(Closed) Cooking Help Needed – Salmon

posted 7 years ago in Home
Post # 3
Member
3520 posts
Sugar bee
  • Wedding: March 2012

@KatNYC2011: I do it without a lid, 3 minutes on skin side, 3 minutes on top side, then 3 minutes on skin side again, all over medium high.  Let it sit for a couple of minutes afterward.

Post # 4
Member
4824 posts
Honey bee

If you are going to sear, steaming it will eliminate the tasty crispy skin.

I would bake it first until almost done, and then transfer it to a hot skillet skin down and sear it to finish it. Garnish with lemon.

Are you cooking it through? IE, is it good quality salmon and do you want it all the way cooked well or the middle rare?

Post # 6
Member
7431 posts
Busy Beekeeper
  • Wedding: October 2009

@MrsLongcoatPeacoat: This sounds like your best bet, I agree using the lid would take away the crispy skin

Post # 8
Member
4824 posts
Honey bee

@KatNYC2011: aww too bad. baking gives the most consistent, even cooking!  Then searing all sides uncovered as suggested sounds like your best bet given no oven.

Dont forget the pat the salmon dry before putting it in the pan to get the nice sear/brown. 

Remove and make an easy pan sauce for serving.

Post # 9
Member
2214 posts
Buzzing bee

Do you have tin foil?

My favorite salmon recipe: (no ovenware required!)

  • Preheat oven to 375.
  • Put salmon filets on big pieces of tin foil (enough to fold to make a pouch)
  • Put about a tbsp of olive oil, salt, pepper, and rosemary on the filets.
  • Fold tin foil to make pouch
  • Bake for 20-25 minutes depending on thickness

Oh so good!

Post # 12
Member
3526 posts
Sugar bee
  • Wedding: August 2010

Are you in London yet???

We always start with meat side then finish off on the skin side down to give it extra crispiness. Only one flip or it’ll fall apart. Timing depends on how thick the filet is. And agreed, no lid.

I love it with a little garlic in the pan, then diced shallots and just a bit of EVOO, salt, pepper and garlic salt.

Post # 14
Member
3344 posts
Sugar bee
  • Wedding: August 2010

I would make a little packed out of foil and do it in the oven with some lemon pepper and dill!

Post # 15
Member
3526 posts
Sugar bee
  • Wedding: August 2010

@KatNYC2011:

Woohoo!!! When we were there we went to The Stockpot and they had the most ah-mazing beef stroganoff. Yummm.

And, honey, in my house there can never be too much garlic! 😀

Hope everything gets there safe and sound soon and you’re settling in well with your husband!!!

Post # 16
Member
3520 posts
Sugar bee
  • Wedding: March 2012

@KatNYC2011: If you use my pan method, I’d cook it with just salt and pepper on it, in a tiny bit of butter, then put the creme fraiche on it when it is resting for the 2 minutes after you take them off the heat.  I usually do that with another pat of butter.

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