Ina Garten’s Foolproof Techniques for Cooking Perfect Salmon

Many people love Ina Garten as the host of Food Network’s Barefoot Contessa. She has shared many easy recipes and cooking tips with viewers over the years. Because she focuses on using good ingredients and making things easy, her dishes look fancy but don’t take much work. When it comes to salmon, this is especially true. Ina has learned simple tricks that always make salmon tender and flaky.

I’ll tell you Ina Garten’s best tips for making restaurant-quality salmon at home in this article. Whether you roast, pan-sear, or grill the salmon, these methods will make it juicy and flavorful without much work. Read on to learn how this cooking star prepares salmon for amazing results.

Choosing the Best Salmon

Ina’s first tip when cooking salmon is to start with high-quality fresh fish. Wild-caught salmon is preferable over farmed. Good salmon should have firm, shiny flesh that springs back when touched. Ina recommends purchasing salmon with the skin on – it helps the fish hold together during cooking.

For roasted and pan-seared salmon Ina likes thicker fillets around 1 1/2 inches. Thinner tails and fillet ends work better for faster cooking methods like grilling or sautéing. Whatever you choose always make sure your salmon is fresh, not smelly or slimy.

Perfectly Roasted Salmon

Roasting is one of Ina’s favorite ways to cook salmon fillets or steaks. It delivers tender flaky salmon in just 10-15 minutes with minimal prep required. Here are her secrets

• Brush with oil – Coat the fish generously with olive oil or canola oil before roasting This helps the salmon brown beautifully,

• Season simply – Ina recommends just salt and pepper so the flavor of the fish shines. Occasionally she’ll add fresh herbs too.

• Get a sear – Roast the salmon at 450°F, a higher temp than you might expect. This sear gives a nice crust.

• Don’t flip – Salmon only needs to roast on one side as long as it’s thick enough. Flipping can cause it to flake apart.

• Rest before serving – Let the salmon rest for 5 minutes after roasting so the juices redistribute evenly.

Follow this easy roasting method and your salmon will turn out perfectly juicy every time.

Perfect Pan-Seared Salmon

Pan searing on the stovetop is another of Ina’s favorite salmon cooking methods. Here are her tricks:

• Pat fish dry – Gently pat the salmon fillets with paper towels before searing. Excess moisture causes sticking.

• Use a nonstick pan – Ina prefers cooking salmon in a well-seasoned cast iron or nonstick skillet. Stainless steel works too.

• Get the pan very hot – Preheating the pan properly ensures the salmon browns rather than steams.

• Add oil just before fish – Add a small amount of olive oil right before laying the fish in the pan so it doesn’t burn.

• Resist flipping constantly – Ina sears thick fillets for 2-3 minutes per side. Flipping too much can make the salmon fall apart.

• Check doneness carefully – Salmon is done when it’s opaque throughout. Ina checks the thickest part with a paring knife.

Follow this easy stovetop salmon recipe for restaurant-quality results with minimal effort.

Grilled Salmon Perfection

During summer, Ina often throws salmon on the grill for easy outdoor meals. She keeps the prep simple:

• Use skin-on fillets – The skin prevents delicate salmon from sticking to the grill grates.

• Brush with oil – Coating the fish with oil prevents sticking and creates nice grill marks.

• Season simply – Just a bit of salt and pepper allows the salmon flavor to shine. Lemon wedges dress it up.

• ** Grill over direct heat** – Ina grills salmon directly over hot coals, without any foil or planks. This lets the fish get browned and crispy.

• Don’t move it too much – Resist the urge to flip the salmon constantly. Just flip it gently once halfway through.

• Judge doneness carefully – Check for opacity in the center with a knife tip to avoid overcooking.

Grilling salmon this way results in tender salmon with a slight smoky flavor. The key is avoiding flipping and overcooking.

Go-To Salmon Marinades and Rubs

Ina does like to jazz up her salmon with marinades and spice rubs on occasion. Here are some of her favorites:

• Maple mustard marinade – Maple syrup, mustard, and soy sauce make a quick marinade that adds sweet and savory flavor.

• Citrus marinade – For a burst of fresh flavor, she recommends an easy blend of olive oil, citrus juice, zest, garlic, and herbs.

• Brown sugar rub – A simple rub of brown sugar, salt, pepper and spice adds sweetness and kick.

• Herb paste – Blending fresh herbs like dill or parsley with oil, lemon, and garlic makes a quick flavorful paste.

While marinades require planning ahead, rubs can be quickly mixed up just before cooking. Either adds lots of flavor with minimal effort.

Don’t Overcook Your Salmon!

The most crucial tip Ina emphasizes when cooking salmon is to avoid overcooking it. Salmon should be cooked until just opaque throughout – as soon as it starts flaking, it’s done.

No matter which cooking method you use, keep a close eye on the doneness and remove the salmon as soon as it loses its opacity. You want it to retain a silky, lush texture.

Follow Ina Garten’s simple tricks for roasted, pan-seared, and grilled salmon, and you’ll enjoy tender, restaurant-worthy results. With high-quality fish and careful cooking, salmon can be elegant yet easy – a classic Barefoot Contessa combo.