoy !

[jrockster21]

Next time, get Pacific Salmon - its wild caught. Atlantic Salmon is all farm-raised.

[Coach Williams]

Next time, get Pacific Salmon - its wild caught. Atlantic Salmon is all farm-raised.

anywhere unmentioned<atlantic<pacific<alaskian :geek:

[THUNDERDOME]

I agree with this above.

Also, if she happens to have a Forman grill you can cook them on that as well using the same method.

Enjoy !

That's what she's leaning toward doing cause it seems the easiest.

But I've also got some recipes I can use for other nights.

[DGreenistheBest]

Eat it raw. Duh.

[jrockster21]

anywhere unmentioned<atlantic<pacific<alaskian :geek:


I've always been told that Pacific is the same as Alaskan. :whoknows:

[DGreenistheBest]

I've always been told that Pacific is the same as Alaskan. :whoknows:

You were told WRONG! No, but seriously, I thought they were the same too, so who knows.

[jrockster21]

You were told WRONG! No, but seriously, I thought they were the same too, so who knows.

Obviously not the SAME, but equal in quality, and they don't have as high of PCB levels as Atlantic Salmon does.

[DGreenistheBest]

Obviously not the SAME, but equal in quality, and they don't have as high of PCB levels as Atlantic Salmon does.

I just know Atlantic is bad and not-Atlantic is much better.

[CandaceM23]

I agree with this above.

Also, if she happens to have a Forman grill you can cook them on that as well using the same method.

Enjoy !


I'm sorry to hijack this thread ... but I'm happy to see that Jthor has come out of hiding and is a contributing member of ES society again. :laugh:

[Coach Williams]

how many nuke plants are in alaska.....?

how many are on the west coast....?

case closed....

alaskian > pacific

;)

I still wouldn't dare eat salmon more than once every 3 weeks no matter the source though........not until they come out with an updated study on metal levels in the US waters.....

[Whiskeypeet]

What is Alaskian? I don't get that reference. Isn't it just Alaskan?

As far as mercury/metal content its always been my understanding that Salmon are "better" that most other fish types such as halibut, tuna, etc. So I guess I don't get the "once every 3 weeks" comment either..........

[Mark The Homer]

Next time, get Pacific Salmon - its wild caught. Atlantic Salmon is all farm-raised.Seconded. I was gonna mention this before, but didn't want to stray from my point. I never buy Atlantic. And I never buy color added fish, which Atlantic always is. It's also almost always farm raised.

Alaskan Salmon is caught in the Rivers of Alaska. The fish that's jetted to this area is the Copper River salmon. It's in season in late May, IIRC. It's very delicious, and has a very distinctive dark red color.

[Coach Williams]

What is Alaskian? I don't get that reference. Isn't it just Alaskan?

As far as mercury/metal content its always been my understanding that Salmon are "better" that most other fish types such as halibut, tuna, etc. So I guess I don't get the "once every 3 weeks" comment either..........


I'll clarify....

#1- I would fail a 3rd grade spelling bee so ignore my misspelling of the US states :laugh:

#2- Salmon ( WILD from Alaska ) is lower than majority of fish however salmon from certain regions exceeds ANY natural level.

#3- The last time a MAJOR study was done on Salmon metal levels ( specifically mercury ) they only took the salmon from 2 places and of course the salmon that was farmed , it was better than average quality. This in turn was an attempt to make people think that canned or normal, farm raised tuna's and salmon is safe. It failed miserably....

#4- Until a newer study is released with peer -review data, it is my unregistered dietary advice to avoid ALL farm raised fish and if you eat salmon make it only from Alaskan sources. ( preferably yellow canyon river )

#5- There is enough mercury in YCR salmon to supply you for 3 or more weeks ( 6oz piece ) Any more mercury in your system has been linked to memory loss. So if you forget something important, blame it on the salmon this month..... :laugh:

[Coach Williams]

use this as a GENERAL guide http://www.cfsan.fda.gov/~frf/sea-mehg.html

but throw the salmon figures out because they took bias and too few sources without citing adequate info

[jrockster21]

Its not the metals you have to worry about in Salmon - its the PCBs.

[Coach Williams]

Its not the metals you have to worry about in Salmon - its the PCBs.

&

[youngestson]

Use the broiler pan, well coated with Pam or another nonstick medium.

Rinse the fish and pat dry with a paper towel. Douse generiously with lemon juice. Then coat with Old Bay seasoning.

Broil in over about 12 minutes. Take a look, pick at it with a fork to check if it is done enough for you. Relax as you cook, it's really pretty easy.

Eat. Try saffron rice as a side.

Enjoy :)