Salmon fillet recipes please?

Salmon en route is wonderful for a special dinner. I use full fat cream cheese frozen spinach and chopped onions to pile on top of the salmon fillets. Wrap it up in M & S all butter puff pastry. Brush with egg and Cook for about 30minutes at fan 165 - 70

Put salmon fillet on saucer, place upturned saucer on top, microwave for 90 seconds....Done!. delicious,moist,melt in your mouth, put anything you like with it.

Salmon fillet topped with sweet chilli sauce, slices of lemon on top, wrap in foil and bake in oven for 25minutes.

Simple. More chilli sauce added on the plate according to taste.

Salmon fishcakes are always a hit in out house, try BBC Food recipes.

Hairy Dieters' chilli and ginger salmon is delicious.

We like this one:

www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/t/thai_style_salmon_and_rice_with_red_curry_sauce.html

I use an authentic Thai red curry paste bought in a Chinese grocery store which is much stronger than the one recommended in the recipe!

frenchie

I cook my salmon filets in microwave for 3 minutes then flake them and add them in a homemade tomato sauce with a spoonful of creme fraiche . I then add cooked spaghetti for a very tasty dinner!
I saw Jamie Oliver the other week making a sort of salmon en croute which look delicious. Must try it!

Variation on this; cover salmon in white wine in a lidded dish. Cook in microwave. Sweat some mushrooms in a saucepan; add flaked fish, (minus skin). Stir in cooked pasta with some cream, creme fraiche, or fromage frais. Warm through. I like to add a few prawns.

Lay cooked Couscous with lemon juice on grease proof paper: stem broccoli laid on top of couscous; place salmon fillet with thin slices of lemon on top and squeeze of juice. Wrap in grease proof paper. Bake for 20 mins. Serve with salad or choice of vegetables.

No sauce, but still very moist. Dry a salmon fillet with kitchen roll, spread with philadelphia cheese, squeeze a fresh lime (or lemon juice) over, and top with course breadcrumbs. Grill until golden.

For two salmon fillets, oil a large piece of foil and sprinkle generously with Cajun spice, turn salmon in the oil and place foil on baking try. Cook at 180 for about 12-15 mins. Take out and close the foil up and let it steam as it cools down. Serve warm or cold. Delicious with a hot potato salad. You can always eat one fillet and keep one for next day.

Cook in foil in the oven with sweet chilli sauce or 7spice. Delicious

Google the Hairy Bikers with orange and ginger, absolutely delicious.
I sometimes just lay it on parchment on a baking tray, cover with lemon or lime slices, cover with foil and oven bake for 20 mins, simple but yummy.
Buy the slightly smoked, oven bake and then cheat with the Schwartz packet sauce, White wine with herbs. New potatoes and veg, jobs a good ‘un.
Whichever way you cook it and think oven baked is the simplest, fail safe way.

Love this thread. Thanks, everyone

I pop a piece into a microwave bag and zap it for a minute - delicious with anything you like.

I also like to make Salmon Patties.

This consists of chopped/ground up salmon bits (remove any bones, I use can salmon), saltine crackers, egg, and oil.

Take the shredded salmon, eggs, crushed saltines in a bowl, mix together.

Layout in a frying pan with oil.

Fry like hamburgers.

MiniMoon

I make this one quite often. It is lovely. I have Madhur Jaffrey's Curry Easy book from where this recipe comes.

Salmon in a Bengali Mustard Sauce

3/4 lb skinless salmon fillet
1/4 tsp salt
1/4 tsp ground turmeric
1/4 tsp cayenne pepper
1 Tablespoon ground mustard
1/4-1/2 tsp cayenne pepper
1/4 tsp ground turmeric
1/4 tsp salt
2 Tablespoons mustard oil (or extra virgin olive oil)
1/4 tsp whole brown mustard seeds
1/4 tsp whole cumin seeds
1/4 tsp whole fennel seeds
2 fresh hot green and/or red chilies (bird’s-eye is best), slit slightly

Cut the fish into pieces that are about 2″ x 1″ and rub them evenly with the salt, turmeric, and cayenne. Cover and set aside in the refrigerator for 30 minutes-10 hours.

Put the mustard powder, cayenne, turmeric, and salt in a small bowl. Add 1 tablespoon water and mix thoroughly. Add another 7 tablespoons water and mix. Set aside.

Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as they start to pop, a matter of seconds, add the cumin and fennel seeds. Stir once and quickly pour in the mustard paste. Add the green chilies, stir, and bring to a gentle simmer. Place the fish pieces in the sauce in a single layer. Simmer gently for about 5 minutes, or until the fish is just cooked through, spooning the sauce over the fish all the time.

Thanks MiniMoon for sharing this! DH found he could get the Madhur Jaffrey's Curry Easy book for Kindle for a couple of pounds, so he bought it and cooked your recommendation yesterday - delicious! He says there are lots of other nice-looking recipes in there, so I look forward to more tasty dinners.

I wish I'd kept mum's recipes for the fish dishes we used to have. Halibut seemed to have been favoured with the family and mum used orange with it in a sort of sauce. I've never tasted its like since. It was baked, I know that much.

Salmon , she used to put into a pastry case of sorts and we'd have new pots. from the garden and salad.

Reading some of these recipes makes me wish I liked salmon, but I don't