Cooking with salmon can be daunting: some cooks worry about texture and taste, others lose sleep trying to whip up the perfect dish. But these concerns are often unfounded! With the right technique, cooking salmon is easy and delicious – you just have to know how. In this blog, we’ll look at six common mistakes people make when cooking salmon, simple things to avoid when grilling or frying this fish specialty. Read on if you want to make your next salmon feast a success!
Mistake #1: Not preheating the oven properly.
One of the biggest mistakes many people make when cooking salmon is not preheating the oven properly. This mistake can lead to uneven cooking and an undesirable end product. To ensure perfectly cooked salmon, it is important to preheat the oven for at least 15 minutes before placing your fish in it. The optimum temperature for salmon is 350-450°F (177-232°C), but ultimately it comes down to your recipe and preference.
Mistake #2: Not patting the fish.
Another common mistake when cooking salmon is not patting the fish before adding seasonings or cooking ingredients. To ensure even cooking and prevent pockets of liquid or seasoning from forming, use a paper towel to gently pat both sides of the fish until completely dry. This will not only ensure even cooking, but also make the seasonings adhere better to the flesh of the fish, which will give it more flavor when it is eaten.
Mistake #3: Using too much heat.
Another big mistake many people make when cooking salmon is using too high a heat on the fish while cooking. Too much heat can make salmon tough, drying it out quickly, and causing it to lose flavor and nutrients that are released at lower temperatures for a longer period of time. To avoid this problem, look for recipes that suggest baking or broiling at a medium low temperature rather than a high temperature which could completely ruin your meal!
Mistake #4: Overcooking.
One of the worst things that can happen when preparing salmon is overcooking it, which results in dry, unappetizing results, no matter what type of recipe you use. To avoid this, use an instant-read thermometer inserted into the thickest part of your fillet before removing it from the heat; when it reads 51°C or 125°F, it’s done! Also, if you grill or bake your salmon, keep an eye on it while cooking so you don’t accidentally overcook it!
Mistake #5: Not letting it rest.
As with all meats, including poultry, beef, and pork, letting cooked salmon rest after removing it from the heat allows the juices to redistribute evenly, which helps maintain a juicy interior rather than dry ! Generally 5-10 minutes should be enough, depending on the thickness of the cut, but be sure to serve the salmon promptly once it has rested, as leaving cooked food out for too long can cause scalding. foodborne illnesses due to bacterial growth!
Mistake #6: Throwing away the salmon skin!
Discarding the skin when cooking salmon is one of the most common mistakes made by novice and experienced cooks alike. The skin is an incredibly valuable asset that is often overlooked because it contains nutrients, vitamins and minerals not found elsewhere in the tenderloin. Also, leaving the skin on provides an extra layer of protection that helps the fish stay moist and flavorful while cooking. Cooking with the skin on can be intimidating for some, as they fear feeling crispy bits in their meal; however, if cooked properly, there should be no crispiness left over.
By keeping both sides of your salmon connected, you reap some awesome health benefits too! Studies have shown that these types of oily fish contain essential omega-3 fatty acids that our bodies need but cannot produce on their own; leaving the skin intact helps preserve these natural oils while cooking. Additionally, removing the skin removes some of the vitamins D and B12 necessary for optimal health.
* PRESSE SANTÉ endeavors to transmit health knowledge in a language accessible to all. In NO CASE, the information given can not replace the opinion of a health professional.
