Do you love ordering salmon at your favorite DDO restaurant but don’t know how to prepare it at home? Do not worry because you are not alone. Many people out there admit that cooking salmon can be quite intimidating.
It is tough to know when it has cooked properly, and it can easily stick to your pan. Any slight error that you commit can easily turn a perfect piece of salmon into something you might not even want to serve your dog.
Fortunately, we are here to help you get over your fears and master the skill of preparing a delicious salmon. Make sure that you avoid the following common mistakes when cooking salmon at home.
Taking Off the Skin
Do you want to prepare delicious salmon that compares to the one you love eating in your favorite DDO restaurant? Well, you should consider leaving the skin on. Apart from being delicious, the skin also provides a safety layer between the hot pan/grill and your fish’s flesh.
The only time that you should get rid of the skin is when you are slow-roasting or poaching your salmon since it will not cook properly and may end up with an unpleasant texture. If you do not want to eat the skin, you can remove it after cooking just before you start eating your salmon.
Not Removing the Pin Bones
Unlike the skin, you need to make sure that you get rid of all the pin bones before you start cooking your salmon. This is an easy-to-forget step since the pin bones may not be visible.
You will only know the significance of this process when a pin bone gets stuck in your throat while eating the salmon. Make sure that you spare a few minutes of your time to run your hand over the fillet to locate and get rid of all pin bones before start preparing your fish.
If you are not sure about how to do it, do not be afraid to ask your fishmonger to remove them for you.
Not Letting Your Salmon Sit before Cooking
Before you turn up your heat, make sure that you allow your fish some time to chill out. Whatever the cooking method you prefer, it is essential to let your salmon sit at room temperature for at least 10 minutes before you put it over a flame.
Thicker salmon will only cook better if it is closer to room temperature before going onto a grill or into a pan. This will also ensure that you prepare your fish for a relatively shorter amount of time.
The truth is that overcooked salmon is the worst thing that you will want to taste. This happens when you leave your fish in the oven or on the grill for too long. So, what can you do to ensure that you do not overcook your salmon?
Start by cooking the skin side down on your stovetop over medium heat until it gets crispy. This should take between five to eight minutes. Once the skin is crispy, turn your heat low and carefully flip the salmon to let it finish cooking.