How to cook salmon how to#
Now that you know how to cook salmon, consider some steamed vegetables, rice and/or roast potatoes as a tasty side-dish. Salmon is delicious served with a simple squeeze of lemon, however for those who want a little more zing, consider some additional saucy accompaniments:
Close-up the foil/parchment and bake in the oven for 12-15 minutes. Place the fish in the foil/parchment, and seasons with salt and pepper, a drizzle of oil, squeeze of lemon and any other flavours your desire (e.g. Cut foil/parchment into a piece big enough to wrap your fillet in. This method sees the salmon wrapped in foil or parchment and baked, with the steam producing perfectly moist fish. Season with salt and pepper and squeeze of lemon before serving/adding to your favourite dishĥ. Lift the salmon out of the water and drain on a paper towel. Bring the water to a simmer (medium-low heat). Fill a medium pan/large pot with enough water to cover a fillet (or fillets) – for extra flavour, add some lemon slices, salt and pepper and fresh herbs to the water. The ‘cleanest’ cooking method, poaching will deliver you perfectly-cooked salmon without the added fat. Seasons fillets with salt and pepper and a squeeze of lemon before serving immediately. Grill the other side for another 5 minutes until flesh is a light-pink all the way through. Place the fillets skin-side down on the hot grill. Lightly oil the salmon fillets, and season with salt and pepper. Grilling will infuse your salmon with a rich, smoky flavour. Perfect for summer (or all the seasons for that matter!). Lightly dust fillets with salt and pepper and a squeeze of lemon before serving. 
Place fillets skin-side own on dish/sheet. Lightly grease a baking dish or sheet (or place down a sheet of baking paper). Preheat oven to 400 degrees F (204 degrees C). Simple and no-fuss, baking your salmon will allow you time to focus on other parts of your meal. Season with salt and pepper and a squeeze of lemon to serve. Remove fillets from the pan and lay to rest on a paper towel, skin-side down. Flip fillets with a spatula, and cook the other side for 2-3 minutes. Let fillets sizzle over medium-high heat for 4-5 mins or until the flesh has turned white about ¾ of the way up from the bottom of the fillet. Place fillets in the pan, skin-side down. Heat griddle or non-stick fry-pan until hot (test by flicking a drop off water into the pan – if it sizzles, it’s ready). Brush salmon fillets with melted butter or olive oil. This method is quick, easy and works best with salmon fillets. So how should you cook salmon? Here are the most popular ways: 1. Pan-fried Salmon Continue down the whole fillet (up to 20 or so bones). Starting at the thickest end, grab the tip of the bone with your pliers and pull out at an angle. Run your fingers along the top of the fish – you will feel the tips of the bones. Place fillet skin-side down on a hard surface. If your fillets are still ‘with-bones’ on purchase, you will need to remove the pin-bones before you start cooking– a simple exercise (and potential new life-skill!). If you buy your salmon fresh, look for bright, shiny and moist flesh – it should not be discoloured at all, nor should it smell ‘fishy’. Frozen salmon fillets are the best option for a quick meal. Individual fillets are the easiest to prepare and cook, however salmon steaks are also ideal for cooking by oven/grill. How to Prepare Salmon Some quick pointers before you start to cook: They only return to freshwater again to reproduce. Rich and meaty, salmon is often referred to as the ‘fish for people that don’t think they like fish’, due to its rich, meaty texture and ‘non-fishy’ flavour.įun Fact: Most types of salmon are ‘anadromous’ – this means they are born in freshwater, and travel to saltwater to live the rest of their lives. 
Salmon are saltwater fish that are mostly native to the Atlantic and Pacific Oceans. This article looks at how to cook salmon, simply and efficiently. Great for both the heart and mind, it’s also extremely versatile to prepare and cook. Salmon is a healthy and delicious source of nutrients.
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