Favorite Salmon/Cod type recipes

BigGreenKev · April 4

I've been doing a lot of salmon and cod lately and the fam loves it. I kinda feel like I'm in a rut with a handful of recipes and then grilled. Miso, asian, dry rubs etc. So, Salmon or a white fish like Cod or Sea Bass, what is your favorite recipe? I'm hoping to get some inspiration!

alaskanassasin · April 4

Cod tacos!

Botch · April 4

Soak a plank of alder in water overnight. Get Egg hot, throw on plank. When plank begins to smolder, place fish on top, close lid, and hot-smoke to your liking.
Serve with Botch’s Famous Fish Sauce: Mix into a half-cup of mayo: 2 minced chipotles and a splorp of honey or agave nectar.

Dang I need to visit Seattle again…

BeanHead · April 5

I have posted a couple in the seafood section of the forum that you might like. Cod does really well in paper and I usually try and add the veggies below to get them cooked while also shielding the meat. You can try thin slices of potato or just about any squash. My favorite is fennel with sweet onion. I also really like salmon poached in a tomato sauce with capers and olives on the egg. The added smoke is perfect and you can crisp up some garlic bread along side so everything is ready to serve from one cook.

BeanHead · April 5

Salmon is good with a honey and spicy mustard glaze or with Thai sweet garlic chili sauce. And I hope this doesn’t sound too weird… I like to stuff grilled portobellos with chopped fresh cod. A few Tbs of chopped peppers, some parsley, old bay, and a sprinkle of butter. Continue to cook the stuffed mushrooms until the fish turns the correct color. It kinda resembles a fish cake but you don’t need to worry about losing everything to the fire below.

buzd504 · April 5

Botch said:

Soak a plank of alder in water overnight. Get Egg hot, throw on plank. When plank begins to smolder, place fish on top, close lid, and hot-smoke to your liking.
Serve with Botch’s Famous Fish Sauce: Mix into a half-cup of mayo: 2 minced chipotles and a splorp of honey or agave nectar.

Dang I need to visit Seattle again…

Is that an English splorp or metric?

buzd504 · April 5

BeanHead said:

Salmon is good with a honey and spicy mustard glaze or with Thai sweet garlic chili sauce. And I hope this doesn’t sound too weird… I like to stuff grilled portobellos with chopped fresh cod. A few Tbs of chopped peppers, some parsley, old bay, and a sprinkle of butter. Continue to cook the stuffed mushrooms until the fish turns the correct color. It kinda resembles a fish cake but you don’t need to worry about losing everything to the fire below.

Ooh that sounds good.

kl8ton · April 5

This is a favorite at our house:

https://dizzypigbbq.com/recipe/raging-river-maple-butter-crusted-salmon/?srsltid=AfmBOopWeAYVpGRgILgjrzCzKD8c6fAkExcsCsUMesg-GRCvtN3d4T6h

I use the Raging River rub from Dizzy Pig on plenty of stuff. Eggs, Veggies, ribs (pork), chicken, etc.

caliking · April 5

IP salmon ( from a past post). This is in somewhat regular rotation. Turns out to be a quick, light meal. Also, see @Canugghead 's post.

Image: https://us.v-cdn.net/5017260/uploads/editor/tp/ipq1gr27ou3u.jpeg

Canugghead said:
» show previous quotes
Looks good, what setting and how long in IP?
we had steamed salmon with plain rice couple of nights ago … IIRC swmbo sauté chopped fermented black bean, garlic, ginger, chili, green onion, cilantro; spread over salmon and steam between 12 to 18 min depending on thickness.

-Set up the IP with water 1 cup in the pot, and the trivet. The fish goes in a large tiffin carrier pan, that fits our 6qt IP. I stack two pans in the IP, separated by bamboo skewers between them.

- I made the sauce with soy sauce 1/3 cup, mirin 2 T, DP Peking. Pour the sauce in the pan. Place the salmon filet face down in the pan, to swim in the sauce a bit.

- When ready to cook, flip it over, chop some scallions over it, and pressure cook (High pressure x4mins, then release pressure manually).

- Spoon the sauce over the fish prior to serving, or onto rice/noodles.

Didn't add ginger or garlic this time, because the sides would have them.

For your recipe (Canugghead's, above), try adding all the ingredients directly (without sauteeing first), and see what you think.

This is probably the quickest dinner I can make, that starts from scratch.

BeanHead · April 5

This is another easy and fun one. Bonus is we don’t often get crunchy toppings on grilled fish so that is a good flavor dimension. https://www.bonappetit.com/recipe/crunchy-wasabi-salmon-with-lime

fishlessman · April 8

if theres extras make croquettes

httpsusv-cdnnet5017260uploadsFileUpload41681d32564805a53315de280471e9bdjpg

panfried patties are good for breakfast or in a sandwich as well. ingrediants are in the link but i ust made it up as i went along

https://eggheadforum.com/discussion/1171350/salmon-croquettes

caliking · April 9

Dang, that looks delicious @fishlessman.

Mark_B_Good · April 9

In a zip lock for 24h with this recipe:

White wine
fresh chopped garlic
olive oil
a bit of black pepper
italian seasoning
Maple syrup (yes) ... or honey
Balsamic syrup (or vinegar, but syrup is better as it is a bit sweeter)

Then ... on cook day, onto a cedar plank.
Keep some of the recipe from the zip lock, and spoon it over the fish every 5 minutes or so.

INCREDIBLE!

Favorite Salmon/Cod type recipes

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