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Questions tagged [salmon]

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

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22 votes
6 answers
195k views

Can store bought salmon be used for sashimi?

Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish. Also, are there requirements for safe sushi/...
Lawrence Barsanti's user avatar
19 votes
2 answers
39k views

What's the white liquidy substance that can appear when cooking salmon?

When I cooked salmon filets on the grill last night, after the filets had been on the grill for a while, I noticed that the salmon secreted through the surface of the filet a white liquidy substance ...
Ben McCormack's user avatar
18 votes
5 answers
14k views

Can I thaw salmon directly in water?

Some websites suggest putting salmon in a bag before thawing in cold water. Is it safe to omit the bagging, and instead thaw directly in water? (If not, why?)
Asker's user avatar
  • 423
16 votes
10 answers
27k 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 ...
Trogdor's user avatar
  • 999
14 votes
4 answers
4k views

Besides salmon, what other meats can be grilled on a cedar plank?

I've fallen in love with this wonderful Cedar Planked Salmon recipe - the two times I've made it have turned out excellently! What other meats (or meat substitutes) can be grilled on cedar and not ...
Jarrod Dixon's user avatar
14 votes
5 answers
142k views

What is the difference between Alaskan King Salmon and Scottish Salmon?

I'm considering throwing a dinner party, and I don't have much experience cooking salmon. What are the main differences between these two types of salmon in terms of price, taste, and cooking methods?
Jasper Engel's user avatar
12 votes
6 answers
8k views

Food is still undercooked on cast iron

I've recently gotten my pre-seasoned cast iron skillet and just tried to sear some meat. 1st attempt was on a rack of lambs and 2nd was on a salmon fillet. I cooked try to fully cook them both on a ...
John's user avatar
  • 121
12 votes
5 answers
4k views

What fish have deliciously edible skins? [closed]

I love salmon skins, especially when fried or oven roasted. I also always eat the skin when I have a filet. What other fish have deliciously yummy skins that can stand on their own like a salmon ...
12 votes
3 answers
17k views

What are safe, effective practices for smoking salmon in a commercial smoker?

We have been smoking salmon in an electric smoker (a Master Built) for about 6 months now, using a dry rub brine recipe containing salt, brown sugar, garlic and other flavorings (sometimes brandy, ...
mamadalgas's user avatar
  • 1,372
11 votes
5 answers
23k 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 ...
Brent Writes Code's user avatar
9 votes
6 answers
1k views

How can I barbecue salmon steak?

I have two Salmon steaks that I would like to Barbeque. What are some effective techniques for barbecuing salmon?
8 votes
4 answers
169k 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 ...
Trevor Boyd Smith's user avatar
8 votes
2 answers
5k views

Reason(s) for not making stock with oily fish (salmon)?

Making stock from oily fish is often advised against, but what is the big deal? Does it just taste really bad?
cptloop's user avatar
  • 466
6 votes
3 answers
13k 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 ...
Gherman's user avatar
  • 273
6 votes
4 answers
2k views

Some fishermen tell me I caught a Trout Salmon. Does this fish differ much from ordinary salmon?

Like the title says, got a couple questions about the fish I just caught... Firstly, is there anyway to confirm what type of fish this is? 'Ordinary salmon' or 'trout salmon'? Lastly, does it differ ...
user avatar
6 votes
1 answer
450 views

What use is salting salmon skin?

When cooking salmon, I often see recipes instructing to salt both sides, including the skin. If I’m not planning to eat the skin, does this serve another purpose?
cs44's user avatar
  • 163
6 votes
2 answers
3k views

Am I cooking frozen fish safely?

I am always ultra paranoid about cooking food properly - especially fish. I have started buying frozen salmon. On the packet it says to cook from frozen covered with some water in the microwave. I ...
Adam Butler's user avatar
6 votes
2 answers
4k 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, ...
Elbert's user avatar
  • 61
5 votes
5 answers
4k views

Is there any use to salmon heads and spines?

The fishmonger gave me a whole salmon rationed, and included the head and spine. I threw the head and spine away, but was wondering whether there is any culinary use for it. Normally in a fish stock, ...
BaffledCook's user avatar
  • 13.2k
5 votes
4 answers
4k views

What can I use for a binding agent in salmon patties other than eggs?

I tried flour and flour and corn meal and they still fell apart? Different combinations. I read flax seed can be good. Does anyone have any ideas what might work?
Sedumjoy's user avatar
  • 854
5 votes
1 answer
3k views

What temperature should pre cooked salmon be heated to?

I have not been able to find any answers to this. Does anybody know? When I originally cooked it the temperature was 145 °F (63 °C) as recommended but if I reheat to 145 °F again I have a feeling the ...
Sedumjoy's user avatar
  • 854
5 votes
3 answers
5k views

What are some best practices to cook salmon on a cedar plank in an oven?

I know that cedar plank cooking is normally done on a grill but I want to see what I can do with it indoors. What are some ways to get more of the wood flavor when cooking salmon with a cedar plank ...
Jeff the Bear's user avatar
5 votes
2 answers
9k views

Pan-frying Salmon before baking it

I'm trying to prepare a fillet red salmon which comes frozen. Many times after I bake the salmon, it becomes really dry. I once heard that you need to pan-fry a meat before cooking it so that the ...
Elazar Leibovich's user avatar
5 votes
3 answers
7k views

How to determine the "doneness" of salmon?

I, like most people, prefer fish to be cooked correctly. For salmon, this means soft and velvety (but warm) in the center -- what I would characterize as medium rare. I consistently overcook for two ...
Matt Sherman's user avatar
5 votes
2 answers
8k views

What is the best time and temperature for taste when cooking a salmon fillet in the oven?

I have an Atlantic salmon fillet in my frig at the moment, but I really have no idea what the normal cooking temperature and time are for a salmon fillet. What's the best temp and time to cook a 1lb ...
Mark Rogers's user avatar
5 votes
4 answers
4k 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 ...
Will Calderwood's user avatar
5 votes
1 answer
2k views

How do you prepare and grill blackened salmon?

I've never grilled blackened salmon before, but is there anything more involved than simply sprinkling blackened seasoning on both sides and grilling it for 5-7 minutes on each side?
Ben McCormack's user avatar
5 votes
2 answers
8k views

Hot Smoked Salmon on Big Green Egg

What is the best process/technique to use for hot smoking salmon on a smoker like the Big Green Egg?
JPrescottSanders's user avatar
5 votes
2 answers
280k 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-...
Jack's user avatar
  • 431
5 votes
3 answers
2k views

Are there any differences in cooking techniques for Farm raised Salmon versus Wild Salmon?

In the last couple of months my grocery store has started to sell Farm Raised Salmon and separating it from "Wild" Salmon. Any difference in cooking these two that I should be aware of?
AttilaNYC's user avatar
  • 7,576
4 votes
3 answers
6k 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" ...
KnotHeather's user avatar
4 votes
5 answers
4k views

My salmon burgers are bland [closed]

I just tried to fry a salmon fillet and eat it as a I would a hamburger patty: with bread, cucumber and tomato. No matter my seasoning, I keep finding the taste bland. What could I do to enhance the ...
user avatar
4 votes
2 answers
500 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, ...
Henrik Söderlund's user avatar
4 votes
4 answers
1k views

How to make a mustard sauce for salmon steak?

I'd like to make a sauce for salmon steak, using a whole grain mustard. I would make a roux-based white sauce but I'd like something healthier because the roux has a lot of butter in it. Any ideas of ...
Charlie's user avatar
  • 1,055
4 votes
3 answers
24k views

Quality of frozen salmon (fish in general)

I've bought two different sets of frozen salmon with the same result. On thawing the salmon is bland and off color (more gray than pink). After cooking, the taste is OK, but the presentation and ...
BaffledCook's user avatar
  • 13.2k
4 votes
1 answer
460 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-...
Aaroninus's user avatar
  • 143
4 votes
1 answer
6k 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 ($...
Joel Glovier's user avatar
4 votes
2 answers
4k views

Steelhead Salmon's Mercury content

How does Steelhead salmon compare with Atlantic farm raised salmon when it comes to mercury content?
Nancy B's user avatar
  • 41
4 votes
1 answer
6k views

Time and temperature required to kill parasites in fish?

There's a lot of incomplete information floating around the internet about food safety with regards to fish, sous vide, and sushi. For example, plenty of sources say that cooking at 60C / 140F for 1 ...
eternal's user avatar
  • 545
3 votes
1 answer
8k 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 ...
Lillian Auspitz's user avatar
3 votes
1 answer
7k views

Salmon turned green - is it safe to eat?

I left a meal with salmon in the refrigerator for 3 days. The salmon skin is turning green. Is it safe to consume it? If not, is it salvageable at all?
nz_21's user avatar
  • 179
3 votes
2 answers
155 views

Making a gelatin-based and non-sticky "salmon"

I am trying to make sweet sushis that look like standard (savory) ones. Most of them I can make easily (using black-coloured pancakes as nori sheets, grapefruit as salmon, kiwis as avocado, and s.o.). ...
Marvin's user avatar
  • 133
3 votes
2 answers
1k views

Using salmon in 2 days, freezer or fridge?

I have a fresh cut of salmon I plan to cook for dinner in two days. I know that fish is best cooked as soon and as fresh as possible or should go right into the freezer. Which is the best storage ...
alwaysburnsmyself's user avatar
3 votes
3 answers
11k 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. ...
taylor018's user avatar
  • 141
3 votes
1 answer
8k 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/...
Alex's user avatar
  • 161
3 votes
1 answer
1k 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 ...
kenorb's user avatar
  • 874
2 votes
7 answers
5k 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 ...
Ryan Cori's user avatar
2 votes
4 answers
58k 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 ...
Jack's user avatar
  • 431
2 votes
4 answers
303 views

What makes it possible to store this uncooked fish product in the fridge for up to a month?

I have bought what looks to be a defrosted raw salmon product in airtight packaging: On the back of the package, it is written that this product can be stored in the fridge for up to a month from the ...
hb20007's user avatar
  • 253
2 votes
1 answer
13k views

Salmon with green back

I've just found some deep frozen salmon in my freezer but I'm unsure if it's still eatable though the package says it still should. The case is that the salmon is still pink as it should be but it's ...
Maarten's user avatar
  • 21