How to Cook Salmon

Before you start cooking your freshly caught salmon there are two things you need to know. It doesn't take very much time for the meat and determining if it is cooked isn't easy.

Even though your mouth might be watering at the thought of eating your catch, you should wait, and pop it into the refrigerator for a half hour or an hour. Cold salmon is easier to cook than salmon that hasn't been chilled.

Cook the salmon is with the skin still on. Salmon meat is very flaky and the skin makes it possible for you to move the fillet without it falling apart. The different methods for cooking salmon include broiling, poaching, and grilling.

When broiling the salmon, place the salmon about six inches from the hottest section of your oven. It usually takes 8 minutes to cook one pound of salmon.

When you are grilling salmon fillets you should never leave them unattended. Squirt some oil on the meat to prevent it from sticking to the grill.

The best way to poach your salmon is is a either a large skillet or in a fish poacher. Not removing the head and tail from the salmon will allow the fish to cook in its own juices, dramatically improving the flavor.

When salmon is cooked it will turn a lovely shade of rose pink. The fillet should be the same color all the way through. If the middle is a dark pink, the salmon needs to be cooked a little longer. Another way to tell if the fillet is fully cooked is to stick a fork in the thickest part of the fillet and give the fork a good twist, The the twisting causes the meat to flake, the salmon is done.

If you have leftovers, make sure you put them in the refrigerator immediately. To reduce the chances of food poisoning, try eating the leftovers within two day of it being cooked

Freezing the salmon will not damage the meat and it gives you plenty of time to pick the perfect time to serve the fish. Before you freeze the salmon make sure it has been cleaned, filleted, and is properly sealed in a freezer bag. Use a magic marker to write the date of freezing on the bag.

When you are ready to cook your salmon, place it in the refrigerator for 24 hours. This gives the salmon plenty of time to thaw and the meat will not get damaged.

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