Salmon is a hugely popular saltwater fish, especially loved by those who aren’t crazy about fishy fish. It has a rich, oily, almost meaty flavour and is extremely versatile and easy to cook. Added bonus: it is also extremely good for your health, often dubbed a superfood because it’s high in omega-3 fatty acids. Clearly, adding salmon to your daily diet is a great idea, but if you’re unsure about cooking it at home, this article will help you cook salmon like a pro, every time!
Know when to stop cooking.
A big mistake people make when cooking salmon is overcooking it so much, they’re left with fish that’s flaky, rubbery, and dry. This is easy enough to avoid if you keep track of the approximate cooking time for the fish. The cooking times will vary depending on the size of the piece of salmon and how you’re cooking it. This table should help.
Approximate Cooking Time
|Pan-fried||4-5 minutes skin side down, 2-3 minutes on the flip side, rest for 3 minutes|
|Oven-baked||12-15 minutes in a 200-degree celsius oven|
|Grilled||5 minutes on each side|
|Poached||25 minutes in simmering liquid|
|Steamed||12-15 minutes in parchment/foil in a 200-degree celsius oven|
Learn how to test for doneness.
‘Doneness’ refers to how thoroughly cooked the meat is based on colour, juiciness, and internal temperature – rare, medium rare, or well done. Salmon can be enjoyed when it’s still medium rare and moist in the middle, and be totally safe. It is a matter of personal preference.
To be able to tell how ‘done’ your fish is, we’ll let you in on a little trick used by chefs all around the world. Slide a sharp knife into the thickest part of the fillet, and then touch it to your lower lip. If it feels cool, the fish is cooked rare, warm means medium-rare, and hot means the fish is cooked through.
Experiment with different cooking methods.
The great thing about Salmon is that it is a really versatile fish. You can cook it in a ton of different ways and enjoy a new, thoroughly-delicious meal every time. Some of our favourite ways to cook salmon are pan-frying in a non-stick or cast iron skillet, poaching in a delicious stock with herbs and aromatics, baking on an oven tray or in a parchment bag, and grilling. The key here is to keep experimenting with cooking styles so you find the ones you love the most!
Keep the skin on.
The skin on a salmon fillet could be your best friend. It adds a layer of protection between the hot pan and the tender fish meat. Plus, it is delicious when cooked. Plus plus, when it crisps up, it adds a lovely textural dimension to your dish. The only time you need to take the skin off, is if you plan on poaching the fish. Skin can’t crisp up in liquid, and will end up being gummy and unpleasant.
Experiment with flavours.
Salmon tastes absolutely great when served with a simple squeeze of lemon and basic seasoning. But since it’s so versatile, you can really enjoy playing around with different flavours. Fresh salsas, herby sauces like pesto, buttery sauces like hollandaise, all pair beautifully with salmon. You could even quickly mix some of your favourite dry spices to rub on to the salmon fillet before cooking it, for some extra zing.
Buy good quality fish.
This is possibly the most important. If you want a good quality dish with its flavour, texture, and health benefits intact, you need to get the best meat you can find. Luckily, we can help you there. All our seafood reaches you in less than 18 hours from catch, ensuring you get the day’s catch – everyday! And since we never freeze it, you get the freshest meat possible.