how to cook salmond?????????????

Kandi Lough: If you mean the fish 'salmon,' just season with salt and pepper. Then, deep fry until crispy in the outside. Or go Google and search for the Food Network website. They have lot's of recipes.

Pasquale Pollet: Get thick-cut salmon steaks. Marinate in barbecue sauce with white vinegar and garlic. Throw out the marinade. Leave it in the fridge, covered, overnight. Mix olive oil, lemon juice and white wine and baste over a hibachi. No hibachi? Bake in foil for twenty-five minutes with some fresh cilantro and parsley. Serve with sugar-browned potatoes, saurkraut and a grated carrot salad.

Shamika Schools: This site gives you lots of great salmon advise:http://www.foodnetwork.com/food/mh_salmon/0,1977,F...Any recipe by Alton Brown is great!This gives you wonderfully moist fish and you cook vegetables at the same time.:)Salmon Fillet en Papillote with Julienne VegetableRecipe courtesy Alton BrownShow: Good EatsEpisode: The Pouch Principle1/3 cu! p julienned fennel bulb1/3 cup julienned leeks, white part only1/3 cup julienned carrots1/3 cup julienned snow peas1 teaspoon salt1/8 teaspoon freshly ground black pepper1/8 teaspoon whole coriander seed, ground fine1 (8-ounce) salmon fillet, pin bones removed1 orange cut into wedges with white, pithy membrane removed1 tablespoon dry vermouthTake a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you! move along. Once you reach the end tip, twist several times t! o secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal....Show more

Blaine Connett: Easiest way:*let salmon come to room temperature, season with salt and pepper*preheat frypan on medium to med-hi heat*put 1 TBS butter and 2 TBS olive oil in pan*place salmon SKIN SIDE DOWN into pan*let cook 4-6 minutes*turn over, cook 2-4 minutestransfer to plategood topped with BBQ sauce, cajun seasonings,pesto sauce, or my fave...mix 2TBS dark brown sugar and 1/4 cup OJ and microwave till hot, pour over salmon...Show more

Gertrude Darke: Easy oriental dishSteam it with (250 g piece of salmon)2 tbs of Sesame oil1 tbs of Oyster sauce2-3 tbs of Kikoman Japanese Soy sauce (if you have none, normal soy sauce is OK too).Crushed garlic and dices onion. You could add sprin onion and red chilli strip as decoration too.Mix all the ingredient with the salmon. S! team it till done. You can check by using a clean fork to peirce it. If it goes through easily, it's done.Try it and you will love it.!...Show more

Lucille Saetteurn: Roasted SalmonPreheat the oven to 500 degF. Spray a baking sheet with nonstick cooking spray. Place the salmon, skin-side down, on the baking sheet. Rub the 1 tsp oil onto the salmon and sprinkle with the salt.Bake for 12-15 minutes or until the salmon is medium-rare to medium. With a large spatula, lift the salmon off the baking sheet. Done.... Dressing for your salmon.....This sauce, made with lemon zest and juice, red bell pepper, and parsley, supplies more than 40mg of vitamin C (67% of the RDA). Because the sauce is uncooked, the ingredients retain most of their vitamin C.In a medium bowl, whisk together the chicken broth(1/3 cup), 1 tsp grated lemon zest, lemon juice(1/4 cup), 3 tsp of olive oil, the Dijon mustard(1 tbsp), tarragon(1 tsp. dried), and black pepper(1/4 tsp). Add the bell pepper(1. cu! t into 1/4-inch dice) and parsley(1/4 cup chopped). Set aside. Serve th! e roasted salmon with the sauce.Bonus recipe....... Teriyaki SalmonIn shallow pie plate, combine 3 tbsp. soy sauce and 2 tsp. each brown sugar, oil, ketchup, and rice vinegar. Add four 8-oz. salmon steaks and marinate 1 hour. Place salmon on baking sheet, spoon marinade over, and bake at 500 degF. for 10 minutes or until medium-rare.Serve 4~~~~~~~~~~ Enjoy! ~~~~~~~~~~Good luck! _;-)...Show more

Joaquin Dronko: Broil it with butter and lemon and wrap in alum foil. It will not take long, maybe 7-9 minutes and cheque for tenderness with afork, but the secret is not to over cook because it will be dried out. Sprinkle with paperika and serve. I like to keep the skin on for additional flavor. I had some yesterday.

Carlee Tangaro: Very easy, healthy and tasty. Just put it in the broiler. Turn it upside down after 10 minutes. Done. If you like you can sprinkle it with pepper, and very little salt. Enjoy it in good health.