Salmon recipe please 10 points for best?

I need a good recipe for salmon filet please help !Salmon recipe please 10 points for best?
mix soy sauce, orange juice, garlic, onion, and black pepper pour into zip bag, add salmon, and let marinade for at least 30 minutes, more if possible, and grill or bake/broil to desired doneness.Salmon recipe please 10 points for best?
4 (4 ounce) fillets salmon


3 tablespoons prepared Dijon-style mustard


salt and pepper to taste


1/4 cup Italian-style dry bread crumbs


1/4 cup butter, melted





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DIRECTIONS:


Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.


Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.


Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.
Salmon Scallop mousse.


Puree or coarsely mince(if you don't want it too runny but thicker) some scallops and whip with a bit of cream or ricotta cheese, cottage cheese if you like, anything you like, whip it smooth enough to spoon in or pipe in,season to taste with coarse black pepper, or cayenne,dill weed, slit your salmon filet and pipe in your scallop mousse,bake in oven till salmon is light pink, top with capers and lemon wedge, serve with crispy wafers or on a bed of lemon rice.





Warm salmon salad


Place a salmon filet cooked in a strawberry vinaigrette dressing on a bed of mixed greens, top with walnuts %26amp; capers. makes a great light summer salad
Try Culinary Chef at http://www.culinarychef.com for recipes.
Try baking salmon in a dish with Terriyaki marinade. The sauce caramelizes on the salmon as it bakes.
Salmon Wiggle


3 Tbsp. butter


3 Tbsp. flour


1 cup milk


1/2 cup cream


1/2 tsp. salt


1 Tbsp. paprika


1 1/2 cups salmon, in pieces


1 1/2 cup cooked peas





Make a cream sauce from the first 6 ingredients. Cook 5 minutes then stir in the salmon and peas and heat well.


Serve on toast or rice or baked potato


By leaving out the peas you have plain creamed salmon.


You can make your sauce thick or thin and vary the seasoning. Add a pinch of cayenne or a few dashes of tabasco in place of the paprika. And all seafood is suitable including clams, oysters, crab, anything that wiggles


Or just grill with salt, pepper and lemon juice
for a whole or half salmon, simply sprinkle coarse salt, brown sugar and drip a bit of lemon juice on it, wrap in foil and BBQ for 10 -15 minutes. For a single fillet, coat in a mixture of flour and salt and pepper and pan fry. The first version could also be done in the oven at 350. Enjoy!
Herb Crusted Salmon Filet w/ lime-cilantro butter





Here is the recipe for one of my favorite dishes. I'll give the recipe for 4 portions. I usually use a 6oz. filet so adjust cooking time according to your filet size.





Preheat oven to 425 degrees F





Herb Crust:


1/2 cup chopped basil


1/2 cup chopped cilantro


1/2 cup chopped nuts (i prefer pinenuts but walnuts work good too)


1T fine chopped garlic


3-4 tbl olive oil


Combine all ingredients, salt and pepper to taste.





Lime-cilantro butter:


4 T unsalted butter (room temp)


1 T lime juice


1T fine chopped cilantro


1 tsp. lime zest


Combine all ingredients, salt and pepper to taste





Take filets, skin side down and apply Crust ingredients evenly on flesh side, I usally make crust about 1/8 of an inch thick. On stovetop in a oven friendly sautee pan brown the filets herb side down over med-high heat using butter or better yet clarified butter. Carefully flip filets over, skin side down. Pop in oven and bake for approx. 7 minutes for med results. Longer or shorter for desired temp. Plate filets and serve with dollop of Lime butter on top.








Salmon Filet with Miso Ginger Sauce





Serves 4


4 Salamon Filets 6oz each


2 Tbs. Rice wine vinegar


1/2 cup Honey


1 tsp. Mustard powder


2 Tbs Red Miso Past


2 Tbs Soy Sauce


1 Tbs. Brown sugar


1 tsp Ginger root, grated


3 Green onions , sliced





Method:





For sauce blend all ingredients until smooth.


Sear salmon on flat top, Brush with sauce and roast in oven at 300 degrees for 15 minutes.
how would u know the best? u'll try them all???





Grilled Salmon With Honey Mustard Glaze





6 ounces salmon fillets -- brushed with oil


2 tablespoons honey


2 pinches Dry Coleman's Mustard


2 tablespoons warm water


2 teaspoons soy sauce


1 pinch salt -- to taste


1 pinch black pepper -- to taste





STEP ONE: Honey-Mustard Glaze-- In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste.





STEP TWO: Prepare the Salmon Fillet-- Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper. Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once.
Home %26gt; Recipes





Poached Salmon with Tarragon Sauce Recipe


















































Poached Salmon with Tarragon Sauce








Tarragon Sauce:


4 large bunches fresh tarragon (about 1 ounce total)


2 large bunches fresh chives (about 2/3 ounces)


2 large shallots


1 1/2 cups fresh flat-leaf parsley


2 cups mayonnaise


2/3 cup rice vinegar (not seasoned)


4 teaspoons Dijon mustard


Kosher salt and freshly ground black pepper


Salmon:


5 cups dry white wine


5 cups water


1 (6-pound) skin-on salmon fillet


Kosher salt and freshly ground black pepper





1/2 pound cooked sugar snap peas, diagonally cut into thirds, for garnish











Make the sauce: Pick enough tarragon leaves to measure 1 cup (do not pack). Chop enough chives to measure 2/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. (Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.)


Make the salmon: Bring the wine and water to a simmer in a large, deep skillet with a tight-fitting lid. Cut salmon into 12 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water, if necessary, to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving.