(Closed) Salmon Recipes? Getting Healthy!

posted 8 years ago in Fitness
Post # 3
Member
3162 posts
Sugar bee
  • Wedding: July 2010

I like to do salmon filets with a cajun spice rub on top, baked. Really simple and tasty.

Post # 4
Member
67 posts
Worker bee
  • Wedding: June 2010

I heart salmon! We have it a few nights a week.

We usually keep it really simple and cook it in a pan w/ a smidgen of olive oil. We add spices (some chili flakes, sea salt, pepper) and a squeeze of lemon and voila!

Post # 5
Member
4465 posts
Honey bee
  • Wedding: June 2010

I put it on a piece of foil on a cookie sheet.  Throw a little olive oil, s&p, garlic if you want.  And close up the foil.  Cooks in like 15 mins and doesn’t smell up the house.

Post # 6
Member
681 posts
Busy bee
  • Wedding: March 2018

I am eager to try this one from http://www.skinnytaste.com

Broiled Salmon with Rosemary

  • 4 (5 oz.) pieces of salmon
  • olive oil spray
  • 2 tsp fresh lemon juice
  • 2 tsp fresh, chopped rosemary
  • 2 cloves garlic, minced
  • salt and fresh pepper to taste

Combine lemon juice, rosemary, salt, pepper and garlic. Brush mixture onto fish.

Spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4″ from the heat until fish flakes easily when tested with a fork (approx. 4-6 minutes per 1/2″ of thickness. If fish is more than 1″ thick, gently turn it halfway through broiling).

I also really like using seafood seasoning & mango habanero sauce (they sell it bottled at the grocery store and Costco) and cooking it on the stove. The extra sauce is great over brown rice.

Post # 7
Member
204 posts
Helper bee
  • Wedding: May 2011

 

I use Ken’s Steakhouse Ginger Teriyaki Marinade… SOOOOOOOOO good!!! I bake it because it cooks more evenly for me than in a pan…

Post # 8
Member
695 posts
Busy bee
  • Wedding: May 2011

Place individual salmon filets on their own piece of tin foil. Squeeze lemon juice over salmon. Add lots of fresh dill. Seal packet up tight. Bake in packets on a cookie sheet for 15 mins or until cooked through. You can mix up a yogurt sauce to go with it–plain or vanilla yogurt + lemon juice to tastes + fresh dill.

This is great hot and even better cold for lunch the next day!

Post # 9
Member
979 posts
Busy bee
  • Wedding: May 2010

The best trick for cooking salmon is to remember 400 degrees and 20 minutes in the oven.  Comes out perfectly done every time (with normal sized filets).

The two recipes I like best are: lemon juice and pressed garlic or finely diced onions on top or sesame oil and soy sauce on top sprinkled with sesame seeds.  They are super easy to make but very tasty.  We served the lemon and garlic salmon at our wedding!

Post # 11
Member
45 posts
Newbee
  • Wedding: June 2010

Fish are delicious, and these recipes look great.  Just wanted to throw this out there – women in childbearing years (who plan to have children) and of course pregnant women are not recommended to eat more than one serving of fish per week because of the mercury content.

Post # 12
Member
1854 posts
Buzzing bee
  • Wedding: December 2009

I squeeze lemon juice and put dried dill on the salmon before I cook it in the BBQ.

You can also marinate it, before… cooking in on the BBQ! (can you tell I love BBQ?)
– balsamic vinegar
– Dijon mustard
– Olive oil
– Garlic
– Oregano
– small drop of maple syrup

BEST marinade ever! (and not just for salmon)

Post # 13
Member
166 posts
Blushing bee
  • Wedding: January 2011

snakeysnake is that really true? I eat some kind of fish probably 3 times a week!!

Post # 14
Member
45 posts
Newbee
  • Wedding: June 2010

Ms. Charleston – it is true.  It’s a bummer, I know.  I don’t follow it because I don’t plan to ever birth any children.  And, while I understand how mercury can get transfered to fetuses from pregnant women, I don’t fully understand why you should limit eating fish before you are pregnant.  But, I am not a nutritionist, just someone who has had their fair share of college nutrition classes.

http://www.pvsfish.org/pdf/Additional_Educational_Materials/OEHHA_mercury.pdf

The second page of that has some information.  It says that you can eat up to 12 oz a week, which seems like more than a serving.  I’ve been told in two different classes “one serving,” but the serving size was never specified.

Additionally, you’re not supposed to eat swordfish or shark at all, because they live a long time and build up a lot of mercury in their lifetime.  And swordfish is my favorite kind of fish!

Post # 15
Member
2410 posts
Buzzing bee
  • Wedding: July 2011

Salmon is one of the lowest mercury fish out there. You can eat 6oz twice a week. 6 oz is a typical fillet so is more than enough.

Post # 16
Member
98 posts
Worker bee
  • Wedding: April 2011

i usually just use cajan spices and throw it on the foreman grill–that way more of the fat cooks out and its delicious! 

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