Tips For Cooking Salmon Perfectly

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Salmon fillets and steaks are yummy, but it is not the easiest of things to cook salmon well. So, here are a few salmon cooking tips which would help you sidestep the usual errors and will save you the blushes when it is serve-up time!

Salmon Cooking Tips

Poach, Grill, or Pan Sear?

You can employ any of these methods, but you will need to go the right way. When poaching, many commit the common mistake of poaching the fish in plain water, though when poaching, you are missing on a great opportunity to add flavors. We say if you should poach, poach the salmon in milk, chicken stock, or fish broth and try flavors with lemon, peppercorns, bay leaves, etc.—whatever suits your fancy. It is also a great idea to poach the fish in dry white wine.

If you are grilling or hot-smoking, use only pre-soaked wood chips—try alder, hickory or maple. Lower the heat once it starts to smoke and keep the temperature inside the smoker at no higher than 80-90C.

In case of pan-frying, use a heavy non-stick frying pan and use olive oil or butter (heated in medium high-heat) to cook your salmon.

Choose the Right Salmon

If you are going for steak or fillet, make sure that you pick pieces all of uniform size and thickness. A center cut is normally your best option. Also, do not go for whatever is there in offer. Organically raised salmon tastes the best. They are normally more expensive, but you will also get the best of your salmon if you choose those varieties.

Do Not Rip the Skin Off

This is another common mistake you can make when cooking salmon. There are some recipes which may advise you to get rid of the skin, but we at Italian Home Kitchen Blog say that it is best that you do not, especially when you are pan-searing or grilling. The skin provides a nice safety layer between the soft salmon flesh and the surface of the grill or the hot pan. Cook the skin-side down and ALWAYS cook in lower heat.

Follow these tips and chances are slim that you will ever go wrong in cooking your salmon again.

 

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