Salmon is one of the tastiest and healthiest marine fish. Salmon has a high content of Omega-3 fatty acids, which are good for the immune system and blood circulation. Salmon is also good for the heart, and includes lower calories and fat than other protein sources. Therefore, start eating salmon and read this article to learn how to prepare and cook salmon.
Step
Method 1 of 2: Preparing the Salmon
Step 1. Buy high quality salmon
Salmon purchased at the grocery store or fish market should still have the skin on to keep it fresh and moist. Try to buy a side (half) of whole salmon or a fillet that is cut in the thickest part (center) of the fish. Ask for the salmon cut in the middle. Buy salmon weighing 170 grams per serving for one person.
Avoid salmon with a strong fishy smell. Look for salmon fillets that are clean and moist
Step 2. Know the types of salmon
There are several types of salmon, all of which can be cooked in different ways as listed in section 2 (Cooking Salmon) of this article.
- King Salmon (or Chinook), are known for their buttery taste and texture. This type is the largest salmon species and has the highest concentration of omega-3 oils of any other type of salmon. This type of salmon is also usually the most expensive.
- Sockeye Salmon or Red Salmon, more available than King Salmon. This salmon has a bright red-orange flesh color and a very rich taste. Red Salmon also has a high fat content and omega-3 fatty acids. Salmon is the most common at your local grocery store.
- Coho salmon, usually sold in supermarkets or grocery stores around August and September. This salmon has a milder taste than King Salmon and Sockeye Salmon, and is sometimes referred to as Silver Salmon.
- Salmon Chum, most often used to make canned salmon. This type of salmon varies greatly in quality and is generally lower in oil content than other types of salmon.
- Pink Humpback Salmon is the most widely available type of salmon. Salmon is generally canned or smoked. Pink Humpback Salmon has a mild flavor and lighter flesh.
Step 3. Decide whether you want wild salmon or farm-raised salmon
There is controversy about the effects of farmed salmon on the environment. In particular, activists have alleged that farmed salmon have escaped and transmitted disease to wild salmon. Proponents of wild salmon also point out that wild salmon have a healthier diet than farmed salmon, so the flesh looks and tastes better. Try asking the fishmonger or fish expert at the market about the pros and cons between wild salmon and farmed salmon.
- Wild salmon will also appear pinker and lighter in color than farmed salmon. Some salmon growers inject dye into the fish they farm to make it look as pink as wild salmon.
- It has been reported that wild salmon contains more nutrients per serving than farmed salmon, and several studies show that farmed salmon contains more biphenyl polychloride (PCB) than wild salmon.
Step 4. Remove the skin from the salmon, if you prefer to cook it skinless
Some people prefer to keep the skin on the fish when cooking and eating it.
- Place the salmon fillet on a cutting board with the skin side down. Sprinkle one end of the fish fillet with salt to make it less slippery. Grasp the salted end of the fillet and use a sharp knife to gently slice between the flesh and the skin, until the fish comes off the skin.
- Remove the skin or save for use in other recipes. Some people like to make salmon skin crispy to add to salads or sushi.
Step 5. Remove any bones or spines from the salmon, if any
Pull the bones from the fish one at a time in the direction of the fibers of the fish flesh. Use your finger to remove it.
Step 6. Season the salmon
Sprinkle both sides of the salmon with salt and pepper. Depending on your taste, you can add other spices such as garlic and herbs such as parsley, dill, and tarragon (fennel sowa). Coat the salmon with olive oil or white wine, and add any other flavorings you like, including brown sugar, lemon, or butter.
Method 2 of 2: Cooking Salmon
Step 1. Choose your favorite cooking method for cooking your salmon
Salmon should be cooked until the meat is opaque and easy to flake off.
Step 2. Boil the salmon in a little boiling water for a light and fresh taste
When boiling or poaching salmon, make sure not to over boil it.
- Place the liquid, such as water, wine, or fish stock, which you will use to boil the salmon, into a large skillet or deep frying pan. You can also add other flavoring ingredients such as carrots, lemon, parsley, etc. Follow the recipe you have for the ingredients you must add.
- Bring the liquid to a boil, then reduce the heat to a slow simmer (simmer). Cover the pan and simmer the liquid gently for 8 minutes.
- Place the fish into the slow-boiling liquid. The liquid should be just enough to cover the fish, not too much. Cook the salmon until it is completely opaque to the inside (about 5 minutes).
- Remove the salmon from the liquid using a large slotted spatula or scoop.
Step 3. Grill / grill salmon with a grill (grill)
Grilling salmon slowly is one of the best ways to bring out all the fish's aroma and flavor (to taste). To enhance the taste, you can marinate the salmon in your favorite seasoning.
- Rub or rub a little oil on the fish to prevent it from sticking to the grill. You can also grease the grill with oil or butter to prevent the fish from sticking.
- If you are using a charcoal grill, place the salmon on a grill rack over medium coals. Bake the salmon uncovered for 4-6 minutes per 1.25 cm thickness (if your salmon is thicker, adjust) or until the fish starts to peel when pierced with a fork. Flip the salmon halfway through the grill so that the fish cooks evenly on both sides.
- If you are using a gas stove, heat the grill over medium heat. Place the salmon on the grill and cover the grill. Again, broil the fish for 4 - 6 minutes per 1.25 cm thickness of the meat. Flip the salmon halfway through the grill so that the fish cooks evenly on both sides.
Step 4. Bake the salmon in the oven
Oven-roasted salmon can have a delicious taste and soft texture if roasted properly. Baking in the oven is also one of the easiest and least time-consuming ways to cook salmon.
- Place the seasoned salmon on a baking sheet or ovenproof container and bake at 350 degrees Fahrenheit (177 degrees Celsius). If you are grilling salmon fillets/sheets, bake at 450 degrees F (232 degrees C). Bake until the fish meat is completely opaque and flaky.
- Some recipes recommend wrapping the salmon to be grilled in aluminum foil along with various spices, herbs, and vegetables for a flavorful and moist/moist roasted fish.
Step 5. Broil salmon. Salmon grilled using the broiling technique will have a crunchier texture than most salmon cooked by other methods. Broil salmon is especially good if you like crispy fish skin.
For a crispier texture, place the salmon on a greased baking sheet and bake in the broiler (overheated oven) for 1 or 2 minutes
Step 6.
