Nov 25 2011
Why is cooking fish so intimidating? Is it because such bad things can happen if you don’t cook it all the way through? Or is it because it’s so easy to overcook? Maybe it’s because so often we simply don’t know what to do with it! Sometimes, you don’t have to do anything at all – as proven with this Simply Sauteed Salmon recipe!
The trick to cooking salmon (I find) is to always buy salmon with the skin on it. If you don’t like the look of it, you can always take it off once it’s finished cooking, but it’s so much easier to cook it when the skin is on, especially if you’re sauteing it. This is because you can (and should!) cook the salmon, skin-side down, for the majority of its cooking time. This way you can let the salmon cook mostly through, without worrying about overcooking it or burning the flesh. Once it’s mostly done, you can then just flip it over to get that nice browning on the other side.
So don’t be intimidated. Cooking salmon is easy, so good for you, and pretty inexpensive too!