The Best Salmon Recipes Right Here
We all know that eating fresh fish including salmon is good for us, being so rich in omega 3 fatty acids it is one of the top natural resources for this nutrient. Researchers say omega 3’s are vital for healthy brain function as well as growth and development and can help prevent cardiovascular disease, certain cancers, mood disorders and inflammatory conditions. Research shows that the best way to get omega-3’s is through whole foods rather than supplements.
But many people are still struggling with mastering the cooking techniques that will get a delicious fresh fish fillet straight from one of our five stores to the dinner table.
Maybe you dry out the fish too much, over cook?
Maybe you just can’t seem to get the right flavours to make it more interesting.
So we have put together 2 delicious recipes for you to try out. Let us know how you get on.
If searing, pat fillets dry to get an even sear and crisp skin. Use a non-stick or a well-seasoned cast iron skillet to prevent sticking. If grilling, make sure the grill is clean, well-oiled and heated.
“Using skin-on salmon is important here, as we rely on the fat underneath the skin as the cooking medium (as opposed to adding extra oil),” says “Cook’s Illustrated.” “If using wild salmon, cook it until it registers 120 degrees. If you don’t want to serve the fish with the skin, we recommend peeling it off the fish after it is cooked.”
To ensure uniform cooking, buy a 1-1/2 to 2-pound centre-cut salmon fillet and cut it into four pieces for this recipe.
Serve with lemon wedges or Mango-Mint Salsa (recipe follows).
- Freshly ground pepper
- 4 x 8-ounce, skin-on salmon fillets
- Lemon wedges
Dissolve 1/2 cup salt in 2 quarts water in large container. Submerge salmon in brine and let stand at room temperature for 15 minutes. Remove salmon from brine and pat dry with paper towels.
Sprinkle bottom of 12-inch non-stick skillet evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fillets, skin side down, in skillet and sprinkle tops of fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat skillet over medium-high heat and cook fillets, without moving them, until fat begins to render, skin begins to brown and bottom 1/4 inch of fillets turns opaque, 6 to 8 minutes.
Using tongs, flip fillets and continue to cook, without moving them, until centers are still translucent when checked with tip of paring knife and the temperature registers 125 degrees — 120 for wild-caught salmon — about 6 to 8 minutes longer.
Transfer fillets, skin side down, to serving platter and let rest for 5 minutes before serving with lemon wedges.
Adjust the heat level of this salsa by reserving and adding the jalapeño seeds.
Makes about 1 cup
- 1 mango, peeled, pitted, and cut into 1/4-inch pieces
- 1 shallot, minced
- 3 tablespoons lime juice (2 limes)
- 2 tablespoons chopped fresh mint
- 1 jalapeño pepper, stemmed, seeded, and minced
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
Combine all ingredients in bowl.
Spoon atop fish when serving.
“The first step in successfully grilling fish fillets is to properly prepare your grill’s cooking grate, but this takes a little time and diligence,” says “Cook’s Illustrated.” “By repeatedly cleaning and oiling the grate each time you grill, you transform the grate into an almost nonstick cooking surface. For extra protection against sticking, we oiled both sides of the salmon.”
The recipe calls for grilling fillets flesh side down first to sear the flesh while the cooking grate is hottest.
Use a spatula to gently roll the fillets onto their skin side rather than trying to flip them. This cuts the risk of breaking fillets.
Grilled Salmon Fillets
- 1 (2- to 2-1/4-pound) center-cut, skin-on salmon fillet, about 1-1/2 inches thick
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- Vegetable oil
Cut salmon crosswise into 4 equal fillets. Dry fillets thoroughly with paper towels and refrigerate while preparing grill.
Combine salt and pepper in bowl; set aside.
For charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
Use grill brush to scrape cooking grate clean. Fold rag into compact wad. Holding rag with tongs, dip in oil, then wipe grate. Dip rag in oil again and wipe grate for second time. Cover grill and heat to 500 degrees, about 5 minutes longer. Uncover and wipe grate twice more with oiled rag.
Using pastry brush, brush flesh and skin sides of fillets with thin coat of oil. Sprinkle flesh side all over with salt mixture.
Place fillets on grill, flesh side down, perpendicular to grate bars, about 3 inches apart on all sides.
Cover grill (reduce heat to medium if using gas) and cook, without moving fillets, until flesh side is well marked and releases easily from grill, 4 to 5 minutes.
Using fish spatula, gently push each fillet to roll it over onto skin side. (If fillets don’t lift cleanly off grill, cover and continue to cook 1 minute longer, at which point they should release.)
Continue to cook, covered, until centers of fillets are opaque and register 120 degrees, 4 to 5 minutes longer. Using tongs to stabilize fillets, slide spatula under fillets and transfer to platter. (If skin sticks to grill, slide spatula between fillet and skin and lift fillet away from skin.)