We all agree that salmon is one of the tastiest sea fish. What many people don't know is that it is also one of the healthiest; it is rich in omega-3 fatty acids which contribute to the health of the circulatory and immune systems. Salmon is also good for the heart and provides a relatively low amount of calories and fat when compared to other sources of protein. So, buy some nice salmon and read this tutorial to learn how to prepare and cook it.
Steps
Part 1 of 2: Prepare the Salmon
Step 1. Buy good quality salmon
The one sold at the fish market or supermarket should still have the skin, so that the freshness and moisture are intact. Try to buy a whole flank of the salmon or a fillet cut from the thickest part of the fish. Ask for the center piece. 170 g per person will be enough.
Avoid specimens with a strong, pungent odor. Prefer clean, moist fillets
Step 2. Recognize the different types of salmon
There are different species and each can be cooked with different techniques that you can read in the next section.
- Royal salmon is known for its fatty flavor and buttery texture. It is the largest species that contains the highest percentage of omega-3s and oil. This is the most expensive salmon.
- Sockeye salmon is more abundant than real. It has a very intense orange-red color and the meats are tasty. It is high in fat and omega-3s. This is the most common species you can buy in the supermarket.
- Silver salmon is available at the fish shop between August and September. It has a more delicate flavor than those described above.
- Keta salmon is often used for canned products. It is a species of lower quality also for nutritional richness.
- Pink salmon is the most abundant species and is usually smoked or canned. The flavor is delicate and the meat is lighter in color.
Step 3. Evaluate whether you prefer a farmed or wild specimen
There are many discussions regarding the effects that farms have on the environment. Activists assume farmed salmon can escape and spread disease to wild ones. Furthermore, proponents of wild fish claim that they follow a healthier diet and therefore the meat is better in appearance or flavor. Talk to your trusted fishmonger or fish market experts to evaluate the pros and cons of farmed specimens.
- Wild salmon have a brighter pink color than farmed salmon. In fact, some nurserymen inject dyes into the fish to make them more similar to those found in nature.
- Wild salmon appear to contain more nutrients than farmed salmon, while many studies have confirmed that the latter have a higher level of polychlorinated biphenyls.
Step 4. Remove the skin from the fish if you prefer to consume it that way
Some like to cook and eat salmon with its skin.
- Place the fillet on the cutting board with the skin side down. Sprinkle one end with coarse salt to make the fish less slippery. Grab the salty part and use a sharp knife to make an incision between the meat and the skin, work slowly until it is completely removed.
- Discard the skin or save it for other recipes. Some like to add it, once cooked, to salads or sushi.
Step 5. Remove the bones, if any
Remove them one by one, following the grain of the fish. Use your hands to do this.
Step 6. Season the salmon
Sprinkle both sides with salt and pepper. Add other herbs to your taste, such as parsley, dill, tarragon, and garlic. Pour olive oil or white wine over the salmon and add any other condiments you like, such as lemon, butter, or even brown sugar.
Part 2 of 2: Cook the Salmon
Step 1. Choose the cooking method you prefer
The salmon is fully cooked when the meat is opaque and flakes easily.
Step 2. Boil it
It is a very simple technique that allows the preparation of a light dish with a fresh flavor. But be sure not to overcook the meat.
- In a fish bowl, pour a liquid such as water, wine or fumet in which you will then boil the salmon. You can also add other ingredients such as carrots, lemon, parsley and so on. Follow your favorite recipe.
- Bring the liquid to a boil and then reduce the heat. Cover the pan and let the contents simmer for 8 minutes.
- Add the fish to the liquid, it should be completely submerged. Cook until the meats are completely opaque (this will take about 5 minutes).
- With the help of a large skimmer, remove the fish from the pot.
Step 3. Grill the salmon
Slow cooking on the barbecue is a fantastic way to bring out the flavors of this fish. You can also consider dipping it in your favorite marinade to make it even tastier.
- Grease it to keep it from sticking to the grill. You can also consider oiling the grill itself.
- If you are using a charcoal barbecue, place the salmon on the grill at a medium distance from the embers. Cook without closing the lid for 4-6 minutes for every inch and a half of fillet thickness or until the meat begins to flake with a fork. Flip the fillets to ensure even cooking.
- If you're using a gas barbecue, preheat it over medium heat. Place the fillets on the grill and close the barbecue lid. Again, cook the fish for 4-6 minutes for every inch and a half of thickness. Halfway through cooking, turn the fillets.
Step 4. Bake the salmon in the oven
It is a preparation that gives a buttery and delicious fish, if you follow the correct method. It is also the quickest and easiest way to prepare it.
- Arrange the seasoned salmon in a baking dish and cook at 180 ° C. If you are cooking fillets, raise the temperature to 230 ° C. Leave the fish in the oven until the meats are opaque and flake easily.
- Some recipes may recommend wrapping fish in aluminum foil along with different spices, herbs, and vegetables. This technique allows you to have a tasty and juicy fish.
Step 5. Grill it
The fish will be more crisp and golden than the one cooked with the other methods. The grill is recommended in case you like a cooked and crunchy skin.
