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What is the best way to cook salmon fillets?
Were the guys going fishing?
No, it is just on sale and it is normally so expensive that I bought a bunch of them.
One of the simplest ways to cook it is baking it at 400 degrees for 15 minutes.
That fast?
Salmon cooks fast. But if the salmon has the skin on it, bake it skin side down.
What if the salmon is thicker?
The middle of the salmon should be opaque and pink, instead of clear and jelly-like.
Broiling is fairly simple.
Broiling salmon takes between ten and twelve minutes. Make sure the broiler pan isn’t
right above the element.
Then the salmon is toast. Or cat food.
A lot of people grill salmon. Planking is best.
I’m not going to plank by the grill for a stupid photo.
No, no, no. Planking is when you cook the salmon on a wood plank on the grill.
You’re already cooking it on the grill. Why use a plank?
The flavors of the plank seep into the fish. Cedar planks and applewood planks are the
most popular.
Cedar planks are popular because that’s the most easily available wood to those in
the Pacific Northwest.
True. However, planking helps prevent the salmon from getting burned or drying out.
But a plank is kindling.
You soak the plank in water before you cook salmon on it. Some people soak it in marinade
or juice, so that the flavors steam and seep into the fish.
Essentially marinading it via steam bath on the grill.
If you don’t mind crispy exteriors, you can just put half the fish on the grill. Salmon
is so fatty that it won’t dry out much.
Or I could bake it.
Half an hour at 250 degrees is good enough. Just marinade first.
Salmon sounds like the chicken of the sea. You can cook it any which way and flavor it
every which way.