Questions tagged [salmon]

Salmon (very similar to trout) is a large fish with pink, orange, or red flesh.

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Preparing gravlax bouchées for 40 persons (help with quantities)

We're having a standup cocktail party for my mother next week-end. There will be around 40 people. I'm not the only one preparing bouchées and other cocktail food. edit: There will be 4, 5 other ...
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1answer
115 views

Gravlax still red on skin side after 24h of curing

I am trying to make gravlax (lox). Method Clean off salmon fillet (~200g tail portion) Mix 50/50 table salt and sugar Coat skin side in salt/sugar mixture, rub in Coat non-skin side in dill Coat non-...
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1answer
170 views

Can I eat raw salmon I froze for a week on my home freezer?

The FDA standards say that raw salmon should be frozen at -20C for seven days before it's safe to eat. My freezer goes down to -25C. Salmon in my supermarket is considerably cheaper if it's not ...
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2answers
175 views

Salmon nigiri sushi feels like melting in the mouth. How to achieve that?

I am trying to make sushi at home and I'm buying fresh salmon from Whole Foods. The sushi tastes good, but it's missing something. The salmon feels too "fishy" and solid. If one eats at a good sushi ...
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6answers
698 views

Why does Anova sous vide tell me to cook salmon to unsafe temperatures

I started using the Anova Sous Vide as a means to cook more meals at home and so far I really like it. I wanted to try out some salmon so I did it with olive oil and tyme in a sealable bag using the ...
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1answer
36 views

Which herbs are cooked and which go raw, when making fish pate

I'm cooking a salmon pate. I intend to use parsley, rosemary, garlic, pepper and lemon as seasoning. I'm not sure which of these I should cook with the salmon, and which should go in the blender? ...
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0answers
147 views

Worms in salmon [duplicate]

I bought fresh wild salmon today and when I got it home there was a tiny, live worm clinging to the plastic wrap inside. I overcooked it to 200 degrees Fahrenheit. So that should be enough. My friend ...
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1answer
104 views

First time cooking/eating asparagus, what's the best way to cook it? [closed]

So I'm going to bake some salmon fillets today along with potatoes and hollandaise sauce. I always see asparagus being eaten with salmon so I went and bought some. Ive never made it before so I was ...
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1answer
80 views

How is sockeye salmon available year round?

I notice that smoked sockeye salmon is available year round in supermarkets, but the commercial fishing season in Bristol Bay, at least, is only during the summer. If they are only fishing during the ...
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2answers
215 views

Why does Chinese market take scales off the fish, & American does not?

Where I live (California, USA), when I buy salmon fillets from the (American style) supermarket, they have scales on. Even though it is not too difficult, I don't enjoy removing the scales at home, ...
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2answers
2k views

Is it really that easy to make safe cured salmon with a 3 min sugar/salt brine?

The reason for this question is that I live in a landlocked part of the US, thus; the salmon I have access to isn't "fresh off the boat", and there aren't really any places I have access to sushi ...
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How can I tell if the Salmon I buy is safe to eat raw? [duplicate]

If I buy a piece of cold Salmon in a supermarket, and it doesn't say anything about being "Sashimi-grade" or having been deep-frozen at X degrees for Y time - how can I know whether it's safe to eat ...
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1answer
311 views

How to hold salmon after cooking for travel to family dinner?

We'd like to bring salmon for our holiday family dinner. Is there a way to cook it at home and then take it to the destination without losing quality? (I expect it would be half to one hour between ...
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1answer
1k views

Process fresh salmon into Sushi / Sashimi salmon?

I am a Sushi and Sashimi lover, especially salmon flesh. I recently bought some fresh salmon from Taobao. It's not frozen and has been kept around 4°C for 24h (during delivery). The product page said ...
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1answer
2k views

Vacuum sealed frozen salmon burgers - seal broken due to thawing?

I was wondering if thawing something that is vacuum sealed can result in the seal being broken (or if it's the air expansion due to warming). I left salmon burgers on counter to thaw for half an hour ...
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2answers
7k views

How much time does it take to boil salmon?

Most recipes for salmon soup say that you cook it in just 5-10 minutes. If that were beef or pork, I would boil it for hours. Then why do they say such a short period of time will work with fish? I ...
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1answer
108 views

How are “salmon mesh” made?

I heard in British Columbia, sometimes salmon are made into mesh-like meat product that looks like the following: How are they made?
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84 views

Does microwaving salmon soup exacerbate albumin release, why or what is this excessive white stuff?

If I immerse salmon in a bowel of water and microwave it I notice that a white froth quickly rises and builds to the top of the water. After the salmon is cooked there is an excessive amount of white ...
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1answer
360 views

Why does broiled and roasted salmon give these different results?

I ordered roasted and broiled(grilled) salmon form the restuarant and noticed both products tasted quite different. I don't have a great digestive system but noticed that the roasted salmon agreed ...
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1answer
1k views

Steelhead Salmon's Mercury content

How does Steelhead salmon compare with Atlantic farm raised salmon when it comes to mercury content?
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2answers
458 views

Is liquid seeping from the fish normal when making gravlax?

I'm currently trying to make gravlax for the first time! I bought about 2 lbs of fish, specifying that I wanted to eat it raw so they gave me something appropriate for that. I put lots of salt, a bit ...
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1answer
3k views

Is it safe to use non-sashimi grade fish to make gravlax?

Background: I am trying to make gravlax, but some recipes I see use sashimi quality fish, and others do not, see: Recipe without sashimi quality fish: http://www.jamieoliver.com/recipes/fish-recipes/...
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1answer
379 views

How do you fry a fat, uneven salmon filet?

I can nail a decent medium rare salmon filet. But today the salmon I have bought turned out to be really fat - like 2 inches in height. Its sides have very steep slopes so its bound to cook unevenly. ...
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2answers
687 views

How do you make sure your salmon is cooked through?

I have taken measurements and by the time the slim side of the salmon hits 60c, the middle is barely scratching 30c. With that gap how can you make sure the inside is cooked without overcooking the ...
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3answers
4k views

How do you prevent salmon from falling apart when frying?

I have tried frying salmon filet and besides the fact it was very raw on the inside it fell apart when I tried to flip it over. Why? *Skin was on.
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1answer
109 views

Fake poached salmon machine?

I went to buy what was advertised as "poached" salmon from my supermarket's prepared food counter and noticed that some of the edges were browned, so I was like, "Huh?". I interrogated the guy whose ...
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0answers
59 views

Is it possible to make good fried salmon in a stainless steel pan? [duplicate]

I am trying to make fried salmon in my stainless steel pan. My goal is to have a nicely browned exterior, but I keep running into the same problem: Once the outer layer of the salmon starts to brown, ...
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4answers
123k views

What is the difference between Atlantic and Steelhead farmed salmon in taste and how to cook?

I noticed today at the grocery for the first time a new type of salmon called Steelhead farmed salmon next to the regular Atlantic farmed salmon. The Steelhead was about 10% cheaper in price and ...
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2answers
1k views

Can I refreeze gravlax made from previously frozen salmon

Can I refreeze gravlax made from previously frozen salmon?
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5answers
22k views

Why are my sous vide salmon fillets coming out raw in the center?

My wife and I have tried a couple times to sous vide salmon fillets and they seem to keep coming out undercooked or raw in the center and I'm really not sure why. I took pretty good notes on what we ...
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10answers
17k views

How do I prevent salmon sticking to the BBQ grill?

I love a good BBQ and cooking steaks & sausages etc are no problem. However, whenever I put the salmon fillets on the BBQ (skin side down), no amount of oil seems to prevent them from sticking to ...
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1answer
481 views

Earthy tasting frozen salmon

I got out some wild sockeye salmon that had been in the freezer for quite a while (several months at least, not more than a year). It was vacuum-packed, no freezer burn, sealed properly, etc. I cooked ...
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3answers
4k views

How to pan sear salmon without burning the skin?

I cook salmon all the time but one issue I'm having lately is burning the skin. I do most of the cooking on the skin, so I know it's going to be little crispy, but I don't want it to look burnt. ...
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1answer
2k views

Can we (safely?) use salmon after storing it (in deep freeze?) for two years or more?

I'm from Poland (in case there is no such thing in other countries) and a few days ago I bought a quark cheese mixed with salmon and some herbs, produced by some German milk factory for one of local ...
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0answers
376 views

What is the smoking point of salmon fillet oil?

What is the smoking point of salmon fillet oil cooking in oven (baked in a foil parcel)? (could be a range) There is one Q&A at What is the best time and temperature for taste when cooking a ...
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3answers
2k views

Sous vide whole salmon at what temperature?

If I'm doing salmon fillets then I'll normally do 50c for 25 minutes, but a whole salmon is a different kettle of fish. I've done sous vide whole salmon on several occasions and I do 55c for 3 hours ...
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1answer
1k views

Fresh salmon that was frozen after: till when can it still be eaten raw

I always buy fresh salmon filet, cut it into pieces and put it in the freezer. I usually take a frozen piece cut it and eat it raw. My question is: for how long can a frozen salmon filet (frozen ...
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1answer
767 views

Should I cook frozen salmon differently from fresh salmon?

I bought some frozen wild-caught salmon fillets for the first time so see how we like it. Can I broil it the way I usually cook salmon, or does the freezing process lend itself better to other ...
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2answers
387 views

Cod as a sub for salmon

Will my recipe for roasted red pepper salmon still taste great with cod as a sub? I have a freezer full of cod, but no salmon. The salmon goes faster. Thank you.
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2answers
9k views

Safety of vacuum packed smoked salmon in turned off fridge?

I have a piece of cold smoked salmon, vacuum packed, in my fridge. Unfortunately when leaving the house I turned the fridge off accidentally and left the house for 8 days. The house was unheated and ...
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2answers
1k views

Stainless steel pan too hot?

I have been cooking with my stainless steel pan for a while, and have tried many techniques to prevent sticking. Hot pan then oil did work to some extent, but I still had trouble with eggs, potatoes, ...
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1answer
2k views

What is the layer of grey stuff on the bottom of salmon?

On the bottom of a piece of salmon there is a layer of grey stuff, I am wondering what this is? I assume this is its fat?
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1answer
3k views

Can gravlax be prepared from frozen salmon?

I love gravlax and have recently gotten into making it - partly to avoid the nitrates in commercially prepared gravlax, and partly for budget. But even making it still costs so much for fresh salmon ($...
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2answers
8k views

Should I use a metal pan or non-stick pan for cooking salmon on the stove top?

I am going to be cooking salmon for dinner tonight on the stove and debating whether to use a non-stick or metal pan. I was going to use the non-stick at first, but saw an interesting approach where ...
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1answer
4k views

Is it safe to eat food that was heated in plastic wrap to the point the plastic wrap flamed?

I accidentally used plastic wrap instead of foil wrap over the salmon in the toaster oven. There was a flame. When i checked the salmon, the cling wrap was gone. Did it melt into thge salmon? Is the ...
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2answers
448 views

Ambiguities in Gravlax recipe

I am going to make Gravlax and found the following recipe: http://blogs.vancouversun.com/2011/11/30/chef-hamid-salmon-gravlax/ Ingredient list: 2 or 3 salmon fillets, deboned with skin on 2 lemon, ...
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4answers
42k views

What oil to use when cooking a salmon?

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 ...
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2answers
251k views

How do I know if my salmon fish is cooked properly?

I intend to cook some salmon fish over this weekend so that I can treat my friends and relatives. However, I saw this article - http://www.huffingtonpost.com/2008/08/22/the-hidden-dangers-of-...
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3answers
4k views

can Tilapia replace salmon in recipes and taste good?

I have a few recipes for salmon, and a freezer full of tilapia. Can I just use the tilapia instead of salmon? It's for things like "salmon and rosemary", and "poached salmon with cucumber dill sauce" ...
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1answer
2k views

Salmon patties with cream cheese?

So, I have this jarred salmon here, caught up in Montana in 2010 I believe, cooked (not sure how) and sealed in a mason jar since. I opened the jar yesterday and tried a bit of the salmon on saltines. ...