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FAQ'S ABOUT SALMON COOKING AND STORING.........
Whatever method chosen for cooking, salmon cooks very quickly, making it quick and easy for weeknight suppers or weekend entertaining.
Basics
Keep salmon refrigerated until ready to cook.
Leave skin on during cooking; it helps to hold fish together while turning or moving it. The skin comes off easily after cooking.
Keep salmon skin intact to prevent curling.
Cook salmon just until meat begins to change color and becomes flaky.
Salmon will continue to cook after being removed from heat source, so be careful not to overcook.
Promptly refrigerate any leftover cooked salmon; use within two days.
TO BROIL
Heat broiler; position oven rack so salmon will be 5-6 inches from heat. Lightly oil broiler pan. Start fillets skin side up. Cook until done, turning once.
The following guidelines may help you estimate times.
Cut Size Temperature Time
Whole 1-1.5 lbs. Medium 7-9 minutes per .5 lb.
Fillets, Steaks .5-1 inch Medium 4-6 minutes per .5 inch of thickness
TO GRILL:
Direct Heat Grilling
Prepare medium-hot fire in grill (or turn grill to medium-high). Bank fire against one side of grill and position salmon over grill pan, not directly over fire. Cover and grill until done, turning steaks once, about 4-6 minutes per .5-inch thickness of fillets or steaks. A whole salmon will require about 7-9 minutes per .5 pound.
Indirect Heat Grilling
Prepare medium-hot fire in grill (or turn grill to medium-high). Bank fire against one side of grill and position salmon over drip pan, not directly over fire. Start fillets skin side up. Cover and grill until done, turning steaks once, about 4-6 minutes per .5-inch thickness of fillets or steaks. A whole salmon will require about 7-9 minutes per .5 pound.
Use the following cooking times as a guideline.
Cut Size Coal Temperature Grilling Time
Whole .5-1.5 lbs Medium 20-25 minutes per .5 lb.
Fillet, Steak .5-1 inch Medium 4-6 minutes per .5 inch of thickness
To Sauté
Heat a little oil in a large non-stick skillet over medium-high heat. Add salmon (start fillets skin side up) and cook until done, turning once.
To Pan-Broil
Heat heavy skillet or grill pan over medium-high heat. Add salmon (start fillets skin side up) and cook until done, turning once.
To Roast
Heat oven to 450° F. Brush shallow baking pan with a little oil. Arrange salmon in single layer, skin side down, place in oven and roast until done. There is no need to turn salmon when roasting.
Timing:
Fresh or Thawed Salmon
Bake uncovered in a preheated 450°F oven for 4-6 minutes for each .5 inch of thickness.
Whole, Dressed Salmon
Bake uncovered in a preheated 450°F oven for 10 minutes for each inch of thickness at the thickest part of the salmon.
To Poach
Fill large shallow skillet half full of water; bring to a boil (add thinly sliced lemon or onion, peppercorns or fresh herbs to the poaching water if desired). Add salmon, reduce heat, simmer very gently just until done. Lift out to drain. Serve warm or chilled.
Timing:
Fresh or Thawed Salmon
For each .5 inch of thickness, simmer uncovered for 4-6 minutes.
Frozen Salmon
For each .5 inch of thickness, simmer uncovered for 6-9 minutes.
Whole, Dressed Salmon
Leave the head and tail intact to allow the salmon to retain its natural juices. For each .5 lb. of fish, simmer covered for 6-9 minutes.
To Microwave
Arrange one or two steaks or fillets on microwaveable plate or baking dish, tucking ends of pieces under so they won’t overcook. Cover with waxed paper, Cling Wrap, or lid. Cook on high (100%) power 3-5 minutes. Let stand 2 minute, then test for doneness.
When Is It Done?
Appearance is the best gauge of doneness in salmon: When flesh is opaque. Insert the tip of a sharp knife near the bone of a salmon steak or at the thickest part of a fillet and pull away slightly. Well-done salmon will be completely opaque and flake easily. Medium-done salmon will still have some pink at the center. Salmon continues to cook after removing from heat, so figure on a minute or two of standing time to complete cooking.
Ten-Minutes-Per-Inch Rule for Grilling, Broiling or Poaching. Time can also be used as a rule-of-thumb guide for cooking time. Measure the piece of salmon at its thickest part and cook 10 minutes for each inch of thickness.
Portion Size
Plan on 4 to 6 ounces of raw salmon for each serving.
How to Store Salmon
Refrigeration
Refrigerate salmon in its original wrapping in the coldest part of the refrigerator (32-36° F.). Use within one to two days, and keep refrigerated until cooking. Wrap and refrigerate any leftover cooked salmon, and use within two days.
Freezing
To prepare salmon for freezing, rinse in cold water and cut into desired portion sizes. To dry pack, use freezer bags, heavy foil or freezer wrap. If using containers, use only containers that are moisture-proof, airtight and able to withstand freezer temperatures of below 0° F. Use freezer tape around edge of lid to ensure a tight seal.Label and date packages, and use within two months. Salmon frozen covered in water can be kept frozen for up to 5 months.
Thawing Salmon
Defrost salmon in the refrigerator overnight or, for quicker results, defrost under cold running water. With salmon tightly wrapped in plastic, place it under cold running water until just defrosted, which will take only a few minutes. Salmon with a few ice crystals remaining can be cooked with good results.
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