How to Cook Salmon - By: fiona dewitt

Salmon is a fish that is healthy in omega-3 and protein. It cooks in no time and is simple to tell when it is done. When prepared fully, it can be a very flavorsome meal. But the background on how to manipulate salmon are necessary to making the perfect fish. The key note is to keep the fish refrigerated until its set to be cooked.

There are a number of techniques to prepare and cook salmon— it can grill be grilled, baked, broiled or poached. Topped with sauces, marinades, and other preparations salmon can deliver a very versatile meal. A further key note is to not overcook, as this may cause the fish to become tough and dry.

If you are going to cook the salmon some days after you have purchased it, rinse the fish in cold water and slice the salmon into the adequate sizes for eating, then place in a freezer bag to avoid freezer burns. The better way to thaw salmon is to remove it from the freezer and put it in the refrigerator 24 hours before preparing it so that it thaws on its own. Make sure to not place the fish in warm or cold water.

Keep the skin on while you cook salmon. It helps keep the fish together and makes it easier to move and also prevents the meat from curling. An characteristic of when the fish is done is when the meat becomes “flaky” and changes color; you can assess by only inserting a fork into the thickest part of the fillet and twisting it. If the fish flakes easily, it is done.

Broiling is a popular method that is easy and simple. The oven rack should be arranged six inches from the heat. By laying parchment paper on the broiling pan (and subsequently the fish on the parchment paper) the pan will be a lot eaiser to clean once the meal is complete.

If you are cooking your salmon whole, give eight minutes for each half pound of fish. Fillets and steaks should be cooked six minutes for each half inch of thickness. If you are cooking fillets ensure sure you place the skin down when you cook it.

To grill the salmon, typical cooking time for a whole fish is 20 minutes for every half pound. Turn the fish once half way through the cooking process. Grilling salmon steaks or fillets adapts the same timing pattern to broiling the fish. Cook 5 or 6 minutes for each half inch of thickness at a medium temperature. Try turning the steak or fillets just once.

To poach salmon, pour water into a shallow skillet until it is half full. Bring the water to a boil and combine sliced lemon, onion and fresh herbs for flavor. Reduce the heat to a gentle boil and add the salmon, simmering until it is done. Simmer for 5 minutes for each half inch of thickness.

Ensure leftovers are refrigerated immediately.

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