How does one properly cook salmon without it becoming too dry or not cooked enough?

Answer 1

Get a pan with a cover, cooking in sauce should keep it moist, but if pan-fried, when you finish frying, turn off the stove, put in a teaspoon of water & put the cover on immediately but leave it on the stove, steam will form & keep the fish moist till is ready to serve.

Answer 2

This is how I do it:

Heat an oven to 400F.

Start an oven safe pan on the stove to get it very hot. A metal handled, non stick pan is best, but an iron pan will do if it is well seasoned. Fish sticking to the pan is to be avoided.

I use a nice oil like peanut or grapeseed, but canola or corn will do. Coat the fish with oil, and a little salt. Nothing else.

Place the fish into the pan and sear it until it is golden brown. About 4 - 5 minutes. The fish should be flipped, and the pan immediately placed into the oven.

The time in the oven is about 1 minute per ounce for rare to medium rare. This texture is like seared sushi, to lightly firm.

It is about 1.5 minutes per ounce for medium, which is my favorite. This is a medium firm center.

I like to take the pan drippings, add a small amount of oil and heat on the stove while the fish rests a minute. When it is hot, add capers and basil and let them lightly crisp up. I then spoon this over the fish as the sauce. Light and very tasty!

Answer 3

For fillets-
Add some dill and a very little marge or butter to each fillet. Wrap in cling film and microwave for about 1 and a half minutes per fillet. This is so easy, leaves very little smell and is delicious!

For larger pieces -
poach in milk, bring to a simmer, remove pan from heat immediately and leave to cool in liquid. Serve cold.

Answer 4

Make sure the temperature is not too high and don't cook it for more than 10 mins per side.

Answer 5

steamin fish is the best way to cook it to retain its moisture or failing that grill it when its wrapped in cooking foil