COOKED SALMON

How to Choose Fresh Salmon

1. Fresh vs. Frozen

• Fresh Salmon: Look for vibrant, moist fillets with no fishy odor. The flesh should bounce back when touched.
• Frozen Salmon: Ensure it’s vacuum-sealed and free of ice crystals, which could indicate freezer burn.

2. Types of Salmon

Salmon comes in several varieties, each with its unique flavor and texture:

• Atlantic Salmon: Known for its mild flavor and fatty texture.
• Sockeye Salmon: Rich in flavor with a vibrant red color.
• Coho Salmon: A balance between mild and rich.
• Chinook (King) Salmon: The most luxurious, with a buttery texture.
• Pink Salmon: The lightest and most affordable option.

3. Skin-On vs. Skinless

• Skin-On Fillets: Ideal for grilling or pan-searing as the skin acts as a barrier to prevent overcooking.
• Skinless Fillets: Perfect for recipes like poaching or casseroles.

Essential Tools for Cooking Salmon

1. Quality Cookware

• Nonstick Skillet: For perfect pan-searing.
• Sheet Pan: Essential for oven-baked recipes.
• Grill: Adds a smoky, charred flavor.
• Steamer Basket: For gentle, healthy cooking.

2. Utensils

• Fish Spatula: Designed for flipping delicate fillets.
• Meat Thermometer: Ensures perfectly cooked salmon.

3. Foil or Parchment Paper

These are ideal for steaming salmon or creating foolproof “salmon packets.”

How to Cook Salmon: 6 Foolproof Methods

1. Baking

Baking salmon is one of the easiest ways to achieve perfectly cooked fish. It’s ideal for hands-off cooking while you prepare sides or sauces.

Steps:

1. Preheat your oven to 375°F (190°C).
2. Place salmon fillets on a foil-lined baking sheet.
3. Season with salt, pepper, garlic, and a drizzle of olive oil.
4. Bake for 12–15 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.

Pro Tip: Add lemon slices or fresh herbs like dill to enhance the flavor.