When I moved from New York City to Seattle in my early twenties, one of the biggest culinary culture shocks was the ubiquity and regional reverence to salmon. Salmon is a big deal in the Pacific Northwest, where savvy chefs have perfected the art of cooking this unique pink fish. Show Having never taken the time to appreciate salmon beforehand, I quickly became a connoisseur. I came to appreciate the benefits of wild salmon, and learned the ins and outs of preparing this assertively flavored yet surprisingly delicate fish. Plenty of people love the flavor and proven health benefits that come along with eating salmon. Few people, however, enjoy underdone, poorly prepared, or just plain “fishy” salmon. Here, we’ll talk about how to avoid common pitfalls so that you can have spectacular salmon every time. How do people cook salmon? There’s more than one way to cook this upstream-swimming fish. Chefs employ a variety of cooking techniques to prepare salmon, including but not limited to pan-frying, grilling, and poaching (a method of cooking in a thin layer of boiling liquid which is often used for eggs, too). The tips in this roundup are designed to be relevant regardless of your preparation technique. 7 Common Mistakes to Avoid When Making Salmon. Usually, when salmon doesn’t come out as you’d like, it’s due to one of these easy-to-remedy reasons. Here, we’ll discuss some common mistakes and how to fix them. (Source: Flickr)
Ideally, salmon is local and recently caught. However, when this is not possible, or if you live many miles from the sea, buy your salmon from a reputable source that specializes in seafood, so that you’ll know they are receiving frequent shipments. While yes, salmon is fish, it shouldn’t have an overtly “fishy” smell. It should have a mild aroma, sort of like being near the ocean. If it has a sour or “fishy” smell, or if smelling it gives you a whiff of ammonia, this is a big red flag and you should dispose of the fish. Your salmon may be past its prime, even if it looks completely fine.
The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.” (Source: Flickr)
An exception to the skin rule is when you are poaching salmon fillets. The skin can prevent the salmon from cooking evenly when poaching, so it is best to remove it before proceeding.
According to Fine Cooking, sanitized needle-nosed pliers or tweezers are the best tools for pulling out the fine bones. You can run your (clean) fingers down the surface of the fish to feel for them, because they may not all be clearly visible. (Source: Flickr)
Adding salt will not only help seal in moisture, but help infuse the salmon with flavor. Certain herbs and spices can also work beautifully with salmon, too. Dill, chives, and mint all work particularly well. Often, herbs, spices, and salt are applied to salmon after it is brushed with olive oil, which helps adhere the flavorings to the surface of the fish and helps to prevent the salmon from sticking to your cooking surface.
Instead of waiting for the salmon to flake, you want it to have a matte finish on all sides and for it to come apart in easy portions when cut with a fork. By the time the salmon flakes on its own, it’s likely overcooked.
(Source: Flickr)
Salmon is a flavor that can take over, and it isn’t always the flavor you want to impart on your veggies. For best results, cook your side grains or vegetables separately, and then combine on your plate when serving. Conclusion: While it’s not the easiest dish to cook, the art of preparing perfect salmon is worth mastering. Not only is salmon rich in vitamins, minerals, and heart-healthy Omega-3 fatty acids, but it boasts a delicious flavor and acts as a great source of protein. These tips will help you capture a perfect taste of the sea! How do you clean and freeze salmon?Fresh salmon: Place unused fresh salmon in a vacuum sealed bag or freezer sealed bag. Place current date on the fresh salmon and store in freezer for up to 3 months. Smoked salmon: To maintain the highest quality for smoked salmon we do not recommend freezing the product.
How do you remove bacteria from salmon?Cooking salmon to an internal temperature of 145°F (63°C) kills bacteria and parasites, but if you eat the fish raw, you run the risk of contracting an infection ( 1 , 2 ).
Does salmon need to be cleaned before cooking?The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.”
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