You might be surprised to learn that even though I’ve been writing about food for over a decade and a half…
Recently, I have gained confidence in preparing to cook fish in the oven, mainly because I feel like I’m using a different method every time I cook it – do I bake it under a slightly high temperature to bake it? Slow roasting on low heat for a long time? Cook slowly, then explode in the last few minutes, as Sara Forte suggests in Blackened Salmon and Tropical Pico. (That recipe is so good, btw, I make it continuouslyAlso, since the thickness of the salmon fillet varies slightly from piece to piece, you must learn to trust your instincts, recognize the signs of medium commitment (it should be a little hard – not hard – and burst easily when you move it with a fork) and the necessary self-control (read: confidence ) so you don’t have to open and close the oven a thousand times to check if you’ve done it right.
I’ve downloaded it these days, but if you’re a beginner, let me introduce you to the easiest way to prepare salmon without stress: Pan-fried, in butter, in a non-stick skillet. There is more to it, but this is all you need to know. When I make fish like this, I always have the best lacquered version (see photo) and it takes all the stress out of the dedication when you stand over your fish, control the temperature and watch the line of cooked meat. walk the side of your fillet.
Here’s how to get started:
Add 2 tablespoons of unmelted butter to a skillet (or cast iron) set over medium-high heat.
Add the skin-on salmon, flesh side down and fry until the line of cooked meat comes about a third of the way up the fillet side.
Flip the filet and cook for another 2 to 3 minutes (it splatters a lot because the skin is fat), until the top of the body feels a little firm to the touch, not shaking hard.
Serve the salmon with one of our homemade summer sauces, or a dollop of spicy mayo.
It’s not an easy way to make fish, it’s a way that my family likes to eat. Last week, I grilled a fillet myself while Abby recovered from dental surgery. As he sat with me steadily and drank his white soup, he devoured my food with envy – at last he assured me that it was bland and bland even for one in his condition. He was right.
PS Salmon Crunch Bowls and salmon sandwiches I make once a week.