3 mistakes to avoid to cooking your salmon in a pan

How to cook a salmon paver in a pan without drying it? We give you all the mistakes not to make to succeed every time.

It’s the full salmon season! The opportunity to rediscover it in a plethora of recipes is more delicious than the others. We also take the opportunity to take stock of these bad habits that make us miss the cooking of our cobblestones. So that it is not too dry or rubbery: how to cook your salmon to perfection? What are the things to avoid? We take stock with you.

bát cá hồi cay với gạo, cà rốt, dưa chuột và bơ - cooking salmon hình ảnh sẵn có, bức ảnh & hình ảnh trả phí bản quyền một lần

Do not let the fish rest

Among the most common mistakes we tend to make when cooking salmon, we do not let it sit out of the refrigerator. A major mistake, however. When you cook meat, you don’t throw it in a hot pan the next second, right? Well, ditto for fish. The flesh of salmon is very fragile, which is why it must be prepared carefully. When you take your pavement out of the fridge to cook it, remember to let it soak up the temperature of the room before putting it on the fire. In this way, not only will you avoid thermal shock, but you will also limit drying during cooking. Because a fish put in the pan that is still too fresh will cook faster outside than inside, while a fish at the right temperature will cook homogeneously. So remember to take it out 30 minutes before going behind the stove.

đầu bếp hoàn thiện món ăn trong nhà bếp nhà hàng của mình - cooking salmon hình ảnh sẵn có, bức ảnh & hình ảnh trả phí bản quyền một lần

Remove the skin before cooking

Another common mistake is to remove the skin from the salmon. All grayish, it’s true, it’s not really tasty. And yet it is very useful for cooking your fish. Indeed, the skin of the salmon helps protect the flesh during cooking. Since this is a slow-cooking fish, it is best to preserve the skin so that the flesh does not cook too quickly. Which would make it dry. What’s more, once golden, the skin of the salmon is delicious and crispy. Another useful point: it contains the highest concentration of omega-3, fats good for the heart. Unless you poach your salmon, it is, therefore, advisable to keep the skin, for its contributions both in the cooking of your meal and on your heart health.

Tip: Most of cooking your salmon in the pan should be on the skin side if you want it to stay melting. Let it take on high heat on the skin side for a little less than 5 minutes before turning it over.

nữ bà nội trợ trẻ chuẩn bị bữa tối - cooking salmon hình ảnh sẵn có, bức ảnh & hình ảnh trả phí bản quyền một lần

Cook the salmon in butter

As said above, salmon requires a little time to cook properly. The reason why, if you decide to cook it with fat, it is important to choose it well. It is generally best to use olive oil (or any other oil that supports cooking). If frying a salmon pavé in a nut of butter is very tempting in theory, in practice it is much less interesting. Indeed, butter over high heat tends to blacken quickly, which is not great. One tip is to mix oil and butter to serve as fat for your fish. In this way, it is not likely to blacken, burn, or hang on the pan during cooking.

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