How to Cook Salmon

Salmon is a fish that is rich in omega-3 and protein. It cooks in no time and is easy to tell when it is finished. When cooked carefully, it can be a very delicious meal. But the background on how to manipulate salmon are critical to making the ideal fish. The key note is to keep the fish chilled until its ready to be cooked.

There are a a wide variation of methods to prepare and cook salmon— it can grill be grilled, baked, broiled or poached. Covered with sauces, marinades, and other preparations salmon can deliver a very versatile meal. Another key note is to not overcook, as this may cause the fish to become tough and dry.

If you are going to cook the salmon some days after you have purchased it, rinse the fish in cold water and fraction the salmon into the appropriate sizes for eating, then place in a freezer bag to avoid freezer burns. The best way to thaw salmon is to unload it from the freezer and put it in the refrigerator 24 hours before preparing it so that it thaws on its own. Try to not place the fish beneath warm or cold water.

Keep the skin on even as you cook salmon. It helps keep the fish as one and makes it much better to move and also restricts the meat from curling. An indication of when the fish is done is when the meat becomes “flaky” and changes color; you can test by only embedding a fork into the thickest part of the fillet and twisting it. If the fish flakes easily, it is done.

Broiling is a common method that is easy and simple. The oven rack should be positioned six inches from the heat. By placing parchment paper on the broiling pan (and subsequently the fish on the parchment paper) the pan will be a lot eaiser to clean once the meal is done.

If you are cooking your salmon whole, give eight minutes for each half pound of fish. Fillets and steaks are to be cooked six minutes for each half inch of thickness. If you are cooking fillets ensure sure you place the skin down when you cook it.

To grill the salmon, general cooking time for a whole fish is 20 minutes for every half pound. Turn the fish once half way through the cooking process. Grilling salmon steaks or fillets follows the same timing method to broiling the fish. Cook 5 or 6 minutes for each half inch of thickness at a medium temperature. Try turning the steak or fillets just once.

To poach salmon, pour water into a shallow skillet until it is half full. Bring the water to a boil and combine sliced lemon, onion and fresh herbs for flavor. Lower the heat to a gentle boil and incorporate the salmon, simmering until it is done. Simmer for 5 minutes for each half inch of thickness.

Ensure leftovers are refrigerated immediately.