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From my conversation with some of my friends, they mention that using canola oil would be suitable for cooking a almost "Well Done" salmon. Also, it will make the salmon taste better.
So, I was wondering if would it make a difference if I use other type of oil or even use butter to cook my salmon fish and if possible, make it taste better?
Answer: No oil.
I don't use oil. I use a non-stick pan or I grill it in oven.
I don't understand why people are using oil to do injustice to salmon. I want the salmon to be firm and not mushy. I already face the problem of having to take care of the juice/oil flowing out of the salmon. I don't want more fluid added which would further mushify the fish.
Pan-poaching:
The problem I face is too much juice/oil exuding from the salmon.
Continually notice if salmon juice/oil is flowing out, to drain the juice/oil into a bowl. After cooking salmon is complete, place salmon into serving plate and the pour salmon juice back into pan. Add diced garlic, chopped cilantro and onions. Or use pre-fried onions bought from Vietnamese store. Stir fry for 2-3 minutes. Resultant is a nice gravy to be used as topping for the salmon. Sprinkle blue cheese bits.
Broiling (set the oven to broil):
Crispy salmon skin biscuit = heavens! The crispy salmon skin must be eaten within 30 minutes - otherwise, it would soon absorb moisture and becomes flaccid.
See, no oil involved (other than the oil exuding from the fish).
I think it depends on two things: what temperature you want to cook at and what flavors you want with it.
Marge gives some ideas on some of the flavor some oils give.
Peanut and grapeseed oil have relatively high smoke points, where butter has a lower smoke point which impact how you should cook the salmon - you can check this out to see what the smoke point of other oils. http://en.wikipedia.org/wiki/Smoke_point
My preference on a pan is a fast high-heat sear for 2 minutes skin-side down first with no oil. Flip it, sear the other side for another 1 minute, and then let it rest about 10 minutes covered to let the rest of the fish cook through to a medium. This is assuming that the salmon steak is about an inch thing at the thickest.
On a grill I'd still rub some high-smoke point oil on the grill grates because I'm paranoid about sticking.
I use either peanut oil or grapeseed oil. Peanut oil adds a nice flavor (even though it's relatively flavorless on its own) when broiling it in my toaster oven.
Grapeseed has almost no flavor, but a slightly higher smoke point than peanut, so I use it when I grill the salmon on the charcoal barbecue.
Butter is good for most people, and most of your guests would love it with salmon; I don't like any preparation where I can taste the flavor of it so I rarely have it in the house, hence the regular use of oil.
I use a tablespoon or so of olive oil, or just enough to coat the bottom of the pan. Prepare the salmon by patting them dry and sprinkle salt and pepper. Heat the pan until there's a nice sheen, then sear on both sides for a minute or two. Then, put it in a 350 degree oven until it comes to desired temperature. I've never had an issue with mushy or oily fish. I have tried butter in the past, but I find that olive oil provides for a less "heavy" flavor.
