Does anyone have an easy recipe for salmon that makes the salmon really moist? I can have fats, not many carbs. I tried to cook it with butter and it didn't work.

Thanks!

I normally just put some slices on lemon on top of it, skin down and cook it on 350 till ready! It's yummy!!

I wonder if the citrus helps. Thanks!

I love to make salmon with mustard, Dill and lemon. Spread a tiny bit of a good mustard in each side, sear in a hot pan skin side down (put a tsp of EVOO in the pan first) the skin will get nice and crisp in few minutes and I turn over, sear the other side, adds some fresh lemon juice, a slice of lemon on too, few springs of Dill and a tiny bit of water- to allow it to steam. Cover the pan for a few minutes and done. It's never come out dry for me like that as long as you don't let it go for too long. Depending on how many pieces the time varies but I usually would do 2 minutes each side and 2 steaming it.

I made this one time, it was pretty good.

Oven Roasted Salmon with Parmesan-Mayo Crust

▪16-20 ounces salmon fillet(s), skin on

▪Kosher salt/ freshly ground black pepper

▪3 tablespoons mayonnaise

▪2 tablespoons Parmesan cheese, grated

▪additional Parmesan cheese, grated

▪a few dashes of sweet paprika

Preheat oven to 425F.

Line a shallow roasting pan with foil. Rinse the salmon with cold Water and dry thoroughly with paper towels, and place in roasting pan. Season lightly with salt and pepper.

Mix the mayonnaise and Parmesan cheese in a small bowl. Spread completely over the salmon. Sprinkle with additional Parmesan cheese on top, and add a few dashes of sweet paprika.

Roast for 12-14 minutes (depending on thickness of salmon). Remove from oven; carefully slide a wide spatula between the skin and meat to separate from the skin, and serve!

Source: http://shecookshecleans.net/2012/05/19/oven-roasted-salmon-with-parmesan-mayo-crust/

Sent from Paprika Recipe Manager. http://www.paprikaapp.com

I made this one time' date=' it was pretty good.

Oven Roasted Salmon with Parmesan-Mayo Crust

▪16-20 ounces salmon fillet(s), skin on

▪Kosher salt/ freshly ground black pepper

▪3 tablespoons mayonnaise

▪2 tablespoons Parmesan cheese, grated

▪additional Parmesan cheese, grated

▪a few dashes of sweet paprika

Preheat oven to 425F.

Line a shallow roasting pan with foil. Rinse the salmon with cold Water and dry thoroughly with paper towels, and place in roasting pan. Season lightly with salt and pepper.

Mix the mayonnaise and Parmesan cheese in a small bowl. Spread completely over the salmon. Sprinkle with additional Parmesan cheese on top, and add a few dashes of sweet paprika.

Roast for 12-14 minutes (depending on thickness of salmon). Remove from oven; carefully slide a wide spatula between the skin and meat to separate from the skin, and serve!

Source: http://shecookshecleans.net/2012/05/19/oven-roasted-salmon-with-parmesan-mayo-crust/

Sent from Paprika Recipe Manager. http://www.paprikaapp.com[/quote']

This sounds really great! I made chicken breast like that one time and it was delish! Ill have to try this when I'm able to eat solids. I'm probably torturing myself reading posts like this as I sip on Soup lol. on full liquids now- ill be able to have salmon by my 1 month mark- December 14th. Counting down the days because now I'm really craving salmon! Lol

Cook it in a foil packet. Lay a piece of foil down and then the salmon (have skin taken off) top with lemon juice, splash of white wine, a bit of crushed garlic, salt n pepper and some capers if you like them. Fold up the edges tightly and lay on a cookie sheet. Bake 400 for 20 min or so. Moist with some juice it cooked in.

This sounds really great! I made chicken breast like that one time and it was delish! Ill have to try this when I'm able to eat solids. I'm probably torturing myself reading posts like this as I sip on soup lol. on full liquids now- ill be able to have salmon by my 1 month mark- December 14th. Counting down the days because now I'm really craving salmon! Lol

LOL! I did that to myself on liquids too, I looked at my food blogs and Pinterest, it's like food p0rn!

LOL! I did that to myself on liquids too' date=' I looked at my food blogs and Pinterest, it's like food p0rn! [/quote']

Oh I've had to stay FAR away from Pinterest. That's an evil temptation for me even when I wasn't on liquids lol I do love Pinterest though for recipes! I've found some great stuff on there! Actually come to think of it OP, you may want to look on there for some salmon recipes!

Oh doxie I forgot to ask DH....Baked...leave the skin on with the skin down on the bottom of the pan. RUb it with some olive oil and season as you wish. We like paul prudom's magic salmon seasoning. Bake at 350. To check it for doneness you stick a fork into it in the center of your piece. You want it to be flaking on the top but pink in the center. Typically a one inch filet would be checked at ten mins and then every couple of mins there after. Fifteen would be max. If the piece is thicker or thiner adjust your time.

The lemon caper sauce we like is made by finely dicing shallots sautéed in two tablespoons or so of butter. Add in the capers when shallots are cooked and sauté for a few mins to soften. juice half a lemon into the butter mixture with 1/4 to 1/2 cup white wine, whisk and reduce it down and add in a thickener (we use a bit of arrowroot). Salt and pepper to taste. You can find more defined directions for a lemon caper sauce online if you need them. My dear husband does not use much in the form of measuring spoons

If you grill the salmon, again leave the skin on. That's a key to keeping it moist and don't flip the fish to sear on both sides in either case. Grilling is dependent on the heat of your grill so it's harder to tell you specifics but if you want me to pick his brain I will. We use a big green egg for grilling.

As to the skin...we serve it skin on and don't eat the skin if it's just us, or if it's grilled it will just stay on the grill. If we are doing a fancy party we remove the skin and the gray portion of the fish down there if there is much of it.

Oh I forgot...are you eating frozen farmed salmon? Frozen fish are always dryer (even flash frozen) than fresh. If someone tells you it's "fresh frozen" please remind them that once it was frozen...it's no longer fresh

King salmon is much moister than any other type you might find. Alaskan king, Kwethluk King and Yukon or Russian River are the best. WHite kind is devine if you can find it. While king is more expensive than coho (which we don't even attempt to eat unless we catch it that day) you can eat so little you can afford the splurge if you're going to enjoy some salmon

It may now be apparent I'm a bit of a fish snob? Salmon in particular LOL M Street Market in Anchorage ships fresh if you're desperate LOL

The beat salmon I have ever had..and my favorite way to cook..is make a rub..with honey..and blackening spices..like the chilli line pepper type flavor...when you taste the rub..it should taste like that Mexican candy that is sweet and spicy at the same time..rub that all over your salmon..(a big plank)..put in dish cover with foil..cook..best thing in the world..in fact I'm making this tommorow ..yum!!the bigger the fish the better..

Salmon gets dry when it's overcooked. Ever had salmon sushi? It's like butter.... The trick is to pull the meat from the pan when it's still slightly rare and let it rest for a minute on the plate. As Alton Brown says " if its done in the pan its overdone on the plate". This is true for most meats. I usually stick a finger in the thickest part of the meat to test the firmness. The softer the rarer. Do this every time you cook meat and you'll get really good at it. I suppose if you have a decent instant read thermometer you could look for a temp of 125 in the thickest part....

Wow! You guys are the best! I'm going to try all of your suggestion. The mayo/parm mix seems the easiest so I'll start there.

Iggy, we live in San Antonio so getting really fresh seafood is not easy. Don't pick your husbands brain yet, but I may come back to asking.

Thanks again everyone!! Keep the suggestions coming. :-)

Egadzman (love that name!) I dislike pink salmon. It's slimey. So I need it cook well, which yes, dries it out. I know, I know. It's not how you are supposed to cool/eat salmon. Btw, i'm not a sushi eater either. I won't get near slimey food.