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Best way to cook salmon?

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  • SchweddyGirlSchweddyGirl Posts: 240Member, Premium Member Posts: 240Member, Premium Member
    Skinnytaste has one that you do in the air fryer that is really good too.
  • mullanphylanemullanphylane Posts: 73Member Member Posts: 73Member Member
    Any fish is delicate and needs attention to keep it from drying out during cooking. That is why frying is such a popular method - the grease soaks in and not only adds it's own flavor to the fish, it keeps it from drying out even if overcooked.

    My favorite way to cook salmon is on the grill:
    1. If the cook can monitor and adjust the heat, 250-275 degrees (F) for 15 to 20 minutes works best for me. Use the indirect method or a very low heat pile of charcoal under the fish.
    2. Skin side down, no herbs or spices (but add whatever you like), just a small container of water brought to a boil before placing the fish on the grill. Use a lid that will cover both fish and water container and keep both covered. The lid will keep steam in and help cook the salmon more evenly and it will also let smoke/wood aroma in to add that taste-of-the-outdoors.

    And don't worry about that white stuff - it's just a protein called albumin. If you see it the salmon is probably cooking too fast, but it's not dangerous. If you don't see it it is still in the fish. I also read somewhere than a 10 minute brine before cooking prevents it from coagulating, but it's still in the meat. The problem is that the fish might not cook evenly if cooked to fast, so reduce the heat to slow it down.


  • shonnakraft89shonnakraft89 Posts: 249Member Member Posts: 249Member Member
    Theres lots of ways to cook it.
    Our favorite is brining it overnight and smoking it all day in thin strips so its comes out like jerky.

    Easy, tasty, transportable without being messy.
  • WinoGelatoWinoGelato Posts: 13,472Member Member Posts: 13,472Member Member
    Another vote for air fryer. I just tried making salmon in mine the other night and this is how it turned out. Prior to getting one I used to sear in cast iron skillet and then finish in a 400 degree rkg2z00g9sau.jpeg
    oven for 15 minutes.
  • rheddmobilerheddmobile Posts: 5,160Member Member Posts: 5,160Member Member
    I pan grill mine seasoned with just salt. A mixture of olive oil and butter in the pan. It doesn’t take much so the extra calories aren’t huge, and the added flavor and crispness is worth it. Also, why remove the skin? The skin is the best part!

    Salmon is fatty enough to handle being grilled fast over high heat, just keep an eye on it and remove a little early since it will continue to cook for a bit. There’s no excuse for dry, rubbery salmon!
  • SweetMostlySweetMostly Posts: 7Member Member Posts: 7Member Member
    Do you have an instant pot? That is the best way.... cooks it perfect every single time.
  • KevinWH87KevinWH87 Posts: 69Member Member Posts: 69Member Member
    https://www.wellplated.com/soy-ginger-salmon/

    I've used this recipe a few times and it is my absolute favorite.

    https://www.skinnytaste.com/these-lovely-grilled-salmon-and-lemon/

    These kebabs were also really good.
  • deepwoodsladydeepwoodslady Posts: 2,510Member Member Posts: 2,510Member Member
    Quick and Simple: I pan fry (oil of choice, olive oil, butter etc). Simply season prior to cooking with lemon garlic seasoning and cook skin side down about 3-4 minutes, flip and peel skin off and season under skin cooking 2nd side for the same 3-4 minutes. Pans and heat can change cooking time, just watch it and flip when you feel it's ready.
  • kenyonhaffkenyonhaff Posts: 1,305Member Member Posts: 1,305Member Member
    Olive oil in pan with some minced garlic. Saute. Sprinkle with lemon pepper. Done.

    With a good piece of salmon, keep it simple. It doesn't need a lot of special seasoning.
  • mikebxbmikebxb Posts: 91Member Member Posts: 91Member Member
    All great ideas. I use a Nuwave Oven season with Lemon Pepper or Salsa or Tony's Cajun or Old Bay drench in lemon juice first.. 8 mins per side I usually err on the side of over cooking (undercooked fish scares me) it's always still good. I'm no chef and prolly have no business in the kitchen but the NuWave is very forgiving. Hard to ruin food with that thing.
  • neilmoomeyneilmoomey Posts: 32Member Member Posts: 32Member Member
    I'm spoiled because I catch my own in Alaska. Sockeye, Coho and Chinook mostly. I lay down tin foil on the broiler pan. Salmon skin side down. Add lime juice to prevent it from drying out (except Chinook) add lemon pepper. Set oven to broil for 16 minutes. Coho has less oil so I often pan fry in oil with cajun coating. As mentioned, DO NOT OVERCOOK!!!
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