What's your favorite recipe for salmon?

Also, what sides do you usually serve with it? And what wine goes best with it?What's your favorite recipe for salmon?
Wild salmon baked at 350 for 20 minutes.





The salmon MUST be wild...the natural flavors and oils are strong, and you don't need any butter or herbs to heighten the flavors, like you do with farm raised or wild caught salmon.





Orzo (rice shaped pasta) cooked in chicken broth, according to the package directions.





Serve the salmon over the orzo, and have a glass of Columbia Crest Grand Estates Chardonnay.





When I couldn't find orzo, I made wild rice instead and my Dad really liked it. I think the orzo is best because it's light and it melds nicely with the salmon.What's your favorite recipe for salmon?
Simple, really. Just bake or broil with lemon honey butter. Delicious!





Sides: Broccoli, rice pilaf, a nice salad with balsamic vinaigrette dressing. White wine, not too dry.





Yummy!
I put the salmon on a sheet of foil and sprinkle it with a little bit of dill and then add full slices of lemons and oranges (the citrus holds in the moisture and adds alot of flavor) then I cover it with foil and stick it on the bbq. I usually serve it with rice (like a pilaf) or couscous and asparagus. Top it off with a white wine ( try a chateau st. Michelle pinot gri) and it is delicious. By far one of my favorite meals!
http://www.whatscookingamerica.net/SalmonDill.htm





This web site holds one of my favorite recipes for almon. I hope that you enjoy it too!!
SALMON STEAKS WITH RED-WINE BUTTER





Unlike salmon fillets, salmon steaks have bones in the center. Any leftover red-wine butter is delicious on beef, lamb chops, chicken, or mushrooms.





1 cup full-bodied dry red wine such as C么tes du Rh么ne


1/3 cup finely chopped shallots (3 to 4)


1/2 cup fresh orange juice


1/4 cup balsamic vinegar


1 teaspoon tomato paste


1 Turkish or 1/2 California bay leaf


1 teaspoon finely grated fresh orange zest


1 stick (1/2 cup) unsalted butter, softened


1 teaspoon salt


1/4 teaspoon black pepper


4 (1-inch-thick) salmon steaks (each about 1/2 lb)


2 tablespoons olive oil





Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.





Preheat broiler. Line rack of a broiler pan with foil.





Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.





Top each steak with 1 to 2 tablespoons red-wine butter.





Cooks' note:


Leftover red-wine butter can be chilled, covered, up to 3 days or frozen up to 2 weeks.





Makes 4 servings.
Seared Salmon in Creamy Dill Sauce








Salmon is an incredibly rich source of heart-healthy omega-3 fatty acids. When possible, select intensely flavored wild salmon, which contains fewer environmental contaminants than farm-raised. Use the leftover dill sauce instead of plain mayo in turkey roll-ups.





Ingredients


1/4 cup Mayonnaise


1/4 cup Nonfat plain yogurt


2 Scallions, thinly sliced


2 tablespoons Fresh lemon juice


2 tablespoons Chopped fresh dill


4 (6-ounce) salmon fillets, with skin


Salt and pepper


1 tablespoon Extra-virgin olive oil


2 ounces Alfalfa sprouts (2 cups)





Preparation


1. Combine mayonnaise, yogurt, scallions, lemon juice, and dill.








2. Season salmon with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, flesh-side down, and sear 3 minutes, until brown. Flip and sear another 3 minutes, until salmon is just cooked through.








3. Place a dollop of sauce on serving plate; top with salmon and a small mound of sprouts.





Sides, usually just a green leafy salad
My favorite is using brown sugar, orange juice, dijon mustard, teriakyi sauce, and ground ginger. Make a paste using these ingredients and brush on salmon filets. Put under the broiler until crisp and finish in oven. Goes great with rice pilaf and steamed asparagus. I do not drink wine, so I can't answer that part of your question.
just baked with a bit of lemon and garlic
This is by far my and my family's favorite fish. We like to have it with grilled veggies.





INGREDIENTS


1 1/2 pounds salmon fillets


lemon pepper to taste


garlic powder to taste


salt to taste


1/3 cup soy sauce


1/3 cup brown sugar


1/3 cup water


1/4 cup vegetable oil


DIRECTIONS


Season salmon fillets with lemon pepper, garlic powder, and salt.


In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.


Preheat grill for medium heat.


Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
i like it baked with a little lemon,butter with a touch of dill ,salad and fresh green beans white wine