Help me like salmon

[Anonymous]

Anonymous wrote:I'm the pp who laid out the two methods, I read some other posts and wanted to add a couple things

I talked about albumen like you know what it is. Whenever salmon starts to leech a white substance, you have overcooked it, that white substance is called albumen, it is a protein that is excreted when the fish is cooked.

I agree with other posters that you should always cook salmon the day you buy it. The fresher the better.

And don't be too hard on yourself for pan frying, pan frying skin on fish is a significant cooking skill that requires practice. I messed up quite a few fish before I could do it. Same with grilling (a way I love salmon). Don't take failures as total discouraging events, cooking is a skill that has to be learned. And you would never expect someone to some out and be shooting three pointers immediately at basketball.

Albumin.
Albumen is from eggs and such.

Fun fact, it is called "scum" in cooking and where the term scum as an insult came from originally, as it is considered undesirable and was scooped off and served to servants or dogs in a soup. "Scum sucking" has always been an insult since then.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I brush it with olive oil, season it with salt and pepper, and then roast it in the oven at 400 degrees for 18-20 minutes. I like it cooked all the way through but not dry, and that usually does the trick.

This, but we top with a seasoning called Feisty Fish. Make sure you’re buying a good cut. We like responsibly farm raised from Norway.

There’s no such thing as responsibly raised farmed salmon. That would be akin to humanely raised Kobe beef. Fine, eat it. But don’t delude yourself.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Salmon is nasty. But the posters in the Food Forum LOVE it for some reason.

Salmon is most certainly not nasty, you dimwit. It's fine if you don't like it, but most people do.

Oh look, the nasty fish attracts nasty people to defend it.

[Anonymous]

Get a meat thermometer so you know when to take it out of the oven.

I roast mine with salt, pepper and olive oil — 425* until the internal temp is 120-125*. Sometimes I brush it with a homemade teriyaki sauce before roasting.

[Anonymous]

Just eat something else. I avoid fish. Eat more vegetarian.

[Anonymous]

My newest go to is baking salmon with a little flavor/spices, part way. I then take the Japanese rice from Trader Joe's and mix it together - breaking it it up and adding more spices, it's a great stir-fry with no mushy/fishing issues.

[Anonymous]

Anonymous wrote:Get a meat thermometer so you know when to take it out of the oven.

I roast mine with salt, pepper and olive oil — 425* until the internal temp is 120-125*. Sometimes I brush it with a homemade teriyaki sauce before roasting.

ZOMG. That's unsafe. 165F minimum. /s

[Anonymous]

Pinch of Yum has several delicious salmon recipes. We love the coconut curry salmon (I could drink the sauce) and barbecue salmon

[Anonymous]

Anonymous wrote:Remove skin when serving

that's the best part. wtf?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Get a meat thermometer so you know when to take it out of the oven.

I roast mine with salt, pepper and olive oil — 425* until the internal temp is 120-125*. Sometimes I brush it with a homemade teriyaki sauce before roasting.

ZOMG. That's unsafe. 165F minimum. /s

GROSS.

I get thick fillet cuts, at least 1 inch preferrably 2 inch thick, and cook med-rare over low fire mesquite or apple wood. Perfecto as a "steak" cut of fish.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Get a meat thermometer so you know when to take it out of the oven.

I roast mine with salt, pepper and olive oil — 425* until the internal temp is 120-125*. Sometimes I brush it with a homemade teriyaki sauce before roasting.

ZOMG. That's unsafe. 165F minimum. /s

It continues to cook when you take it out of he oven.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Get a meat thermometer so you know when to take it out of the oven.

I roast mine with salt, pepper and olive oil — 425* until the internal temp is 120-125*. Sometimes I brush it with a homemade teriyaki sauce before roasting.

ZOMG. That's unsafe. 165F minimum. /s

OMG 165 they will be as dry as cardboard and tasteless!

[Anonymous]

This is a huge hit at our house:
https://www.bonappetit.com/recipe/sushi-rice-with-miso-caramel-glazed-salmon?srsltid=AfmBOor-DiT3DcRT-MGwA0IojxjYnwSgyHr0mTiCoPv0zdLcJ-wbH0mM

Once everyone was on board with that, then we shifted to lemon-dill etc etc.

It's one of the few meals that both kids and adults in our house love, and we really aren't fish people.

[Anonymous]

You’ll like tilapia. It barely has a fishy smell, is leaner, thinner so much easier to make. Just buy tilapia.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Get a meat thermometer so you know when to take it out of the oven.

I roast mine with salt, pepper and olive oil — 425* until the internal temp is 120-125*. Sometimes I brush it with a homemade teriyaki sauce before roasting.

ZOMG. That's unsafe. 165F minimum. /s

OMG 165 they will be as dry as cardboard and tasteless!

And therefore perfectly safe!

For the record, my personal preferred temp is around 135F max.