Cooking a salmon filet?

Question

I have a salmon filet that I just bought, I don't normally cook salmon, usually other fresh water fish or salt water fish. Do I take the skin off the one side before I cook it, or afterwards? Also, which is the best way to cook it?

Answer 1

Leave the skin on.. make a sauce from butter (2tbsp) olive oil (2tbsp) garlic (i clove or 1/2 tsp dry) parsley 1 tsp, basil 1/2 tsp and juice of 1/2 lemon. heat olive oil and butter on low heat until butter is melted stirring often. remove from heat. Add seasonings and juice. Place salmon skin side down in a glass baking dish sprayed with Pam, drizzle sauce over salmao and bake @ 425 for 10 - 20 minutes depending on thickness.. mmm mmm mmm

Answer 2

1

Answer 3

Yum! Now that I'm thinking about it I could really go for a nice piece of Salmon myself.

There is no need to skin the fish before cooking. I would recommend baking it in the over, depnding on how thick it is at the thickest, probably about 15-20 minutes.

Personally I would also make a sauce of Mustard, garlic, mayonaise and parsley. then after cooking coat the top of the fish, and put it under the broiler for just a little bit until the sauce gets a little golden brown 1-2 minutes.

Answer 4

Season both sides and rub with oil.

Place into a med-hot fry pan, skin side down and after a brief sear, reduce heat a little and monitor.

You will see the fillet gradually change colour as it cooks and when it is about two thirds cooked turn over for only a minute or two longer

Allow to rest on a warm plate and serve.
The skin should be nice and crunchy and is "Good Eats". The skin is nice but it is a personal preference. I always serve all fish with the skin on and leave the guest to decide if he/she wants to eat the skin.

Answer 5

The skin gives it flavor when it cooks.

You can take it off beforehand. If you don't, though, then leave it on when you serve it - because it's nearly impossible to get off after cooking without trashing the salmon.

If you want, though, get the skin off in one piece, then lay the filet on it, and cook it. Then serve it, but don't serve the skin. That will get you the best of both worlds.

To cook it, any number of ways - coat it with tequila lime marinade (from the store) or even just ranch dressing, or a peppercorn dressing. It'll keep it moist. Bake at 350 degrees.

It cooks up quick, but without knowing how thick your cut is, it's hard to tell you how long it'll take, but it should be done within 20 mins or so.

Answer 6

I actually leave the skin on...
give both sides a little salt and pepper... maybe a dash of garlic powder and pan fry.

Skin side up first and finish frying skin down.
About 4- 7 minutes each side.

It comes out nicely brown, but still moist.
Just slide the salmon off the skin.

If you have a George Foreman grill, it's done in 6 minutes. The easiest.

Also, you can marinade the salmon in a light terriyaki sauce (kikkoman) to add extra flavor.

Answer 7

You can leave the skin on and just season both sides and pan fry it. Cook on both sides for about 5 mins. The skin will help protect your salmon from burning and you can also cook longer on the skin side if you want a crisp skin.

Answer 8

I would leave the skin on. Take the salmon, put it in some tin foil, with lemon, olive oil, and salt and pepper and take the tin foil to make a pouch. Seel the pouch and put in the oven for like 20 minutes. Comes out wonderful and the skin flakes right off.

Answer 9

The salmon usually comes with the skin left on one side. DO NOT REMOVE THIS! It keeps the moisture in. The salmon comes off the skin easily while eating it.
I think salmon is great poached.
Or in a broiler on a rack with water in the pan.
I have even done it in a bag with dill and lemon (bag and boil it)
BBQ wrapped in foil with whole small onion and dill.

Try site below.

Answer 10

Leave the skin on and use this as your base. My favorite way of cooking salmon fillet is to grill it. Leaving the skin on, I brush the fillet with olive oil, sprinkle with kosher salt and then put it on a low fire to cook slowly. During the cooking process I then brush it with a good teriyaki sauce which creates a glaze as it cooks. When the meat is easily flaked its finished. Tender, juicy, and full of flavor. Yum!