Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan. Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more.
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A pair of small needle-nose pliers from a hardware store does the best job of yanking out pinbones. Sturdy tweezers can be used but are less effective.
Have parchment paper or aluminum foil on hand. Use them to enclose fillets for baking fish en papillote , and for lining sheet pans, grill pans and roasting pans, which makes cleanup easier.
With salmon, one size does not fit all. There are a few basic categories of cuts, each with its own treatment and purpose. Small fillets and steaks are great for fast weeknight meals, while a whole side of salmon is an easy and elegant main course for a dinner party. Salmon fillets are the most commonly used cut of the fish, and for good reason: removing the pin bones is simple, and the cut lends itself to all methods of cooking.
A fillet can be a small section of a boned side, intended to serve one or two people, or it or an entire boned side to serve a crowd. With or without skin? That depends on how you expect to cook the fish. Certain methods, like pan-frying fillets, are designed to give you crispy skin, and that skin is delicious. For poaching fish, however, the skin can be removed before cooking and discarded. For filleted, skinless fish, about six ounces per person is an average portion.
With skin, add another ounce. These crosscut sections are best for grilling, broiling or pan-searing, though they can also be baked in a sauce. When buying more than one steak, be sure they are of uniform thickness so they cook at the same rate. Thicker steaks will be easier to cook so they acquire an attractive burnish and remain moist and succulent, roughly 10 to 12 ounces per steak. Consider serving half a large steak per person, divided in the kitchen after cooking and plated without the skin and bones.
A side can be grilled, roasted or broiled, or even poached if you own the right equipment. There are significant differences between farmed and wild salmon. Wild salmon comes from Pacific waters, and has a silky texture and a brilliant vermilion hue.
It has a superior taste, with fewer calories and less fat than farmed salmon. It is also expensive, and there is less of it in the market. Farmed salmon is much more plentiful, and cheaper.
The wild salmon sold in the United States come from the Pacific. Salmon has all but disappeared in the wild in the Atlantic, and the pockets that exist are reserved for sport fishing.
The season for Pacific salmon lasts from May to September; if you see it outside of those months, it has been frozen, though it will still be delicious. Wild salmon is usually more expensive and less readily available than farmed, but if you can get it, do it; it will elevate your meal.
The most prized is Chinook or king salmon , which is the largest and most succulent of the species. Coho or silver salmon is a milder-tasting salmon and is generally wild, though there is some farm-raised Coho salmon.
Steelhead trout is is a fish in the Pacific salmon genus. It has meaty pink flesh and comes in small sizes, which like two to three pounds that makes it convenient to cook whole. Readily available all year round, farmed salmon generally has a rich, mild flavor, but lacks the salinity of wild salmon. It is also more affordably priced. Much of the farmed salmon in the United States is Atlantic salmon , though there are now some operations in the Pacific. Some high-quality king salmon, branded Ora, is farmed in New Zealand.
Some of the farmed fish is labeled organic, but that term, when it comes to creatures swimming in the sea, is controversial. Arctic char , which is also in the salmonidae family, is usually farm-raised in the most northern reaches of the Atlantic. The fish has deep orange-pink flesh and a texture that is more delicate than that of regular farmed salmon. And because Arctic char is small, about 3 pounds, it is also an appropriate choice for cooking whole.
Genetically modified salmon , which has a growth hormone gene from king salmon so it will grow two to four times faster, has been approved for sale in the United States. It will be at least a couple of years before it reaches the market, however. Salmon fillets and sides have pinbones, the inch-long, flexible bones that stick up vertically in a row down the center of the fillet.
A pair of pliers and a simple technique will get you smooth, boneless salmon. Lay your salmon fillet flat on a board or on a sheet of foil on your counter, skin side down even if there is no skin. Run your hand across the surface of the fish. Back to Recipes Vegan storecupboard Vegan baking See more.
Back to How to Roast timer Conversion guides. Back to Health Is air-frying healthy? Dairy-free diet Popular diets Healthy meal subscriptions Best vegan protein powders. Home Recipes Baked salmon. Save recipe. Baked salmon. By Lulu Grimes. Preparation and cooking time. Prep: 5 mins Cook: 15 mins. Share on facebook. Share on twitter.
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