In The Oven

• Salmon can be cooked in the oven using a number of different methods. Chefs may choose to bake salmon along with some root vegetables like carrots and turnips. Salmon can be breaded and seasoned before baking, giving the fish a crunchy texture. Poached salmon, a traditional method in which the fish is cooked in a seasoned liquid, is also prepared in the oven. Another method is broiling, in which salmon is cooked directly under the oven flame. The temperature range for cooking salmon in the oven is between 350 degrees Fahrenheit and 400 F.

On The Stove

• Many chefs cook salmon the stove using a frying pan or skillet. Sautéing is a another way to prepare salmon, and when done correctly results in a crispy outer layer and soft, juicy inside. With this method, the fish is cooked briefly on high heat in a small amount of oil. Pan frying is a similar method of cooking salmon that uses more oil and less heat. For both methods the salmon may be breaded or not.

On The Grill

• Salmon cooked on a charcoal or gas grill acquires a unique smoky taste that is difficult to replicate on the stove. A chef may grill a whole salmon or smaller cuts such as steaks ore fillets. The salmon may be marinated prior to grilling to improve moisture retention and flavor. Salmon burgers, which combine ground salmon, herbs and spices to form patties, can also be cooked on the grill. When cooking salmon on the grill, use the grill cover to ensure the fish is evenly cooked.

Smoked Salmon

• Though presmoked salmon is widely available, some chefs smoke the fish themselves. Smoking was originally a form of food preservation but is now used to give fish a smoky flavor. Salmon can either be “hot” smoked, which results in a cooked product, or “cold” smoked to produce raw salmon often referred to as lox. Both techniques require a special piece of equipment called a smoker. Smoked salmon can take between 6 and 15 hours, depending on the desired moisture level.

Safety

• Cooking salmon safely is something chefs must learn before adding this dish to their menu. Properly cooked fish should reach an internal temperature of 160 F and should be opaque, moist and flake easily. Most food spoilage bacteria is killed at this temperature. Cooking times will vary depending on the preparation method; to ensure safe consumption, use a food thermometer to confirm the fish is fully cooked.