The key to getting a good sear on your salmon is making sure the skin—which is the side going into the pan—is very dry. Note that poaching isn't boiling or even simmering. Sockeye Salmon, or Red Salmon, is more abundant than King Salmon. After seasoning, place the fillets skin-side down in the hot oil and let them sit there, untouched, for five minutes, assuming your fillets are 1-inch thick. It is generally the most expensive salmon you can buy. Look for moist, clean cut fillets. Unlike beef, where cuts from the shoulder, flank, rib, or rump each call for vastly different cooking techniques, salmon only comes two ways: steaks or fillets.
When the foam from the butter subsides, place your fish skin side down for 2 - 5 minutes per side. You should not need to use any more pressure than the weight of the knife itself. Because you want the skin to get in contact with the hot pan, use skin-on fillets here, not steaks, which have their skin around the edges. Chinook) is known for its buttery flavor and texture. Include your email address to get a message when this question is answered. Serve skin side up with some rice and enjoy. Here are two simple and delicious recipes. Just find the sharpest knife you have that is not too short.
Add the salmon, cover, and cook for about 15 to 30 minutes, depending on the size of the fillets. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Cook until the fish is fully opaque and flaky. The remaining skin will help to keep the moisture in the fish and if cooked well will help to give it a slightly crunchy texture. Heat a large nonstick pan over medium-high heat. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/72\/Prepare-and-Cook-Salmon-Step-1.jpg\/v4-460px-Prepare-and-Cook-Salmon-Step-1.jpg","bigUrl":"\/images\/thumb\/7\/72\/Prepare-and-Cook-Salmon-Step-1.jpg\/aid1475325-v4-728px-Prepare-and-Cook-Salmon-Step-1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":"728","bigHeight":"485","licensing":"
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