Salmon is an incredibly versatile fish, whether cooked simply, or paired with bold spices and flavours. Both hearty and delicate at the same time, it works well in many dishes, which explains its popularity; yet one common sight in commercial and home kitchens alike is that of stringy, dry salmon with sad bits still left stuck and abandoned in the bottom of frying pans.
If cooked properly, salmon can be amazing. It should ideally possess a crisp, crackly skin with moist, buttery flesh and a soft pleasant texture. The key to perfect salmon lies understanding the types of salmon, cooking methods, and the white stuff that congeal on the surface of the fish in the cooking process – albumin.
Here’s everything you need to know about how to cook salmon properly…
Types of salmon
Salmon sold in supermarkets in the UK are generally categorised into wild and farm-raised,