Salmone is a cold-water fish, not naturally found in our country’s waters and thus imported from Norway. Due to its cold-water nature, it’s an oily fish, rich in Omega-3 fatty acids vital for our health, and its delicious, bone-free qualities make it stand out.
How to Prepare?
In truth, there are few fish as versatile as salmon in terms of cooking methods. Despite being oily, you can pan-fry it properly, grill it, barbecue it; cook it in a pouch, on oiled paper, or in foil. You can even steam it in a pressure cooker.
Of course, like with red and white meats, you can enhance the flavor by marinating salmon before cooking. I strongly recommend marinating with suitable spices before some cooking methods. Let’s delve into the sauce and marination process.
How to Make Salmon Sauce and Marinate?
Firstly, decide the desired taste and prepare a matching sauce for marination. As salmon is a bit oily, the most common marination method involves lemon. Mix a bit of salt, olive oil, and lemon juice in a bowl, let it rest in the fridge for half an hour. Avoid marinating in lemon juice for too long, as its acidity can start to cook the fish after a while.
If you prefer marinating with spices, a mix of olive oil, salt, black pepper, oregano, and garlic, left for 30-60 minutes, is sufficient.
How to Pan-Fry Salmon?
If you plan to pan-fry, I recommend using a non-stick or ceramic pan. The key is to fry in very little or no oil. Optionally, marinate briefly with olive oil, lemon, salt, and spices, then cook each side for 3-4 minutes in an oil-free non-stick pan. It’ll start releasing its own oil as it cooks, and when it takes on a beige color, it’s done. Be cautious not to overcook and dry out the fish.
When baking, you can wrap it in paper, use foil, or cook directly in a baking sheet or casserole dish. In a regular oven, it cooks at 200 degrees Celsius in 12-13 minutes. The time varies based on the thickness; if you’re cooking the tail side, it’ll be done in a shorter time, around 8 minutes. To ensure it’s fully cooked, you can extend the time by 2-3 minutes, but be careful not to overcook, as it will dry out.
No need to use oil when baking; you can use very little olive oil if desired. Decorating with lemon slices enhances both the appearance and flavor. Bay leaves also add a delightful aroma. You can try the Baked Salmon in Paper recipe here.
Grilling or Barbecuing
Before grilling, marinate briefly with olive oil, lemon, garlic, and salt, then grill each side for 4-6 minutes. If using a barbecue, ensure the coals are well-ashened to avoid flare-ups. You can marinate with different spices or keep it simple with a bit of salt; after massaging it in, grill each side for 4-7 minutes based on the grill’s heat and the thickness of the fillet or slice. You can tell it’s done by its color or check with a fork. As always, avoid overcooking to keep it moist. Check out the Salmon Skewer Kebab recipe for a delicious homemade option.