How to Cook Salmon

Salmon is a fish that cooks quickly and is easy to tell when it is done. But the basics on how to handle salmon are important to remember. In order to keep the fish in the best order for eating, make sure you keep the fish cold (or refrigerated) until it is ready to cook.

Before you cook salmon, you may decide you want to freeze it and eat it at a later date. Rinse the fish in cold water and slice the salmon into the appropriate sizes for eating. If you are looking to dry-pack the salmon make sure you use a very good freezer bag or freezer wrap to prevent any possible freezer burn. Make sure you date the freezer bag to keep track of how long it has been stored.

When some folks learn how to cook salmon they often damage the meat when they thaw it. Be patient and you will be rewarded with a much better piece of meat. The best way to thaw salmon is to remove it from the freezer and place it in the refrigerator 24 hours before you are going to prepare it. Try not to run the fish under warm or cold water. Remember, don’t rush the process. Let the fish thaw on its own. In the end you will be glad you did.

Keep the skin on while you cook salmon. It helps keep the fish together and makes it easier to move. By keeping the skin on it also prevents the delicious meat from curling. You will know the fish is done when the meat becomes “flaky” and changes color.

The easiest way to tell if the fish is done is by simply inserting a fork into the thickest part of the fillet and twisting it. If the fish flakes easily, it is done.

Another location to insert the fork is near the backbone (if you are cooking the fish whole). Again, if the meat easily flakes with your fork, you know the fish done.

Broiling is a popular method when folks are considering how to cook salmon. It is easy and straight forward. The oven rack should be positioned six inches from the heat. By placing parchment paper on the broiling pan (and eventually the fish on the parchment paper) you will make your cleanup of the pan much easier when your meal is done.

If you are cooking your salmon whole, a general rule of thumb is eight minutes for each half pound of fish. Fillets and steaks should be cooked six minutes for each half inch of thickness. When cooking fillets make sure you place the skin down when you cook it.

To grill the salmon, general cooking time for a whole fish is 20 minutes for each half pound. Turn the fish once half way through the cooking process. Grilling salmon steaks or fillets follows the same timing pattern to broiling the fish. Cook 5 or 6 minutes for each half inch of thickness at a medium temperature. Try turning the steak or fillets only once.

If you want to know how to cook salmon in a terrific, but often forgot about method, try poaching salmon. In a shallow skillet, pour water in until it is half full. Bring the water to a boil and add sliced lemon, onion and fresh herbs for flavor. Reduce the heat to a gentle boil and add the salmon, simmering until it is done. Simmer for 5 minutes for each half inch of thickness.

If you are poaching the salmon whole, make sure you have a large enough skillet or a specialized fish poacher. Also, leave the head and tail intact to keep the salmon’s natural juices with the fish. It does wonders for the flavor.

If you are into salmon leftovers, make sure you refrigerate it immediately. Try to consume the fish within two days after you have cooked it.

Thanks for checking out our advice on how to cook salmon.

Good eating.

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