Salmon, it’s delicious! Yet it can be tricky to cook, ending up in a not so delicious result. Salmon can be a lot less forgiving that other items you may cook. It needs to be fresh, or stored properly before you cook it to ensure best results.
Any easy fresh test you can use, is push your finger onto the surface of the salmon, if the flesh pops back quickly to its original form, you’ve got fresh salmon. If the indent from your finger lingers too long, or doesn’t dissipate at all, you may want to think twice about even cooking the salmon.
Now that you’ve determined your salmon is fresh and ready to cook, here are a few tricks to help you get the delicious results you want.
- Set your oven to 500 degrees Celsius, and get an oven safe pan ready.
- If your fillet has skin, you will want to score it. Take your knife and cut lines approximately 1 cm apart along the skin of your salmon. This prevents the skin from shrinking, curling up, and helps ensure even cooking.
- Get your pan really, really hot! Add a generous amount of olive oil or clarified butter (ghee). The salmon should really sizzle when you put it down. If you wanted to take your skin off, you could place the salmon skin side down in your hot pan for about 10 seconds, and then take it out and the skin will peel right off.
- Season your salmon with salt & pepper, add slices of fresh lemon on the side without skin.
- Place your salmon in the pan, skin side down, and let it sear for about 1 minute.
- Now take the pan from the burner, and place it in the oven to finish for about 5 -6 minutes. The amount of time in the oven depends on the size and thickness of your fillet
Your salmon is ready to serve. You will want to place the salmon skin side up on the plate, as it will have a beautiful crisp finish. Squeeze some fresh lemon on the fillet, add a fresh sprig of dill and enjoy.
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