Salmon is a popular dish - Photo: The New York Times
According to Florence Fabricant, salmon is currently an easy-to-find ingredient, extremely versatile in preparation and simply delicious.
However, to have a delicious and standard salmon dish, you need to prepare the ingredients, choose the right cooking method and even use the right kitchen utensils.
Suitable kitchen tools
Experts recommend that chefs choose a large spoon that can lift and turn the fish and place it on a plate. Better yet, buy a spoon specifically designed for this purpose.
Cast iron skillets are a great choice for searing or baking salmon because they can withstand high temperatures and retain heat well. A nonstick cast iron skillet will come in handy for this dish.
People often use cast iron pans to grill salmon because cast iron pans can withstand high heat.
A pair of small-nosed pliers will work best for removing fish bones. Tweezers can be used, but are less effective.
Additionally, parchment paper or aluminum foil are also essential tools, use them to wrap fillets for baking and to line pans, making cleanup after cooking easier.
Cut salmon properly
With salmon, one size does not fit all. There are a few basic cuts.
Filleting the surrounding area and making steaks can be a great option for quick meals, while the remaining parts will be the main course, suitable for the elegance of a dinner party.
Filleting is a popular way to prepare salmon.
Salmon fillets are the most popular because removing the bones is simple.
The cook can fillet a small portion to serve one or two people, or fillet the whole portion to serve many people.
Whether to keep or remove the skin on the salmon will depend on how you plan to cook the fish.
Experts advise that if you pan-fry the fillet, keep the skin on because after cooking, the skin will be crispy and delicious.
Thicker cuts of meat are best suited for grilling.
However, if grilling multiple pieces of meat at the same time, make sure they are of even thickness so they cook at the same time.
Farmed salmon and wild salmon
There are significant differences between farmed and wild salmon.
Wild salmon comes from the Pacific Ocean and has a silky texture and a vibrant crimson color. It has superior flavor and is lower in calories and fat than farmed salmon. It is also expensive and hard to find in the market.
Wild salmon from the Pacific Ocean will have vibrant colors and a certain freshness.
While farmed salmon is plentiful and cheap, there are certainly major environmental concerns surrounding salmon farming.
Wild salmon originate from the Pacific Ocean.
The fishing season runs from May to September, if you see salmon outside of those months it is likely frozen, although the meat is still delicious.
Farmed salmon is available year-round and tends to have a rich, mild flavor but lacks the richness of wild salmon. It's also more affordable.
Saute or steam salmon
If you don't want to spend too much time in the oven, cooking salmon on the stove is the most convenient way.
Stir-frying is the easiest, quickest, most effective way to prepare salmon.
In a non-stick pan, use about a tablespoon of butter, melt it, over high heat and cook until the foam subsides, turning a deep golden color.
Add the salted and peppered fillets to the pan, skin side up. Cook, undisturbed, for about 6 minutes, until the fish is deep brown. Turn the fish over and cook until done.
Salmon stir-fried with mushrooms is a good choice for a cozy dinner.
In addition, with the steaming method, the cook will have delicious pieces of salmon, suitable for salads. It is also a good way to get perfectly cooked fish without adding fat.
Bake in the oven
Cooking salmon in the oven is a shortcut to a happy dinner, says The New York Times expert.
Grilling a pan-seared salmon fillet results in a beautiful, succulent fish with crispy skin.
You'll need to preheat the oven. In a cast iron skillet, sear the salmon fillets, skin-side down, for 3 minutes over high heat, brushing the fish with a little melted butter as it cooks.
Then transfer the pan to the oven and bake until the fish is just cooked through, 8 to 10 minutes.
For extra crispiness, lightly dust the skin with flour before searing.
Additionally, baking fish in a baking dish is a simple and delicious way to cook more fillets at once, although the skin won't be as crispy as pan-seared and grilled fillets.
With this method, the fillets will look most appetizing with the seasoning on top.
The cook can season as desired, with salt, pepper or perhaps Chinese five-spice powder, or a mixture of brown sugar and mustard.
When grilling salmon, we can cover the surface with a layer of rich spices. This makes the dish more attractive.
Spreading mayonnaise on the fillet before cooking is also a good option. Mayonnaise can be seasoned with mustard, garlic, tomato paste...
Cooks can also bake salmon in foil. You need to arrange the fillet with vegetables, orange and tangerine peels neatly in a layer of foil or parchment paper, then bake. The steam created will make the fish moist and juicy.
Check for doneness and sauce consistency.
The easiest way to test for doneness is to look at the color. Rare salmon will have its original crimson flesh, while medium-rare salmon will be a pale pink and rare salmon will be somewhere in between.
Cooked salmon is delicious, says culinary expert Florence Fabricant, but adding the right sauce can add a new flavor.
Cooks can toss salmon with sauce and butter, herb sauce or salsa romesco.
If you are enjoying starchy dishes such as potatoes, rice... with salmon, herb sauce is the right choice. Salsa romesco sauce in particular will bring sour flavor.
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