How to Prepare Salmon Before Cooking for Perfectly Cooked Fish Every Time

Salmon is one of the most popular and commonly consumed fish. It’s rich fatty texture along with its incredible nutritional benefits make it a go-to choice for many. However cooking salmon can seem intimidating, especially if you’ve never done it before. Properly preparing your salmon before cooking is key to achieving tender, flaky, moist and delicious results.

In this article, we’ll walk through everything you need to know to prepare salmon like a pro before cooking. From picking the right cut of salmon, to proper storage and seasoning follow these tips and tricks for salmon that’s cooked to perfection every time.

Choosing the Right Cut of Salmon

The first step is selecting the right cut of salmon for your intended cooking method. The most common options include:

• Salmon Fillets – These are boneless, skin-on or skinless cuts taken from the side of the salmon. Fillets are the most versatile as they work well with almost any cooking method like baking, pan frying, grilling, etc. They cook quickly too since they are thinner cuts.

• Salmon Steaks – Steaks are thicker cross-section cuts taken perpendicular to the spine. They hold up well to grilling or pan searing.

• Whole Salmon Side – This is an entire side of the salmon. It’s a large thick piece great for roasting, grilling, planking, etc.

• Whole Salmon: The head, tail, and bones of a whole salmon are still attached to both sides. This is best for poaching, roasting or smoking.

For most home cooking purposes, fillets are the easiest to work with. Steaks also make a nice presentation for grilling.

Proper Storage

Once you’ve selected your preferred cut, proper storage is critical for quality. Salmon is highly perishable so freshness matters.

• If cooking salmon the same day purchased, leave refrigerated until ready to cook.

• For storage longer than 1 day, freeze the salmon. Freeze fillets in a single layer on a baking sheet before transferring to airtight freezer bags. Freeze steaks or sides flat on a tray.

• Thaw frozen salmon overnight in the fridge or by immersing the vacuum sealed bag in cold water. Don’t thaw at room temp.

• Refrigerate thawed salmon and cook within 1-2 days. Don’t refreeze thawed salmon.

Following these guidelines will ensure your salmon retains its texture and flavor.

Picking Salmon with the Best Quality

If buying fresh salmon, look for the following signs of freshness:

• Bright, glistening color and sheen. Dull or chalky looking color is a bad sign.

• Firm, springy flesh that’s not separating. Press it gently with your finger.

• Clean, moist surface with no discoloration or dryness.

• Mild, fresh sea smell. Rancid or fishy odor means its past fresh.

Buying sushi-grade salmon is best for raw preparations. Otherwise, wild caught salmon usually has superior flavor and texture over farmed Atlantic salmon.

Removing Pinbones

Wild salmon often contains many tiny pinbones interspersed throughout the flesh. Although small, these bones can be annoying if not removed prior to cooking.

To remove, run your fingers across the surface of the salmon filet to feel for bones. Use needle nose pliers or tweezers to grab and gently pull out any bones you encounter.

This extra step makes for a much nicer presentation and hassle-free eating experience.

Portioning Salmon Pieces

For cooking methods like pan frying or grilling, you’ll need to cut a whole fillet or steak into individual portions.

• For pan frying, cut fillets into 6-8 oz portions.

• For grilling, cut steaks into 6 oz portions or larger.

Cut salmon against the grain of the flesh with a sharp, non-serrated knife. Make sure your knife is sharp for clean cuts that don’t tear the delicate flesh.

Seasoning the Salmon

Seasoning is an essential step to boost salmon flavor. Some easy seasoning options include:

• Salt and pepper – Sprinkle generously over both sides. Kosher or sea salt provides the best flavor.

• Fresh herbs – Chopped dill, parsley, basil, tarragon all pair well with salmon. Pat them onto the flesh just before cooking.

• Citrus – Lemon, lime, orange or grapefruit juice or zest really freshen up the flavor.

• Spices – Try cumin, chili powder, smoked paprika, curry powder or cayenne for some kick.

• Compound butters – Blend flavors like lemon zest, herbs, shallots or garlic into soft butter and dollop over the top before serving.

Get creative with your own flavor profiles! Apply seasonings just before cooking so they don’t absorb into the fish prematurely.

Marinating for Extra Flavor

For an extra flavor boost, marinate salmon fillets for 30 minutes to 2 hours before cooking.

Some easy marinades include:

• Soy sauce, brown sugar, ginger and garlic
• Balsamic vinegar, olive oil, dijon and thyme
• Citrus juice, olive oil, honey and rosemary

Marinate skinless fillets in a shallow dish or resealable plastic bag. Turn the fillets occasionally so all sides absorb flavor. Discard used marinade after.

Curing for Lox-Style Salmon

For homemade lox or nova style salmon, cure the salmon before slicing thin. The cure firms up the texture and imparts salty flavor throughout the flesh.

To cure, coat a 2 lb side of salmon fillet in 1 cup brown sugar, 1 cup salt and other seasonings like lemon zest. Refrigerate 2-3 days until firm. Rinse, pat dry and slice paper thin against the grain.

This preparation is delicious served with bagels, toast or crackers.

Getting Crispy Skin

Achieving crispy salmon skin is one of the hallmarks of well prepared fish. Follow these tips for the crispiest skin possible:

• Dry salmon skin very well with paper towels. Any moisture will steam the skin instead of crisping it.

• Sprinkle skin generously with salt. Salt draws out moisture for added crispness.

• Preheat skillet over medium-high heat until very hot. The high heat crisps the skin quickly before overcooking the interior flesh.

• Cook skin side down first. Resist moving it until skin gets crispy and golden brown.

The Right Cooking Method

The cooking method can make all the difference in preparing moist, tender salmon or overcooked dry fish. Some top cooking methods include:

Pan Searing – Cook in a hot skillet skin side down to get a crispy sear. Then flip briefly to finish cooking to desired doneness.

Baking – Bake gently surrounded by parchment paper or foil to steam in its own juices. A meat thermometer helps prevent overbaking.

Grilling – Gets great char and smoky flavor. Grill over high heat skin side down first. Watch carefully to avoid sticking.

Poaching – Gently simmer in broth, wine or a court bouillon until just opaque throughout. Keeps salmon very moist.

Cedar Plank – Roast on a soaked cedar plank for bold wood-smoke flavor.

Doneness Temperature Guide

Judging salmon doneness precisely ensures the best texture. Use these guidelines:

• Rare = 110F (salmon is translucent and cold)
• Medium Rare = 125F (center is bright pink and warm)
• Medium = 135F (pink and flaky throughout)
• Well Done = 145F+ (salmon is opaque and dry)

For optimum moistness, take salmon off heat just before it reaches desired temperature. The residual heat will finish the cooking.

Letting Salmon Rest

After cooking, always let your salmon rest at least 5 minutes before serving.

This resting time allows juices to redistribute evenly throughout the flesh. Slice too soon and the juices spill out, making the texture dry.

Resting also allows the flesh to relax. If you dig in too quickly, the flesh can seem tight.

Serving Suggestions

Once your salmon is perfectly cooked, you’ll want to serve it in style. Consider these serving ideas:

• On greens or grain bowls
• In salads or poke bowls
• On crostini or toast points
• With seasonal roasted veggies
• Over pasta or creamy polenta
• In tacos or sandwiches
• On top of pizza
• With potatoes, rice or quinoa side
• On cheese boards or appetizer platters

Get creative with quick pan sauces, flavored butters, relishes and more to take your salmon to the next level.

With these helpful tips for preparing salmon before cooking, you’ll gain confidence cooking up this nutritious and versatile fish. Follow the techniques for proper selection, storage, seasoning, cutting and cooking for the best results. Soon you’ll have delicious and perfectly cooked salmon every time.