Salmon!!!!?

Question

What is the best way to cook a Salmon fillet ?

I always end up with slimy grey meat on the skin side.

Answer 1

I believe you have found the preferred way (for you) to prepare your salmon. So, let me just give you a couple of tips. If parts of your filet are turning grey, that is because those parts are being overcooked.
As far as the 'slimey' stuff, salmon has a lot of fat and as the fish cooks that fat leaches out and deposits a white coating on the fish. You can simply wipe it off if you find it objectionable.
Hope these tps are some help to you.

Answer 2

If you don't want the slimy green stuff then get a skinless salmon fillet. It is the dye from the scales being bleached out when you cook it. Also try and get it as fresh as possible. If you really want to keep the skin on though you should pan fry it although doing it properly can be a bit fiddly. You need to fry it longer on the skin side so that it goes well crispy, almost burnt, then let it rest and let the pan cool down a little bit. Then fry it on the skinless side on a lower heat til its nice and brown.

Answer 3

When your fish monger cleans the fillet for you, have him or her trim the bloodline.... You will have a skinless piece of fish, but I believe this will help reduce the grey and slimy factor for you.

Salmon is oily by nature, so when you sear it, use barely enough oil to coat the bottom of your pan. Preheat said pan until you see the oil start to slightly smoke, this will ensure that you have a hot enough pan to get a really great restaurant quality piece of fish. Using salt and pepper will further that claim, but to get a nice crisp, golden brown sear, start on high heat and turn down the fire after about 2-3 minutes and then turn.

Grilled Salmon is wonderful also, just be certain that you have cleaned your grill, preheated it and oiled the grates.

Answer 4

Steam it skin side dowjn, pan fry it skin side down - or try buying tail joint instead of fillet (very cheap) and poach in court bouillon of white wine, finely chopped onion, fresh dill weed, salt and pepper for around 10 minutes. Turn off heat and leave it in cooking liquor for about 10 minutes. It will then be very easy to remove skin and separate fillets from centre bone - no slime, just beautiful flaky salmon. You can even leave it until cold and serve it with mayonnaise for a classic salmon dish.

Answer 5

1 cup [250 mL] white wine
1/4 cup [60 mL] sliced shallots
Salt and pepper, to taste
4 [6-ounce /170-g each] salmon fillets, skinned
1/2 cup [125 mL] heavy cream [35%]
1 tablespoon [15 mL] freshly chopped parsley
Into a non-stick frypan with a lid, heat together white wine and shallot slices over low heat, for 3 minutes.
Salt and pepper salmon fillets, arrange fillets side-by-side in frypan, cover and cook, over low heat for 10 minutes, turning salmon fillets after 5 minutes.
Remove salmon fillets from frypan; reserve, hot.
Pour heavy cream into frypan; cook, over high heat until reduced by half.
Pour sauce all over salmon fillets.
Serve, sprinkled with chopped parsley.

Answer 6

Skin the fillets, that way you only get the meat. Grilled with lemon and basil is always a hit.

Answer 7

wrap your salmon in foil, add lemon slices and bake in the oven. When you open it the skin will stay stuck to the foil so no slimy grey meat

Answer 8

Bake with just olive oil for 10 minutes, (slimy side down) then put pesto sauce on top of it and cook for another 10 minutes.

Answer 9

i find the best way is to marinade it in a oil, lemon, caped and coriander dressing over night,
then take a non stick pan and fry it pink side down,
then put it under a hot grill to cook the top side of it,
put it in a dish with a bit of the marinade,
cover it with foil and slide it in the oven to finish cooking serve on a bed of roasted vegetables

Answer 10

I always like to bake it on a Cedar shingle (Non chemically treated) skin side down, so it will peal off as you remove the fish from the plank after cooking. Soak the shingle in water before using so it doesn't catch fire in the oven.