Saumon en Croûte

[linguafood (Natascha)]

We have a couple of salmon-related cooking threads, ICYMI

Salmon Inspiration!

I have a beautiful piece of salmon for dinner tonight. Tell me about your favorite preparations. I’ve been doing two on heavy rotation here but looking to change it up. I pulled this from the Milk Street magazine and only follow the idea now. Take your salmon and liberally apply kosher salt (original recipe calls for an herb mixed in with the salt, probably dill). Let the salted fish rest in the fridge 45-60 min. Rinse off, pat dry. Bake around 325 until internal temp gets to where you like i…

Your favorite salmon that's not common (i.e., citrus + grilled or lemon/skillet seared are the norm)?

I got about 3 pounds of Sockeye fillets today for $10/lb, which around here is a pretty good price. I’ve pan-seared, roasted, grilled salmon many ways but am wondering if folks have favorites that are outside of those fairly typical preparations? Has anyone ever breaded salmon like you would a white fish? Is that a horrible idea? What about slicing into fingers and deep frying? Also a horrible idea? I’m just looking for something that’s not “the usual things” that I tend to do. Many thank…