Salmon is the epitome of all things good you can find in any meat. It’s packed with omega 3 and helps blood flow to the brain. But does it make a difference when it’s not cooked right? The health stuff matters, sure, but let’s look at how to make the perfect salmon.
Salmon is the simplest fish to cook since it’s pretty thick and can be flipped easily. And it also has easy peel-able skin. Let’s talk about the easiest way to cook this salmon in a baking dish in the oven. This will reduce any fishy smell from spreading in the house. Just add a tiny bit of oil to prevent it from sticking to the tray.
You can also stream it by placing it on a plate, seasoning it, and putting it inside the steamer. However, if you want nice crisp skin, then pan-frying will give you the best results. Before you dive right into the cooking process, make sure to check for bones. Good quality salmon will have pin bones extracted before you even buy it. You should still check, just in case.
Next comes the blooming progress. You’re always supposed to keep the fish chilled, but you should leave it out for 5-10 minutes at room temperature so it can ‘bloom.’ This brings it to an appropriate temperature for cooking. If your pink meat is too cold and hits a hot, sizzling pan, ugly white albumin will seep out and ruin the taste.
Unlike chicken and steak, salmon doesn’t need to be marinated for too long. It’s pretty soft, and acids like lemon juices or vinegar might “cook” the flesh while it marinates. So, that’s not ideal. However, it will absorb any flours easily. That’s precisely why you should gravitate more towards spices and seasonings. Dot overo it, though. A quick brush with a marinade or a sprinkle of your favorite seasoning will be enough.
When it comes to actual cooking, the main rule is to cook each side of your salmon for about 25 minutes in an oven heated to about 350 Fahrenheit. Your fish will taste the best if it’s cooked to a medium-rare, which means that the thickest part of your fish has to be very slightly undercooked. When it’s cooked just right, your fish should be opaque, slightly squishy, and firm when it’s resting. Ironically, undercooked fish is much better than over-cooked fish. You can make sure the salmon is properly cooked by using a cooking thermometer for meat and fish.
When your deliciousness is off the or out of the heat source, it will still cook a little, so if your fish were undercooked in the first place, it’d be perfect when you eat it like any other meat. Let your fish rest, so its protein fibers can loosen up, and it doesn’t taste like rubber in your mouth. Make sure to keep it covered loosely with foil, so it retains the heat!