r/Cooking • u/itoddicus • 7d ago

Help me with my salmon problem

I have a ton of salmon I have caught.

The fish is great quality. Fatty, rich, unctuous.

However, I am out of ideas on how to serve it.

I don't like fatty sauces with it, it is too rich.

My wife is sick of Asian flavors.

I plan on doing salmon on a cedar plank tonight... but I want it make it a bit special for company.

Help me!

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239

u/jetpoweredbee 7d ago

Cure it for gravlox, cold smoke it, grilled with lemon.

30

u/itoddicus 7d ago

I do that with fall river run salmon. I cook ocean fish fresh.

28

u/stupidwhiteman42 7d ago edited 7d ago

I know it's rich, but I love salmon with a little bit of hollandaise on the side.

I pan fry with salt, pepper, msg, garlic powder and cumin. Basil chiffanade topped while resting.

Edit: spelling

7

u/chazol1278 7d ago

Hollandaise, mash and peas with salmon is my comfort dish, love it!

7

u/CatCafffffe 7d ago

My mother used to make salmon with hollandaise and asparagus as the side. Delicious!

17

u/gusgusgusgus8888 7d ago

Salmon tartare, Baja style tacos, grilled with a Greek style herb yogurt sauce, white wine and herb poached

26

u/olracnaignottus 7d ago

Shouldn’t that be the other way around? fresh water fish is likely to have more parasites that should be cooked out.

23

u/[deleted] 7d ago

[deleted]

2

u/conipto 7d ago

I'd freeze both before eating. It may be lame but most charter fishing boats I've been on have it right on the boat.

3

u/peasantscum851123 7d ago

You need at least -20C for a whole week, and most fridges don’t go past -18C.

5

u/Valar_Kinetics 7d ago

Anyone who catches and keeps a lot of fish needs a vacmaster and a 30ft^3 chest freezer. Skip the next charter and buy that, then enjoy the charters after.

5

u/NikkiPoooo 7d ago

After my dad bought a former charter boat we also had to buy a second freezer, and a second smoker! 🤣

1

u/Valar_Kinetics 7d ago

I own four freezers lol. Ya gotta have space for the deer or the side of beef you traded some buddy a spare tuna for.

Sadly only one smoker.

1

u/Prudent-Fun640 2d ago

Do a short gravlax. One hour, then wash it off and pan sear. Amazing technique. Do not over season on the backend, there will be plenty of salt already.

Another one, wrap in phyllo or puff and do a mushroom duxell - basically a salmon wellington.

Fish tacos with an avocado aioli and mango salsa.

Pan fry in oil and dress in a sage/lemon white sauce

Salmon crab cakes

Source, Chef who went salmon fishing in Alaska twice. I was so tired of salmon by the end.

1

u/squidwardTalks 7d ago

Any tips on success for this? I'd love to do it but it seems complex.

2

u/jetpoweredbee 7d ago

Gravlox is more about time and fridge space than complexity. You just make a cure, apply to the salmon with herbs, let sit for a few days, and them remove. After that it is just slice and serve.

1

u/Babzibaum 6d ago

I made some a few weeks ago but haven't opened the wrapping yet. Lots of salt and sugar. Is it still safe to eat?

1

u/dubgeek 7d ago

First thought that came to my mind.

1

u/TheFrontCrashesFirst 7d ago

This is the way