Comments on: Slow Cooked Salmon

By: kendra

kendra — Sat, 29 Oct 2011 04:29:45 +0000

I just made this tonight with the coriander. AMAZING! This recipe will be in my regular cooking cycle.

By: Dee_

Dee_ — Sat, 02 Jul 2011 00:17:30 +0000

I like the idea of slow baked fish. I prefer tilapia as it has lower sodium than salmon. Place it on a bed of white onions. Delicious!

By: SteamyKitchen

SteamyKitchen — Fri, 04 Mar 2011 18:39:09 +0000

well you're in luck! I posted the Slow Cooker Salmon over at Bon Appetit

By: LGA

LGA — Fri, 04 Mar 2011 18:07:20 +0000

Hi Jaden, I googled “slow-cooked salmon” and found your page–LOVE! I do have a quick question–I wanted to make some salmon *tonight, but preferably in the slow cooker; can these recipes above apply in the crockpot? If so, how long would you recommend [both on low or high]? Thanks Jaden!

By: SteamyKitchen

SteamyKitchen — Tue, 21 Dec 2010 20:43:08 +0000

I think the coloration depends on the color of the fish – my salmon was really bright, deep salmon colored. I like cooking it covered with the herbs/fruit, helps keep it moist.

By: Toph

Toph — Tue, 21 Dec 2010 19:07:08 +0000

Do you recommend that the fish be cooked covered or uncovered? I tried either way to get the same coloration as you, but not getting the gorgeous rich color like in your pictures. It does taste delicious; I used a lemon-and-scallion-whites bed with a miso sake paste and it came out awesome. My grandparents now believe I can cook. Thanks!

By: SteamyKitchen

SteamyKitchen — Fri, 29 Oct 2010 12:44:51 +0000

Thank you! Nice to meet you.

By: Quay Po Cooks

Quay Po Cooks — Fri, 29 Oct 2010 09:46:56 +0000

How did I missed your blog? I love everything I see here.. gives me inspiration to cook more. Thanks!

By: EricaVee

EricaVee — Thu, 22 Jul 2010 16:17:05 +0000

Made this afor my lunch at work today in the toaster oven with some random pork seasoning I found in the kitchen–it’s FANTASTIC! I have always struggled with cooking salmon to the right texture, and this is pretty much fail-proof. I had mine on a bed of fresh mizuna, yummmm. Thanks so mych for sharing!

By: Peter Kehlet Schou

Peter Kehlet Schou — Sun, 18 Jul 2010 14:30:04 +0000

Juicy, soft and suble, i normally grill my Salmon so it is almost raw in the core, but this is a much better way of doing it. !
Trying your gucci prime steak today

Try the following soup recipet:
Blend 8 lbs of ripe tomatoes to a pulp.
using a cheese cloth let the juice drip from the pulp.
1 tsp. salt and suggar
on a grill skillet grill 2 scallops per serving turning the scallop 90 deg to get a nice pattern.

in each bowl place a small pile of tomato, celery and basil and place the the grilled scallops arround it.

Enjoy. the taste is fabolous.

Regards from Denmark

best regards
Peter