Salmon fillets are versatile and cook quickly. After marinating them to flavor the meat, they can be cooked in many ways: for example in the oven, grilled, cooked on the barbecue, sautéed or boiled in a little water. Let's see how to prepare the marinade and how to proceed step by step in each type of cooking.
Ingrediants
For 4 servings
- 4 Salmon fillets (about 170 g each)
- 1/2 Teaspoon of garlic salt
- 45 ml of lemon juice
- 30 ml of extra virgin olive oil
- 250 - 500 ml of water (only for cooking in water)
Steps
Method 1 of 6: Marinate the salmon fillets
Step 1. In a small bowl combine the garlic salt, lemon juice and extra virgin olive oil
Mix the three ingredients carefully, to mix them evenly, and then pour the mixture into a resealable plastic bag with a capacity of 4 liters.
You can replace the bag with a glass container with a lid or sealed with aluminum foil
Step 2. Marinate the salmon
Dip the salmon in the marinade and close the bag. Shake the bag to coat the entire surface of the fish with the marinade.
If you have decided to use the glass container, flip the fillets several times in the marinade and then cover them
Step 3. Chill the fish for 30 minutes
Place the bag or container in the refrigerator.
- Salmon meat is not as compact as chicken or beef and for this reason it will not need to marinate for long to flavor.
- Remove the salmon from the refrigerator at least 10 minutes before cooking. The temperature of the fish will rise allowing for more uniform cooking.
Method 2 of 6: First method: Baking
Step 1. Preheat the oven to 200 ° C
Prepare a shallow baking sheet and line it with aluminum foil.
If you prefer, grease the pan with oil
Step 2. Transfer the salmon to the baking sheet
If your fillets have skin, place them in the pan with the skin side down.
Do not create more than one layer and leave enough space between one fillet and another
Step 3. Cook for 15 minutes
Place the pan on the center shelf of the oven and cook the fillets.
When cooked, the salmon meat should flake easily with a fork. Check that the fish has also become opaque in the center, or at its thickest point
Step 4. Serve it as you wish
Choose whether to bring your salmon to the table hot or to let it cool to room temperature and serve it lukewarm.
Method 3 of 6: Second Method: Grilled in the Oven
Step 1. Preheat the oven grill
Wait at least 5 or 10 minutes before starting cooking.
Some grills allow you to set the temperature, if so, choose a high heat level
Step 2. Transfer the fillets to a roasting pan with grill
Place them on the grill with the skin side facing down.
- Do not create more than one layer and leave enough space between one fillet and another.
- If you wish, grease the grill with oil before arranging the fillets. This trick is not suitable for cooking fatty meats, but the salmon will not release many liquids during cooking and the oil will prevent the fish from sticking to the grill.
Step 3. Grill the fillets for 10 - 12 minutes
Place the pan in the oven, about 14 cm away from the grill coil, and start cooking.
- When cooked, the salmon meat should flake easily with a fork. Check that the fish has also become opaque in the center, or at its thickest point.
- If you wish, you can flip the salmon halfway through cooking to brown it on both sides. Remember that this step is only optional and that turning the salmon, especially if the time is not yet right, could break the fillet.
Step 4. Serve
Choose whether to bring your salmon to the table hot or to let it cool to room temperature and serve it lukewarm.
Method 4 of 6: Third Method: Barbecue Cooking
Step 1. Preheat the grill
You can use either a gas or charcoal barbecue.
- If you have a gas barbecue, set the grill temperature to 230 ° C.
- Otherwise, spread a layer of charcoal on the bottom of the barbecue and light it. Wait about 30 minutes for the embers to form.
Step 2. Wrap the salmon fillets in aluminum foil
Arrange each fillet in the center of a sheet and then fold the paper carefully to create a flat, even wrapper.
Step 3. Place the wrapped fillets on the barbecue and cook for 14 - 16 minutes
Halfway through cooking, flip the fillets using tongs or a heat-resistant spatula.
Controlling doneness through boiling aluminum can be difficult and you may have to wait until the fish is removed from the heat. Remember that when cooked, the salmon should flake easily with a fork. Also check that the fish is opaque in the center or at its thickest point. If not, put it back on the grill
Step 4. Let it rest before serving
When cooked, remove the salmon from the grill and wait 5 minutes before unwrapping and serving.
Method 5 of 6: Fourth Method: Pan Cooking
Step 1. Preheat a skillet over high heat
Make it hot, but not steaming.
If you wish, grease the pan with oil before putting it on the stove. If you have marinated salmon meat or brushed it with oil, this step will not be necessary
Step 2. Arrange the fillets in the pan
Cook them for 3 minutes and then flip them over and continue cooking for another 3 to 4 minutes.
- Flip the fillets with a spatula. Do not use the tongs to avoid the risk of prematurely breaking the meat.
- When cooked, the salmon meat must flake easily with a fork and no longer be translucent in all its parts.
Step 3. Let the fillets cool slightly before serving
Remove the salmon from the pan and let it sit at room temperature for 5 minutes before serving.
Method 6 of 6: Fifth method: Boiling
Step 1. Boil some water on the fire
Take a tall pot and bring the water to a light boil over medium heat.
If you wish, you can salt the water. To your taste you can also decide to add a chopped shallot or spring onion and a few sprigs of rosemary or an aromatic herb to taste. This way your salmon meat will flavor just as if it were being marinated
Step 2. Place the salmon fillets in the pot
Place them skin side down, cover the pot and cook for 5 - 10 minutes.
When cooked, the salmon meat should flake easily with a fork. Check that the fish has also become opaque in the center, or at its thickest point
Step 3. Serve hot
Remove the salmon fillets from the pot and let them rest for 3-5 minutes before serving.
Advice
- If you wish, you can prepare additional marinade and use it as a sauce or as a cooking glaze. In the latter case, halfway through cooking, brush the glaze on your salmon fillets (method suitable for grilling, barbecue or pan cooking). If you prefer to turn the marinade into a sauce, cook it over medium-high heat to thicken the consistency.
- You can experiment and create marinades with different ingredients and your choice. Combine oil, acid part and seasonings in different ways. The acid part can be made from vinegar or lemon juice, and the toppings can be both dry and moist. For example, a mixture of soy sauce, rice vinegar, olive oil and brown sugar. If you are in a hurry you can also use a ready-made salad dressing (vinaigrette).
- By cooking the fillets in the oven or in a pan you can also avoid marinating them and decide to sprinkle them with fresh aromatic herbs (e.g. dill, rosemary or parsley).
