HERE are some of the many different ways of cooking salmon.
Baking:
Season the salmon, and then brush with melted butter. Place in a greased baking dish and cook in a pre-heated 180C oven for about 10 minutes for every 2.5cm of thickness. Measure at the thickest point. Salmon should flake when done.
Steaming:
Use a steamer or steaming basket. Arrange salmon portions on the rack, and then pour liquid (such as wine or water) over the fish into the pan. Lightly season the salmon and add spices and herbs to the water. Cover and bring to a boil. Steam salmon one minute for every 30g over medium heat.
Poaching:
Make a poaching liquid of a mix of fish stock, white wine and water. Add a bouquet garni and bring to a simmer. Be sure there is enough liquid to cover the fish in a pan. Poach 6-7 minutes. Great served warm with lemon and dill-flavoured sauce, or chilled in the refrigerator and served cold.
Pan-frying:
The trick is to allow your oil or butter to get hot before frying. This captures the oils and juices and keeps them in the salmon. Do not allow your oil to get too hot and smoke. Wipe the fish with a damp cloth then dip each fillet into milk, then in coarse breadcrumbs or flour. You can season as well. Your oil should be deep enough to cover half the fillet or steak thickness. Fry on medium heat about 3-5 minutes on each side, until golden brown.
