When it comes to seafood, Americans can’t seem to get enough salmon. I wasn’t really a fan growing up because I thought it had a particular fishy taste that I didn’t like. Little did I know, it wasn’t being cooked properly, and I actually like it a lot now. Folks love this beautiful fish for its heart-healthy omega-3 fatty acids, its culinary versatility, its gorgeous flavor, and its stunning hue.
Salmon is a regular weekly staple in many homes, and for good reason. This multi-talented little beauty shines in just about any preparation, be it baked, broiled, steamed, poached, seared, or grilled. So, if you’ve only ever explored just one or two of these delicious methods, it’s time to up your game and try out a new preparation for how to cook salmon. You may just find a new favorite.
Shopping for salmon
When shopping for salmon, there are a few basic guidelines to keep in mind that will help to ensure you end up with the freshest, most flavorful filet possible.
Avoid the pre-shrunk wrapped stuff
You’ll almost always find these in the refrigerated section next to the pork chops, so instead, head straight to the butcher/seafood counter if your store has one. There are a few reasons for this. Of course, you’re much more likely to get a fresher piece should you ask your butcher to wrap one up for you, but you can also take the opportunity to ask any questions you might have – what’s the butcher’s favorite? Which particular salmon is freshest? Is it farm-raised or wild-caught? Asking questions is the best way to learn, so put on your extrovert pants and get to it.
Use your senses
Look at the salmon. Does it look fresh? If the display isn’t behind glass, give it a subtle whiff. Fresh salmon should smell of the sea or nothing at all – never fishy or sour. Our bodies are generally pretty good at detecting if food isn’t at its best, so don’t be afraid to use your senses.
Don’t judge salmon based on color
Some tend to think that the deeper the color, the fresher the fish, which is simply not always the case. Depending on the type of salmon you’re buying, the flesh can be pale and every bit as – if not more – flavorful than the more pigmented pieces. King salmon, for example, is one of the most delicious and prized varieties for its delectable fat content – fat content that makes the flesh a very pale color in comparison to other varieties.
How to season salmon
One of the best things about salmon is how well it pairs with a variety of seasonings. The rich, slightly buttery flavor means you don’t need to do much to make it really tasty; but when you do want to dress it up, the options are never ending.
For the simplest approach, you can absolutely add a bit of kosher salt, freshly ground black pepper, and a drizzle of olive oil. You could also add a squeeze of lemon before or after cooking to bring out the brightness in the fish.
If you’re interested in living life on the edge, consider building a quick spice blend of paprika (smoked or sweet), garlic powder, onion powder, and a pinch of cayenne — this makes a flavorful rub that adds a warm, savory bite. For people who want something a bit more herby, try fresh or dried dill, thyme, parsley, or tarragon — especially when paired with lemon or mustard.
For a more globally inspired take, you may want to brush your salmon with a mixture of soy sauce, honey, and ginger before baking or broiling for a sweet-savory glaze. Or, if you’re like me and love spice, add Cajun seasoning for something bolder, or go Mediterranean with oregano, garlic, and lemon zest.
No matter how you season it, remember to season both the flesh and the skin (if you’re keeping it on), and let the fish rest at room temperature with the seasoning on it for 10 to 15 minutes before cooking. This helps the flavors penetrate and gives the salmon a chance to cook more evenly.
How to cook salmon in the oven
Baking
While most salmon preparations are relatively simple, baking in the oven is pretty foolproof. It’s hard to beat the ease and convenience of popping some salmon on a sheet pan along with some seasonable vegetables, seasoning, drizzling with olive oil and calling it a day.
This tried-and-true baked salmon method involves baking on a sheet pan at 400 degrees Fahrenheit for 15 to 20 minutes, depending on the size and cut of your salmon.
Broiling
The quick, intense heat of a broiler is a great way to prepare salmon, as well as many other kinds of fish. While this method isn’t necessarily as foolproof as the others (you need to pay close attention!), it’s still quite simple if you stay close to the oven.
Broiling is a great way to cook salmon quickly and achieve a beautifully browned crust on top of your filet. Simply season and oil your salmon, then place it under a broiler for 6 to 9 minutes until it reaches your desired doneness.
En papillote (in parchment paper)
This French preparation of cooking salmon involves wrapping it in a parchment paper packet with spices, a bit of oil, and any other desired ingredients. When sealed inside its paper package, the salmon will gently cook from the steam that develops inside. The result is an aromatic, flavorful, tender piece of fish.
To cook your salmon en papillote, bake the tightly sealed packages at 425 degrees Fahrenheit for about 15 minutes.
How to cook salmon on the stove
Poaching
While poaching (cooking slowly in liquid) may not always be the most practical method of cooking, it does ensure a moist, flavorful piece of salmon that’s almost impossible to overcook. Poaching infuses the fish with the flavors of the broth in which it is cooked, providing a beautifully flavored, tender dish.
To poach salmon, fully submerge the filet into the cooking liquid (usually made from white wine, broth, and aromatics). Simmer for 5 to 8 minutes until salmon is tender and cooked through.
Pan-searing
If you enjoy salmon skin, pan-searing is the perfect method for getting it beautifully crisp, golden, and delicious. This is also the method to go with if you plan on making a pan sauce to accompany your fish. Once the filet is cooked, simply set it aside on a plate and add your ingredients to the same pan for a delicious sauce.
Gordon Ramsay offers a really good method to pan-searing the salmon, but in general, a few steps will get it done. To pan -ear salmon, heat a bit of oil in a skillet over medium-high heat. Place the seasoned salmon skin side down into the hot pan and cook until golden, about 3 to 4 minutes. Using a fish spatula, gently flip the filet over and continue cooking on the other side, reducing the heat to medium and cooking until the fish has reached your desired doneness, about 3 to 4 minutes.
How to cook salmon on the grill
Grilling season is just about here, and grilled salmon is an absolutely delicious summertime staple. While many fish can be finicky when it comes to the grill, salmon’s meatier consistency and higher fat content make it perfect for grilling.
To avoid a sticky situation, be sure that the grill grates have been brushed with oil and the salmon has been patted dry of all excess moisture. Rubbing the salmon with a good amount of oil and placing it on clean, lubricated, hot grates should be enough to avoid sticking. Just be sure not to move the fish around too much once it’s been placed on the grill. Of course, if the thought of sticky salmon gives you anxiety, you can always cook the fish on a piece of foil or even a cedar plank over the grill grates.
How to tell when salmon is done
One of the trickiest parts about cooking salmon, especially if you’re a beginner, is figuring out when it’s actually done. Salmon can go from perfectly moist and flaky to dry and chalky pretty quickly, so knowing what to look for will help you get it right every time.
First, let’s talk about temperature. The USDA recommends cooking salmon to an internal temperature of 145 degrees Fahrenheit. You can check this with a meat thermometer inserted into the thickest part of the filet. If you don’t have a thermometer, there are still some easy visual cues to guide you.
Perfectly cooked salmon should be slightly opaque on the outside and just barely translucent in the center. When you press the top of the filet with a fork or your finger, it should flake easily but still feel moist and tender. If the fish looks dry, shrinks up tightly, or flakes apart like sand, it’s probably overcooked.
Also, carryover cooking is a real thing — salmon will continue to cook for a minute or two after being removed from heat, so it’s a good idea to pull it off just before you think it’s totally done. Letting it rest for a couple of minutes helps the juices settle and keeps your filet from drying out. If you follow these steps, you’ll set yourself up for success and a delicious salmon meal time and time again.
