5 Salmon Recipes from Seattle Chefs (2024)

FAQs

What is the secret to best salmon? ›

So, you want skin that is super crisp and flavorful, just as you would want with chicken. Starting your salmon skin-side down, and cooking it until it is well rendered, lightly browned, and crisp, and then turning the salmon to finish the cooking, will make for a terrific dining experience.

Wrap your salmon in a parchment packet with aromatics, citrus, veggies, and a drizzle of olive oil. The steam trapped in the packet will infuse the fish with flavor and cook it gently, making it tender and juicy. Bonus: The parchment packets only take about 15 minutes at 425°F and the cleanup is minimal.

For smaller, crispy, skin-on Salmon; a crispy pan sear is recommended. For bigger fillets, and succulent, skin-off King Salmon; the best method would be cooking in an oven.

Apparently, the proteins present in milk can bind to the fatty acids that have been exposed to air and give salmon its fishy odor or taste and mitigate them to be more neutral. (Fishiness is caused by the oxidation of fatty acids.)

Baking is a very simple, but effective, way to cook salmon. For 8-oz filets, skin removed, try this: preheat oven to 425°F and roast until the salmon is opaque, 16-18 minutes. Pan roasting with sauce is a combination of pan-cooking and roasting.

Marinating salmon can add additional flavor and help the fish stay moist during cooking. Most marinades include an acidic element like lemon or vinegar which add a pleasant tanginess to the fish. Salmon is considered by some to be a "fishy" tasting fish because it is firm and high in fat.

Seasoning salmon with salt and pepper for baking is exactly like seasoning it for any other cooking process: Pat it dry, sprinkle all sides with salt and pepper (including skin if your fish has it) and use a lighter touch if you're adding salty or peppery ingredients later.

Butter makes everything better, even salmon. I also love the way fresh herbs pair with salmon. We all know dill is a go-to pairing for salmon, it's almost like salt and pepper. They're just made to be together.

The short answer to the question is no. You don't have to “wash” salmon fillets before cooking. However, a quick rinse under cold water accompanied by patting them dry afterwards is usually a good way to remove any lingering scales, membrane and possible surface contamination due to processing.

Should you oil salmon before cooking? ›

Baked salmon is best when cooked at 425°F in the oven.

We recommend baking the salmon uncovered. Simply rub the fillets with a little oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven.

Put in a salmon filet skin side down, added salt and pepper, covered it with a lid and cooked until it was mostly done. Then flipped it over and finished it on the other side.

I'm talking about brining! Soaking salmon in a simple, quick brine for as little as 10 minutes (up to overnight, if you like planning ahead) is all it takes. To make it happen you need two very basic ingredients: water and salt. Combine 1 tablespoon of salt for every cup of water.

Before cooking salmon, you can soak it in a marinade or a brine to enhance its flavor and texture. Here are a few common options: Citrus Marinade: Combine lemon or lime juice with olive oil, garlic, salt, pepper, and herbs like dill or parsley. Allow the salmon to marinate in this mixture for 30 minutes to an hour.