Salmon – tender, melting, healthy – but do you undertake to cook it at home? If you are one of those who love this fish, but only buys it lightly salted because it sticks to the pan during cooking, the pieces fall apart or turn out to be dry, this post will help you.
Overcome the irresistible – become a master of salmon cooking. It’s easy if you know where the most insidious mistakes lie and how to get around them.
Error No. 1: remove skin
Many people are tempted to remove the skin, especially since it is pulled off a piece of salmon without difficulty.
Firstly, the skin can be tasty (if cooked correctly), secondly, the skin is such a “safety cushion”, it takes on the risks associated with turning the piece over when frying and saves the piece from sticking to the pan.
Start frying the fish on the side on which the skin is. If this is a piece of fillet, then put it skin down, if it is a steak, take it with cooking tongs and fry the skin on all sides first, and then put it flat and fry in the usual way. A detailed guide to proper skin frying in this article under the heading “Crisp.”
The skin should be removed only if you are going to let the salmon or bake at a low temperature. Here the skin does not help, but only interferes, because it will inevitably turn into a slippery substance, which is unlikely to seem appetizing to anyone.
Error No. 2: overexposure on fire
From an exquisite and delicate product to a dry inedible substance, salmon turns in a few minutes. Overexposing it is simple. The best option to avoid this situation is to turn off the fire under the fish a little in advance and use the residual heat to bring it to readiness.
For example, a piece of salmon fillet on the skin is cooked for about 3 minutes on fire (the piece lies all the time with the skin down), then you turn the piece on and turn off the fire, allowing the fish to get to the condition on the residual heat of the pan.
Mistake number 3: cook only by frying
Techniques such as stewing or even lower temperature cooking are perceived as complex and restaurant. A rare, advanced user thinks, “I’m cooking low-temperature salmon for dinner.” Let’s just say more precisely – no one thinks so. But in vain. And steaming – that is, boiling in a minimal amount of water, and low-temperature baking – these are win-win methods of cooking salmon. And since they are win-win – this means that they are much easier than frying, which on the contrary is perceived as a “simple way”.
To cook the salmon fillet in the low-temperature way, separate it from the skin, place it on a baking sheet, season with salt and wrap in foil. Put in the oven at 130 degrees and 30 minutes. You will get a remarkably tender salmon whose flesh will still be slightly glossy. No other way will produce equally delicate cooking.
Steaming is also a win-win option. Here we need a whole and safe skin, because without it a piece will fall apart. In the water that is used for steam, throw lemongrass or fennel, any other spices you like are also suitable.
Steam flavors fish much better than spices applied directly to fish. Turn on the double boiler for 15 minutes and the perfect salmon is ready.
Mistake # 4: boiling without additives
If you decide to boil salmon, cooking it in the most usual way in water with salt is not the case. Minimum adjustments – adding a couple of lemon slices or half a head of garlic, several sprigs of rosemary to the water will change the situation. Try it and you will find that the taste of salmon is transformed.
Mistake number 5: cook salmon with bones
The rule of thumb is to remove all bones from a piece of salmon before cooking. It is not at all difficult if you do it with a suitable tool. In this case, the ideal tool is tweezers.
Mistake # 6: fry salmon in the wrong pan
Salmon is the most tender fish that is difficult to turn over without ruining a piece. They stick to any frying pan, except for a high-quality non-stick one, no matter how high-quality the frying pan is. Steel, cast iron – do not even think. Do not try your luck, use only non-stick cookware.