Salmon is a fish that is healthy in omega-3 and protein. It cooks in no time and is easy to tell when it is done. When cooked carefully, it can be a very flavorsome meal. But the basics on how to manipulate salmon are critical to making the ideal fish. The key note is to keep the fish refrigerated until its set to be cooked.
There are a number of methods to prepare and cook salmon- it can grill be grilled, baked, broiled or poached. Crowned with sauces, marinades, and other preparations salmon can deliver a very versatile meal. Another 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 acquire it, cleanse the fish in cold water and fraction the salmon into the acceptable sizes for consuming, then place in a freezer bag to prevent freezer burns. The ideal way to thaw salmon is to remove it from the freezer and place it in the refrigerator 24 hours before preparing it so that it thaws on its own. Make sure to not place the fish beneath warm or cold water.
Keep the skin on even as you cook salmon. It helps keep the fish together and makes it much better 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 test by simply embedding 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 straightforward. The oven rack should be arranged six inches from the heat. By arranging parchment paper on the broiling pan (and eventually the fish on the parchment paper) the pan will be far easier to clean once the meal is complete.
If you are cooking your salmon whole, allow eight minutes for each half pound of fish. Fillets and steaks need to 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, standard cooking time for a whole fish is 20 minutes for each half pound. Turn the fish once half way through the cooking process. Grilling salmon steaks or fillets follows the same timing style 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 only once.
To poach salmon, pour water into a shallow skillet until it is half full. Bring the water to a boil and add 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 at once.