My earliest memories of salmon dictate that it is best avoided wherever and whenever possible. It existed, to me, as the stuff of banquet meals and catered dinners, always slightly slimy, sometimes vaguely dry.
Since, I’ve been lucky enough to have that association debunked, but I’ve also learned why it is so often overcooked, a sad expression of the tender, fresh fish it once was: it’s intimidating stuff, and admittedly, it’s hard to cook. That doesn’t mean we should be relegated to sub-par fish, though. It means that we should read the Food Lab.
This week, Kenji brings us a complete rundown on salmon. He talks types, cooking methods, and internal temperatures, all for the betterment of crispy-skinned filets (and cooks of such) everywhere. As usual, he injects his own opinions on the subject (read: raises great points): “Why do you want to serve your salmon skinless? is a question most often followed up by I see, and do you find pleasure anywhere in your life?”
We’ll let you answer those questions on your own, but in the meantime, get to reading. There are salmon-cooking revolutions to be staged.
The Food Lab: How to Pan-Fry Salmon Filets from Serious Eats
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