I've got a decent fish market ( for the midwest anyway ) close by. I would like some recipes for cooking it. I plan on grilling it. Some good made from scratch sauces to put on it would be great.

I know their are several kinds of Salmon but I'm not familiar enough to decipher them. Any input on what sauce for what Salmon would also be greatly appreciated. Or even what kind of Salmon is best in general.

The best I've done so far is coated it with a generic mixture of spices and lightly grilled it. Then I pan seard it in red wine w a little garlic.

Thanks in advance,

FFI - AKA - Matt Crum

Types of salmon (common in fish markets around me): Coho, Chum, Sockeye which is usually available for a short time during the year. To me Coho & Sockeye have the most distinctive flavor.

Grill a salmon steak, and add a little dried dill towards the end of the grilling period. Serve with (preferably homemade) Hollandaise sauce or a Bernaise sauce. Both very good.

Grill it on a cedar grilling board to give it some nice, smokey flavor.  Before cooking, sprinkle it liberally with lemon pepper, and rub it down to press the pepper into the fish a little.  Sometimes I'll even spread on some butter before the pepper, as it will help to keep it moist as the butter melts.

As far as sauces go, the hollandaise sauce is good if you're serving with veggies.  Grilled apsaragus, tossed with some olive oil and lemon pepper, would be very good with the salmon and hollandaise.

On a different note, make up an alfredo sauce and serve it with penne pasta.  Alfredo sauce is very easy:  1)  Melt 1/2 cup of butter in a small saucepot, then add in 1/2 cup of heavy cream.  Bring it to a simmer to reduce for a couple minutes, then add 1/2 cup of parmasean cheese.  Stir until the cheese is melted thoroughly, then add a pinch of cayenne pepper and you're done.  There is one extra ingredient that I add, though you certainly don't have to:  1 raw egg yolk.  After adding the cheese and taking the sauce off the heat, pour over pasta.  Add 1 egg yolk (just the yolk, not the white) and stir it in.  Don't worry, you don't have to worry about bacteria, eggs are harmless.  The yolk will add a very distinctive richness to the sauce.

Here's one of simplest recipes ever.

Mix two parts maple syrup with one part dark soy sauce. Brush on the salmon fillets before grilling.

Make a little extra to serve on the side for dipping.

Do NOT put any extra sauce that has come in contact with raw salmon on the table.

I have a Salmon recipe that we enjoy.

Marinate salmon fillets(with skin on) in ranch salad dressing for 2- 4 hours. I like hidden valley brand.

Remove from Ranch marinade and put into grilling basket (long handle)

The basket helps keep it together while turning.

In a cup mix:

1/4 cup soy sauce

1/4 cup teriaki sauce

freshly minced garlic ( 3-4 pieces)

Grill over charcoal (perferred) or gas.

Brush the sauce over the fillets while grilling. Turn every 2-3 minutes and repeating with the sauce until done.

 Thanks, keep em coming.

I did have fish of some sort I can't remember what kind. It was in Detroit near Woodhaven I think. Anyway it was a white sauce that had pecans of some sort. Maybe one of the top 5 dishes I've ever eaten.

This is mine...and yes I am from the Pac. N/W...

Foil......10"X10" squares

Chunk Salmon in 3" slices

dill weed

orange slices

Irish Creme coffee creamer.

Lay out foil, place one slice/chunk of salmon on foil

1-TBS Creamer on fish

1/2 tsp Dill weed to cover

2 slices Orange per piece of fish

fold foil around fish to form pouch, Bar-B-Q for 7-10 mins...Creamer will candy and carmelize and steam fish...pour juice from pouch over fish and garnish with dill and fresh orange slice. can be served with rice/steamed veggies

I've used this recipe several times and everyone seems to love it.

It's not your average tasting fish dish...

http://www.yumsugar.com/678693