We recommend not rinsing unless you’re gonna wanna rinse off any scales.
Pat dry with paper towels whether you rinse or not.
The salmon is done as soon as it becomes opaque and begins to flake.
Credit: Blaine Moats
Fresh salmon is often available farmed or wild, with wild carrying the higher price tag.
The country-of-origin label should tell you where the fish is from and if it is farmed or wild.
Common forms of salmon include fillets, steaks, and whole fish.
Credit:Adam Albright
Should I Cook Salmon with the Skin On or Off?
It’s up to you, but bakingsalmon with the skinon helps retain moisture while it cooks.
If desired, use a sharp fillet knife to remove the skin from the raw salmon.
Credit:Andy Lyons
you’re able to also remove the skin after baking when it much more easily slips off.
If any scales are on the skin, scrape them away.
If you find any, remove them using clean needle-nose pliers dedicated for kitchen use only.
Credit:Andy Lyons
Pull out bones at a 45 angle toward where the head would be.
You’ll enjoy yourbaked fishmuch more if you avoid bites with unexpected bones.
Common and simple seasonings are fresh or dried herbs, such as dill, thyme, or minced garlic.
Cookon the grillfor a more smoky taste, oron a plankfor a woody, smoked flavor.
you’re able to also keep it simple and cooksalmon in a skilletfor a quick and easy dinner.
