Photo by Ella Quittner
Popular on Food52
57 Comments
Martins43
March 8, 2023
In my early stage of life i always believe hackers are bad set of people with no good intentions. But obviously that is not a 100% description of every hacker. Here is a secure plug, i am lucky to inform here about a particular group of hackers set aside for safety and rightful claims, This is my one big achievement and a master plan i have been using. Knowing Magnetonetwork is another step to prosperity. Mail them directly magnetonetwork.www at gmil dot com They are the best hacker in town on my head right now.
Sarah
September 28, 2022
I have a beautiful salmon fillet and wanted to cook it to perfection, so googling landed me here. Lovely site. But I had to create an account and take the trouble to comment for this one sentence in your post. "As a child, I regularly faked sick so I could stay home from school and watch cooking shows. There’s a lot to unpack there, but in the spirit of filing my draft on time, I’m going to skip ahead to the relevant bit". That was ME! Ha Ha! We are kindred spirits. :) I still feel so cozy just thinking about it. Old school PBS cooking shows were the best. Such a nostalgic part of my childhood, and I give credit to that for my love of food and cooking, and different cultures around the globe.
James G.
May 11, 2022
This is the best, and was not included: https://www.westwood-bbq.de/flammlachs/
cosmiccook
March 26, 2022
Can you clarify the oven temp please? When you say "roast"--are you using Roast oven option, convect roast or other such as bake? As the roast option essentially uses both the broiler & bake (for electric ovens). With newer ovens offering all sorts of cooking options, it would be a tremendous help to incorporate these settings when conducting recipe testing or instructions. Thank you!
Anita
March 25, 2022
Uhm, I'm closer to 40 than 30 years old now and have cooked plenty of salmon. Pan seared, baked, aromatic packed, poached, steamed, and while occasionally I would get the flaky salmon I loved, results were never consistent for me. I never could get the color and texture quite right together: either too leathery and dry or too slimy still or too much albumin everywhere. I have NEVER eaten the skin, not once. I craved some salmon recently and this article inspired me. I tried the stovetop sear method exactly with the skin-on... and it was FABULOUS. A little lemon squeeze and pepper sprinkle after plating, ate the perfectly crispy skin and all, and it was everything!!! Thank you for the enlightenment!
Anita
March 25, 2022
I should add, tried this method tonight with a 4oz strip of fresh Norwegian salmon (also a first: using this variety). Not sure if that makes a difference, but excited and hopeful to reproduce similar results in the near future!!
jade408
May 16, 2022
One of the reasons I dislike most of these methods is that they do not produce crispy skin. Which is why I want to eat salmon.
cosmiccook
July 15, 2021
For the slow roast--unless your oven has a roast/convect option (mine uses broiler & bake heat) aren't you just baking it? I wish cooking sites would address & expound on this.
cosmiccook
July 15, 2021
We did ours last night using our gas grill & cooking mat on low. I'm not a huge salmon or (OTHER fish) fan regardless of how fine the fillet or method. I suspect part of that is because most of the when I do eat it, its cooked beyond my preferences. I know its so good for you, but other than smoked, meh. The poached olive oil method--I've done it w tuna (https://lukeslobster.com/blogs/recipes/samin-nosrats-confit-tuna-sandwich). It made a lovely tuna--but its still fish. My favorite way is tempura--particularly w grouper.
Dee A.
August 14, 2022
Right there with you. In general, I like fish but don’t like to cook it (with the exception of baked from frozen or fish sticks). Hoping the pan sear method works.
keith
September 29, 2020
I love your writing style, very informative but with a hint of whimsy.
We would get along very well. I'd LOVE to cook with you
We would get along very well. I'd LOVE to cook with you
Billy S.
September 27, 2020
One trick i use with baking salmon : Salmon steaks always have one side that tapers to paper thinness. I cut wedges of onion or mushroom to prop up under and over that thin edge to keep it from overcooking.
Jillian L.
June 27, 2020
Ever since my husband started grilling salmon for me (on our gas grill) with the skin on, I don’t order it in restaurants because it will never be as good as his. If you like crispy skin, which I do, grilling is 100% the way to go.
cosmiccook
July 15, 2021
@ Jillian--does your husband use a mat or straight on the grates? Mine prefers the mats--keeps the fish intact but no crispy skin.
Erica M.
June 11, 2020
"Finally, a note on albumin, or that white coagulated protein goop you’ll sometimes see on salmon: It’s perfectly fine to eat, if unpleasant to peruse." The "or" is superfluous. Although "peruse" CAN mean "to examine thoroughly", its main definition is "to read intently". I'm guessing both author and editor, if there IS one, are millennials whose reading is done on screens rather than in books.
Jamesiota
April 18, 2022
Wow Erica, there was no reason to be so rude. Everyone makes mistakes sometimes. Pointing it out would've been helpful, if not for your snide comment at the end. If you think being on the internet excuses this kind of behavior, no wonder you are so bitter towards anyone using a screen. Why are you here anyway, if reading on screens is so bad?
marisa
May 24, 2020
I always use the “en papillote” method and I poke a meat thermometer through the paper to determine doneness. Super easy. I guess the little hole may comprise the papillote integrity but it always turns out delicious 🤷🏻♀️
Cooking P.
May 21, 2020
In the micro. Seriously. I learned it from James Peterson, so it can't be bad. You can do it en papillote, or in a dish with a lid. James is fairly minimalist, just S&P and a drop of white wine if I recall. I like a little julienned leek and carrots, and a bit of butter, then add the wine and fish, micro. You get a nice sauce and perfectly cooked fish in about 4 minutes.
Abbeydove
May 21, 2020
Could you please test lemon bars? I'm just having such a hard time with them. I'll confess to being gluten free, but it's not the crust that gives me trouble, it's the lemon custard.
Regina
June 4, 2020
Joann Chang's lemon lust bars are the best I've ever had. The lemon flavor is amazing.
cosmiccook
July 15, 2021
@ Abbeydove--check out Stella Parks (Serious East when it was GOOD, before they sold it and Stella was still at the dessert helm) https://www.seriouseats.com/how-to-make-silky-lemon-bars
Mike K.
May 20, 2020
My fave: broiled under a 450 degree broiler with lemon juice, cook until it flakes but is still juicy. Utmost flavor and really simple. Serve with rice and a vegetable, jut like in the picture. Makes me hungry just to think about it.
John B.
May 20, 2020
We live on the West Coast by the sea so salmon in all its varieties is very much a regular in out diet. Typical method is marinate the fillet in fresh lemons - they grow in the garden - then transfer fish and lemon to a hot cast iron pan which has already heated olive oil and then pop into the oven at 350 degrees for 10 minutes. Comes out slightly undercooked but with abundance of flavor. If there is skin on the fillet, I sear it for a couple minutes in the pan and then strip off the skin before putting the pan into the oven - never liked fish skin! Simple and delicious!
John B.
May 20, 2020
We live on the West Coast by the sea so salmon in all its varieties is very much a regular in out diet. Typical method is marinate the fillet in fresh lemons - they grow in the garden - then transfer fish and lemon to a hot cast iron pan which has already heated olive oil and then pop into the oven at 350 degrees for 10 minutes. Comes out slightly undercooked but with abundance of flavor. If there is skin on the fillet, I sear it for a couple minutes in the pan and then strip over the skin before putting the pan into the oven - never liked fish skin! Simple and delicious!
justen_m
May 18, 2020
En papillote. In the microwave. Seriously, this method just steams the salmon, so put aside your retrogrouch bigotry and give it a shot. Takes just 3-4 minutes -- you can be eating your salmon before the oven would have even had a chance to preheat. A couple of my faves are asparagus, scallions, garlic, ginger, soy sauce and sesame oil; and sweet corn, tomatoes, cilantro, lime slice/juice, and chili powder.
tony-snead
May 18, 2020
Interesting flavor mentions. I take it that you are using the corn. tomatoes, cilantro, lime juice, and chili powder as a quick relish and cooking the salmon with the rest as aromatics in the microwave steaming for up to 4 minutes wrapped in the parchment paper? --- Otherwise, pop in the oven and steam for up to 20 minutes to replicate the reported test. --- Wouldn't the microwave method cause the salmon to cook quickly and become a bit rubbery and bring up the albumin?
Bri L.
May 15, 2020
pacific or atlantic salmon? the fat content is very different and the cooking strategies too.
Suzanne O.
May 15, 2020
Yeah.....that's what I think. Experiment needs to be repeated with different kinds of Salmon. Not just Pacific or Atlantic....Silver, King, Norwegian farmed etc etc etc.
Join The Conversation