This is just one of many popular ways to cook salmon today. Salmon is very easy to find either fresh in markets or on line. The trick is to pick the proper kind of fish for your cooking method.
Salmon, like most other fish, will do well when cooked on the stove or oven. The trick is picking the best kind of salmon for your cooking method. When you pick a salmon to eat, it is crucial to decide on the best kind to cook – internal temperature of the fish must reach about 170 degrees F and the surface must be well cooked with no signs of a crust or tough skin. Internal temperatures vary according to how a particular salmon is cooked.
Internal temperatures are important because they determine the degree to which they are eaten within the first five minutes per inch of the fish or the amount of time needed to baste them. The more opaque the skin on the fish, the longer it cooks faster. Internal temperatures can also determine if a fish is done as simply as steamed or baked. If you choose to bake, use a meat thermometer to check for internal temp, and baste after about five minutes per inch.
One of the best tests of fresh fish is cooking them on the broiler. It takes a bit more effort than frying but can yield very good results. If you are planning to buy a new broiler or if you already own a broiler, you can use these to test how salmon does on the broiler. First, make sure the broiler racks are well cleaned and that there is no debris on them. Next, pre-heat the broiler to the desired level of heat and pre-set the temperature to the exact number you wish to cook your salmon at.
Set a timer to the number of minutes that will give you enough time to broil your salmon. Avoid turning the broiler on until the outer skin of the fish has browned nicely. Once the outer skin has darkened, turn the broiler off. Check the underside of the fish for crispness: if it is still white and moist, the salmon has finished cooking. You can see this by looking at an indicator light on the broiler.
If the outer skin of the fish is still white, turn the oven on and pre-heat the oven to the appropriate level. Using an instant-read thermometer, check the inner temperature of the fish to make sure it reaches the proper cooking temperature. The instant-read thermometer that you will need comes with the package. If it is not provided, use one with a probe tip. Cook the salmon on one side until it becomes opaque and flakes easily when pressed with a fork. Turn the oven off and leave to finish cooking the other side.
When the second side has reached the correct temperature, use a heat tolerant oven gloves or aluminum foil to help release the steam from the fish while basting it in the oil. Use a slotted spoon to transfer the cooked fillet to a plate. Or, if desired, use the fillets’ juices to brush the top of the fish. Season the fillets with salt and pepper to taste.
Now remove the fish from the oven and allow it to cool. While it is cooling, flip the fillet skin-side up. Brush the side with olive oil and season with salt and pepper. Heat the remaining olive oil over medium-high heat until it begins to shimmer. Once both sides are golden brown and crisp, remove the fish from the pan and place in the prepared aluminum foil.