Check out our favorite methods for how to cook salmon by poaching, pan-searing, roasting, grilling, and more, with recipes.
Bake until the outside of the salmon is opaque and slightly firm to the touch. To test for doneness, press the edge of the salmon with a fork; the layers should separate easily, and you can look between them to check the color of the salmon. Deep pink indicates rare, while perfectly...
Pan-fried salmon is a professional way to cook this delicious fish. Our Food Director, Elisa, even likes to remove the skin after cooking and fry it separately to make it super crispy and extra-tasty. Keeping the skin on whilst pan-frying means that you can prevent the outside of the s...
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This recipe is brought to you by Weber Grills There may not be another summertime recipe that hits our grill more often than this one, and that alone has made my husband the master of his domaine: cooking salmon on the grill. My main man GDawg (aka my husband) has years of experience...
Step 7: Place the cedar planks in the oven, and bake the salmon for 10 to 12 minutes. When the salmon's center is barely translucent, the fish is done. Make sure it reaches an internal temperature of at least 145 degrees Fahrenheit. ...
Bake for 10-15 minutes (depending on thickness; rule of thumb is 10 minutes per inch) or until salmon is opaque. Remove and squeeze lime juice over salmon before serving. Notes Other seasoning ideas: lemon, orange, or grapefruit zest ...
Turn the oven to broil and move the fish up to the top third of the oven. Broil for 3-5 minutes until the skin is golden brown and crispy, but not burnt. Peel the crispy skin off the fish and munch on it while prepping the rest of dinner, or serve it next to the salmon. ...
For the Crostini:Arrange the slices of bread in a single layer on a large sheet pan. Next, use a pastry brush to lightly brush olive oil onto both sides of the bread. Then, sprinkle flaky sea salt all over the bread. Bake Crostini Bread:Transfer the bread to the oven and bake until...
Be careful with the fat:Traditionally a roast chicken is smeared with butter or another type of fat, which gives a crispy skin but is hell for the waistline. Instead we’ve actually skinned the chicken thighs and then added minimal fat in the cooking. ...