Whats a good simple recipe for a salmon dish for one person?

Ive never had or cooked salmon before. I wanted to know a great, simple recipe for a dish I could make for just myself. Should it be done on a pan or grill? What kind of oil, etc? Thanks in advance.Whats a good simple recipe for a salmon dish for one person?
Pan-fried Salmon


Easy salmon fillets in less than 10 minutes.





step 1 Prep pan


Preheat a non-stick pan, spray it with canola oil, and add the spices of your choice. This layer of spice will adhere to the underside of your fish, avoiding the messy procedure of seasoning on the counter.





I used fresh ground black pepper and some cajun seasoning.





step 2 Prep and add fish


Rinse your salmon and pat it dry.





Holding the fish over the sink, lightly rub it down with a thin layer of cornstarch. Give your fish a gentle shake to remove any excess cornstarch; this is intended to be an extremely thin layer. The cornstarch will help seal moisture into your fish, and help form a slightly crispy exterior.





Drop it skin-side down in the pan and cook over medium-high heat.





step 3 Spray and season


Spray the top surface of the fish with the canola oil. This will ensure it has enough oil to prevent sticking when you flip it later, and will help spices stick to the surface.





Add the same spices that you originally added to the pan. I added black pepper and cajun seasoning, trying to get roughly the same ratio as I did in the pan.





step 4 Flip


Keep an eye on the thick end of the fillet to see how far through it's cooked. You want to flip the fish when it's slightly less than 1/3 of the way through the fish.





After flipping, watch until it has cooked slightly less than 1/3 of the way from the other side. The center will continue to cook after you remove the fish from the hot pan; if you wait until there's no pink left in the center the fish will overcook on the plate. Fish are delicate.





If you like, press the thick end up against the side of the pan to sear it before removing the fish.





step 5


Let the fish sit off the heat for 2-5 minutes to finish cooking and redistribute juices, then plate and serve quickly.





Serve with lemons and the side dishes of your choice.





Cajun Seasoning


1 box salt


3 T black pepper


2 T garlic powder


1 t onion powder


1 t nutmeg


2 T parsley flakes (crunched)


4 T red pepper (ground) (cayenne)


2 T chili powder





Combine all ingredients; store in an airtight container.





Creole Seasoning Blend


1 T salt


1 1/2 t garlic powder


1 1/2 t onion powder


1 1/2 t paprika


1 1/4 t dried thyme


1 t red pepper


3/4 t black pepper


3/4 t dried oregano


1/2 t ground bay leaves


1/4 t chili powder





Combine all ingredients; store in an airtight container.





Use with seafood, chicken, beef, or vegetables.


Yield: 1/4 cup.Whats a good simple recipe for a salmon dish for one person?
You didn't say if it was a steak or fillet, but I prefer the steaks as they are a uniform thickness.


I put a little oil onto a plate and after patting the salmon dry with paper towels place the salmon on the saucer and rub around, both sides and place on a rack under the grill, about 6'; from the grill.


Lightly salt first and after 3 minutes carefully turn, carefully turn and cook for a further 2 minutes and let rest covered.


Drizzle with a little vinegar or lemon, but I prefer straight out of the pan.





Salmon is the King of fish when cooked properly, otherwise, it is just fish and you can add what you like.





Try to get Ocean or Fresh River Salmon than the farm bred.
Broiled Salmon with AB's Spice Pomade Recipe courtesy Alton Brown, 2003


See this recipe on air Wednesday Jul. 02 at 11:00 PM ET/PT.





Show: Good Eats


Episode: Spice Capades

















1/3 cup canola oil, plus 2 teaspoons for sheet pan


1 side of salmon (approximately 3 pounds), pin bones removed


1 1/2 teaspoons kosher salt


1 teaspoon fresh ground black pepper


1 tablespoon whole coriander, toasted


1 tablespoon whole fennel seed, toasted


1 teaspoon whole cumin seed, toasted


1 whole star anise pod


2 teaspoons onion powder


1 teaspoon garlic powder


1/2 teaspoon cayenne pepper





Rub sheet pan with the 2 teaspoons of oil and place side of salmon in pan. Salt and pepper salmon. Set aside.


Add coriander, fennel seed, cumin seed, star anise, onion powder, garlic powder and cayenne pepper to a blender. Turn blender on high and process until whole spices become powder. With blender running, pour in 1/3 cup canola oil and blend until well combined. Stop blender to brush down sides of container, if necessary.





Brush salmon with spice mixture. Allow salmon to sit at room temperature for 30 minutes.





Preheat oven to the high broiler setting. Place salmon in the oven 6-inches from broiler. Cook until salmon reaches an internal temperature of 131 degrees F. This will take approximately 15 minutes, but will vary with different ovens. Remove from oven and let rest for 10 minutes, and then serve immediately. Note that the internal temperature of the fish will a rise a little as carry-over cooking occurs.
This is easy and turns out really good.





Preheat oven to 350掳. Line a baking tray with foil and spray with vegetable oil spray.





Wash salmon and pat dry. Prepare the salmon by basting with butter or the herb butter 2 or 3 times, salt and pepper to taste (optional).





Place salmon in oven allowing 10 minutes per inch of thickness.





Turn salmon half way through cooking.





Plate salmon and enjoy! You can use additional butter/herb butter as a sauce over the salmon. Garnish with fresh rosemary, if you like.





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Salmon Supreme





INGREDIENTS


1 (4 ounce) fillet salmon


1/2 small yellow squash, chopped


1/2 small zucchini, chopped


1 roma (plum) tomato, thinly sliced


1/2 carrot, sliced


1/2 cup sliced mushrooms


1 tablespoons Creole-style hot pepper marinade


1 slices lemon











DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Place salmon fillet in a piece of foil large enough create a sealed packet, and layer with squash, zucchini, tomato, carrot and mushrooms. Drizzle with Creole-style hot pepper marinade, and top fillet with a lemon slice.


Seal foil tightly around salmon and vegetables. Place packet on a medium baking sheet. Bake 25 minutes in the preheated oven, or until vegetables are tender and fish is easily flaked with a fork.
Go to the supermarket and buy Some Phillips Blackening seafood seasoning.Follow the direction on the box to make up the mixture and put it on the fish. Add (a half of lemon squeezed over each side as you are grilling. Perfect!!!!
Look no further:


http://www.videojug.com/tag/salmon-recip鈥?/a>
My favorite way to cook any fish is in the oven with lemon,dill and butter...350..for 20 mins
Here is how to make just for one, but for a recipe, follow the one for the whole fish and modify quantity:





Salmon Fillets.


Lightly salt fillet. Place a knob of butter on a medium high heat, ribbed frypan, and when it stops sizzling add fillet skin side down.


As it cooks you will see it changing colour and when it is about 1/3 cooked, carefully turn.


Cook until a further 1/3 is cooked and remove to a warmed plate and cover with foil.


Add butter and fresh herbs sauce


Fennel: for an aniseed taste.


Mint.


Parsley.


Let cook for a few minutes and remove from heat. The cast iron will keep it warm.


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This is my favorite.





Grilled Salmon with Herbed Butter Sauce








1 (5 to 6 pound) whole salmon


2 to 3 tablespoons olive oil


Salt and freshly ground black pepper


Herbed Butter Sauce, recipe follows





Preheat oven to 375 degrees F. Preheat a grill to high heat.


To make the fish: fillet the fish and remove all bones (You can ask your fishmonger to do this). Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.


Transfer to a warmed platter and brush with Herbed Butter Sauce.





Herbed Butter Sauce:


2 shallots, minced


1 tablespoon unsalted butter, plus 1/2 cup cold unsalted butter


1/4 cup Chardonnay


2 tablespoons chicken stock


1 tablespoon white wine vinegar


1 tablespoon lemon juice


1/4 cup heavy cream


1/2 cup packed chopped tarragon leaves


2 tablespoons packed chopped parsley leaves


Salt and freshly ground black pepper





To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.


Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.


Reserve warm.


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BAKED SALMON STUFFED WITH MASCARPONE SPINACH - serves 6


Serve with pan-fried potatoes. What to drink: A crisp Sauvignon Blanc from California or New Zealand, or a French Sancerre.





1 10-ounce bag fresh spinach leaves


1/2 cup cream cheese (about 4 ounces), room temperature


1/2 cup mascarpone cheese,* room temperature


Pinch of ground nutmeg


8 6- to 8-ounce salmon fillets with skin (each about 1 inch thick)


Olive oil


2 2/3 cups fresh breadcrumbs from French bread with crust


1/2 cup (1 stick) butter, melted


1/2 cup freshly grated Parmesan cheese





Cook spinach in large pot of boiling water just until wilted, about 30 seconds. Drain; rinse with cold water. Squeeze spinach dry, then finely chop. Place in small bowl. Mix in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper. Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center of top side of each salmon fillet, forming pocket for spinach mixture. Fill each slit with spinach mixture, dividing equally among salmon fillets. (Can be made 4 hours ahead. Cover and chill.)


Preheat oven to 450掳F. Brush rimmed baking sheet with olive oil. Sprinkle salmon fillets with salt and pepper. Mix breadcrumbs, melted butter, and Parmesan cheese in medium bowl. Top each salmon fillet with breadcrumb mixture, pressing to adhere. Place salmon fillets, skin side down, on prepared baking sheet. Bake salmon until opaque in center, about 12 minutes. Transfer to plates and serve.





* Italian cream cheese sold at Italian markets and also at many supermarkets.