Honey Glazed Salmon Recipe (2024)

FAQs

What is the tastiest way to cook salmon? ›

Salmon Method: Poached in Olive Oil

Heat over low heat until the oil reaches 120 degrees F, at which point you'll transfer the entire pan to a 225-degree F preheated oven for 25 minutes. Results: I will admit that this method yielded the best-tasting salmon — but what would you expect from cooking something in fat?

Baked salmon is best when cooked at 425°F in the oven.

Even thicker fillets don't take long. We recommend baking the salmon uncovered. Simply rub the fillets with a little oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven.

For a moister, tenderer fish, go with 350°F. For a quicker cook and a bit of crispiness on the outside, 400°F could be better.

For smaller, crispy, skin-on Salmon; a crispy pan sear is recommended. For bigger fillets, and succulent, skin-off King Salmon; the best method would be cooking in an oven.

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin. Credit... Gentl and Hyers for The New York Times.

Cooking Fillets Skin-Side Up

"When pan-frying or grilling, cook salmon fillets skin-side down for 5-7 minutes, flip and cook for another 2-3 minutes," says Norton. "You should also cook it skin-side down with other cooking methods, including baking."

The white stuff on salmon is called albumin.

As the meat cooks, the coagulated albumin gets squeezed out and appears in the form of the weird, slimy, white substance that you are probably familiar with (and weirded out by).

It is a good idea to let salmon sit out for 15 to 20 minutes before cooking so that it can warm to room temperature. Do not let it sit out for too long. You want it to reach room temperature right before cooking.

The gentler heat cooks the salmon slowly and reduces the chances of overcooking. It also gives you the time to calmly assess when the salmon is done. Bake the salmon at 275°F for 20 minutes, or at 300°F for 10 to 15 minutes.

Is it better to overcook or undercook salmon? ›

Never suffer through dry, chalky, stringy salmon again. If you think you don't like salmon, chances are high that you're overcooking it. Overcooked salmon is super-firm and opaque orange all the way through and whether it's farm-raised or wild, it will be dry, chalky, and, frankly, a waste of your hard-earned cash.

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin. Credit... Gentl and Hyers for The New York Times.

Marinating salmon can add additional flavor and help the fish stay moist during cooking. Most marinades include an acidic element like lemon or vinegar which add a pleasant tanginess to the fish. Salmon is considered by some to be a "fishy" tasting fish because it is firm and high in fat.

A seared fish necessity. Butter + Oil. Butter makes everything better, and the oil is key for helping create the crispy exterior. Make sure to use an oil with a high smoke point like canola, grapeseed, or avocado oil to avoid burning it.