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Salmon is a tasty, versatile fish that can be prepared in a variety of ways. Whether you’re enjoying your salmon as part of a Christmas feast or just a midweek dinner, make sure you look for the RSPCA Assured logo to ensure your salmon is higher welfare.
The best method to cook salmon depends on your personal tastes and, obviously, the recipe you’re following. Some of the most common methods for cooking salmon include grilling, baking, poaching, and pan-frying - see more information below.
Cooking times vary depending on how you cook your salmon and how thick the fillets are. In general, salmon should be cooked for 8 to 12 minutes. To avoid drying it out, salmon should be cooked quickly at a higher temperature rather than for longer at a lower temperature.
Yes, salmon can be cooked from raw, although it is important to handle it safely to avoid food poisoning.
You’ll know your salmon is cooked through because the flesh becomes flaky when prodded with a fork.
Baking salmon in the oven is a simple, hands-off method that leaves the fish moist and tender. Pan-frying, on the other hand, is quicker and will give you crispier and tastier salmon.
You can find out more about the higher welfare standards of salmon on RSPCA Assured farms.
Grilled salmon is quick and easy, and a great choice for weekday dinners when you might not have that much time for cooking.
Baking is another simple and cost-effective way to cook salmon and a great way to turn it into a centrepiece for your table.
Poaching salmon is the ideal way to really appreciate the fish’s delicate flavour and enjoy it as a light meal.
Both olive oil and butter can be used to cook salmon but it really comes down to a matter of personal preference. Olive oil has a milder flavour and could be considered the healthier option, while butter will add a richer, savoury flavour to your salmon.
How you season salmon depends on your tastes and the recipe. Typical seasonings for salmon include salt, pepper, lemon juice, and herbs such as dill, parsley, and chives.
Covering salmon in the oven with foil is not necessary and some people prefer to leave the salmon uncovered so the skin becomes crispy. But if you prefer your salmon to have a moister and more tender flavour, you might like to keep it covered.
Salmon skin can easily be removed by placing it in a bowl and pouring boiling water over it. Once drained, you will easily be able to peel the skin off.