To be fair salmon is i credibly hard to prepare. I cosider myself a pretyy good cook and its one of the things i cant get rigth. It either ends up dry or undercooked. At best i can compensate with the sauce but thats cheating. It dosent help that its expensive so i dont try that often.
salmon is one of the more forgiving seafoods, since if it's a bit overcooked it's still somewhat moist due to the fat content, and if it's somewhat undercooked, it's still safe to eat (as long as it was stored and handled properly). also assuming you're cooking fillets, you can look at the side to get an idea of whether it's done. the main ways it gets fucked up are if you don't fully thaw it before cooking, or cook it way, way, too long.
Not really. All shelfish and crustaceans are easier to cook in various ways.
So are smaller fish like sole or trout. That have softer tissues
Some of the bigger fish have more distinctive flavours like ray or shark that makes them easier too cook.
In my experience salmon is not that oily about the same as tuna but tuna has also a stronger flavour so there is more ways to prepare it. And there are also bits of the tuna that are supper fatty and big enough to cut in stake form.
Put it in a hot pan, skin side down. Wait for 3-4 minutes. Flip it. Wait another 2-3 minutes. Flip it. Is it close to being done? Put the lid on it and take it off the heat and let it chill. Is it still dark pink? Wait another 1-2 minutes and check again.
If you see white stuff bubbling out of the salmon that’s your cue that you’ve overlooked it.
And then it ends up with the texture of cardboard. Tere are some fish stakes you can do that with like the brown bits of marlin. But salmon aint one of em.
Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve
Idk me and my staff cooked salmon for a month and yeah we used a sauce but it was pretty straightforward and my staff is an intermediate cook in his own right. Dont think I could cook it confidently on my own yet but also im a perfectionist thats scared to cook anything but pasta and scrambled eggs on my own.
To be fair salmon is i credibly hard to prepare. I cosider myself a pretyy good cook and its one of the things i cant get rigth. It either ends up dry or undercooked. At best i can compensate with the sauce but thats cheating. It dosent help that its expensive so i dont try that often.
salmon is one of the more forgiving seafoods, since if it's a bit overcooked it's still somewhat moist due to the fat content, and if it's somewhat undercooked, it's still safe to eat (as long as it was stored and handled properly). also assuming you're cooking fillets, you can look at the side to get an idea of whether it's done. the main ways it gets fucked up are if you don't fully thaw it before cooking, or cook it way, way, too long.
Not really. All shelfish and crustaceans are easier to cook in various ways.
So are smaller fish like sole or trout. That have softer tissues
Some of the bigger fish have more distinctive flavours like ray or shark that makes them easier too cook.
In my experience salmon is not that oily about the same as tuna but tuna has also a stronger flavour so there is more ways to prepare it. And there are also bits of the tuna that are supper fatty and big enough to cut in stake form.
Hard disagree. Salmon is so easy.
Put it in a hot pan, skin side down. Wait for 3-4 minutes. Flip it. Wait another 2-3 minutes. Flip it. Is it close to being done? Put the lid on it and take it off the heat and let it chill. Is it still dark pink? Wait another 1-2 minutes and check again.
If you see white stuff bubbling out of the salmon that’s your cue that you’ve overlooked it.
And then it ends up with the texture of cardboard. Tere are some fish stakes you can do that with like the brown bits of marlin. But salmon aint one of em.
Literally the first hit when I googled “how to pan roast salmon”
Skill issue
Yes that is the point properly cooking salmpn requiers high skills
Wrap it in foil with butter and olive oil
But then its the butter that tasetes good. you are covering the fish taste.
Don't add an entire cube of butter.
wtf is wrong with you. Just eat it raw out of the stream.
I think some of you are just pretending to be bears.
I honestly don't care for salmon unless it's either lox or sushi.
Idk me and my staff cooked salmon for a month and yeah we used a sauce but it was pretty straightforward and my staff is an intermediate cook in his own right. Dont think I could cook it confidently on my own yet but also im a perfectionist thats scared to cook anything but pasta and scrambled eggs on my own.