Made salmon tonight for TBG's birthday. Best I have ever eaten. No pictures, but recipe is below. I used 2.5 lbs. of thick (1.5 inch) filet with the skin removed. The orange on the floor of the pan under the fish steams, and permeates the salmon, and the honey glaze with juice and ginger caramelizes on top.

This is really outstanding.

A

Adapted from the New York Times.

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings6
Calories395kcal

Ingredients
2 pound salmon fillet
1/2 cup honey
2 oranges - 1 for zest and juice and 1 for slicing
1 tablespoon fresh grated ginger or 1 1/2 teaspoons ground
1 tablespoon fresh grated orange zest 1 orange worth
2 cloves garlic grated
2 tablespoons fresh orange juice
salt and pepper

Instructions
Preheat oven to 400 degrees.
Line large baking sheet with foil.
Place slices of one orange under fillet in pan.
Rinse and pat dry the salmon fillet and lay on top of foil.
Liberally salt and pepper entire fillet.
Combine honey, grated ginger, grated garlic, orange zest and orange juice in a small bowl.
Pour over salmon fillet.

Bake for about 15-20 (mine took 30) minutes or until salmon flakes easily with a fork and reaches 145 degrees. If desired place under broiler for 1-2 minutes to additional carmalize.

Notes
Honey can be sticky! Line your sheet pan with foil or parchment for easy clean up.
Place the sliced oranges on the side of the salmon and not on top to avoid crazy little circles on your fish.

Nutrition
Calories: 395kcal | Carbohydrates: 29.6g | Protein: 31.5g | Fat: 20.4g | Saturated Fat: 4.6g | Cholesterol: 83.2mg | Sodium: 91.1mg | Fiber: 1.1g | Sugar: 27.2g

I love salmon, and that sounds great.
I'll have to try that.

Sounds pretty good, I'll have to try that. I've been making it like this lately and it's wonderful:

3Tbs soft butter
1 medium shallot minced
1Tbs chives
1Tbs fresh Italian parsley chopped
1/4 tsp garlic powder
1 tsp sea salt
1/2 tsp pepper

Mix all together into a paste and spread on top of filet. Grill/smoke at 275F to internal temp of 140(ish)

Great recipes!

If anyone is pressed for time you may want to try some of the Soy Vey marinades on your salmon and other proteins.

Tasty stuff!

Thanks! Always looking for good ways to cook salmon. Sounds good. I occasionally do something similar but just glaze the top of salmon with orange marmalade (this specifically: Scandinavian Delights Preserves, Orange). Usually using wild coho / sockeye salmon. Cut shallow Xs up top to capture the glaze. Under the salmon is butter and OJ and marmalade.

I use foil with a layer of parchment paper. Then put the ingredients on the parchment. I wrap the salmon in the foil/paper leaving a thin vent at the top and bake.

I'll try the times recipe next week if I get coho/sockeye - we usually have salmon once a week (and try to get the belly section rather than tail). (if King Salmon about 2" thick, usually just scale the skin well, cut slots into the skin, salt skin and meat, fry in carbon steel pan when the oil is just smoking, skin side down, for 4 minutes, turn heat to low, add butter turn fish over and cook for 1 min, turn heat back up to high, turn fish over to double fry the skin for 1 min, and then done. Plate with skin side up. Crispy, tasty salmon skin and moist tender meat). There's a utube video on this technique somewhere - simple, fast, and great salmon natural flavor. Perfect with some fresh white rice.

quote:

Originally posted by Gustofer:
Sounds pretty good, I'll have to try that. I've been making it like this lately and it's wonderful:

3Tbs soft butter
1 medium shallot minced
1Tbs chives
1Tbs fresh Italian parsley chopped
1/4 tsp garlic powder
1 tsp sea salt
1/2 tsp pepper

Mix all together into a paste and spread on top of filet. Grill/smoke at 275F to internal temp of 140(ish)

This sounds good - I like the mix. I'll try this out too. But likely I'll simmer the salmon in butter over very low heat. Generally prefer that over grilling.

Lots of good recipes here!

I’ll have to give these a try.

I’ve enjoyed the following:

Skin-on salmon filet (1-2 lb piece)
Dizzy Pig Raging River Rub - this is the salt free run, but they have a regular version.
Fine kosher salt
Black Pepper
Cumin
Chili power
Cedar plank (soaked)

I normally descale the salmon filet if it hasn’t been done - bit this can be omitted if you don’t plan on eating the skin (in the event it remains edible).

Then lightly oil and salt the skin, then place on the cedar plank, skin side down.

Salt & pepper the filet, then generously season with the raging river rub. Next, lightly dust with cumin and chili powder (I use a little more chili powder than cumin). Let it sit while you get your grill ready. I often add a bit more rub right before putting it on the grill (part of why i like the salt free version).

Heat your grill (I use a charcoal grill with lump charcoal), and let it heat up to 450-500°F. Place the plank over direct heat for about 15-20 minutes - until it is around 130-140°F internal temperature (or your preferred doneness - I often pull it when you can just start to flake when pulled on at the thickest part and doesn’t look obviously raw in the center).

You’ll need to find what works for you, based on the particular filet - or you might have issues with a dry final product.

Let it rest for 5-10 minutes, loosely tented with foil, then enjoy.

Artie S, I think I have everything on hand to give this a try, and it sounds fantastic- thanks for the recipe. I’ll have to try these others as well, they all sound good!

Thank you for sharing. My problem is finding salmon her that is not farmed or dyed red.

Cheers!

Looks like it's time to gear up on salmon fillets as I have a fish market trip planned in a few days....now if actual non-winterish grilling weather ever arrives....

Sounds delicious!

Interesting that most recipes don’t say what kind of salmon to use. There is a tremendous difference in the taste and ability to prepare between the various (Alaskan) species.

To our taste buds the best salmon filets come from Copper River Sockeye… and as fresh as possible.

quote:

Originally posted by smlsig:
To our taste buds the best salmon filets come from Copper River Sockeye… and as fresh as possible.

That's one of my favorites. I wait for it every year - only available for about 2 weeks here. I buy as much as I can (only several pounds worth) and freeze it. I don't season it at all - just simmer in butter over low heat and then a little salt and pepper. Stikine River has also been pretty good.

Thanks! I've still got some salmon in the freezer I need to use before I start catching more this season. Starting to get a little burned out on it so always looking for new ways to prepare it. I've still got a bunch of halibut and rockfish I still need to figure out what to do with.

I have an image that AK is the place to eat if one likes seafood (fish, crab, etc).

If true, I'd love to make a trip there someday....

quote:

Originally posted by smlsig:
To our taste buds the best salmon filets come from Copper River Sockeye… and as fresh as possible.

True, but I'll argue that wild White King Salmon is the best. I did not even know the things existed until my second trip to Alaska when I caught one. They look like normal Kings, but when you slice them open the meat inside is white rather than pink. Delicious with absolutely no, "Fishy" taste. Charter trip out of Homer year before last one of the guys caught one and I was trying really hard to trade him out for some Halibut, he wouldn't go for it.

quote:

Originally posted by konata88:
I have an image that AK is the place to eat if one likes seafood (fish, crab, etc).

If true, I'd love to make a trip there someday....

And shrimp! The shrimp up here are enormous and they've got an almost sweet taste to them. Buddy of mine has a boat and every time we go out we'll drop shrimp pots. Take some Zatarain's Jambalaya mix with us, use the jet boil and fix a meal on the boat with half of it and take the other half home.

Made Artie's recipe for dinner. Sweet and citrusy with that distinctive ginger flavor. Different than any salmon I've had, but really tasty.

I did mine in a foil pan roughly the same size as the filet and put it on the grill. That little bit of added smokiness was good.

Pics?

Sounds good. Shopping tomorrow.

Quick question- do I take the skin off the salmon? Normal I lay it skin down, and let it crisp up… but would that ruin the idea behind this?

ETA: never mind. I see it in the original, just rushing along a bit. Thanks!
Ultimately, I really enjoyed this; husband agreed it was good (high praise for him). I might drop the temp to 350 and cook a hair longer, but the flavor was very nice.
Thanks!