# Help me cook my slab o' salmon.

**URL:** <https://boards.straightdope.com/t/help-me-cook-my-slab-o-salmon/242971>\
**Category:** Cafe Society\
**Created:** [May 1, 2004, 12:13pm UTC](https://boards.straightdope.com/t/help-me-cook-my-slab-o-salmon/242971 "2004-05-01T12:13:25Z")\
**Posts on this page:** 5\
**Page:** 2

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**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\
**Post date:** [May 2, 2004, 4:03pm UTC](https://boards.straightdope.com/t/help-me-cook-my-slab-o-salmon/242971/21 "2004-05-02T16:03:37Z")

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You don’t say what kind of salmon you have. If it’s Atlantic or farmed salmon, just throw it away now and save your energy. Ditto for pink. 😃

I’ve tried a lot of different things with salmon and have come to the conclusion that simplest is best.

For pan frying, filet the meat off the skin. Heat a little butter in a pan and saute the pieces until crispy and just done. Over-cooking is the biggest crime for fish. The meat should flake off in slabs and be just past translucent.

For grilling, we have coated the fish with a Grey Poupon and sprinkled with dill. This creates a nice crust on the fish when it cooks.

For a slightly more complicated dish, fry the fish as mentioned above. Remove from the pan and cover to keep warm.

Crank up the heat and deglaze the pan with about a half cup of orange juice (more or less). Boil and reduce the liquid until it starts to thicken. Near the end, add some freshly grated ginger and a glurg of cognac. Cook for a few seconds longer and pour over salmon. I’ve also added a smidge of vanilla to this recipe and some shallots.

I also make some killer salmon cakes, but am too lazy to write it down just now.

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**Author:** ![Fear\_Itself](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fear_itself/32/19637_2.png) [@Fear\_Itself](https://boards.straightdope.com/u/Fear_Itself)\
**Post date:** [May 2, 2004, 4:14pm UTC](https://boards.straightdope.com/t/help-me-cook-my-slab-o-salmon/242971/22 "2004-05-02T16:14:00Z")

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Melt a quarter cup of butter, and mix with a quarter cup of orange marmalade. Mince a tablespoon of fresh tarragon, and mix into the butter-marmalade glaze. Place filet, skin side down, in the center of a large piece of foil, drizzle with glaze, and seal up the foil around the filet. Grill for ten minutes on each side, starting with skin side down. Mmm-mmm good!

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**Author:** ![International\_Playboy](https://avatars.discourse-cdn.com/v4/letter/i/48db29/32.png) [@International\_Playboy](https://boards.straightdope.com/u/International_Playboy)\
**Post date:** [May 2, 2004, 7:42pm UTC](https://boards.straightdope.com/t/help-me-cook-my-slab-o-salmon/242971/23 "2004-05-02T19:42:47Z")

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> [@mailman](#):
>
> Is Alton Brown Cecil?

I was thinking more in the line of MacGyver with that show. 🙂

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**Author:** ![NajaNivea](https://avatars.discourse-cdn.com/v4/letter/n/22d042/32.png) [@NajaNivea](https://boards.straightdope.com/u/NajaNivea)\
**Post date:** [May 2, 2004, 11:19pm UTC](https://boards.straightdope.com/t/help-me-cook-my-slab-o-salmon/242971/24 "2004-05-02T23:19:22Z")

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Mmm… salmon.

I usually just bake it in a glass dish, drizzled with butter and lemon juice, with a sprinkling of basil, oregono, terragon, and thyme, and hunks of garlic.  
Yum, yum, yum.

~mixie

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**Author:** ![chique](https://avatars.discourse-cdn.com/v4/letter/c/4491bb/32.png) [@chique](https://boards.straightdope.com/u/chique)\
**Post date:** [May 2, 2004, 11:36pm UTC](https://boards.straightdope.com/t/help-me-cook-my-slab-o-salmon/242971/25 "2004-05-02T23:36:57Z")

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Mmmmmmmm, gravlax…

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