Any great recipes for salmon?

Mine is quick and easy:
I put it in a pan with aluminum foil sprayed with a little cooking spray.
I sprinkle a little lemon juice, a little lime juice, a little garlic powder, a little salt and pepper. I wrap the foil up around it.
Oven set to 400. I bake for about 25 minutes, 28 minutes if it’s a thick cut.

You don’t really need great recipes for salmon, I think. They’re not terribly picky eaters, since they’ll even eat flies.

But maybe you meant a recipe for preparing salmon to serve to humans. Yeah, probably.

Plank grilling is pretty good, but I think @chyna‘s method is actually my favorite so far. Unless it’s ultra-fresh, in which case sashimi is very fine.

I always like poached salmon better.
Place salmon skin side down in frying pan, with water that covers just above the salmon, place lid on then cook ten minutes (for a thin slice salmon) or longer for thick slice salmon.
To check if cooked well , cut a slit into the salmon ( thickest part) and it should be all the same colour inside, If some parts are still darker..then this is not cooked thourghly yet, so cook longer.
With spatula ease salmon out of frying pan water.
Let water cool before draining into sink.
Top salmon with lemon spice pepper ( bottle of spices) or any other condiment.(creme of tarter sauce). Enjoy with fresh cooked vegetables.

I line a pan with aluminum foil, put the salmon in the pan, salt and dried dill all over the fish, and salted sliced tomatoes all over the top and around the pieces of salmon. Bake on 400 for about 20 minutes, depends on the thickness of the fish.

Mine is similar to @chyna,‘s I will use slices of citrus instead of juice if I have them available. I will also add a little white wine inside the alminum foil and drop them on the grill to poach in the pouch. If I have some fresh veggies I will add them in too.

When I make salmon I like to take the salmon and coat it in salt and pepper and then throw it in the fridge for a couple hours. I then pat it dry with paper towels and coat it in a mix of herbs (parsley, basil, oregano, rosemary, thyme etc.) meanwhile i get the pan nice and hot with oil in it. Once the pan is hot I throw the salmon in and cook it until its the inside is barely done(nice and juicy) but the outside has a nice crispy crunchy texture.

I like it broiled or done on a grill. Baste with olive oil and lemon juice first and during cooking.

Cold, poached salmon served on a bed of spring greens or spinach. Ahhhhhhhhh.

I agree with @marinelife. And @CWOTUS mentioned sashimi. Wonderful!

Pan seared on top of lemon zest risotto.

If you have a charcoal grill, take some damp hickory wood chips and wrap them in aluminum foil and poke a bunch of holes in the top. Then start your grill, when the charcoal turns to coals, put the foil pouch in the coals and grill (covered) to desired temp. Otherwise, get liquid smoke and mix a teaspoon (strong stuff) with a medium of your choice. Marinade for at least 24 hours, then broil until desired temp.

Do what @chyna says, but before you bake it, sear the top (non skin side) in a hot no stick skillet or with a little olive oil. Just to give a nice color and texture in presentation. Put a rosemary sprig on top before you bake it.

Hands down best salmon I’ve eaten recently was a simple recipe my friend gave me. Put a piece of aluminum foil on your grill. Put a base of brown sugar, just a little bit, on the aluminum foil. Place your salmon on the brown sugar. Put a little lemon pepper on the salmon and then top with just a little more brown sugar. Just before the salmon is done, take it off the foil and put it directly on the grill rack just long enough to get grill marks on both side. Enjoy.

Sear in a little olive oil in a heavy stainless steel sauté pan on both sides. Then cover with low-sodium chicken broth and simmer until done. Add sprigs of fresh dill and lemon wedges.

When I did cook salmon, I used only the wild.

This should do the trick:
Gordon Ramsay’s Crispy Salmon Recipe

@ragingloli Thanks for that link.

and check out this:
Gordon Ramsay Salmon baked with Herbs Caramelised Lemons

The way I cook it is cut your salmon into portions wrap a piece of bacon around put in some tinfoil with a spoonful of your favourite bbq sauce close the tinfoil put them all in a backing tray add some water put in the oven till fully cooked serve with some boiled potatoes in a garlic butter sauce and cabbage lovely.

@mandy892 does the bacon stay pretty soft/chewy like that or will it actually get crispy?

Cedar Planked Salmon with Asian Glaze

Hawaiian Salmon Sliders

Baked Salmon with Mango Salsa

Mirin Poached Salmon

Honey Chipotle Salmon

Grilled Salmon Soft Tacos

Salmon Stew with Coconut Milk

Bon Apetite!

@uberbatman Hi I use lean none fat bacon only because I don’t like the fat, It does not go that crispy but if you liked it with a bit of crisp you could always open the tinfoil parcel for the last 5 mins, or cheat and take the bacon of at the end and put it under the grill, the bacon doesn’t really have to be served around the salmon you can just put it back on top of it as long as the salmon is getting cooked with the juices are going through whilst it’s being cooked.

@mandy892 true true, I’ll have to give that a try next time I get salmon. Sounds great.

Easy quick way in the microwave:

Take salmon (approx 1 lb), squeeze a little lemon all over it. Sprinkle on Tony Chachere’s Creole Seasoning. Add a shake or two of sweet Basil. Place 4 pats of butter on it. Stick it in the microwave for 6–8 minutes depending on the thickness. Serve on a bed of rice.

Preferably with a side of asparagus.

And a Gin and Tonic.