Top 3 Mistakes Cooking Salmon (You Should Never Make Again)


Don’t you just hate when you have your mind and taste buds set on a particular dish, but then it just doesn’t come out right??  Have no fear, well don’t fear salmon at least.  We’ve got the most common mistakes people make when they cook this popular and delicious fish.  See below:

1. Taking Off the Skin

When you’re cooking salmon, keep the skin on. Yes, I’ll say that again for the people in the back: keep the skin on. Some of the best tasting salmon is cooked with the skin on! It provides a safety layer between your fish’s flesh and a hot pan or grill.

Start with the skin-side down, and let it crisp up. It’s much easier to slide a fish spatula under the salmon’s skin than under its delicate flesh.

So when should you take off the skin? You should only remove the skin when you’re poaching or slow-roasting salmon—it will never get crispy in liquid and end up with a gummy, unpleasant texture.

If you do want to leave it on, just throw it away before eating.

2. Poach It In Plain Water

Speaking of poaching, don’t poach your salmon in plain water. It’s a missed opportunity to add flavor!

At the very least, spike the water with lemon or a half head of garlic.

Better yet, go all out and poach the salmon in dry white wine.

If you don’t involve scents to cover up the smell in the poaching process, the salmon might stink up your kitchen.

and the last mistake…

3. Cooking Time & Temperature

This is the most common mistake and often results in overcooking, meaning your fish will turn into cat food instead of the elegant dinner you were envisioning.

If using a grill or a pan, sear salmon skin-side down on high heat until the skin is crispy.

Then, whether you flip your fish or not, finish cooking it on low heat. The fish’s sections should give and pull apart easily — not flake into dry pieces. ( by Chef Dee Lawyne)