Cooking Salmon The Right Way

Very high in vitamin A and B complex and omega-3 fatty acid, salmon is a very popular fish worldwide. This very nutritious fish is known for its flavor, color and soft flesh. Any kind of cooking methods; baking, broiling, poaching, grilling, sautéing, smoking may be employed to cook salmon. Freshwater salmon have lesser flavor than saltwater ones. Salmon is distinguished by its pink color which it gets from a pigment present in crustaceans, on which the fish feeds.

As with fish, buying freshest salmon is very important. The several species of salmon differ from each other in texture, flavor and color. Usually farmed salmon is artificially colored. The canned ones are mostly the wild varieties and pink in color. Salmon should not be frozen for too long as they loose their sumptuousness. Some varieties of salmons like the dried and smoked salmon have to be soaked so that excess salt is removed.

Being a sturdy fish, salmon can withstand any type of cooking. The skin should be left on the salmon while cooking as it prevents breaking while turning. The skin can be easily removed after cooking. The most important consideration should be to prevent it from drying out while cooking. If salmon is overcooked, it becomes dry. To check whether it is done, it should be pressed with the back of a fork for firmness. The dry heat methods like grilling and baking require about 10 minutes and once it is done, salmon becomes flaky and changes it color. Fully done salmon will be opaque with no hint of pink color but if it is partially done, then salmon will be pink in the centre.

For baking, the salmon should be brushed with oil or butter after seasoning. It is baked in a preheated oven at 350 degrees for about 10 minutes. Pan frying involves frying when the oil or the butter is very hot, but not so hot that it is smoking. After rinsing the salmon in water or wiping it with a damp cloth, the fillets should be dipped in milk and then in crumbs. These fillets or steaks should be then placed in the hot pan with the oil covering them at least half. One side usually takes 5 minutes to turn golden in color. Both the sides should be cooked on medium flame till they are done.

Poached salmon is prepared by putting salmon in boiling water and then simmering it till the time it is done. The water in the skillet can also contain onions, peppers or herbs if you desire. The poaching liquid can be a mix of white wine, water and chicken broth. Once done, the salmon can be taken out and drained. They can either be served hot or chilled. Steaming involves a steaming basket, which is placed in a pan filled with water, on which salmon pieces are arranged. The pieces are poured with wine or water. The salmon should be seasoned and water can have herbs. After water boils, it takes a minute for the pieces to get done. They can be carefully removed from the steaming basket so as not to break them. You can use a cheese cloth to wrap the pieces to avoid breakage.

One can use a wide variety of flavors with salmon. Any fresh herb, marinade sauce can gel well with salmon. Left over salmon can be used for salads, but they should be used with in two or three days.

Posted in: Cooking Salmon |