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/ck/ - Food & Cooking

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13121116 No.13121116 [Reply] [Original]

What’s the correct way to cook salmon?

>> No.13121126

For me, it's steamed.

>> No.13121129
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13121129

By putting it in the trash and cooking a steak.

>> No.13121131
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13121131

>>13121116
stuffed with cat

>> No.13121200

Poaching, everything else is wrong

>> No.13121259

>>13121116
Very carefully.

>> No.13121266

>>13121116
deep freid

>> No.13121274
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13121274

The correct way.

>> No.13121285

>>13121116
Medium heat, fry one one side for like 3 min, flip it and fry it like 2 min on the other side. Done

>> No.13121288

>>13121116
Skin down, bit of oil in a pan.
Put in 375 oven for about 6 minutes.

If no skin, cooked over charcoal if you can or steamed.

>> No.13121331

>>13121274
>putting plastic in your food
you sprinkled that with msg too didn't you faggot

>> No.13121386

Start it skin down in a cold non stick pan. Render the fat out of the skin and flip it.

>> No.13121446

>>13121116
with dill

>> No.13121467

>>13121129
Imagine the impurities coming out of that molten metal

>> No.13121474

>>13121116
Why the fuck would you put garlic on salmon?????

>> No.13121544

>>13121474
Why not

>> No.13121630

>>13121386
This is the only way that works to make the skin enjoyable. You can also do this in an oven on foil

>> No.13121642

>>13121116
By not cooking it? Get a good fish maybe.

>> No.13121657

Cold smoke if you have time. Squaw candy if you have more time. In a pinch wrap in foil with lemon, dill, salt and a drizzle of olive oil and throw on grill for 20 minutes.

>> No.13121680

>>13121116
Boiled, mashed and in a sandwich with cucumber and salad cream.

>> No.13121689

>>13121116
Put in oven with brick.
After 20 mins throw away salmon and eat brick.

>> No.13121743

>>13121129
Does the cancer add flavor?

>> No.13121778

eat it raw silly

>> No.13121788

>>13121116
En papillote with white wine and herb butter.

>> No.13121814

>>13121116
smoked

>> No.13121970

just go full bear mode on them

>> No.13122020

>>13121116
It's best home smoked, but I also like it baked with either miso paste or lemon.

>> No.13122076

>>13121116
Is that pre-minced garlic from a jar?

>> No.13123396

>>13121129
Yo man epic steak meat bacon and bacon and bacon strips man fuck other meat only steak steak gonna cook a steak in lava, crazy right? Steak steak steak meat meat

>> No.13123418
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13123418

>>13121331
>MSG bad

>> No.13123421

>>13121116
Salt, pepper, smoked paprika, onion powder, lemon zest, season evenly
Hot pan, olive oil, whole garlic clove, remove garlic when browning
Place salmon skin side down, flip when crispy
Add a little rosemary and butter
Baste salmon with pan juices squeeze a little lemon on it
Put in oven for about 5-10 minutes
Or cover pan and let the heat circulate until fully cooked
Did this the other day, fucking banging

>> No.13123442

>>13123421
I meant lime zest my bad

>> No.13124569

>>13121116
In the oven

>> No.13124580

>>13121129
This is retarded.

>> No.13124583

>>13121116
Just don't overcook it.

>> No.13124707

Skin up first>skin down first

>> No.13124779

Salt, Brown Sugar
In the smoker for 3minutes at 100'c with Manuka

>> No.13124798
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13124798

>> No.13124936

In the oven with onions, garlic and spices

>> No.13125030

>>13121116
Honey glazed under the broiler.

>> No.13125091

>>13121126
>>13121200
>>13121274
>>13121544
>>13121680
>>13121689
>>13121970
>>13124569
retards

Best way is pan fried in butter or olive oil (with a thin layer of flour so it doesnt stick)

>> No.13125096

>>13121642
This. Raw salmon tastes amazing. Cooking ruins it.

>> No.13125100

>>13121116
Many ways to cook it. For me the true patrician way is skin side only. Give it a good sear at first in good olive oil then reduce the heat and cover with a lid until the top side is slightly translucent

>> No.13125129

>>13125091
and the actual best way is to confit it in warm butter and then to sear it on the meatside.

>> No.13125183

Sear on the skillet in butter, skin side down. Don't flip it - every few minutes, baste the top of the fillet with the hot butter by spooning it over the top. Cook to your liking, then flip it skin side UP when you plate and serve so that the skin stays crispy.

>> No.13125191

>salmon
>pronounced samen

why

>> No.13125229

>>13121116
Oven baked with a creamy lemon butter sauce.

>> No.13125302

>>13121129
Mmmm poisoned steak. Thanks bro.

>> No.13125444

Cedar plank.

>> No.13125509

>>13121116
>Not buying canned salmon

>> No.13125738

>>13125444

This
I use indirect heat on the grill so it doesn't burn.
It gets a nice subtle smoke flavor without drying it out.

>> No.13125763

>Try to cook salmon
>*ALWAYS* starts jizzing itself after a few minutes

>> No.13125792

S&P on top
Skin side down on grill (no plank, that's for high-maintenance women)
Done when skin releases

>> No.13125796

>>13121274
>heating up plastic in contact with food
enjoy your mantits

>> No.13125834

>>13125792
Yes it is, and she is well worth it.

>> No.13125842
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13125842

>pre-heat heavy-bottom cast iron pan on very low heat for like 10 minutes
>2 tbsp olive oil
>salmon in, skin-side down
>rosemary twig on top
>(lid on is optional at this point, I found that it doesn't affect the final result much)
>don't fucking touch it until the top side starts oozing a bit and gets light pink
>turn heat off, remove rosemary, flip the salmon
>(lid off if you had it on)
>let residual heat crisp this side for ~1min
>serve skin-side down, buried under a ton of cracked black pepper and a drizzle of lemon juice
One of the rare instances where I like to use pic related, since it can't handle high or even medium heat, but once it's hot there's no risk of overcooking the salmon, and it still gets perfectly crispy every time

>> No.13125855

>>13121116
In a pan with a lid on.
Salmon is already good without adding anything and being naturally rich of fats you won't even need to oil the pan.

You can experiment with flavours by adding bacons, or small tomatoes, or whatever, but know that even without addition salmon tastes great by default.

>> No.13125870

>>13125191
BecauseEenglish somehow forgot how to use actual vowels in the written words after evolving from german, then the problem got worse as more and more words were borrowed from many different languages and the written words were now so far apart from actual pronunciation that they simply gave up trying.

>> No.13125871

remove skin
sous vide the flesh
fry skin separately
reattach with fish glue
enjoy

>> No.13125883

>>13121129

The most boring food known to man. So boring that braindead retards with a pail of hot coals can make it.

>> No.13126319

>correct way salmon
>cooking
uh