Need help in the kitchen eHow offers quick and easy recipe ideas and cooking techniques for everyday meals as well as holidays and other celebrations. BreakFast Air Fryer Lunch Airfryer Recipes APPETIZERS Airfryer Recipes FISH AND SEAFOOD POULTRY MEAT VEGETABLES AND SIDES DESSERTS Philips. Discover a sea of delicious smoked salmon and gourmet seafood at the Gourmet Food Store Whether youre looking for fresh fish or shellfish, we have it all. Your daily source of hunting and fishing content thats smart, funny, engaging and as outdoorobsessed as you are. Salmon is a popular food. Classified as an oily fish, salmon is considered to be healthy due to the fishs high protein, high omega3 fatty acids, and high vitamin D. Coho%20Salmon%20Fillet.JPG' alt='Salmon Steak Vs Fillet' title='Salmon Steak Vs Fillet' />Place the frozen salmon fillet into the baking pan, and pour the lemon juice over the top. Sprinkle the dried dill weed, sea salt and ground black pepper over the. How to Cook Salmon NYT Cooking. Searing and Roasting. Roasting salmon fillets in the oven gives you beautiful, succulent fish that doesnt require constant attention. This method, which we recommend if youre cooking four or fewer fillets, has you sear the fish in a pan on the stovetop first, which crisps the skin delectably. Then you transfer the fish to the oven for an even finish and succulent flesh. Be sure to use a pan that can move safely between stovetop and oven, like a cast iron skillet, and dont crowd it with too many pieces of fish. This is a method that works well with other types of fish, so its a good one to put in your arsenal. Heres how to do it Heat the oven to 4. In a cast iron skillet, melt about 2 tablespoons unsalted butter. Add one 6 to 8 ounce, skin on salmon fillet, with the skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some of the melted butter over the top of the fish as it cooks. Transfer the pan to oven. Roast until fish is just cooked through, 8 to 1. Note for even crispier skin, lightly dust the skin side of individual portions of fillet with flour before placing them in the pan. Roasting. Roasting fillets by using a baking dish, sheet pan or roasting pan is a simple and delicious way to cook a larger number of fillets at once, though the skin will not be as crisp as that on the seared and roasted fillets above. These fillets look most appetizing with a seasoning or glaze brushed on top. You could also use a version of this method to cook a whole side of salmon for a crowd heres an excellent recipe for that. Heres how to roast a pan of smaller fillets Heat your oven to 4. Place the fillets skin side down on a lightly oiled, foil lined sheet pan. Season them with salt and pepper and whatever else pleases you Chinese five spice powder, perhaps, or a mixture of brown sugar and mustard. Slide the pan into the top half of your oven. The fillets should be cooked to medium in about 1. Karsten Moran for The New York Times. Broiling. Broiling gives a tasty and attractive burnish to the top skinless surface of fillets or steaks, and it is not necessary to turn the fish. A delicious way to do this is on a wooden plank. Fish markets and cookware stores sell untreated cedar and apple wood planks, but never use pine as it will give the fish the flavor of resin. The plank should be soaked in water before use. Otherwise, use a sheet pan with sides, lined with foil if you like. Heres a simple method Heat the oven broiler to very hot. Position the oven rack so the salmon is no farther than four inches from source of heat. Broil salmon three to five minutes, watching carefully, until top is attractively browned and fish is slightly undercooked in the middle. If you like salmon done this way, remove from oven and transfer to serving platter. Otherwise, shut off broiler and leave salmon in hot oven another three to five minutes, to desired degree of doneness. Well show you how to check for that. Note A foolproof treatment for broiled salmon is to spread regular mayonnaise, either store bought or homemade, on salmon fillets before cooking. This flavorful coating its an old trick will become beautifully dappled and toasty looking, and keep the fish moist. The mayonnaise can be seasoned with mustard, sriracha, garlic, tomato paste or whatever flavor profile might please you. Its delicious. Karsten Moran for The New York Times. En Papillote. Salmon cooked en papillote, which means wrapped in a packet of parchment or foil, is a dramatic way to procure perfectly cooked salmon, but it isnt difficult. You fold a fillet into a cut piece of parchment, and then layer it with seasonings or perhaps vegetables or citrus fruit. Then you simply bake the packets until done. Pot Roast Beef. The steam created by the parchment produces reliably moist salmon, and opening the individual packets at the table makes for a fun way to start dinner. Heres how to do it Heat the oven to 4. Cut a large heart shaped piece of parchment or foil and place it on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes on one side of each, fold the other side over and crimp the rounded edge tightly closed. Place in oven for 1. The packages should puff up and make for dramatic serving.