Here’s a full, easy-to-follow guide on salmon and how to cook it perfectly:
What Salmon Is:
Salmon is a fatty, flavorful fish with pink-orange flesh. It’s rich in omega-3 fatty acids, high-quality protein, and vitamins like B12 and D. There are several types:
- Atlantic salmon: Mild flavor, commonly farmed
- Sockeye: Deep red, stronger flavor
- King (Chinook): Rich, buttery, high fat
- Coho: Mild and delicate
Popular Cooking Methods:
- Baking / Roasting:
- Season with olive oil, salt, pepper, lemon, and herbs.
- Bake at 375°F (190°C) for 12–15 minutes for fillets.
- Pan-Searing:
- Heat oil in a skillet, skin side down first.
- Cook 4–5 min per side for medium fillets until crispy on the outside.
- Grilling:
- Use skin-on fillets for structure.
- Brush with oil and grill 4–5 minutes per side over medium heat.
- Poaching:
- Simmer gently in broth, wine, or water with herbs.
- Keeps salmon extremely moist and tender.
- Raw Preparations:
- Sushi, sashimi, or poke bowls. Ensure sushi-grade fish for safety.
Flavor & Texture:
- Flavor: Mildly sweet, buttery, slightly nutty
- Texture: Moist, tender, flakes easily; fattier cuts are silkier
Cooking Tips:
- Don’t overcook—salmon cooks quickly and dries out easily
- Skin-on helps retain moisture and can get crispy if pan-seared
- Simple seasoning (salt, pepper, lemon, herbs) highlights natural flavor
Fun Fact: The pink-orange color comes from astaxanthin, a natural antioxidant from the shrimp and krill salmon eat.
If you want, I can give a step-by-step recipe for perfectly baked or pan-seared salmon that stays moist and flavorful every time.
Do you want me to do that?
