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May 5, 2020This is about...
The BEST Way to Cook a Salmon Filet!!---YUM!
The BEST Way to Cook a Salmon Filet!!---YUM!
GROWING UP I NEVER REALLY LIKED FISH. We had it for dinner every Friday night. But...
what we ate all year long, until the next fishing season, was the bluefish my father caught--the stinky, rock-hard bluefish wrapped in foil that sat in our freezer for months.YUCK! There was no disguising it, it was awful. And no amount of lemon juice (real lemon out of a bottle) could make it any less fishy. But back then, you ate it or else. So, that pretty much made me think that all fish tasted horrible, and
that soured me on the entire edible ocean for a long, long time.
I know bluefish will never touch my lips again, BUT SINCE THEN, I'VE GROWN TO LOVE A LOT OF OTHER KINDS OF CHICKEN OF THE SEA, SALMON BEING ONE OF THEM --a nutritional biggie. It's a fatty fish that's nutrient and protein rich. Loaded with B vitamins, potassium and omega 3 fatty acids, it could protect against heart disease, lower inflammation and support brain health. Plus, unlike a lot of the other fatty omega 3 varieties, like its fishy neighbors, mackerel and sardines--please don't make me eat them, it has a delicate flavor that I could happily eat once or twice a week as a recommended part of a healthy diet.
MY FAVORITE WAY TO COOK IT IS THE WAY INA GARTEN DOES---A LITTLE TIME IN A HOT FRYING PAN, AND THEN A LITTLE TIME IN A HOT OVEN. Once it's cooked it will still be very rare. The secret lies in the resting time to cook it through, without drying it out. Don't skip that step! WHAT YOU WILL END UP WITH IS A PERFECTLY COOKED SALMON FILLET, CRISPY ON THE OUTSIDE AND TENDER AND FLAKY INSIDE.
My fave way to top it is with a drizzle of melted parsley butter all over the fillet. Other toppings could be a pesto sauce, fresh tomato sauce, sauteed veggies, something creamy, garlicky or wine based, or just a spritz of fresh lemon. But, please, please none of that bottled stuff.
STAY SAFE! BE WELL!
LESSONS Learned:
1. Make sure all of the fillets are the same size, so that they all finish cooking at the same time.
2. The pan will be really hot, so when you place the fillets in the pan they will smoke. Turn your exhaust fan on if you have one. I don't. But I put a lid, slightly ajar, over the pan to cut down on most of it. 3. Resist the urge touch or move the fillets once you've placed them in the hot frying pan. Let them cook on their own. After about 4 minutes, test to see if they release easily before flipping them. If not, wait a minute or 2 more until they are easy to move. That way you won't tear the fish.
4. Resting is key! After the fish comes out of the oven, make sure to let it sit covered in foil for another five minutes to allow it to completely cook through.
5. Of course, this would work for one, two or three fillets in a smaller pan as well.
The BEST Way to Cook a Salmon Fillet
(inspired by Ina Garten)
Ingredients:
four 8 ounce salmon fillets with the skin on
olive oil
salt and pepper
Make the salmon:
Preheat the oven to 425 degrees F.
Place a large, 12-inch, cast-iron or heatproof stainless steel pan over high heat for 5 minutes. Brush the salmon all over with olive oil and sprinkle liberally with salt and pepper. Place it skin side up in the pan. It's gonna smoke, so turn on your exhaust fan if you have one--I don't. But you can partially cover the pan with a slightly ajar lid to cut down on most of it. Cook the fillets for 3 to 4 minutes without moving them, until nicely browned. Using a small metal spatula, flip them over so they are now skin side down. You'll know when to turn the fillets when they release easily from the pan. If not, wait a minute more until they are easy to flip.
Transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes before serving.
Makes 4 servings. YUM!
I know bluefish will never touch my lips again, BUT SINCE THEN, I'VE GROWN TO LOVE A LOT OF OTHER KINDS OF CHICKEN OF THE SEA, SALMON BEING ONE OF THEM --a nutritional biggie. It's a fatty fish that's nutrient and protein rich. Loaded with B vitamins, potassium and omega 3 fatty acids, it could protect against heart disease, lower inflammation and support brain health. Plus, unlike a lot of the other fatty omega 3 varieties, like its fishy neighbors, mackerel and sardines--please don't make me eat them, it has a delicate flavor that I could happily eat once or twice a week as a recommended part of a healthy diet.
MY FAVORITE WAY TO COOK IT IS THE WAY INA GARTEN DOES---A LITTLE TIME IN A HOT FRYING PAN, AND THEN A LITTLE TIME IN A HOT OVEN. Once it's cooked it will still be very rare. The secret lies in the resting time to cook it through, without drying it out. Don't skip that step! WHAT YOU WILL END UP WITH IS A PERFECTLY COOKED SALMON FILLET, CRISPY ON THE OUTSIDE AND TENDER AND FLAKY INSIDE.
My fave way to top it is with a drizzle of melted parsley butter all over the fillet. Other toppings could be a pesto sauce, fresh tomato sauce, sauteed veggies, something creamy, garlicky or wine based, or just a spritz of fresh lemon. But, please, please none of that bottled stuff.
LESSONS Learned:
1. Make sure all of the fillets are the same size, so that they all finish cooking at the same time.
2. The pan will be really hot, so when you place the fillets in the pan they will smoke. Turn your exhaust fan on if you have one. I don't. But I put a lid, slightly ajar, over the pan to cut down on most of it. 3. Resist the urge touch or move the fillets once you've placed them in the hot frying pan. Let them cook on their own. After about 4 minutes, test to see if they release easily before flipping them. If not, wait a minute or 2 more until they are easy to move. That way you won't tear the fish.
4. Resting is key! After the fish comes out of the oven, make sure to let it sit covered in foil for another five minutes to allow it to completely cook through.
5. Of course, this would work for one, two or three fillets in a smaller pan as well.
(inspired by Ina Garten)
Ingredients:
four 8 ounce salmon fillets with the skin on
olive oil
salt and pepper
Make the salmon:
Preheat the oven to 425 degrees F.
Place a large, 12-inch, cast-iron or heatproof stainless steel pan over high heat for 5 minutes. Brush the salmon all over with olive oil and sprinkle liberally with salt and pepper. Place it skin side up in the pan. It's gonna smoke, so turn on your exhaust fan if you have one--I don't. But you can partially cover the pan with a slightly ajar lid to cut down on most of it. Cook the fillets for 3 to 4 minutes without moving them, until nicely browned. Using a small metal spatula, flip them over so they are now skin side down. You'll know when to turn the fillets when they release easily from the pan. If not, wait a minute more until they are easy to flip.
Transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes before serving.
Makes 4 servings. YUM!