| Everybody is dying to eat salmon, and of all the | | | | cooking: if you have intense heat you'll be cooking |
| ways that salmon arrives in our supermarkets | | | | over, the cooking times will be a lot shorter than |
| and seafood markets, people are hankering for | | | | would be necessary with a steak of equal size, |
| salmon fillets more than anything else. Thanks to | | | | and if the heat is less intense of course you can |
| Alaska's sustainable and rigorously managed | | | | stretch out the cooking a little bit longer. When |
| fisheries, we get fresh salmon brought in to our | | | | cooking a salmon fillet over the grill, spray the |
| markets-even in places well on the other side of | | | | flesh side with a bit of oil and lay it down first, |
| the continent from our northernmost state-for | | | | and when flipping be careful that it has not stuck |
| the better part of the year, meaning that salmon | | | | to the grill bars, as this may cause it to lose its |
| fillets are to be had in quantity for a long stretch | | | | form and come apart as you flip it. |
| during the salmon season. With the fame of this | | | | Run a spatula or knife under it rapidly to fully |
| fish being what it is, many people want to know a | | | | detach it, and turn over and allow to cook for a |
| little bit more about how to cook salmon fillet, and | | | | longer time with the skin side down, so that the |
| how to avoid drying it out, making it lose its form, | | | | fat (which is predominantly located in an insular |
| etc. | | | | layer directly beneath the skin) can drain from the |
| First of all, it is sacrilegious to overcook salmon: | | | | fillet. If your fillet is about an inch and a half thick |
| there is just no pardoning this kind of behavior. It | | | | (pretty standard for most salmon fillets), then |
| is no coincidence that salmon is one of the | | | | you will want to keep it roughly four minutes on |
| preferred fish species for preparing sushi and | | | | the first side, and then allow about eight minutes |
| sashimi; the quality of the flesh (particularly when | | | | on the other side, following the procedure |
| it is wild and fresh from Alaska) is just so | | | | mentioned above, assuming that you're dealing |
| tremendous that you can eat it right off the | | | | with a grill on medium high. No more wondering to |
| bones, raw. The point here is that the trick with | | | | yourself, then, how to cook salmon fillet! |
| how to cook salmon fillet is to go light on the | | | | |