Want to know how to cook salmon for the best flavour, and the highly prized crispy skin? Salmon is a wonderfully versatile fish that can be cooked in a variety of ways, from quick frying to baking. Find out how to master all of these ways of cooking salmon below.
Due to critically depleted levels of wild salmon stock, it is highly advisable to buy only farmed salmon. Avoid anything 'wild caught', especially from the Atlantic.
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How to pan fry salmon
The quickest and easiest way to cook salmon is to pan fry it:
1. Heat up a tablespoon of rapeseed or olive oil in a pan (doesn't have to be non-stick) and fry the salmon on medium heat for five minutes skin side down. Press it down occasionally with a spatula to make sure he skin is seared evenly.
2. Flip the fillet and fry for another two minutes, or longer if you like your fish well done.
How to grill salmon
Grilling salmon is a great way to take advantage of the natural oiliness of this fish. The truth is, grilling salmon doesn't really require oil, just seasoning with salt or soy sauce. Place the fillet skin down on a sheet of baking foil and grill under medium heat for around 10 minutes. No need to flip it.
How to bake salmon
Baking salmon is the healthiest way to cook it, but this method can dry it out, so it is advisable to marinate your salmon fillets prior to baking. The easiest salmon marinade is a mixture of olive oil, lemon juice, and sea salt.
1. Cover your salmon fillet in the marinating mixture and let sit in the fridge for about half an hour.
2. Place in a foil-lined baking tray and bake for around 20 minutes on 200°C/gas mark 6. Thicker fillets may need longer, but it's perfectly safe to eat salmon that's pink in the middle.
How to cook salmon from frozen
1. Preheat oven to 200°C.
2. Wrap the frozen salmon fillets in baking foil, making parcels that can be easily opened later. Do it like you mean it, making sure that the edges are properly sealed together.
3. Place the parcels of frozen salmon in the baking tray and in the oven for 15 minutes.
4. After 15 minutes, take out of the oven and open the parcels. Season the fillets and lightly drizzle them with olive oil/honey and soy – you just need something to lubricate your salmon once it's no longer covered by foil. Return to the oven and cook for a further 10-15 minutes.
Top tip: Don't wash the fillets before cooking, or you'll end up with salmon that tastes like water.