How and how much to cook salmon?

In the process of boiling salmon, a characteristic foam will form on the surface of the water. This nuance should not be considered a deviation, but it must be removed without fail. This can be done with a regular spoon or slotted spoon. Without foam, the broth will be tasty, rich and aromatic. If you do not remove it, then the taste properties of fish and broth may be disturbed.

The nuances of cooking salmon:

• before cooking, salmon must be washed, all excess parts (fins, bones, tail and remnants of entrails) must be removed;
• you can cook salmon whole, if the fish is small, or cut into pieces (the size of the pieces may be different, but this nuance is not fundamental);
• to boil salmon, you can use a regular pan, double boiler, multicooker or pressure cooker (instead of a double boiler, you can use a homemade design from a saucepan and sieve or a metal colander);
• you can only cook salmon if the fish is fresh (if mucus appears on its surface and the smell becomes unpleasant, then you should refuse to eat salmon);
• if salmon was bought frozen, then before cooking it must be thawed (you should not put frozen fish in boiling water, otherwise the consistency and taste characteristics of the meat will deteriorate);
• to supplement salmon, you can use salt, bay leaf, peppercorns and lemon juice;
• if salmon is cooked in a slow cooker or double boiler, then before placing the fish in the container, sprinkle the slices with lemon juice and add a small amount of vegetable oil (you can use olive oil);
• when steaming fish, it must be salted in advance (a small amount of salt is rubbed into the pieces or the surface of the fish);
• bones from salmon can be removed before boiling or after the cooking process (one of the factors indicating that fish is ready is easy separation of bones from meat);
• to add a rich taste and aroma to salmon, during the cooking process, you can add coarsely chopped carrots and onions;
• if the broth left over after salmon is planned to be used for soup or other dish, then you can make its taste more saturated by adding pre-fried onions and carrots;
• cooked salmon can be re-cooked (stewed or fried).

Salmon steaks can be cooked in a deep skillet. To do this, pour water into it and bring to a boil. Then the liquid must be salted and put out the salmon. After 5 minutes, turn the steaks to the other side and continue the cooking process for another 5 minutes. After the specified time has elapsed, cover the pan with a lid, turn off the heat and let the fish simmer for about 10 minutes. No foam is formed with this cooking method, but there will be no broth left after cooking the fish. It is better to add spices to the water at the moment of bringing it to a boil, so that the liquid changes its taste properties, and all the ingredients in it are boiled or dissolved.

How much to cook salmon

The cooking time for salmon depends solely on the size of the fish or its pieces. The smaller the serving of salmon, the faster it cooks. Whole fish or a large part of it reach readiness within 35-40 minutes. Small pieces will cook in 20-25 minutes.

The salmon boiling process involves some nuances. The water is brought to a boil over high heat. After laying the fish, its level decreases to medium, and after the water boils again, the fire must be reduced. Do not cover the salmon with a lid. The fire level must be controlled during the entire cooking time of the fish.

Salmon cooking time depending on the method:

• in a regular saucepan for 25 to 40 minutes, depending on the size of the fish pieces;
• in a multicooker in the “Baking” or “Stewing” mode, the cooking time will be 30-40 minutes;
• in a double boiler, salmon is cooked in 35 minutes;
• in the pressure cooker, the fish will be ready in a maximum of 30 minutes.