Wild salmon will also look pinker and brighter than farmed varieties. Do you cut from skin to meat, or meat to skin? Note that smoked salmon is cured with smoke and often. Place the dressed salmon in a baking dish and cook it at 350 degrees Fahrenheit (177 degrees Celsius). There's also the whole salmon and you could endeavor to cook it whole, but at $20 per pound and up, cooking a whole 10- to 15-pound whole fish is not a task to be undertaken casually. Just find the sharpest knife you have that is not too short.

Bring the liquid to a boil and then reduce it to a simmer. If you are baking salmon fillets, cook it at 450 degrees F (232 degrees C). When the foam from the butter subsides, place your fish skin side down for 2 - 5 minutes per side. Is there any reason for concern if the silvery scale-like skin sheds when washed? Sockeye is the most common salmon you will find in your local grocery store. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. You should not need to use any more pressure than the weight of the knife itself. It should be fully opaque and just starting to flake. Cook until the fish is fully opaque and flaky.

Amid the current public health and economic crises, when the world is shifting dramatically and we are all learning and adapting to changes in daily life, people need wikiHow more than ever. To check whether the salmon fillet is cooked perfectly, measure the temperature inside the fish with a thermometer - 45-50C/110-125F is perfect. Cut from meat to skin to avoid squishing the flesh - especially if the knife is not razor sharp. Sprinkle one end of the salmon with salt to make the fish less slippery. Fillets, on the other hand, are cut lengthwise, along the body and thus contain no bones. By using this service, some information may be shared with YouTube. When done, put the fish on top of bread with a little of tomato paste and you'll have great-tasting bruschettas!

Score the skin of the salmon. By using The Spruce Eats, you accept our. Making a delicious, nutritious meal out of salmon typically requires some standard preparation, but you can really use your imagination when seasoning and cooking since the fish can be made into so many different tasty ways, like pan-frying, baking, or grilling. Place the fillet on a cutting board with the skin side down.

Yes, salmon can withstand high temperatures, but let's not get carried away. Bake the salmon. Preheat your broiler, line a broiler pan with foil, brush both the foil and the salmon (steaks or fillets) with olive oil, season and broil, about 4 inches from the heat, until it sizzles or for around 10 minutes. The same as you would any fish. Salmon can be kept in the refrigerator for up to 2 days. Place the salmon on the grill and close the grill. A squeeze of lemon won't hurt at all at this point, but avoid dousing with sauce as that can get the skin soggy. Look for moist, clean cut fillets. Here are two simple and delicious recipes.

No. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Some recipes recommend wrapping the salmon in foil with a variety of spices, seasonings, and vegetables for moist, flavorful fish. Hold the salted end of the fish and use a sharp knife to cut between the flesh and the skin slowly, until the fish pulls away from the skin. What's the Difference Between Salmon Steaks and Fillets? I keep the skin of the fish on. See wikiHow to. It varies greatly in quality and is generally lower in oil than other types of salmon.

Season both sides with salt and freshly ground black pepper. Your support helps wikiHow to create more in-depth illustrated articles and videos and to share our trusted brand of instructional content with millions of people all over the world. It's easy to overthink things sometimes and this is undoubtedly true in the kitchen. Should I bake it skin side down or up? Remember to slice, not chop. It is the largest salmon species and has the highest Omega-3 and oil concentrations of any salmon. We have salmon's straightforward anatomy to thank for this. Include your email address to get a message when this question is answered. It's also fast, easy, and light on the cleanup. Thanks to all authors for creating a page that has been read 314,824 times. A fillet knife is ideal, or a chef knife. As the oil in your pan gets shimmering hot, it's a good time to pat the skin over with a paper towel. % of people told us that this article helped them. The key to getting a good sear on your salmon is making sure the skin—which is the side going into the pan—is very dry. Add the olive oil and gently place the salmon into the pan, skin-side down. Sockeye Salmon, or Red Salmon, is more abundant than King Salmon. Heat a large nonstick pan over medium-high heat. Bake it on a sheet of aluminum foil that has been sprayed with oil. If you are using a charcoal grill, place the salmon on the grill rack over medium coals. There's no magic formula here. If you are using a gas stove, preheat the grill to a medium heat. A less stressful way to cook salmon on the grill, however, is on a cedar plank. If your situation is crispy skin, then yes, there's a technique that is best for achieving that outcome (see below!). Nor, for that matter, is butchering salmon yourself (to say nothing of descaling it!). Remove the remaining meat from the fish bones with your fingers and marinate in the fridge in a bowl with some olive oil, garlic, and parsley, dill or some Italian seasoning. Here are three different techniques for cooking salmon in the oven. Place the fish into the simmering liquid. You can poach salmon in boiling water, cook it on the grill, bake it in the oven, or broil it in a pan. After seasoning, place the fillets skin-side down in the hot oil and let them sit there, untouched, for five minutes, assuming your fillets are 1-inch thick. http://www.myrecipes.com/how-to/cooking-questions/types-of-salmon-00420000012854/, http://www.cnn.com/2010/HEALTH/expert.q.a/01/08/salmon.fresh.farmed.jampolis/, http://www.marthastewart.com/337705/simple-poached-salmon, http://www.bhg.com/recipes/fish/basics/how-to-grill-salmon/, http://www.bhg.com/recipes/fish/basics/how-to-bake-salmon/, consider supporting our work with a contribution to wikiHow. Note that poaching isn't boiling or even simmering. Cook for 10 to 15 minutes, covered, without turning. Yes, it is a good idea to wash the salmon before cooking it in order to remove any germs or contamination from it. By using our site, you agree to our.