You might be surprised to learn that I’ve been writing about food for over 15 years…
I’ve only recently become confident in cooking salmon in the oven, mostly because I seem to use a different method each time I cook it. Do I sear it briefly on high heat, close to the grill? Do I grill it slowly and slowly on low heat for longer? Do I cook it steadily on low heat, then cook it explosively in the last few minutes, as Sara Forte suggests in her Blackened Salmon with Tropical Pico. (That recipe is so good, I make it. endlessly.) Also, because salmon fillets vary in thickness from piece to piece, you’ll need to trust your instincts, learn to recognize the signs of medium-rare doneness (it should be just slightly firm, not rock-hard, and should flake easily when pierced with a fork), and have the self-control (i.e., confidence) to avoid opening and closing your oven hundreds of times to check doneness.
Now I know it well, but if you are a beginner, I will introduce the easiest way to cook salmon without stress. Pan frying, butter, non-stick frying pan. There are more methods, but this is all you need to know. When I make salmon this way, it always turns out to be a perfect lacquer color (see photo). Standing right over the fish, controlling the heat, and watching the fish flesh rise up the side of the fillet takes away the anxiety about whether it is cooked or not.
The basic method is as follows:
Heat 2 tablespoons unsalted butter in a nonstick skillet (or cast iron skillet) over medium heat.
Add the salmon fillets with the skin still on, flesh side down, and fry until the flesh is cooked through about 1/3 of the way up the side of the fillets.
Flip the fillets over and cook for 2-3 minutes more (the skin is oily and will cook a lot). Cook until the top of the fillet feels slightly firm, but not rock hard.
Serve with salmon and one of these no-cook summer sauces or a spicy mayonnaise.
Not only is it the easiest way to make salmon, it’s also my family’s favorite way to eat it. Last week, while Abby was recovering from her cataract surgery, I fried the fish fillets for myself. As she sat faithfully with me, sipping her pureed soup, she looked at my dinner with envy. Eventually, she convinced me that it was tender and thin enough for someone in her condition. She was right.
PS Salmon Crunch Balls and a fish sandwich I make once a week.
