You will agree that salmon fillet is a very tasty, healthy, and easy to prepare food. After being cooked with a variety of favorite spices, salmon can be directly served with various complements and then served as a filling lunch or dinner menu. Not good at cooking? Do not worry! All you have to do is read this article to find practical and easy tips for grilling, grilling, or pan-seared salmon.
Ingredients
Grilled Salmon
- 115 grams of salmon fillet
- 3 tbsp. mustard dijon
- Salt and pepper
- 25 grams of bread flour
- 60 ml melted butter
Pan-Seared Cooked Salmon
- 4 salmon fillets, each weighing 170 grams
- 2 tbsp. olive oil
- 2 tbsp. capers
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 4 slices of lemon
Grilled Salmon
- 700 grams of salmon fillet
- Garlic Powder
- Salt
- Pepper and lemon mixture (lemon pepper)
- 75 ml soy sauce
- 70 grams brown sugar
- 80 ml water
- 60 ml vegetable oil
Step
Method 1 of 3: Grilling Salmon Filets
Step 1. Preheat the oven to 200°C
Set the oven to the recommended temperature, then wait for the inside of the oven to reach the ideal heat. No matter how tempting it may be to grill the fish right away, don't do it! If not baked at the right temperature, surely the fish will not cook perfectly.
Step 2. Prepare a shallow pan, then line the bottom with aluminum foil
Remember, the aluminum foil should cover the entire bottom of the pan or at least cover the area where you will be grilling the fish. If necessary, use scissors to cut the aluminum foil to better fit the size of the pan you are using.
Don't have aluminum foil? Grease or spray the bottom of the pan with enough cooking oil to prevent the fish from sticking to the grill
Step 3. Season the fish with mustard, salt and pepper
Coat the surface of each piece of fish with 3 tbsp. Dijon mustard evenly, then sprinkle the surface of each fish with 25 grams of breadcrumbs, and salt and pepper to taste. In order for the powdered spices to stick more easily, I also cover the surface of the fish with 60 ml of melted butter.
- If you're using crusted salmon, make sure the skinned side is touching the aluminum foil or grilled face down. Also make sure there is a wide enough space between each piece of salmon.
- Want to come up with different flavor combinations? Try seasoning salmon with a mixture of butter and dill or lemon sauce.
Step 4. Place each piece of fish on a baking sheet
Arrange the fish pieces on the baking sheet at least 2.5 cm apart. If you are using skinned salmon, make sure the skinned side is touching the aluminum foil or grilled face down.
Step 5. Bake the fish for 15 minutes
Put the baking sheet on the middle rack of the oven, then grill the fish until it's cooked to perfection. When it's fully cooked, the fish should be easy to shred with a fork.
If the fish looks undercooked, put it back in the oven and continue the roasting process at 2 minute intervals. Then, check the level of doneness of the fish periodically with the help of a meat thermometer. The fish is cooked and ready to eat when the inside temperature reaches at least 63°C
Step 6. Remove the fish from the oven and serve immediately warm
If you want, you can serve the fish with a softer side dish, such as baked sweet potato. If you want a more savory dish, combine grilled fish with vegetables such as asparagus. Want to add a sour taste to food? I steal the fish with enough lemon juice! While fish doesn't have to be eaten right away, understand that it tastes best as soon as it's removed from the oven.
Place the remaining fish on a plate, then cover the surface with plastic wrap. Make sure the temperature of each piece of fish is cool before this step is done, yes! If packaged properly, grilled salmon should last up to 3 days in the refrigerator
Method 2 of 3: Pan-Seared Salmon Cooking
Step 1. Heat the pan on the stove for 3 minutes
If possible, use a large skillet to fit 4 salmon, each weighing 170 grams. Once the skillet is in place, turn the stove over to medium to high heat, and heat the skillet for at least 3 minutes to allow the salmon to cook more evenly.
By preheating the pan, the cooking process can also begin immediately after the filet is added to the pan
Step 2. Drizzle each piece of fish with a little olive oil before putting it in the pan
First of all, pour about 1/2 tbsp. oil onto the surface of each piece of fish evenly. After the oil is evenly distributed on the surface of the fish, immediately place the 4 pieces of fish on the pan.
Since the surface of the fish has been greased with oil, you no longer need to grease the pan with oil or butter
Step 3. Cook the filets on high for 3 minutes
At this point, you can add capers and as many other spices as you like. If you want to make the filet taste spicier, try seasoning it with cumin or chili powder to taste.
Cinnamon, ground mustard, and paprika are also great spice combinations
Step 4. Flip the salmon over and cook the other side for 5 minutes
Once turned over, the fish can continue to be seasoned, if desired. After 5 minutes, try ripping the fish with a fork to check for doneness. If the fish is undercooked or can't be shredded with a fork, continue cooking until the surface is brown and the inside is cooked through.
Step 5. Serve the fish as soon as it is cooked
Transfer the whole fish pieces to a serving plate, then decorate the surface with a slice of lemon. To complete the nutrition, serve the fish with grilled vegetables. If fish is being served at a more formal dinner, try serving it with grilled vegetable puree.
If you don't eat the fish right away, put the leftovers in an airtight container and store them in the refrigerator for up to 3 days
Method 3 of 3: Burning Salmon Filets
Step 1. Sprinkle the surface of the fish with salt, pepper and lemon mixture, and garlic powder
Sprinkle one pinch of each ingredient over the entire surface of the fish. If you want a stronger fish taste, please add the amount of each ingredient according to taste. Make sure you also season the edges of the fish, yes!
In general, one pinch is equivalent to 1/16 to 1/8 tsp. Spice
Step 2. Make a marinade or fish marinade by mixing soy sauce, brown sugar, water, and oil
In a bowl, combine 75 ml of soy sauce, 70 grams of brown sugar, 80 ml of water and 60 ml of vegetable oil and stir all ingredients until well combined. Keep stirring until the sugar is dissolved and the marinade is not lumpy. To make the stirring process easier, try mixing all the liquid ingredients first before adding the brown sugar.
Step 3. Refrigerate the bag with marinade and salmon filet for 2 hours
Put the fish pieces in a plastic clip bag, and make sure the bag is not too full so that there is still room for you to put the sugar and soy sauce mixture into it. Once all the fish pieces are in the bag, pour the marinade over the top. Then, close the bag tightly and shake the contents gently so that the seasoning can coat each surface of the fish more evenly. After that, put the bag in the refrigerator, and let it rest for at least 2 hours.
If the number of salmon filets to be grilled is large, feel free to soak them in several bags of marinade. In other words, divide the marinade into several bags before the fish is seasoned and refrigerated
Step 4. Heat the grill to 177°C, then grease the grilles with oil
Turn on the grill and wait for it to heat up. If your grill doesn't have a thermostat, try placing your hands about 7 cm above the surface of the grate. Then, count how much time it takes for your palms to feel the heat emanating from the grill. For grilling salmon filets, ideally your palms should start to feel warm after 6-7 seconds. Once the grill is preheated, coat the surface with enough vegetable oil to prevent the fish from sticking when grilled.
If you can feel the hot sensation within 1-5 seconds, it means the grill is too hot
Step 5. Bake each side of the fish for 6-8 minutes
First, arrange the fish fillets side-by-side on the grill bars, making sure the pieces don't touch or overlap. Then, grill one side of the fish for at least 6 minutes before turning it over. If necessary, stir the fish several times until the inside is completely cooked through and the fish meat is easily shredded with a fork. If you are using a skinned fish filet, start the roasting process with the skin side up.
If you are grilling the skinned side of the fish, please lower the grill temperature if necessary
Step 6. Serve the salmon fillet while it's warm
Once removed from the grill, let the fish cool for a few minutes before eating. If you want, you can combine fish with a variety of side dishes that are mild but still delicious, such as roasted carrots, baked sweet potatoes, fresh beans, or lettuce.
