I got a big restaurant box of salmon cheap at a local store this summer. It was skin on portions. We ate a bunch of stuff, but about half of it got oven braised in two flavors. Asian base and lemon pepper base. Meat got packed up into 4 oz portions. The stock from the braise got bagged up for the freezer too.

I usually pan-fry it with a mix of olive oil and butter, salt and pepper. I prefer it plain that way, no sauce. DH does make a good dill-cream sauce, but I leave that to him if he's the one cooking (not mayo based, I don't believe).

Salmon is really good with pasta and cream sauce -- I don't have a recipe, just take cook flaked salmon and add it to cream sauce; it can be very simple with just whipping cream and butter to the taste/texture of the sauce you want, or add some parmesan or similar cheese to get more of an alfredo-type sauce. Herbs as desired. I just wing it.

If I had a choice between salmon and trout, I'll take trout every time. It's salmon's milder cousin. I often find the taste of salmon too strong and too oily; none of that with trout. Michigan is renowned for its trout streams so trout is usually readily available here in season. (I am trying to convince DH to take up fishing when he retires...Michigan is a glorious state for fishermen).

ETA: Salmon burgers are really good, too. I don't make them, I just buy them at the store from the fish counter. I bake them, though I suppose you could probably grill or fry them.

I only cook salmon one way...on the grill on a cedar plank with EVOO, lemon pepper, and garlic powder. I also make salmon patties once in a while but I use canned salmon for those.

Oh, I'm going to have to disagree with Porkchop on the salmon, I like it much better than trout, although it really depends on the salmon and the trout, of course. Lake Michigan salmon, fresh caught, is an entirely different creature than the Atlantic salmon or even the wild caught Alaskan stuff. I only eat trout when it's smoked, but that's probably because most of the trout my family gets is during the steelhead "run", and it's strong and fishy. Those are "catch and release" for us because no one likes them but they are really fun to catch, admire and then just let them go about their search for the newly laid salmon eggs.

I cook salmon in the oven, mostly, with simple seasonings because I like the taste of the salmon itself. Elery will glaze it with maple syrup that I get from a neighbor in exchange for garlic and grill it, my mother used to love it that way. We did go to a local fish shack on Lake Michigan and Elery got some deep fried. Now, I would have never thought of deep frying a piece of salmon but it was amazingly good. I'm going to try that sometime.

I have a couple of lovely fresh salmon filets my great-nephew brought me, I traded them for beef and so we have a variety now. He hunts and fishes a lot and so eats a lot of venison, rabbit, fish, even squirrel. I raise beef and chickens, of course, and get pork from a neighbor so a trade is mutually beneficial.

Annie

^^ I don't believe I've ever had Lake Michigan salmon that I've cooked myself; in a restaurant maybe, but I usually don't order salmon in a restaurant so probably not. If I ever see it for sale, I'll have to pick some up.

John I’ve not yet used the steam function on my steam oven, perhaps salmon is a good place to start. But that unilateral technique looks interestint, actually the whole recipe does.

I think more often than not I just throw some blackening spice on my salmon and pan fry it. I love a perfectly crisped skin. For larger quantities baking seems more foolproof

I see salmon in my future.

Not a big fish fan (unlike DH) since I can always detect the ”fishy” taste no matter what. That being said, I will eat salmon occasionally. I prefer it grilled and like Ina G’s Asian Grilled Salmon. Our daughter makes salmon cakes that are pretty good. Not sure, that could be Ina’s recipe, too.

Salmon with a custard texture does not appeal to me. I bake it with butter, olive oil and mixed seasonings or pan fry in butter/olive oil, coated in seasoned cornmeal.

I've also done whole sides slow roasted with fresh herbs and other seasonings a la Martha Stewart - slow is relative, since it takes only about 20 minutes.

Most of the salmon we eat is raw in a sushi bar. However, nearly every time I cook it at home, it gets dusted with jerk rub, and then cooked in the oven in a covered pan for 20 minutes at 420 degrees.

If you're ooking for interesting, the added naration ("Chef's Cut") salmon episode of the Food Network show Alex vs. America p, was recently broadcast. You might be able to watch it on their website or app.

Porkchop, the only place I've ever seen Lake Michigan salmon for sale around here is the local farmer's market, one of the vendor's has a brother who is a commercial fisherman and fishes the Straits of Mackinac. The best price is when you buy a whole fish and filet it yourself. Thankfully I have Elery, who spent his life fishing and doesn't mind doing that because I make a terrible haggled up mess fileting fish.

Since I was not inclined to go stand in the Muskegon River for hours during the salmon run (which has since ended) I'm also very fortunate that I have a great-nephew who likes to have beef as a treat once in a while and grows tired of fish and wild game.

I have been known to use salmon "leftovers" in salads such as Nicoise and to make salmon cakes or add it to pasta salad. I have also used it in Canarybird/Sharon's salmon pie.

Annie

^^ Oh, DH can filet a fish blindfolded standing on one foot if he had to. No problem there. I'll have to keep an eye out for it in my travels. And keep suggesting DH take up fishing again (he used to fish when he was young, IDK why he lost interest)

Porkchop, I laughed thinking of a blindfolded DH standing on one foot with a filet knife in his hand, LOL. My farmer's market is closed for the season, it is open 2 days a week but the fish guy is only there on Fridays and only if there was a good catch. He sells out quickly but also sells other kinds of fish as well as the smoked fish, fish dip, etc.

Olychick, I'll have to try that. My filets aren't very thick, the salmon wasn't huge, but it'll be plenty for the two of us.

Annie

We eat salmon often and it's almost always grilled. Dotted with butter first, pinch of fresh dill, S&P. If doing much else with it - it means I've canned some. We'll have salmon spread with crackers (a family holiday must), occasionally I'll make salmon chowder (buying a box of seafood stock for part of the base) or a salmon quiche but again, mostly grilled. It has to be fresh and I'd never bring home 'farmed'. Here, previously frozen means I've wrapped and frozen a piece myself, keeping close tabs on the date so its frozen somewhat briefly.

https://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-with-green-herbs-recipe-1925053

This is one of my favorite ways to cook salmon for a group. If I'm alone, I'm more likely to pan grill it.

DH likes salmon grilled or pan fried, but I don't, so he only has it when he's cooking for himself. The only ways I like salmon are as sashimi, or smoked in thin slices.

I made a starter - pan fry a fillet, break it up. Mix it with a couple slices finely diced smoked salmon and some cream cheese, seasoning and herbs. Nice on melba toast.

I oven cook it with a little butter, white wine, herbs - the air fryer cooks it really well.

Fish cakes - equal volume cooked salmon, mashed potatoes, chopped gerkhins, capers, herbs, a spoon mayo, coated in panko.

Brochettes - marinaded in a little soy lime and garlic,

in pastry like a beef welly,

make little pastry scollop "shells". When cool, open up and stuff with a cube of salmon and some velvety leeks cooked in cream.

And a lovely cucumber/white wine and cream sauce that's the prettiest thing with the pink salmon.

Koulibiak

Cold with mayo

Velvety leeks. So far out of my ken, I can't imagine it. If it's a norm in France, I now understand why leeks are so popular there...

Yum, Islay, and I actually HAVE leeks, they did well in the garden this year and are easier to grow than onions, IMO.

I've never thought of putting mashed potato into a salmon cake, I'm going to have to try that.

Annie

Leeks fried in a mix of butter and oil for a LONG time with a little cream added at the end, go soft and oh so velvety and sweet. Delicious with fish and pork. Undercooked leeks squeak under your teeth. Yeesh!