Salmon is readily available, extremely versatile and simply delicious. Here we cover salmon basics from weeknight fillets to weekend entertaining: the cuts and types to buy, equipment you’ll need, essential methods for preparing it and sauces for dressing it up.
With salmon, one size does not fit all. There are a few basic categories of cuts, each with its own treatment and purpose. Small fillets and steaks are great for fast weeknight meals, while a whole side of salmon is an easy and elegant main course for a dinner party.
There are significant differences between farmed and wild salmon. Wild salmon comes from Pacific waters, and has a silky texture and a brilliant vermilion hue. It has a superior taste, with fewer calories and less fat than farmed salmon. It is also expensive, and there is less of it in the market. Farmed salmon is much more plentiful, and cheaper. It comes from Atlantic salmon stock, and bears the color of the feed it is given, most often the light pink flesh we associate with “salmon.” There are significant environmental concerns surrounding the farming of salmon.
Salmon fillets and sides have pinbones, the inch-long, flexible bones that stick up vertically in a row down the center of the fillet. Removing them is an easy maneuver; you don’t have to do this, but it makes for a prettier piece of fish and easier eating. A pair of pliers and a simple technique will get you smooth, boneless salmon. Here’s how.
For smaller, crispy, skin-on Salmon; a crispy pan sear is recommended. For bigger fillets, and succulent, skin-off King Salmon; the best method would be cooking in an oven.
When cooking salmon, there are several different ways to prepare this delectable fish. A handful of methods offer versatility in terms of seasoning options and allow you to customize the flavor according to your preferences.
People with caloric restrictions will be pleased to know that poaching requires minimal added fat. It is a low-fat cooking method that allows the fish to cook in its own juices or a minimal amount of liquid. This helps to keep the calorie content lower compared to methods like frying or sautéing.
Cooking on the Stovetop
Cooking salmon on the stovetop is the ultimate in ease: if you don’t want to heat up your oven or spend too much time in front of it, sautéing a fillet is the way to go. Or if you’re looking for a low-fat option, poaching salmon produces tender, clean-tasting fish.
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Sauteing
Sautéing salmon means to cook it quickly in a little fat over fairly high heat. The method is easy and fast, and it works best for fillets, making it a great way to get a delicious weeknight dinner on the table. Here’s how to do it:In a nonstick skillet, melt about 1 tablespoon butter over medium high heat and cook until foam subsides and turns deep gold in color, about 3 minutes. Season the fillet with salt and pepper and add to pan, skin side up. Cook without turning for about 6 minutes, until fish turns deep brown. Flip the fish and cook until done to taste, 2 to 4 minutes longer.
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Poaching
Poaching salmon gives you cleanly cooked fish that makes a beautiful palette for sauces, or a delicious base for salmon salad, croquettes or burgers. It’s also a good way to get perfectly cooked fish without any added fat. Here’s the basic method:Fill a sauté pan with enough water to cover a fillet, and lower the fish in. Sprinkle in salt, a few peppercorns and a bay leaf.Bring the water to a fast simmer, and turn off the heat. Cover the pan and let the fish cook for 20 to 30 minutes. The salmon should be medium-rare. Note: To add extra flavor to your poached fish, try using a classic court bouillon, a simple cooking broth that is simmered for 20 to 30 minutes with slices of lemon and onions, herbs, salt and pepper. There should be enough to submerge the fish in a pan that the fillet or fillets with fit. Use it in place of the water in the basic cooking method above.
The Best Salmon You’ll Ever Make (Restaurant-Quality) | Epicurious 101
FAQ
What is the best cooking method for salmon?
Which way is better to cook salmon?
Should you flip salmon when pan frying?
Should you flip salmon when baking?
Is baking salmon healthier than pan frying?
Baking salmon is the healthier option over pan-frying. Baking is healthful because it doesn’t add any extra fat or calories to the fish- as long as you cook it with simple seasonings. Using heavy, high-calorie sauces can change your fish’s nutritional value and make staying within your dietary guidelines more challenging.
Is fresh salmon safe to eat?
Yes, salmon is a source of omega 3, the fatty acid is responsible for acting in the prevention of cardiovascular diseases, making the heart strong and healthy. Just be careful to analyze the supplier to make sure it doesn’t have any contamination.
Do you flip salmon when pan fried?
Perfect for flipping the salmon fillets (yes, you do flip salmon when pan searing). Instant Read Thermometer. The easiest way to check the pan seared salmon temperature. How to make easy, perfect pan seared salmon at home, just like restaurant-style pan fried salmon. Crispy outside, tender and flaky inside. want to save this recipe?
What is the best pan for salmon?
The best pan for salmon is one with a heavy bottom that you can heat to a high temperature and that conducts heat evenly. I have the best luck with stainless steel ( this pan is the holy grail) and cast iron. A non-stick pan can work too, but it’s not my favorite for searing or pan frying, as it doesn’t get the surface of the fish *as* crisp.