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This is gross. Cooking salmon is all about the crispy skin. Without that, you should just eat canned salmon. Salmon is the easiest fish to cook. Put the ove

This is gross. Cooking salmon is all about the crispy skin. Without that, you should just eat canned salmon. Salmon is the easiest fish to cook. Put the oven on broil, burn the shit out of the fish on the skin side with a bit of oil in a pan, then put it in the oven. The top and bottom will be crusty, and it will be perfect. If you want the canned salmon taste, put it is the dishwasher. Then again, you could just eat warmed canned salmon.

cfqycwz 13y ago
Salmon isn't always all about the crispy skin. Ever had sous vide?
- jcampbell1 13y ago
  Yes. In general, I think it sucks. Sous vide salmon taste like canned salmon mixed with sushi salmon. Sous vide eggs are interesting, thus I have no problem with the technique of partially denaturing proteins. Wood plank cooked salmon is very good. You get a nice smokey taste, but with soft skin. I agree, that it is not all about the crispy skin. Of course, a plank cooked salmon could be improved with a torch.
gurraman 13y ago
Salmon is about a lot of things. It can be eaten raw, cold- or hot smoked, cured, grilled, lightly salted etc. I prefer cured, raw, lightly salted or cold smoked. I don't think you'll find that your particular preparation mrthod is used with salmon in very many three star restaurants.
Jack000 13y ago
This is gross. Salmon is wasted if not eaten raw. Or you know, it's possible that different people have different tastes.
- Ygg2 13y ago
  Not all salmon is of same grade. Only highest grade can be eaten raw. Unless you buy "sushi-ready" salmon I'd not advise raw salmon.
- jacquesm 13y ago
  Eat only the best Salmon raw please. http://en.wikipedia.org/wiki/Diseases_and_parasites_in_salmon http://en.wikipedia.org/wiki/Diseases_and_parasites_in_salmo...
  - sambeau 13y ago
    DO eat Raw Salmon! I eat raw Salmon all the time. It's safe. Either freeze it first (not ideal) or use Farmed Salmon that is treated for parasites. Soak it in vinegar before using if you are worried about bacteria on the outside. I go for the farmed option and use Farmed Scottish Salmon (I'm in the UK) as it is proven to be safe for Sashimi. In fact, any EU-produced farmed Salmon is safe to eat raw. http://learnhowtomakesushi.wordpress.com/2012/07/02/you-can-now-eat-raw-salmon-safely-fishmongers-read-on/ http://learnhowtomakesushi.wordpress.com/2012/07/02/you-can-... Recipe: When using supermarket Salmon I rummage around in the fridge looking for the freshest (far away date, firm body, not gooey, no 'leakage') and the most marbled with fat (the fattier the better in my experience). I use the large wedge-shaped steaks as the thin, flat tail-ends have too much surface area for the amount of meat. Farmed trout is also great eaten raw. When I get it home I skin it and drop it into vinegar & salt for a few minutes (I wait until I see the skin start to whiten a little) before diluting it into a marinade (teriyaki sauce, soy-sauce, ginger, honey, …; or dill, chives, black pepper, …). Leave for 15 mins to a day or so depending how 'cooked' you want it. If you are going to leave it over night add a little water or booze so the marinade doesn't overpower the delicate fish. Pat dry with a kitchen roll. Slice into thin rectangular chunks with a large very sharp knife.
    - huhtenberg 13y ago
      > I eat raw Salmon all the time. It's safe. http://en.wikipedia.org/wiki/Sashimi#Safety http://en.wikipedia.org/wiki/Sashimi#Safety
      - sambeau 13y ago
        The European regulations linked there are out of date (2004). I linked to an article about the new ones. “The study was included in a wider EU review of parasites in fishery products carried out by the European Food Safety Authority (EFSA), which confirmed the Scottish findings and led to the introduction of the EU freezing exemption for farmed fish in 2011”.
risratorn 13y ago
It's about personal taste, you are entitled to your opinion, however salmon can be prepared in many different ways.
bambax 13y ago
It would appear you don't really know what you're talking about. While crispy skin is great, the flesh of sous-vide fish, and esp. salmon, is extraordinary. The way to do it properly is to cut off the flesh from the skin, cook the flesh sous-vide (either in the dishwasher, in a sous-vide circulator if you have one (I guess not) or in a pan of hot water while watching the temperature), burn "the shit out" of the skin, and serve both flesh and skin, skin on top of fish for better presentation. Please give it a try.

cfqycwz 13y ago

Salmon isn't always all about the crispy skin. Ever had sous vide?

jcampbell1 13y ago
Yes. In general, I think it sucks. Sous vide salmon taste like canned salmon mixed with sushi salmon. Sous vide eggs are interesting, thus I have no problem with the technique of partially denaturing proteins. Wood plank cooked salmon is very good. You get a nice smokey taste, but with soft skin. I agree, that it is not all about the crispy skin. Of course, a plank cooked salmon could be improved with a torch.

gurraman 13y ago

Salmon is about a lot of things. It can be eaten raw, cold- or hot smoked, cured, grilled, lightly salted etc. I prefer cured, raw, lightly salted or cold smoked. I don't think you'll find that your particular preparation mrthod is used with salmon in very many three star restaurants.

Jack000 13y ago

This is gross. Salmon is wasted if not eaten raw. Or you know, it's possible that different people have different tastes.

Ygg2 13y ago
Not all salmon is of same grade. Only highest grade can be eaten raw. Unless you buy "sushi-ready" salmon I'd not advise raw salmon.
jacquesm 13y ago
Eat only the best Salmon raw please. http://en.wikipedia.org/wiki/Diseases_and_parasites_in_salmon http://en.wikipedia.org/wiki/Diseases_and_parasites_in_salmo...
- sambeau 13y ago
  DO eat Raw Salmon! I eat raw Salmon all the time. It's safe. Either freeze it first (not ideal) or use Farmed Salmon that is treated for parasites. Soak it in vinegar before using if you are worried about bacteria on the outside. I go for the farmed option and use Farmed Scottish Salmon (I'm in the UK) as it is proven to be safe for Sashimi. In fact, any EU-produced farmed Salmon is safe to eat raw. http://learnhowtomakesushi.wordpress.com/2012/07/02/you-can-now-eat-raw-salmon-safely-fishmongers-read-on/ http://learnhowtomakesushi.wordpress.com/2012/07/02/you-can-... Recipe: When using supermarket Salmon I rummage around in the fridge looking for the freshest (far away date, firm body, not gooey, no 'leakage') and the most marbled with fat (the fattier the better in my experience). I use the large wedge-shaped steaks as the thin, flat tail-ends have too much surface area for the amount of meat. Farmed trout is also great eaten raw. When I get it home I skin it and drop it into vinegar & salt for a few minutes (I wait until I see the skin start to whiten a little) before diluting it into a marinade (teriyaki sauce, soy-sauce, ginger, honey, …; or dill, chives, black pepper, …). Leave for 15 mins to a day or so depending how 'cooked' you want it. If you are going to leave it over night add a little water or booze so the marinade doesn't overpower the delicate fish. Pat dry with a kitchen roll. Slice into thin rectangular chunks with a large very sharp knife.
  - huhtenberg 13y ago
    > I eat raw Salmon all the time. It's safe. http://en.wikipedia.org/wiki/Sashimi#Safety http://en.wikipedia.org/wiki/Sashimi#Safety
    - sambeau 13y ago
      The European regulations linked there are out of date (2004). I linked to an article about the new ones. “The study was included in a wider EU review of parasites in fishery products carried out by the European Food Safety Authority (EFSA), which confirmed the Scottish findings and led to the introduction of the EU freezing exemption for farmed fish in 2011”.

risratorn 13y ago

It's about personal taste, you are entitled to your opinion, however salmon can be prepared in many different ways.

bambax 13y ago

It would appear you don't really know what you're talking about. While crispy skin is great, the flesh of sous-vide fish, and esp. salmon, is extraordinary. The way to do it properly is to cut off the flesh from the skin, cook the flesh sous-vide (either in the dishwasher, in a sous-vide circulator if you have one (I guess not) or in a pan of hot water while watching the temperature), burn "the shit out" of the skin, and serve both flesh and skin, skin on top of fish for better presentation. Please give it a try.