How To Cook 5 Basic Tips For Cooking Salmon - Recipe

Leticia Celentano Author: Leticia Celentano Time for reading: ~4 minutes Last Updated: August 08, 2022
How To Cook 5 Basic Tips For Cooking Salmon - Recipe

In this article, learn more about How To Cook 5 Basic Tips For Cooking Salmon - Recipe. Learn how to cook "5 basic tips for cooking salmon". Delicious recipe..

When considering how to prepare a recipe, it may be that there is a better way to achieve the desired effect. For example, if you want salmon with crispy skin, there is a good option to achieve this.

What is the difference between a cutlet and a fillet?

Salmon is most often offered in the form of cutlets or fillets.

The cutlets look like a horseshoe and have a part of the spine, cut across the fish.

The fillets, on the other hand, are boneless and cut longitudinally on the bone.

The cutlets are more often skinned, while the fillets are often cleaned. But if you choose a fillet and you have the opportunity to take with the skin, do it because the crispy crust of the fish is the most delicious in it.

Baking the salmon in the oven

Salmon is greasy, which means you can cook it at a high temperature without worrying that it will burn or become dry. This in turn suggests that the cooking time will be very short.

Here are three different techniques for roasting salmon:

Baked salmon in the oven: In this case, the salmon remains open in the pan and it is best to bake it at 220 degrees for about 12-15 minutes. Note that the fish is not wrapped in foil, but directly baked. You can season it with olive oil, salt, freshly ground black pepper, add your favorite herbs, lemon slices and anything else you want. This method works equally well for cutlets and fillets, whether with skin or without.

In foil: This is a way of stewing that does not allow the aromas and juices of the fish to be lost, it cooks quickly and is easy to clean afterwards. Its preparation includes "closing" all the herbs, citrus and everything else in a foil bag, and baking in a very hot oven for 7-10 minutes. If you replace the aluminum foil with parchment paper, you can cook it for 3-4 minutes in the microwave.

Slow roasted salmon: If you have the opportunity to turn on your oven at low temperature you will get a brightly colored salmon with a nice texture. All that is required is a baking sheet and a shallow pan of water. While your stove heats up to 110 degrees, spread 2 kg of fillet with salt and pepper.

Place the bowl of water in the bottom of the oven and place the salmon in a tray lined with paper and bake on the middle level of the oven for about 1 hour.

Grilled salmon

Yes, salmon can withstand high temperatures, but it is also very tender. The most suitable grills are those on which you have control over the degrees. For cooking fish, the grill should not exceed 180-200 degrees. And the most important thing is to grease the rods of the appliance! Bake for 10-15 minutes, without turning, uncovered.

Another option is to place the fillet on a cedar board (pre-soaked in water for 30 minutes). Then place the wet board with the fish on top on the grill and cook covered for 20 minutes.

 

Salmon in a pan

This is how you will get the crispy skin of your fish. Since the purpose is to make good contact between the skin and the hot surface, use fillets, not chops. It is best to use a cast iron skillet, as it maintains a high and even temperature, but whatever pan you use, heat it well.

The key to achieving crispy skin is to keep it very dry when you put it in the pan. Dry the fish with kitchen paper, season with salt and pepper and place skin side down in a hot pan with the poured fat of your choice. Cook for 5 minutes without touching, moving or lifting (provided that your fillets are at least 2.5 cm thick). At the end of this time, turn the fish over and cook for another 30 seconds, that's enough. Remove from the pan and serve with the skin facing up, it is not a problem to squeeze a little lemon on the fish, but avoid adding sauce so as not to destroy the impressive skin.

Widespread salmon

The most important thing to say is not to spread cutlets! The texture of the salmon prepared in this way is tender and creamy and you certainly do not want to spoil this pleasure with bones! In addition, spreading will have no effect on the skin, so it is best to choose skinless fillets for this method.

It is also very important to make sure that the broth in which you will cook the fish is fragrant enough. Add salt, vegetables, lemon, aromatic herbs, lemon and wine.

In this method, the water must not be boiling or simmering. Your liquid should be between 80 and 90 degrees, which means you will see very light bubbles. Add the salmon and cover, cook for 15 to 30 minutes, depending on the size of the fillet.

Grilled salmon

This is not about methods such as a grill pan or a special grill. We are talking about the grill function of your oven, on which, for example, you cook princesses.

Preheat the oven to a high grill level. Season the fish with lemon, olive oil and season. Cover the pan with foil so that it does not burn, put the fillet on top and grill it for 10 minutes, about 10 cm away from the reotan.

 

More on the topic:
  • Salmon in the oven in a cream sauce with dill
  • Roasted salmon in a crispy seed crust
  • Fabulous salmon meatballs with parmesan
  • Roasted salmon with orange sauce and garlic

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