Salmon may be
cooked in a variety of ways. Each method, whether it
be grilling, steaming, poaching, frying or baking,
results in different tastes and textures. The vital
thing in any of the above cooking methods is that
the fish should not be overcooked. The cooked salmon
should be neither too soft to the touch nor too
firm. Timing is crucial, whatever the method and
whatever your personal preference.
Salmon may be
cooked quickly and easily with no additives save for
some oil or butter, freshly ground salt and pepper
and perhaps a squeeze of lemon. Assuming four
portions of salmon, i.e. four salmon fillets or
steaks (each 140 grams or 5 oz ), cooking time might
be between 5 and 10 minutes.
Grilling Preheat the grill to the
highest setting. Line a grill pan with
the salmon with olive oil or dot with butter and grill for three
minutes on each side. Season and serve.
Char-grilling Use a ribbed
cast-iron griddle pan. Oil the salmon,
the pan, to prevent it sticking and don't
touch the fillets while they're cooking. To create
barbeque "stripes", cook for two
to three minutes on one side, then rotate
the fish through 90° and cook for a further
two minutes. Repeat on the other side.
Season and serve.
Baking Preheat oven to
200°C/400°F/Gas Mark 6. Drizzle fillets with olive oil
or dot with butter, season and
place them on a greased baking tray. Bake in the oven for 7-8 minutes.
Poaching Fill a wide frying pan with
water, just deep enough to cover the
fillets. Once the water is barely simmering,
poach the fish for about 5 minutes, until
opaque and just set. Lemon juice or
flavoured stock may be added to the water for extra
flavour. Season and serve.
Steaming Steaming is the healthiest way
to cook salmon. Put some aromatic herbs, e.g.
thyme or tarragon, in the base of the steamer, add water and bring to the boil.
Place the salmon, lightly oiled, into the
steamer basket, cover and steam for
5-8 minutes, making sure the steamer doesn't
boil dry. Season and serve.
Pan-frying/searing Heat a non-stick
frying pan until very hot, then add a
little sunflower oil. For thin cuts, fry the
fillets for 2-3 minutes on each side, to get
a caramelized crust; for thicker cuts,
reduce to a medium heat once the salmon has
been added, then cook for 5-7 minutes on one
side and a further 2 minutes on the other
side. Season and serve.