Salmon is a dish so versatile that it is equally as good for a dinner party as it is for supper on a Tuesday night. There are many ways to prepare salmon—from glazing it with teriyaki sauce to baking it with lemon butter—but there are just as many ways to mess it up. To prevent said travesty, here are some tricks to keep you swimming upstream.
Keep Cool
With some proteins, a searing hot pan is needed. Salmon, however, is not one of those. Cooking the fish on too high a heat will release a protein in the form of a white goo, so it’s best to keep the stove on medium-low during the cooking process.
Crispy and Crunchy
Some salmon pieces come skinless, but on the chance that there’s skin on your fish, don’t let it go to waste. Begin by placing the salmon skin-side down in the pan to get it lightly browned and crispy, then flip it over and cook the other side. You’ll forget all about chicken skin after tasting how good this is.
Test the Temp
After all the effort of making salmon, the last thing you want is for it to be overcooked. Aim for medium to medium-rare, with the fish still pink in the center. A meat thermometer can be used to test how done the salmon is, with a temperature between 135-145°F being ideal. After removing it from the pan, allow the fish to rest for a few minutes, just as you would a steak.
