What's the best way to cook salmon and what else is nice to eat with it?

i would grill it on a low heat for 8-10 mins...when its done i'd put a little lemon juice on it! simple but GOD damn tasty! id have a baked potato or a big, fresh green salad.....enjoy whatever you decide to do with it.

Cribb's Ricey Oz Salmon Curry Redolent with the fresh tang of coriander leaf, subtle spicing and the rich taste of fresh salmon in a creamy coconut sauce, this recipe evolved during an autumn Rottnest fishing trip. Consequently there are two versions - one for the campfire chef using canned curry sauce and coconut milk, and one for the home kitchen with fresh ground spices. The dish is named after Ricey Beach, a notorious salmon hotspot during the season. Cries of more, even from confirmed salmon catch and release men, put to bed forever the myth that salmon are only a rung above buff bream in the culinary ladder of excellence. 1 whole side fillet of fresh Oz salmon. With the dark red flesh removed and cut across the grain into 1cm wide strips. 1 onion, chopped 2 cloves garlic, finely chopped 2cm fresh ginger, grated or chopped 1-2 fresh red chillies, deseeded and chopped Juice and grated rind of ½ small lemon 1 x 180ml can Singapore curry sauce 1 x 180ml can coconut cream 2 fresh diced tomatoes (optional) 1 tablespoon ghee, butter or cooking oil 1 bunch fresh coriander leaf, chopped Method Saute onion, garlic and ginger until soft and golden. Add chilli, curry sauce, coconut cream, lemon juice and rind and diced tomatoes. Simmer sauce for about 15 minutes, then add sliced salmon flesh and lightly poach for 3 minutes. Garnish with fresh chopped coriander leaf, and serve immediately with boiled rice and diced tomato and onion salad dressed with lemon juice and salt.

We eat alot of salmon, I place each fillet skin down on a large piece of foil, drizzle some good olive oil over it, add a dash of sea salt and a little fresh cracked back pepper, and squeeze half of a small lemon over each. I wrap the foil up and cook in a 350 degree oven for about 7 minutes( fish cooks really fast) you don't want to over cook it. My wife loves it cooked this way. p.s. wrap the foil up so the foil is not touching the top of the fish, this way it will steam the fillet.

Oh I love salmon, Can I come for tea?. Its so nice and juicy cooking the oven. I place the Salmon in a tin foil bag with some butter, parsley and rosemary. Served with salted new potatoes!! Oh sounds so nice. Hope you enjoy your Salmon x x

I like it steamed with nothing else on. Or else you could do it in a george foreman grill, and once it's done, drizzle it with some sweet chili dipping sauce. Or wrap it up loosely in a tin foil parcel with some lemon juice, lime juice, a wee touch of sea salt flakes and a light grinding of pepper, then pop it in the oven for 15 to 20 minutes. This last method works well for almost all fish, especially Salmon, Tuna and Scallops.

I like to put salmon into a foil tray and top it with a some dill, a few slices of lemon and butter. Then bake at 350 until it turns orange colored...just enough that you could flake it with a fork...it should still remain moist. Salmon is great served with grilled or steamed asparagus and some small baked red potatoes.

i dont know but rice is good

Okay, here's my favorite recipe EVER for tasty salmon: In a small bowl, combine 1 Tbs. olive oil, juice of one lemon, grated peel of lemon (just a bit!) and three finely chopped cloves of garlic. Next, take a LARGE handful of your favorite mixed fresh herbs: parsley, cilantro, mint (yep, mint!), chives, basil dill and/or tarragon. (Hint: you can buy pre-packaged fresh "herbs for fish" w/most of this stuff in it! go ahead and chop up/use the whole package!) I use a mixture of all of the above (except fresh tarragon, which I don't care for.) Chop up all the herbs (you should have about 1/4-1/3 cup) and add to your garlc-lemon oil. Smother about a third of this on your fresh salmon fillets, sprinkle with a little seasoned salt, and cook them one of the following two ways: If it's warm enough outside (or you don't mind the chill!), the best way is to throw them on a medium-hot grill. (Spray it w/cooking oil first so they don't stick!) After about 3-5 minutes, flip them over and baste the other side. Three minutes later, flip and baste once more. Don't overcook them! (I like my salmon medium rare-medium, but hey, that's just me!) If the weather's not cooperating, you can place them in a shallow roasting pan (again, spray it first!) and cook them under your broiler on the high rack of your oven. Either way, I recommend serving them with jasmine rice (Uncle Ben's boil in a bag is great!), and some steamed asparagus (or roast it in the pan right next to the salmon!) Enjoy!

eat it with a salad! =P