The thinner belly and back sections of a fillet will cook faster, but relying on those portions can leave your salmon under-cooked. Judge how well-cooked your salmon is by checking the thickest part.Salmon that's still a bit frozen in the middle will be a pain to cook, as the belly and back sections will dry out while you're waiting for the middle to catch up. Make sure that your salmon is defrosted and, ideally, at room-temperature.broiling and pan-frying) it can be done in only a few minutes. Salmon doesn't take that long to cook, and with especially direct cooking methods (e.g. First things first, keep an eye on it.So how do you ensure that deliciously moist, perfectly cooked salmon? Well I just happen to have a few tips. The colour will obviously vary depending on the variety of salmon that you work with, but with this sockeye salmon it should be a deep orange-red, only a little paler than the raw fish. When you stick a fork into the thickest part of a salmon fillet, you should get something that's moist, flaky-but-not-dry, and darker than the outside of the fish. Fish cooks quickly and it's a lot easier to cook a piece of salmon through until it's completely solid and dry. Salmon is one of those foods that's so often over-cooked that many people have come to expect it served that way, or to believe that properly cooked salmon is in face undercooked. It's here so that I can take a second to talk about how to nail that perfect cook on your salmon. That picture up above this section isn't just here to make you hungry. And I say that as a person who's hot and cold when it comes to using dill. They all blend quite nicely, and using a combination of herbs definitely keeps any one ingredient from really jumping out at you and overwhelming the dish. Personally I think that the rosemary and dill are essential here, but there's an argument to be made for the thyme as well. Bear in mind that you're not going for a thick herb crust or anything so you don't really need all THAT much.Īs for the herbs you use - well, feel free to experiment on that one too. Just try to use approximately equal amounts of each herb and chop until you think you've got enough to put on top of the fish. But the truth is, at least as far as this recipe is concerned, the actual measurements don't really matter. I mean, herbs don't come in tsp quantities, so you're basically just chopping and leveling up spoons and repeating in order to get the right amount. This recipe calls for 1/2 tsp of each herb, but I know how frustrating that can seem. Now let's get one thing straight right off the bat here: herb measurements are a royal pain. Once the salmon is finished you simply serve it and pour that delightfully decadent butter sauce over the top.Īs I mentioned above (and below in the recipe itself of course), I used a combination of oregano, savoury, dill, thyme, and rosemary here - all fresh, and all in approximately equal portions. The garlic cooks in the butter for a rich, deep flavour, and the whole thing is finished off with fresh lemon juice. While the salmon is cooking you put together a simple melted butter sauce. As for the lemon, garlic, and butter, well I took my lead from a very different (but ever-so-tasty) seafood: lobster. A lot of salmon recipes involve baking salmon with all of the ingredients already added on top, but I decided to keep the fillet itself extremely simple - just sea salt, pepper, and herbs. Now the tricky bit was making something with these ingredients that stood out from the pack a little. All very approachable, easy to work with, and fantastic partners to the distinctive but relatively mild flavour of salmon. (Specific herbs, but we'll get to that in a second). I wanted to put together something that would play up the visual appeal and taste of the sockeye salmon but still give you lovely folks a recipe with flavours that would immediately get you curious. And as funny as it sounds, the simplicity of this recipe was the real challenge. I've had a lot of fun in the past working with less visually appealing (but still delicious) salmon like chum/keta, it does feel a bit like culinary sacrilege to do something too over-the-top with a perfect sockeye fillet. Sockeye salmon is definitely not something that you want to hide it's delicious and stunning, both raw and cooked. And simple-yet-perfect recipes are especially important when you've a really great central ingredient that you don't want to hide. The trickiest recipes to get right can be the simplest ones.
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