Celtic Fish Cookery with the Druid Chef, RUAIRÍ Ó MORACHÁIN - Fish Cookery Tips: Salmon

Following on from our series of Fish recipes by the Druid Chef, RUAIRÍ Ó MORACHÁIN here is the 2nd in the series:

Fish Cookery Tips from the Druid chef - Salmon

Preparation Tips

Whatever method chosen for cooking, salmon cooks very quickly, making it quick and easy for weeknight suppers or weekend entertaining.

 

Starting Out

Thawing Salmon

If thawing salmon at room temperature, allow approximately one to three hours to thaw. For quicker results, wrap the salmon in plastic wrap and place under cold running water for several minutes.

Cooking Tips

• 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 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.

 

Broiling

Oven-Broiling

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.

Pan-Broiling

Heat heavy skillet or grill pan over medium-high heat. Add salmon (start fillets skin side up) and cook until done, turning once.

 

Grilling

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.

 

Roasting

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. 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.

Poaching

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.

Microwaving

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 or lid. Cook on high (100%) power 3-5 minutes. Let stand 2 minutes; then test for doneness.
TIP: Appearance is the best gauge of doneness in salmon. Well-done salmon will be completely opaque and flake easily. Medium-done salmon will still have some pink at the center.

 

Food Safety Tips

• Avoid cross-contamination by washing cutting boards and counter with hot soapy water after handling raw salmon.
• Wash hands thoroughly with hot water and soap before and after handling raw salmon.
• Discard any marinade used for marinating salmon before grilling or broiling.
• Use a clean plate to bring cooked salmon to the table, not the plate used to carry raw salmon to the grill.
• Promptly refrigerate any leftover cooked salmon; use within two days.

 

Here is an excerpt from The Druid Chef's series - Celtic True Food

Celtic True Food, The Druid Chef, Promotion from Tony O'Reilly on Vimeo.

Read the First in Series of Celtic Fish Cookery - Irish Coastal Stew