Learning how to cook salmon from my grandmother was so simple because she showed me how it can be prepared in any number of ways--oven-roasted, poached, grilled or broiled. So, if you are not good at grilling or broiling, you can always cook salmon using another method.
To oven-roast salmon, sprinkle seasoning such as lemon pepper or garlic on the fillets and brush them lightly with olive oil. Place in roasting pan and bake about 10 or 15 minutes at 350 degrees Fahrenheit. If you purchase wild salmon, make sure you thoroughly de-bone the fillets. I later found out that the thicker the salmon fillet, the longer it will need to cook. You can tell when salmon is not quite done cooking because of the slightly oily taste is has.
Poaching salmon involves cooking fillets for about 10 minutes in a simmering pot of white wine or water. Fully cooked salmon appears opaque as well. Do not let the water come to a boil because the extreme heat will cause the fillets to fall apart in the pot. Other flavor enhancers I often add when poaching salmon include dried leaf thyme, pepper and I even tried orange juice one day and loved it.
Besides poaching, grilling salmon is the method to use when you are on a low-fat diet. Be aware that whole salmon is more difficult to grill than salmon steak but neither takes very long to cook and both retain much of their original flavor when grilled. Brush salmon fillets with oil before placing them on the grill to reduce sticking and situate them so they are not close to the strongest part of the heat.
Like many people, I love the taste of grilled salmon because it is crispier, but learning how to cook salmon on the grill takes a little practice because it tends to burn easily.
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