this post was submitted on 14 Sep 2023
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chapotraphouse
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salmon is one of the more forgiving seafoods, since if it's a bit overcooked it's still somewhat moist due to the fat content, and if it's somewhat undercooked, it's still safe to eat (as long as it was stored and handled properly). also assuming you're cooking fillets, you can look at the side to get an idea of whether it's done. the main ways it gets fucked up are if you don't fully thaw it before cooking, or cook it way, way, too long.
Not really. All shelfish and crustaceans are easier to cook in various ways.
So are smaller fish like sole or trout. That have softer tissues
Some of the bigger fish have more distinctive flavours like ray or shark that makes them easier too cook.
In my experience salmon is not that oily about the same as tuna but tuna has also a stronger flavour so there is more ways to prepare it. And there are also bits of the tuna that are supper fatty and big enough to cut in stake form.
Hard disagree. Salmon is so easy.
Put it in a hot pan, skin side down. Wait for 3-4 minutes. Flip it. Wait another 2-3 minutes. Flip it. Is it close to being done? Put the lid on it and take it off the heat and let it chill. Is it still dark pink? Wait another 1-2 minutes and check again.
If you see white stuff bubbling out of the salmon that’s your cue that you’ve overlooked it.
And then it ends up with the texture of cardboard. Tere are some fish stakes you can do that with like the brown bits of marlin. But salmon aint one of em.
Literally the first hit when I googled “how to pan roast salmon”