Salmon has long been considered among the best, if not THE absolute best source of healthy protein available on planet Earth. It’s loaded with Omega-3 fatty acids, which are essential to human health (and good looks). Let’s learn how to bake salmon properly!
But it can be tricky to cook properly because its dense flesh makes it prone to overcooking or drying out, even when grilled. If you’ve never cooked any kind of seafood before, this might sound like a daunting challenge — but we’ll show you how with step by step photos and easy recipes that will have your dinner guests raving about what an amazing chef you are. We promise.
First things first: Get yourself some fresh whole filets. The thicker they are, the better; try to pick fillets between 2 inches wide. This size allows them to cook evenly without burning the outside while leaving plenty of room inside so they don’t dry up. And get away from those thin little strips of meat called “tenders.” They’re too small and tough to eat straight off the grill, so you should know how to bake salmon.
Next, make sure your kitchen counter space is well ventilated and there isn’t much chance of smoke accumulation. A fan works great here. You’ll want to use high heat only and keep the skin intact at all times. That means no basting or flipping unless absolutely necessary. Salmon cooks fast, so once you hit the right temperature, maintain it until the middle reaches 140 degrees Fahrenheit, then lower the heat just a bit more.
Now comes the really fun part: Get ready to serve with these five tricks:
1) Season early. While the exterior burns easily, the interior stays moist longer if you season earlier. So take care of business now to avoid last minute salt additions later. Start with a light dusting of kosher salt and pepper, both sides, then repeat after each flip. Also, add flavorings such as lemon juice, herbs, hot sauces, soy sauce, mustard, etc., according to preference. Just remember to keep everything cool (no chili oil!), since excess heat can cause the delicate flesh to break down.
2) Use two pans instead of one big one. Instead of using a single large pan, divide into two smaller ones. One should contain water, which prevents scorching. The other contains fat, which keeps moisture locked in during cooking. Don’t forget to stir often when learning how to bake salmon.
3) Rinse under cold running water. Yes, again. Do it twice. First rinse the entire piece thoroughly, including the cavity where the head used to be. Next soak the fillet completely in ice water for 5 minutes to stop the cooking process and lock in juices. Then pat dry with paper towels, either immediately or after wrapping tightly in plastic wrap. To speed up the cooling time, place the wrapped package in the fridge overnight.
4) Pat dry with clean dish towel. After washing, pat the fillet dry gently with a clean towel. Be careful not to tear the delicate membrane covering the top layer of flesh, otherwise known as the skin. Once done, rub a very tiny amount of salt over the surface of the fish to draw out the remaining liquid. Let it rest for 10 minutes, then lightly brush more salt onto the top side. Flip carefully and continue cooking. At this point, you may notice brown spots forming on the bottom side of the fish. Ignore them; this happens naturally due to the Maillard reaction, which occurs when proteins caramelize on the outer layers of the fish.
5) Wrap tightly with waxed paper and heavy foil. Now comes the critical moment: Wrapping. Make sure you do it quickly so the fish doesn’t dry out. Place the fillet on a plate, skin side down, and cover loosely with waxed paper and heavy aluminum foil. Secure firmly around the edges with skewers or toothpicks, taking care not to puncture the flesh. Set aside on a trivet set inside a pot filled halfway with warm water.
Once the internal temperature hits 130 degrees F, remove the packaging and let stand for 3-5 minutes. Remove the skewers and transfer back to the original platter. Serve immediately, garnished with lemon wedges, dill sprigs and/or chopped green onions, along with extra virgin olive oil drizzled on top. For maximum taste pleasure, slice against the grain directly onto serving plates. Bon appétit!
Bonus Recipe: Smoked Salmon Patties
Ingredients:
· 1 pound smoked salmon
· ½ cup soft breadcrumbs
· ¼ teaspoon sea salt
· pinch freshly ground black pepper
Preparation:
Place ingredients in medium bowl and mash together with fork or potato masher. Form mixture into four 4-inch diameter patties. Grill over medium coals, turning occasionally, until warmed through, 7 to 8 minutes per side.
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