4 great ways to cook salmon
Many restaurants serve delicious salmon dishes. The most delicate, directly decomposing meat and perfectly fried skin, and the taste – above all praise! However, when you try to cook salmon at home, it often turns out a hard, smelling fish something. Try this, you can forever resist the desire to eat this really delicious and healthy fish. The great news is that there are only a few tips and tricks, and you yourself can cope with the preparation of an ideal salmon, even on a grill.
We offer you 4 favorite cooking methods.
Salmon, fried in a pan with crispy crust
- We take the cooled fillet of salmon and carefully, but carefully remove the excess moisture with paper towels. Leave for 15 minutes at room temperature, so that the fish warms up.
- Cast iron frying pan (can be used in stainless steel) with enough vegetable oil is heated until it begins to hiss.
- Just before you put the salmon fillet on the pan, season with salt and pepper it.
- Reduce the temperature to medium and carefully place the salmon on the pan skins down. Gently press the fillet into the spatula for 10 seconds to prevent it from curling. Fry one side for 6 minutes. If you have a thermometer for cooking meat, then it should show about 60 degrees Celsius.
Seredinka at this temperature will be matte and gentle. Very carefully turn the fillet and fry for another 30-60 seconds.
- Transfer the salmon from the frying pan to a paper-covered dish to remove excess oil. Let me lie down for a few moments and you can serve on the table!
Salmon baked in the oven
- Heat the oven to 200 degrees Celsius. Place the grid on the middle height.
- Chilled fillets, if it was pre-marinated, get soaked with paper towels, salt, pepper and sprinkle with your favorite seasonings. Then spread any sauce to your taste. Leave at room temperature for 15 minutes.
- When the oven is warm to the desired temperature, place in a roasting dish and put it in the oven. Time of preparation we count proceeding from a rule – 1-1,5 sm of a thickness for 4-6 minutes of frying. Check the readiness with a fork, piercing in the middle and slightly twisting the fillets. If it breaks up into fibers, it lost its transparency (it became frosted), then the salmon is ready! You can measure the thermometer for meat in the middle – should show about 60 degrees Celsius
Salmon smoked on the cedar board
Soak the cedar board for 1 hour in water. This will prevent the burning process of the board. You can follow the instructions attached to the board when buying.
- Put the fillet of salmon on a flat surface and make sure that there are no bones left in it. To do this, draw your fingers over the surface of the fish and if you find small jags, then pull them out with clean tweezers. Next, salt and pepper.
- Heat the grill to 170 degrees Celsius. For a stronger taste, throw a couple of cherry-wood on top of the coals before closing the lid.
- When the grill is sufficiently heated and the smoke is already bursting out of the holes, put the previously soaked cedar board there. In 5 minutes it will char and it will give your salmon an even more savory taste.
- Gently flip the board, charred side up and lay out pieces of salmon. If you use sauce, then it’s time to grease them with fish. Fresh herbs and citrus slices will give the salmon unforgettable notes.
- Close the grill cover. After 10 minutes, check the temperature with a meat thermometer in the thickest part of the fillet. If it reaches 65 degrees Celsius, then very carefully remove the salmon from the grill. In a few moments, you can serve to the table.
Salmon roast (in broiler mode)
- Place the grate approximately 15 cm below the broiler and set the appropriate mode.
- Cover the baking sheet with baking paper
- Salt, pepper the fillets, add seasonings to your taste.
- Put it under the broiler and bake for 7-8 minutes. Watch the process to retrieve the fish in time, as the broilers differ depending on the grade of the stoves.
Some useful tricks for cooking salmon
- Never cook chilled salmon. Before cooking, let the fish lie down at room temperature so that it is evenly cooked.
- Always gently remove excess moisture with paper towels, especially from the skin. This will allow you to get the most unforgettable crisp.
- One of the correct ways to determine the cooking time of fish is the Canadian method – for every centimeter of fish thickness – 4-6 minutes of frying (in combination on both sides).
- Protein continues to be prepared even when you take fish out of the oven or remove it from the frying pan. The US Food and Drug Administration recommends cooking salmon until the temperature in its thickest part reaches 65 degrees Celsius. If you are preparing fresh salmon of high quality, you can pull it out when the temperature reaches 60 degrees. The desired temperature will be collected by the fish on the table.