Salmon is a fish that is rich in omega-3 and protein. It cooks in no time and is easy to tell when it is done. When prepared fully, it can be a very delicious meal. But the background on how to handle salmon are critical to making the ideal fish. The key note is to keep the fish refrigerated until its ready to be cooked.

Salmon is a fish that is rich in omega-3 and protein. It cooks in no time and is easy to tell when it is done. When prepared fully, it can be a very delicious meal. But the background on how to handle salmon are critical to making the ideal fish. The key note is to keep the fish refrigerated until its ready to be cooked.

There are a number of ways to prepare and cook salmon- it can grill be grilled, baked, broiled or poached. Topped with sauces, marinades, and other preparations salmon can offer a very versatile meal. An additional key note is to not overcook, as this may cause the fish to become tough and dry.

If you are going to cook the salmon some days after you have bought it, rinse the fish in cold water and slice the salmon into the appropriate sizes for eating, then place in a freezer bag to prevent freezer burns. The ideal way to thaw salmon is to remove it from the freezer and put it in the refrigerator 24 hours before preparing it so that it thaws on its own. Try to not place the fish under warm or cold water.

Keep the skin on while you cook salmon. It helps keep the fish together and makes it much better to move and also prevents the meat from curling. An characteristic of when the fish is done is when the meat gets “flaky” and changes color; you can test by only embedding a fork into the thickest part of the fillet and twisting it. If the fish flakes easily, it is done.

Broiling is a popular method that is easy and simple. The oven rack should be positioned six inches from the heat. By putting parchment paper on the broiling pan (and subsequently the fish on the parchment paper) the pan will be a lot eaiser to clean once the meal is done.

If you are cooking your salmon whole, allow eight minutes for each half pound of fish. Fillets and steaks should be cooked six minutes for each half inch of thickness. If you are cooking fillets be sure you place the skin down when you cook it.

To grill the salmon, general cooking time for a whole fish is 20 minutes for every half pound. Turn the fish once half way through the cooking process. Grilling salmon steaks or fillets adapts the same timing style to broiling the fish. Cook 5 or 6 minutes for each half inch of thickness at a medium temperature. Try turning the steak or fillets only once.

To poach salmon, pour water into a shallow skillet until it is half full. Bring the water to a boil and combine sliced lemon, onion and fresh herbs for flavor. Reduce the heat to a gentle boil and add the salmon, simmering until it is done. Simmer for 5 minutes for each half inch of thickness.

Ensure leftovers are refrigerated at once.

Please visit this link for instructions on How to Cook Salmon:http://www.easycookingguide.com/how-to-cook-salmon.html and this link for instructions on How to Grill Salmon:http://www.howtogrillsalmon.net

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