Home Food & Receipts The Ultimate Guide to Cooking Salmon: A Restaurant-Worthy Dish

Food & Receipts

The Ultimate Guide to Cooking Salmon: A Restaurant-Worthy Dish

Administrator

16 September, 2024

Ingredients for Salmon with Garlic Butter Sauce

500g salmon

50g tomatoes

10g unsalted butter

15g minced garlic

5g minced shallots

5g chopped parsley

5g chopped chili

8g salt

3g pepper

35ml lemon juice

2 tablespoons sweet fish sauce

How to Make Salmon with Garlic Butter Sauce

Step 1: Prepare the salmon

Check the salmon fillet for any remaining bones and remove them with tweezers. Rinse the fish with salt and water and pat it dry. Cut the salmon into your desired portion sizes. Marinate the salmon with 5g salt, 3g pepper, and 20ml lemon juice, rubbing the spices into the flesh for about 2 minutes.

Step 2: Cook the salmon

Heat a pan over medium heat. Fry the salmon until both sides are golden. Add 10g of unsalted butter, 10g of minced garlic, and 10ml of lemon juice to the pan. Flip the salmon to ensure even flavor absorption.

Step 3: Make a tomato salad to serve on the side

In a large bowl, combine 50g of diced tomatoes (with seeds removed), 5g each of shallots, parsley, chili, and garlic, 3g salt, and 5ml lemon juice. Toss well.

Delicious Salmon with Garlic Butter Sauce

Step 4: Plate the dish

The salmon with garlic butter sauce is visually appealing, with a golden-brown exterior and a fragrant butter-garlic sauce. The salmon has a distinctive rich flavor, subtly infused with butter, and is best accompanied by a vegetable salad. For an even richer dish, serve it with some avocado slices on the side!

Frequently asked questions

The best way to cook salmon is by pan-frying it. This method creates a crispy skin and a juicy, tender interior. However, you can also bake, poach, or grill salmon to your desired doneness.

The USDA recommends cooking salmon to an internal temperature of 145°F (63°C). You can use a meat thermometer to check the doneness. For medium-rare salmon, take it out of the heat when the thickest part of the fillet reaches 120°F (49°C).

To achieve a crispy skin, make sure the skin is dry before cooking. Season the skin with salt and pepper, and place the salmon skin-side down in a hot, oiled pan. Press the fillet with a spatula to ensure even contact, and cook until the skin is golden and crisp.

Salmon pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, rice pilaf, or a fresh salad. For a complete meal, consider serving it with a lemon-garlic butter sauce or a creamy dill sauce.

The key to avoiding overcooking is to cook salmon quickly over high heat. It’s better to slightly undercook it, as it will continue to cook while resting. Use a meat thermometer to monitor the doneness, and remember that the fillet will become drier and flakier the longer it cooks.