Rami's Recipe Book

Salmon

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by

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Salmon should be cooked to 140-145F.  In practice, this means removing from the heat source at 130F.

Decide on a Cooking Method, then choose a Sauce and a Side suggestion.

Cooking Method

Pan-Fried (6-8oz fillet)

  1. Dry thoroughly with a paper towel.
  2. Season with salt and pepper.  (Optional.)
  3. Pre-heat a skillet, then reduce heat just before adding the fillet.
  4. Place skin side down.
  5. As the salmon cooks, it will change to a paler color.  When the color is about 3/4 of the way through, flip. (About 5-6m, depending on thickness.)
  6. Cook until 130 – 135F.
  7. Let rest around 10m before serving.

From Frozen

  1. Preheat to 425F.
  2. Place skin side down in a baking dish.  Cover tightly with foil.
  3. Bake 10m per 1/2″ of thickness, then remove cover.  The salmon should be mostly defrosted, though it’s okay if the center is slightly “slushy.”
  4. Bake an addition 5-10m with foil removed.
  5. Let rest around 10m before serving.

Baked

  1. Preheat oven to 425F.
  2. Rub with olive oil.
  3. Season with salt and pepper.  (Optional.)
  4. Place skin side down in a baking dish.
  5. Add sauce if desired.
  6. Bake until done (see above), about 8-12m depending on thickness.
  7. Let rest around 10m before serving.

Poached

Sauce Suggestions

  • Garlic Lemon Butter Sauce
  • Creamy Dill Sauce
  • Dill Sauce With Horseradish
  • Honey Garlic Soy Glaze
  • Miso Ginger Glaze
  • Creamy Mustard Sauce

 

lemon, butter, thyme, dill, cream

 

Side Suggestions