Top salmon with classic, flavorful combinations like lemon slices, butter, and fresh herbs (dill, parsley, or thyme) for a bright, classic taste. For a savory, crispy crust, try a mixture of mayonnaise, Dijon mustard, garlic powder, or breadcrumbs. Other top options include soy-ginger glaze, pesto, or honey-mustard.
Salmon pairs well with sweet-savory combinations like honey dijon, maple garlic, and ginger soy sauce. It's also great with citrus flavors, such as lemon capers and orange garlic salmon, and simple marinades made from lemon juice, olive oil, and fresh herbs, such as rosemary, cilantro, parsley, and thyme.
Stir together lemon zest and juice, chopped fresh herbs, and garlic together. Coat the salmon. Pat the salmon dry, then brush all over with olive oil (it's especially important to also coat the bottoms when using skinless fillets to prevent sticking), season with salt and pepper, and top with the lemon-herb mixture.
Yogurt-dill, beurre blanc , picatta-style sauce (butter, lemon, capers, shallots), tzatziki, tartar sauce, teriyaki, coconut curry, and pesto are all great with salmon.
Pan-seared salmon pairs well with a variety of sauces, including lemon butter sauce, dill sauce, garlic herb sauce, or even a balsamic glaze for a touch of sweetness.
Extra virgin olive oil is perhaps the most versatile option for salmon. When considering cooking salmon with olive oil vs. butter, olive oil offers distinct advantages. Its fruity, sometimes peppery notes complement salmon's richness without overpowering it.
While marinating is not necessary to cooking salmon, it imparts much more flavor than seasoning alone. Salmon fillets are somewhat mild in taste and benefit from strong flavors, such as soy sauce, garlic, lemon juice, lime juice, and orange juice.
(My secret tip) Flip the salmon again to skin side down, turn the heat up to medium high and cook the skin side again for 60 seconds, just to give it a final blast of heat to reinforce crispiness! Serve skin side UP to protect the crispy skin. Fish skin will only stay crispy while it's hot, so serve immediately!
Chefs and home cooks have a few different methods for seasoning salmon before cooking. These are some of the most popular methods. Our favorite spices to use with this type of fish are paprika, chile/chili powder, garlic powder/salt, cumin, onion, and ginger.
This fish gets so tender because it's cooked at a moderate temperature and cushioned by a shallow pool of olive oil and lemon juice. Add lemon peels or other seasonings to the baking dish before the salmon cooks and they'll infuse the oil; this mixture will become your sauce.
The rule 10-Minute Rule or Canadian Cooking Method is simple: cook fish for 10-minutes per inch of thickness. Then, flip the fish only once, halfway through the cooking time. Whether you plan to follow a recipe or not, start by measure the thickest part of the fish with a clean ruler.
It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You'll have an elegant fish dinner in about 15 minutes.
Best Methods for Cooking Salmon: The Pan-Roasting Technique. Pan-roasting stands out as the professional chef's go-to method among all salmon cooking techniques, and with good reason. This approach combines the best of two worlds: a perfectly crispy exterior from stovetop searing and gentle, even cooking from the oven.
The unhealthiest fish to eat are typically large, predatory species high in mercury like Shark, Swordfish, King Mackerel, Tilefish (from the Gulf of Mexico), and Marlin, which are harmful to developing brains and nervous systems, especially for pregnant women, children, and the elderly, while others like Farmed Tilapia or imported Catfish raise concerns about contaminants and antibiotics, and some popular options like certain Tuna and Chilean Sea Bass also have high mercury or sustainability issues.
Why It's Bad: While some people prefer very well-done salmon, by and large the most common mistake is overcooking it. You'll begin to compromise its flavor and texture if it cooks beyond medium and you could end up with a dry and fishy meal. Next Time: Check salmon early and often during cooking.
