How to Cook Salmon

I love fish, and salmon is no exception. Now, depending on your personal taste, will determine how you cook salmon. If you like it grilled, then you'll grill it. If you like it baked then you'll bake it. If you like it poached, then poach it etc.

Salmon is packed full of essential omega-3 fatty acids, Vitamin D and protein, and is considered by a lot of people to be the healthiest on the market. Omega-3 cannot be produced by the body, so it is important we consume it through foods that are high in it; for example salmon.

Poaching Salmon

Ingredients

• 4 Salmon fillets, skins and bones removed
• 4 Thyme sprigs
• 4 Parsley Sprigs
• 4 Cups of dry white wine
• 4 Cups of cold water
• 2 Large carrots
• 2 Celery stalks
• 2 Garlic Cloves
• 2 Bay leaves
• 1 Lemon
• 1 Onion
• 1 Teaspoon of salt

Equipment

• Knife (preferably sharp)
• Chopping board
• Large saucepan
• Medium saucepan
• Measuring cups
• Measuring spoons
• Spatula
• Fine-mesh sieve
• Slotted spoon

Step 1

Wash the carrots and celery before chopping them, and peel and chop the onion and garlic. Wash and slice the lemon in half.

Step 2

Pour your wine and water into the large saucepan. Also place in the carrots, celery, onion, garlic, bay leaves, parsley, thyme and salt. Add a bit of juice from each of the lemon halves, before then placing both halves into the pan as-well.

Poaching liquid can be as light or as rich as you’d like to make it. So feel free to alter the ingredients, and/or the amount that you use.

Step 3

Slowly bring up to the boil. Then reduce to simmer and cover it for 30 minutes.

Step 4

Pour the liquid through the fine-meshed sieve so that it pours into the medium saucepan. Place to a fast simmer, uncovered, for about 14-16 minutes, so that the broth has reduced by half.

Step 5

Allow the broth to remain simmering, but not bubbling rapidly. Taking the spatula, place each salmon into the broth in a single layer. The broth should fully cover the salmon.

Do not allow it to come to the boil, as this will cause the fillets to become tough and dry.

Step 6

Cover the sauce pan and poach the fillets for about 8 minutes, or until they become opaque in colour.

Step 7

Remove the fillets with a large slotted spoon and serve.

Baking Salmon

Ingredients

• Salmon
• 3 Lemons
• Vegetables of choice
• Butter
• Olive oil
• Salt
• Pepper
• Parsley
• Basil

Equipment

• Baking Sheet
• Foil
• Oven
• Medium-sized bowl

Step 1


Take out your salmon fillets and place them in some foil. Add the juice of 1 lemon over the salmon fillet(s), and lightly sprinkle on some salt and pepper.


Step 2


Tightly seal the foil and place on a baking sheet inside of your oven. Bake for 10 minutes for each inch of thickness. Garnish with slices of your second lemon.


Step 3


Prepare a marinade of light olive oil, the lemon juice of your third lemon, basil, parsley, salt and pepper, in a medium-sized bowl.
Place your fillets into the mixture, place in your fridge and allow to marinate for approximately an hour.


Step 4


Pre-heat your oven to 375 degrees. Wrap your marinated salmon fillets in foil and place on a baking sheet inside of your oven. Leave them in there until the salmon flakes with a fork, roughly around 34-40 minutes.
Serve with cooked vegetables of choice and enjoy.


Grilling Salmon


Ingredients

• Salmon steaks
• Olive oil
• Salt 
• Pepper

Equipment

• Grill
• Plate 
• Spatula

Step 1


Firstly, pre-heat your grill. If you have a charcoal grill, then make sure that the coals are glowing red with the flames gone, before placing your salmon on there.
If you have a gas grill, then set the temperature from 300 to 320 degrees.


Step 2


Brush the salmon with some olive oil and add a sprinkle of salt and pepper. Keep the skin on. If you like, you can also add some mayonnaise to one side before applying to grill.


Step 3


Grill the salmon for about 4 minutes per side. Only cover the grill if you're using a gas grill, but even then, it isn't necessary. Be careful not to overcook, but don't constantly fiddle about with it.
When you remove them from the grill they will continue to cook a little while they sit, so they will/should look a little raw on the inside upon removal.


Step 4


Touch with finger. If it's squishy, then it's not done. If it's firm but still with some softness then it's done.
Serve and enjoy.

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