Choosing the Salmon

• When selecting the salmon for you dish, look for flesh that is bright and firm to the touch. If the vendor can verify when it was caught, opt for the freshest salmon possible. Belly fillets are thicker and fattier than tails, and usually have a good texture for flaking. If frozen salmon is all that is available, take the time to thaw it out overnight in the refrigerator before you prepare it. This way, it will be as close to its fresh, natural state as possible. Whether the salmon is fresh or frozen, stay away from fish that has an unpleasant odor.

In the Oven

• The oven is an ideal place to prepare flaky salmon, as the steady heat will cook your fillets evenly through. Preheat your oven to around 350 degrees Fahrenheit and situate your salmon in a foil-lined baking dish with the skin side down. Drizzle the fish with olive oil and season with salt and pepper, if desired. Let it bake for around 10 minutes per inch of thickness, until white specks of fat start showing on the sides and top. When you pick at thickest part of the salmon with a fork, the flesh will flake apart with a fork, signifying it is done.

On the Grill

• On the grill, you won't have the same steady heat as the oven, but you can still make flaky salmon. Oil the grates before you start up the grill, then set the salmon steaks or fillets directly over medium heat. Grill them for two or three minutes per side, and only turn them once. Move them away from the flame to cook over indirect heat if they appear cooked on the outside, but not all the way through. The meat will become opaque when it is cooked, and will flake apart easily with a knife or fork when it is ready.

Salmon Safety

• After you have prepared your flaky salmon, take the time to sanitize all the areas the raw salmon has contacted. Wash your hands with soap and water before handling the fish. If the salmon is still translucent and doesn't flake apart, it means it isn't cooked all the way through and needs more time on the heat. Cook the salmon as soon after purchase as possible, but you can store it in the coldest section of your fridge for up to two days. Always smell it before you want to cook with it, and throw it away if you aren't sure.