3 Ways to Cook Salmon | Pampered Chef

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is often lower in cost and provides similar flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for cooking.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more accessible and have a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a high smoke point and similar flavor.

Cut the whole side of salmon into four to five ounce pieces.

Prepare a dry brine with a quarter cup of salt and a tablespoon of sugar, and apply it to the salmon pieces.

Let the salmon sit in the fridge for 10 minutes to firm up.

Rinse the salmon pieces in ice water to remove the brine, using a bowl to avoid splashing.

Pat the salmon dry with a paper towel, ensuring the flesh side is not resting on the towel to prevent sticking.

Preheat a 12-inch cast iron skillet on medium-low heat for about five to six minutes.

Add about a tablespoon of oil to the skillet once it's hot.

Carefully place the salmon skin-side down in the skillet, away from you to avoid splashing hot oil.

Cook the salmon skin-side down for about five to six minutes, watching for the color to change from bright orange to opaque.

Flip the salmon over for about one minute to finish cooking, avoiding excessive browning on the flesh side.

Prepare a hollandaise sauce in a blender, adding fresh dill and chives for flavor.

Serve the salmon skin-side up with steamed rice, broccoli, and hollandaise sauce.

For oven roasted salmon, mix pesto and lemon juice, and spoon it onto the salmon.

Prepare a tray with zucchini, squash, red onion, and garlic, seasoned with salt, and scatter it around the salmon.

Use a thermometer to check the salmon's internal temperature, aiming for 140 degrees for medium doneness.

Bake the salmon and vegetables in the oven for 15 to 20 minutes, checking the temperature in the thickest part of the salmon.

Remove the skin from the salmon by sliding a spatula between the fish and the skin.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens