Perfect Salmon: 5 Foolproof Ways to Cook

A deliciously cooked piece of salmon is easy to achieve, even on a weeknight. Here are 5 foolproof techniques for preparing Bristol Bay Sockeye Salmon.


HOW TO TELL WHEN YOUR SALMON IS DONE:

  • Flesh should be pale orange and flaky on the outside with a bright orange opaque center.

  • The center of the salmon should be slightly translucent – the fish will continue to cook after you’ve removed it from the heat.

  • Put a fork in it! Insert a fork or knife into the thickest part of the salmon to test the color and flakiness.

  • Sockeye salmon is best served medium rare or with internal temperature of 110-120 F.

 

  1. Grilling:
    Grilling salmon is simple and adds great flavor to your fish.
    • Preheat grill to very hot
    • Pat the salmon dry and brush with oil on both sides. Season salmon with
    your favorite flavors, or keep it simple with salt and pepper.
    • Place salmon, skin-side down. Cook for 5-6 minutes, and flip. Cook 2-7
    more minutes or until done

2. Roasting:
If you’ve got an oven and a baking dish or sheet pan, then you’re all set to roast salmon!
• Preheat oven to 375 F.
• Line a baking dish with foil. Coat salmon with cooking oil on both sides and season to your liking.
• Place salmon skin-side down in baking dish and bake for 10-15 minutes or until done.
• Remove from oven and serve immediately.

3. Steaming:
Steaming salmon can help lock in flavors you wouldn’t be able to achieve with other methods of cooking.
• Find a pot that your steamer basket fits snugly on top of and fill halfway
with water. Bring water to a boil.
• Line steamer basket with parchment paper and place salmon in steamer.
Salt and pepper the salmon and add your favorite herbs and spices.
• Cover and place on top of the pot of boiling water. Steam for 7-10 minutes or until done

4. Pan Searing:
This is a good method for beginners. We recommend using a seasoned cast iron skillet, but any non-stick pan will do.
• Coat salmon on both sides with cooking oil
• Add enough cooking oil to coat the bottom of the pan and heat over
medium-high heat.
• Place salmon, skin side up, into pan and cook until browned, about 4
minutes.
• Carefully flip salmon and cook for another 3 minutes or until done.

5. Poaching:
This technique is similar to steaming, but doesn’t require any special tools. Add ingredients to the poaching water such as white wine, lemon, dill and garlic so the salmon gets a flavor boost during cooking.
• Season salmon on both sides with salt and pepper
• Fill a straight-sided pan one-third of the way with poaching liquid and bring to a simmer over medium-high heat
• Carefully place the salmon in the pan. Cover, reduce heat and gently
simmer the salmon for 7-9 minutes.

 

Find more delicious wild sockeye salmon recipes at www.bristolbaysockeye.org.