How to cook salmon?

If you have good cooking skills, there are many cooking methods to choose from. Such as:

Crispy salmon skin is one of the world's greatest culinary delights.

Cook the salmon in the oven. Salmon is a moist, fatty fish, which means you can cook it at high temperatures without worrying about overcooking or drying it out. That being said, it's still fish, which means the cooking time will be fairly short. Here are three different techniques for cooking salmon in the oven.

Grilled Salmon: In this case, assuming a thickness of about 1 inch, we cook it on a griddle or shallow baking sheet in a 425F oven for about 12 to 15 minutes. Note that we did not seal the salmon in foil (we will discuss this below). You can coat it with olive oil, season with kosher salt and freshly ground pepper, add any herbs, aromatics, lemon slices and anything else you want. This method works equally well with fillets and steaks, either skin-on or skinless.

Salmon cooked in foil (or parchment): This is technically a way to steam salmon, but don’t let that fool you – salmon cooked in foil or parchment is delicious and luxurious. It's also fast, simple, and clear. Basically it consists of sealing the salmon, along with the usual herbs and citrus, all in a foil bag and baking it in a very hot oven for 7 to 10 minutes. If you use parchment paper instead of aluminum foil, you can even do it in the microwave in 3 to 4 minutes. For more details, check out this 101-level tutorial on cooking salmon.

Slow-roasted salmon: This is a low-temperature variation using the oven, and if you have time to let it cook for an hour, this technique will produce moist, colorful salmon with a firm, springy texture. . All it requires is a baking sheet and a shallow dish of water. While your oven is heating to 225 degrees F, brush a 2-pound fillet with olive oil and season with salt and pepper. Place the water dish on the bottom rack, place the salmon skin-side down on the baking sheet, and bake on the upper rack for about an hour.

Cook salmon on the grill. Yes, salmon can handle the heat, but don't let it get carried away. Gas grills are best for grilling salmon since you have better control over the temperature. To cook salmon on the grill, you should aim for 350 to 450 degrees Fahrenheit, which in charcoal grilling terms equals 1/2 to 3/4 of the charcoal chimney. Cook, covered, without turning, for 10 to 15 minutes. Here are three words of advice: Oil your grates.

However, a less stressful way to cook salmon on the grill is on a cedar plank. Simply soak the plank in water for 30 minutes, then place the fish on the plank, place the plank on a medium-high grill, and cover with the lid for 20 minutes.

Cook salmon in pan. This is how you get crispy crust. Because you want the skin to be in contact with the hot pan, use skin-on fillets here, rather than steaks, which have their skin on the edges. By the way, cast iron pans are great for this, but no matter what cookware you use, it's impossible to overemphasize the importance of keeping your pan very hot.

The key to getting a good sear on salmon is to make sure the skin - the side that goes into the saucepan - is very dry. When the oil in your pan becomes shimmering, now is a good time to pat the skin with a paper towel. Once seasoned, place the fillets subcutaneously in the hot oil and let them rest for 5 minutes, assuming your fillets are 1 inch thick.

At the end of that time, turn gently and let the salmon cook for another 30 seconds, and that's it. Then, remove from the pan and serve, skin side up. At this point, a squeeze of lemon won't hurt at all, but avoid soaking it in sauce as it can make the skin soggy.

Salmon stew, no reason to cook salmon steaks. The delicate, almost creamy texture achieved by stewing is rendered completely meaningless by the presence of bones. Likewise, since braising does not produce any crispy effect on the salmon's skin, the best salmon fillets to stew will be skinless fillets.

The most important thing here is to make sure your salmon stew liquid is flavorful. At a minimum, add salt, but ideally, make a simple court consommé with water, kosher salt, wine, lemon, aromatic vegetables and herbs.

Please note that stewing is not boiling or even simmering. Your cooking liquid temperature should be between 160 and 180 degrees Fahrenheit, which means you'll see very few bubbles. Add the salmon, cover and cook for 15 to 30 minutes depending on the size of the fillets. It should be completely opaque and just starting to flake.