You’ve picked the best salmon at the fishmonger’s. Well, and now how do you cook it? Unless you are going to opt for sushi and leave it raw, the normal thing is toss in the oven or flip in the pan with a little oil.
However, for culinary experts, finding the perfect texture and flavor is a bit more of a mystery.
He The most common mistake when it comes to salmon is overcooking it.In fact, according to food journalist Jill Waldbieser, many people have probably never cooked it to the point where it melts in their mouth. “What you think is done is probably overdone,” she says in a statement. The Kitchen
“Fillet steaks, especially lean ones, can go from perfectly cooked to dry in a matter of moments. As long as a salmon fillet reaches 63 degrees — or 50 if it’s rare — even if it looks rare, it’s done.”
“For a moist and tender salmon, the fish should be cooked to medium rare, meaning it will be semi-translucent in the center,” they advise. Food and Wine
Whatever your cooking technique, the trick to knowing if it’s done is to gently prick the fish with a fork to see if the meat flakes off. Color is also a clue. “When baking, you will look for when Salmon changes from bright pink to light orange and you see the smallest white drops on the surface of the fish in the thickest part,” chef Bob Broskey told the outlet.
The best way to cook salmon
There are many ways to prepare this food. You know the pan or the oven. But there are many nuances. They are also in Papillote, poached, steamed, roasted or Sous Vide —a French method that consists of placing it in an airtight plastic bag and dipping it in hot water— are some examples.
In fact, journalist Ella Quittner tried it up to 12 ways to make salmon. The experience was recounted
in Food 52 where he revealed which ones he considers to be the most appropriate.
“For all 12 tests, I used boneless, skin-on, center-cut salmon fillets, approximately 170 grams each. I seasoned with salt and white pepper. For some methods, I used olive oil. For others, which involved high heat, I used avocado oil. My goal for each steak was a perfect medium-rare, just on the rare side, between 49 and 51 degrees.
I ranked the methods into the categories of “Most Delicious,” “Most Efficient,” and “Okay, But I’m Not Going to Charter a Plane to Write About It Anytime Soon,” based on the results of the tastings.
Steamed, slowly roasted or poached in oil are some of those that sneak into the first category. Among the the author also highlights the most delicious techniques in papillote.
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Cooking salmon this way involves wrapping it in aluminum foil or other wrapping that can withstand heat like brown paper or baking paper. Thank you The heat of the steam generated inside it cooks.The most common way to do this is in the oven, but a grill, a steamer, embers or a microwave can also be used as a heat source.
“The steam trapped by The wrapper ensured that the steak was juicy.“writes Quittner, who baked it at 205 degrees.
For the chefs consulted by Food and Wine It’s also hard to beat the convenience and ease of roasting salmon in the oven. And they also find that the papillon technique adds an extra touch that’s worth trying.
“Wrap the salmon in a parchment package with aromas, citrus, vegetables and a drizzle of olive oil. The steam trapped in The packet will infuse the fish with flavour and cook it gently, leaving it tender and juicy.“, they advise.
We’ve tried lab-grown salmon that looks, smells and tastes like natural salmon
If wrapping the fish doesn’t convince you, from the gastronomic section of The New York Times they advise another technique. First brown the fish in a pan over the heat.“which will make the skin crunch deliciously” and then into the oven.
And if you are afraid of the expense of the oven, then follow the advice of Waldbiese, who believes that the winning method is instead in brine and grill.
“After a quick 15-minute soak in salt water, I pulled the steak out and placed it in a cold, dry skillet, turned the heat to medium-high and cooked it for six minutes per side. Boom, done,” she describes.
“The combination of brine and higher heat produced a moist, flaky steak with a still pink, tartar-like center, like a perfectly medium-rare steak. It was quick, easy and delicious. Winner, winner.”
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Tags: Food, Tips, Gastronomy, Recipes