Cooking Salmon

I preheat the oven to 350. Throw a skillet on the stove and get it up the medium to medium-high. Throw a little bit of olive oil in there and put the fish meat-side down. Let sit for a minute. Flip to skin side down. Sit for a minute. Throw in oven for 4-5 minutes. Comes out med-rare to medium with a crispy skin.

I prefer to steam it

I can't say "slow roast" enough. The texture and flavor are great. Yes, you give up a crusty outside, but the result is like buttah. Slow roast on 250 about 20 minutes. More if really thick. It retains more of the color and it's delicious. You can season it or make a sauce for it. A roasted red bell pepper sauce works surprisingly well. A yogurt cucumber dill sauce is also awesome. Plain old lemon butter is grand.

Slow roast, I say!

It really depends on the size of the pieces, but you'll get a feel for it when you do a few times. Also depends on how firm you like it. Mine is always cooked all the way through, but not dry at all. Very moist and delicous, but in no way is it raw. I know that's not a succinct answer, but it's what I got.

Grill salmon skin side down on some tinfoil(so the skin will stick to the foil for easy disposal)

Season with pepper(or lemon pepper) and salt

Grill at ~350 degrees(medium heat)

Pull it when it starts to flake easily. 5-6 mins total. The salmon will continue to cook a bit after it is taken off the grill.

quote:

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Y'all haven't shut up about it lol.

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We seem to have a lot of "how do you cook salmon" threads, lately. Maybe because of Lent.

Next time, I'm going to try a high heat quick sear on the flesh side and then slow roast it the rest of the way to see if I can have the best of both worlds.

I don't know. I think it could fall apart, possibly when you try to turn it to sear after the slow roast. Will have to check the texture to see.

I would sear it, but I wouldn't cook it in the cast iron, I don't believe. It holds too much heat from the sear and would defeat the slow roast method. That would throw the cooking temp off. I'd use cedar or a baking sheet like I usually do.

Searing first and then slow roasting would work fine, I suspect, but fiddling with it to sear on the stove after it's cooked might result in it falling apart. We'll see.

I prefer the microwave or parboil fwiw

I think I will try the slow roast for my first go at it. Thanks everybody for the tips.