Toppings for Salmon

howardheilweil

I make salmon all the time and it never comes out dry.

Here's what I do:

No matter what "dressing" you use for it, always wrap it in foil when you put it in the oven or on the bbq. It locks the moisture in and cooks faster. Salmon only takes about 10-15mins to cook, especially when you make a little foil pouch for it to cook in.

Try it, it works. I promise

I grill it in foil as well. My favorite marinade is Orange juice, olive oil and fresh garlic.

I do this for every meat I cook. Great tip

sympha01

As for dryness, I almost always poach my salmon. Skin-side down in a skillet, pour maybe half a cup of liquid in the pan, cover, simmer gently until done to taste, maybe 10 minutes depending on how thick the fillet is. Poaching like that is pretty forgiving, it's harder to overcook it and if you go gently it really always comes out quite moist and tender.

But also a lot of people are afraid of undercooking fish. At least as far as salmon (and tuna) are concerned, I say BALDERDASH! You can eat salmon "rare" i.e. not quite "done" in the middle, if it's high-quality fish.