Cook salmon however you want, but avoid overcooking it. Leave the skin on, cook for 10 minutes per inch of thickness, and ensure the fish falls apart. Cut from the center for uniform thickness and add butter when frying.
When it comes to cooking salmon, the best advice is to do whatever you want, but avoid overcooking the fish. Salmon can be enjoyed fried, baked, grilled, or steamed, however, when cooking salmon, it is commonly suggested that the skin be left on the fish. This ensures that the meat stays together until it’s time to serve it in individual portions. Regardless of the method used when cooking salmon, about 10 minutes per inch (2.54 cm) of thickness will ensure that the fish doesn’t overdo it and it will fall apart exactly as it should. In case of steaming or poaching, cook the fish until pale and then it can be served with a favorite side dish; it won’t be overcooked and will retain all the fresh flavor that salmon is famous for.
Salmon is a large freshwater fish that is popular in almost all areas of the world. In the Midwestern United States, it is often referred to as Great Lakes tuna because it can be substituted in almost any recipe that calls for tuna. When cooking salmon, it is very easy to overcook the meat, which can leave the salmon dry and tough. A good test for doneness when cooking salmon is to see if the fish will fall apart. Properly cooked salmon will flake well.
If possible, have the fish vendor cut the salmon from the center of the fish. This will ensure that the cut is uniformly thick along its length. The thinner parts of a salmon fillet or steak will cook faster than the thicker areas and will be difficult to cook evenly. One tip for cooking salmon that is uneven in thickness is to fold over the thin area to make it as close to the thickness of the rest of the fish as possible. This will allow people to cook the whole fish to the same degree of doneness.
Salmon is a lean fish, so there isn’t a lot of natural fat that will melt away during the cooking process. When cooking salmon by frying fish, a pat of melted butter in the pan will provide enough fat to keep it from sticking. The best advice here is to allow the butter to get really hot, but avoid heating the pan to smoldering hot. When the butter is very hot, chefs can add the salmon, skin side down, and sear the fish. When cooking salmon this method, cooks can turn the fish and continue cooking until the color changes about halfway through the fish, then turn and finish until the entire fish is the same color and serve.
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