The secret to cooking fish well is simplicity and salmon is no exception. Using a light seasoning and adopting proper cooking techniques, salmon fillet can become one of the tastiest varieties of fish, even without the skin. Whether it is baked, grilled or blanched, it is an exquisite dish that always allows you to make a great impression at the table.
Ingrediants
Baked Salmon
- 115-170 g of salmon fillet
- Olive oil
- Salt and Pepper To Taste.
- 1 lemon or 1 lime (optional)
- Dill, garlic, parsley and tarragon to taste (optional)
Grilled Salmon
- 115-170 g of salmon fillet
- Olive oil
- Salt and Pepper To Taste.
- 1 lemon or 1 lime (optional)
- Dill, garlic, parsley and tarragon to taste (optional)
Blanched Salmon
- 115-170 g of salmon fillet
- 1 liter of water
- 1 lemon
- 1 medium onion, cut in half
- 1 stalk of chopped celery
- 1 bay leaf
- Fresh thyme to taste
- Fresh dill to taste
- Salt to taste.
- Pepper as needed.
Steps
Method 1 of 3: Bake Skinless Salmon in the Oven
Step 1. Preheat the oven to 230 ° C
Arrange the oven rack so that you can place the pan exactly in the center, equidistant from the bottom and top. This way the salmon can be cooked evenly.
Step 2. Brush the olive oil over the salmon
Spread a drizzle of olive oil over the fillet using a brush. This way the fish will retain moisture during cooking. If the salmon is large, cut it into fillets before sprinkling it with oil.
Step 3. Season the salmon with herbs, spices and citrus
Sprinkle a pinch of salt, pepper, dill, garlic, parsley, and tarragon over the fillet. Then, squeeze half of the citrus on the salmon to make it tastier and juicier. Make sure you season it on both sides before putting it in the oven.
Step 4. Place the salmon on a baking sheet coated with non-stick cooking spray
Alternatively, you can also use aluminum foil or a non-stick pan.
Step 5. Bake the salmon, calculating about 5 minutes for every inch and a half of thickness
Taking this rule into consideration, salmon generally takes about 15 minutes to cook. Since it can dry out quickly, be sure to keep an eye on it as it cooks.
Step 6. Serve the salmon once it begins to flake easily
Scrape the center of the salmon with a fork to see if it's ready. Let it cook for a few more minutes in case it doesn't flake.
Method 2 of 3: Grilling Skinless Salmon
Step 1. Preheat the grill to medium-high heat
In this way, cooking will take place completely and uniformly. In case you plan to use a charcoal grill, spread out the briquettes, turn on the heat and wait for about 5 minutes before starting to cook it.
Step 2. Grease the grill to prevent sticking
While the grill heats up, rub a cloth soaked in olive oil on the grill. This will prevent the salmon from sticking to the surface. Hold the cloth between your hand and the grate so you don't get burned.
Step 3. Spread a drizzle of olive oil over the fillet
Brush a drizzle of oil over the fish to retain moisture as it cooks. If the fillet is large, cut it into small pieces before spreading the oil.
Step 4. Sprinkle herbs, spices and citrus on the salmon
Sprinkle a small amount of salt, pepper, dill, garlic, parsley, and tarragon over the salmon to make it tastier. Squeeze half a lemon or lime onto the fillet to add pungent notes. Make sure you season it on both sides before grilling it.
Marinate it for an hour before cooking to further flavor it. For the marinade, ingredients such as lemon juice, sesame oil, honey and hot sauce are usually used
Step 5. Grill the salmon until golden on one side
Place the fillet on an area of the grill where the heat is evenly distributed, while avoiding spots that are directly on tall flames or fires. Cooking should take between 4 and 8 minutes per side depending on the size of the fillet and the heat emanating from the grill.
To leave the grill mark on the salmon, place it at a 45 ° angle to the grill
Step 6. Use a large spatula to flip the salmon and cook on the other side
Avoid using tongs (which can cause moisture to leak out of the fish) and skewers (which can cause the salmon to crumble).
Step 7. Remove the salmon from the grill to finish cooking
Press the spatula into the center of the fish to see if it is cooked. It will be ready to be removed from the grill when you can flake it with a fork and the clear juice starts to come out. Since the fish can dry out quickly, taking it off the grill will ensure that the residual heat does not overcook or burn.
Method 3 of 3: Blanch the Skinless Salmon
Step 1. Fill a saucepan with cold water, lemon, onion, celery, salt and herbs
Fill a saucepan with 1 liter of cold water. Take a lemon, then squeeze it into the water or cut it into thin slices before putting it in the water. Add the onion, celery and bay leaf. Sprinkle thyme, dill, and salt to flavor the salmon.
Try adding peppercorns, other vegetables (like carrots), or cooking liquids (like chicken broth and white wine) to add extra flavor to the salmon
Step 2. Cook the salmon fillet on medium heat
Keep the water below boiling point (calculate a temperature of around 75 ° C) to avoid overcooking the fish. Add a little more water in case the water doesn't completely cover the salmon.
Do not preheat the water. By starting to cook the salmon in cold water, the fish will retain moisture and will not overcook
Step 3. Cook the salmon until it turns opaque and begins to flake easily
Let it simmer until you can flake it with a fork and it will no longer be transparent on the inside. This procedure could take between 20 and 30 minutes depending on the temperature. Since the color of blanched salmon doesn't change as radically as grilled or baked salmon, pay more attention to factors like opacity and texture.
Step 4. Season with salt, pepper and herbs
Sprinkle a small amount of salt, pepper, thyme, and dill over the salmon. Blanched salmon has a naturally fresh and light taste, so avoid overdoing the toppings. Squeeze lemon on the fish to give it pungent notes.
