What's a nice salmon recipe?

Either for baking or bbqing? I kind of like having a cream sauce over it too if anyone has a recipe like that. I'm never really sure how to cook salmon or trout so I usually just put butter on it.What's a nice salmon recipe?
Salmon is made to be planked- nothing is like it! SO good! Ingredients


-- Roasted Garlic Butter (optional) -- 1 1/2 teaspoons soy sauce


2 heads garlic 1 1/2 teaspoons lemon juice freshly squeezed


2 tablespoons olive oil -- Salmon --


1/2 teaspoon salt 2 cedar planks soaked in water overnight


1 cup unsalted butter at room temperature 1 salmon fillet (2 to 3 pounds) fresh or frozen* with skin removed


-- Scallion Butter (optional) -- 1 tablespoon sea salt


1 cup unsalted butter at room temperature 1 teaspoon fresh ground black pepper


1/3 cup scallions finely minced Brown sugar


1/4 teaspoon garlic finely minced 2 tablespoons butter cut into small bits


1 1/2 teaspoons parsley fimely chopped Olive oil








Directions


*Note: To thaw, remove salmon from package while still frozen and place on plate in refrigerator at least 6 hours prior to cooking.





Soak large (about 14x7x1-inch) untreated cedar plank(s) in water for at least 4 hours, preferably overnight (you have to weight the planks with a heavy object in order to keep them submerged in the water).





To make (optional) Roasted Garlic Butter:


Place each head of garlic on a square of aluminum foil large enough to enclose the entire head. Drizzle with the oil, and season with salt. Wrap the garlic in the foil and seal closed to make pouches. Grill over indirect medium heat (or roast in a 400 degree F oven) until tender and any juices that escape are deep brown, about 30 to 40 minutes. Let the garlic cool. Squeeze the roasted cloves from the papery skins, and mash to a paste. Blend with the butter; pipe, shape, or store as desired in the refrigerator for 3 to 4 days or the freezer for up to 3 weeks. Makes 1 cup.





To make (optional) Scallion Butter:


Blend all the ingredients together; pipe, shape, or store as desired in the refrigerator for 3 to 4 days or the freezer for up to 3 weeks. Makes 1 cup.





To make Cedar-Planked Salmon:


Preheat a gas grill to medium-high heat, approximately 425 degrees F. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.





Clean, dry and trim the salmon. Check for bones and use clean needle-nose pliers to remove any you find. Cut the salmon into 8 equal pieces. Salt and pepper to taste. Spread a little brown sugar evenly over the top and dot with little chunks of butter, use more or less to your taste.





When grill comes to heat, remove soaking cedar planks from their water bath and shake dry. Place soaked planks in the center of the heated grill to pre-heat for about 5-10 minutes with lid closed, or until they begin to crackle and smoke. This will lightly toast the wood and a distinct smell of cedar will be evident evident. Open the grill and quickly brust the top surface of heated planks with a thin coating of olive oil, being careful not to drip oil down the sides. Place 4 prepared salmon fillets on top of each pre-heated and oiled cedar plank. Close grill lid and cook at 425 degrees F until just cooked through, about 20-30 minutes (cooking time varies depending on the thickness of the fillet), or until the internal temperature of the fillet reaches 135 degrees F. Do not turn the salmon, and be careful not to overcook. When done, the fish should be moist, opaque and flaking easily in the middle.





Check flame level periodically to make sure the planks do not ignite. Have a spray bottle of water on hand to spritz planks in case they do, but it is much less likely to happen if they have been well soaked beforehand.





When done, carefully remove the hot planked salmon from grill and place onto a heatproof platter or trivet on your table, serve directly from the plank.





Serve the salmon with your favorite compound butter and freshly squeezed lemon juice, if desired. Enjoy!





Makes 8 servings.What's a nice salmon recipe?
broil the salmon, try a avocado- curry creme sauce
Salmon is always best when grilled over a hot grill, brushed with Olive oil and sprinkled with chopped garlic. This is the classic recipe from Sicily and always tastes the best.
Usually my favorite salmon recipe is just broling it with a drizzle of olive oil,salt , pepper and sesame seeds. My husband has really wanted the cream sauce and I fail everytime I try it, so I stick to the easy olive oil recipe.
I'm not sure of the exact measurements, but my sister made this and I made a close duplicate. Mix a little white wine into a Dijon mustard and add dry dill weed to it (so it's pretty well ';flecked';). Coat salmon with it and cook as usual. You could probably coat it and let it marinate a while, then cook it.


or, I'll put some fresh ground pepper on salmon, and cover in thin lemon slices, then cook....simple but good.
My favorite way to make salmon is with this spice blend from Penzey's called Bicentennial Rub...see link below. It's delicious on salmon! Sprinkle both sides and grill, pan fry in olive oil, or bake on a bed of fresh herbs. (You should rub both sides with olive oil first if you are baking or grilling.)





Edit: I agree that by far the best way to have salmon is cedar planked as above...never tried it at home though. I had it made that way and served on a bed of chopped spinach under the fish on the plank...it was so heavenly.
Yum...don't you just love salmon? It's one of my favorite fish!





Salmon with Parsley Cream Sauce


1 cup dry white wine


3 tablespoons bottled clam juice


3 large garlic cloves, minced


2 large shallots, minced


1 cup whipping cream


1/2 cup plus 3 tablespoons chopped parsley


1 1 1/2-pound salmon fillet (about 3/4 to 1 inch thick)


Olive oil


1 tablespoon minced fresh tarragon or 1 teaspoon dried


1 tablespoon minced chives or green onion


Parsley sprigs





Combine 1 cup wine, 3 tablespoons clam juice, garlic and shallots in heavy small saucepan. Boil until mixture is reduced to 2/3 cup, about 6 minutes. Stir in whipping cream and 1/2 cup parsley. Boil until mixture is reduced to 1 1/2 cups, about


4 minutes. Transfer mixture to blender. Blend until parsley is finely minced. Pour sauce into strainer set over bowl; press on solids to extract as much liquid to same saucepan and boil until sauce coats spoon, about 3 minutes.





Preheat broiler, Brush salmon fillet on both side with oil. Broil salmon, skin side up,


4 minutes. Turn salmon over; season with salt and pepper. Broil until salmon is opaque in center, about 3 minutes. Transfer to platter.





Bring sauce to simmer. Whisk in tarragon, chives and remaining 3 tablespoons parsley. Season sauce with salt and pepper. Pour sauce over salmon. Garnish with parsley sprigs and serve.





Enjoy!!!