Mistakes we make when cooking salmon

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Mistakes we make when cooking salmon
Mistakes we make when cooking salmon

Don't buy bad fish

If you have decided to bet on fresh salmon, you should know that different types and breeds of salmon have different color and color, but one thing is certain – its meat should always have a rich, bright color. Pale shades mean that the fish is not fresh and it is better not to buy it.

Don't defrost it improperly

If you have bought frozen salmon, you should know that it does not take much time to cook. So don't be tempted to defrost it in the microwave, as tempting as that might be. Allow the fish to thaw naturally at room temperature or "help" it by submerging it in warm (not hot) water for a while.

Do not remove the skin

The skin of animals and fish is designed to protect them from external influences and pathogens. It has its function even after death. Do not rush to remove the skin of the salmon, but cook it along with it. Thus, the meat of the fish becomes more tender and tasty, the juices are retained in it, and the result is juicy and delicious salmon.

You don't remove the bones

Using tweezers, remove the bones from the flesh of the fish. It's much more pleasant to eat that way.

Don't flavor early

Seasoning with s alt and spices is essential to the flavor of salmon. Unlike animal meats such as pork and chicken, which are best seasoned early to allow the flavors to penetrate the meat, salmon is not. That would be a mistake.

Instead, the salmon is seasoned immediately before placing it in the oven, grill or pan.If you s alt the meat before cooking it and leave it to marinate in the refrigerator, as you would with animal meat, the s alt will draw all the moisture out of the salmon meat and make it dry.

Don't cook without spices

Lack of seasoning is just as wrong as applying the spices and s alt too early. It is important to remember that the flavor of the fish flesh is greatly enhanced by the right spices and is of great importance to the fish dish you are preparing.

White wine, juicy onions, garlic, dill and parsley are some of the most important seasonings for delicious salmon.

Don't touch the fish too much

As you know, the meat of all fish is very fragile. That of salmon is probably one of the most fragile. Therefore, when you put it on the fire, do not touch it again. The more you poke it with the utensils and test if it's done, the more it will start to fall apart.

Do not overcook the salmon

Salmon needs a high heat and enough time to cook without being turned and poked with utensils and utensils. Avoid these interventions when preparing such fish, because the meat begins to look chewed and loses its properties. This applies to most fish.

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