The trick to preparing well-cooked fish is often seemingly simple, and salmon is no exception. With just a little seasoning and the right cooking techniques, a salmon fillet will give you one of the best flavors out there, even without the skin. Whether you bake, grill or poach it, salmon can be a great snack that will make any dinner sparkle.
Ingredients
Smoked salmon
- 4 to 6 oz (110 g to 170 g) salmon fillet
- olive oil
- salt and pepper to taste
- 1 lemon or lime (optional)
- dill, garlic, parsley and tarragon to taste (optional)
Grilled salmon
- 4 to 6 oz (110 g to 170 g) salmon fillet
- olive oil
- salt and pepper to taste
- 1 lemon or lime (optional)
- dill, garlic, parsley and tarragon to taste (optional)
Poached salmon
- 4 to 6 oz (110 g to 170 g) salmon fillet
- 1 liter (1 quart) of water
- 1 lime
- 1 medium onion cut in half
- 1 stick of celery, chopped into pieces
- 1 bay leaf
- fresh thyme to taste
- fresh dill to taste
- salt to taste
- pepper to taste
Steps
Method 1 of 3: Baking Skinless Salmon
Step 1. Preheat the oven to 230 ° C (450 ° F)
To help the salmon bake evenly, arrange the racks so that you can place a baking sheet in the center, the same distance from the top and bottom.
Step 2. Coat the salmon with olive oil with a brush
Use this tool to drizzle a small amount of olive oil over your steak. This will help the salmon retain moisture while in the oven. If the salmon is large, cut it into smaller fillets before you drizzle the oil over them.
Step 3. Season the salmon with herbs, spices and citrus
To season the salmon well, sprinkle a pinch of salt, pepper, dill, garlic, parsley, and tarragon over the fillets. Then squeeze half of the citrus fruit on top to make them taste more flavorful and juicier. Don't forget to season them on both sides before baking.
Step 4. Put the salmon on a baking sheet covered with nonstick cooking spray
You can also use aluminum foil or a nonstick baking sheet as an alternative to spray.
Step 5. Bake the salmon for about 5 minutes for every 1/2 inch (13 mm) of thickness
In most cases, this means a baking time of about 15 minutes. Salmon dries very quickly, so be sure to check it out while it cooks.
Step 6. Serve the salmon when it can be easily flaked
If you want to check that the salmon is done, scrape the center of the fish with a fork to see if it is done. If it doesn't crumble, leave it in the oven for a few more minutes.
Method 2 of 3: Grilling the salmon without skin
Step 1. Preheat grill to medium high heat setting
This will help the salmon cook completely and evenly. If you are using a charcoal grill, spread the briquettes, light the fire and wait about 5 minutes before starting to cook.
Step 2. Oil the grill so it doesn't stick
While the grill is heating up, wipe the grates with a rag dipped in olive oil. This will prevent the salmon from sticking to the surface. Keep the cloth between your hands and the grates so you don't get burned.
Step 3. Spread a small amount of olive oil over the steak
Use a brush to coat the fish with a thin layer of olive oil. This measure will retain moisture while the salmon is grilling. If the steak is large, cut it into smaller pieces before using the olive oil.
Step 4. Sprinkle herbs, spices, and citrus over the salmon
For added flavor, sprinkle the fish with a little salt, pepper, dill, garlic, parsley, and tarragon. If you want it to be a bit more acidic, squeeze half of the lemon or lime over the fillet. Before grilling it, don't forget to cover it on both sides.
If you want to spice up your salmon, let it marinate in a wet marinade for an hour before cooking. Some widely used ingredients are lemon juice, sesame oil, honey, and hot sauce
Step 5. Grill the salmon until one side is golden brown
Place the steak in a part of the grill where the heat is evenly distributed, and avoid areas that are just above the large flames or burners. Each side will take 4-8 minutes to cook, depending on the size of the steak.
To grill the salmon, set the salmon at a 45 ° angle to the grill
Step 6. Use a wide spatula to flip the salmon and cook it on the other side
Don't use tweezers, as they could force the fish to expel moisture. Don't use the skewers either, which could cause it to fall apart.
Step 7. Remove the salmon from the heat to finish cooking
To check that the salmon is almost done, press the spatula into the center of the fish. If it crumbles and a clear juice comes out, you're good to go. Fish dries quickly, so removing it from the grill will ensure that the remaining heat does not overcook or burn it.
Method 3 of 3: Poaching salmon without skin
Step 1. Fill a pot with cold water, lemon, onion, celery, salt, and herbs
Fill a pot with 1/4 gallon (1 liter) of cold water. Squeeze the lemon into the water or cut it into thin slices to insert. Put the onions, celery, and bay leaf in the pot. Then sprinkle with thyme, dill, and salt to taste.
For more flavor, try adding peppercorns, other vegetables like carrots, or other cooking liquids like chicken broth and white wine
Step 2. Add the salmon fillet and heat it over medium heat
To prevent the fish from overcooking, keep the pot well below the boiling point. Aim for a temperature of 170 ° F (75 ° C). If the water doesn't cover the salmon completely, add enough to do so.
Do not preheat the pot. Starting from the cold will help the salmon retain moisture and not overcook
Step 3. Cook salmon until opaque and flakes easily
Let the salmon simmer until you can easily divide it with a fork and the inside is no longer translucent. This process will take between 20 and 30 minutes, depending on the exact heat. Poached salmon won't change color as drastically as when grilled or baked, so pay close attention to opacity and firmness.
Step 4. Season with salt, pepper and herbs
Sprinkle the salmon with a small amount of salt, pepper, thyme, and dill. Poached salmon has a light, natural flavor, so don't over season it. Squeeze lemon on top for a tart kick.