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Here you will see pan steamed salmon with onions on top.
Total Time: 20 minutes
In our household, we prefer to fillet our own salmon/fish at home even though it is a complimentary service at most grocery stores. The reason is at the stores, you are paying the total weight price of the fish "before" being fillet. Therefore depending on the level of experience the workers have, you could potentially lose out on meat and money, if they do not fillet close.
After filleting, dip salmon into an iced bath. Remove and pat dry. Ready to marinate and cook within the day or following day. This helps prevent the fish from being soggy. If you do not plan on using your fish within same or next day, freeze it.
Removing the skin from cooked salmon is fairly easy to do. One creative method includes using a cheese slicer to do the job.
A seafood feast can be a salmon filet with crusty skin served with a simple crab and potato salad drizzled with a lemon olive oil sauce.
Sautéed white and green onions, pineapple, and mushrooms go wonderfully with seasoned cooked salmon fillets. This is a recipe for salmon topped with pineapple and mushrooms.