Chili-Garlic Glazed Salmon Recipe (2024)

FAQs

Should you sear salmon before baking? ›

Roasting salmon fillets in the oven gives you beautiful, succulent fish that doesn't require constant attention. This method, which we recommend if you're cooking four or fewer fillets, has you sear the fish in a pan on the stovetop first, which crisps the skin delectably.

Baked salmon is best when cooked at 425°F in the oven.

Even thicker fillets don't take long. We recommend baking the salmon uncovered. Simply rub the fillets with a little oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven.

If you're grilling salmon, season it with salt and pepper like you would for any other cooking technique: Gently pat the fish dry, brush it with oil to help prevent sticking and sprinkle salt and pepper on all sides (including the skin).

For smaller, crispy, skin-on Salmon; a crispy pan sear is recommended. For bigger fillets, and succulent, skin-off King Salmon; the best method would be cooking in an oven.

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin. Credit... Gentl and Hyers for The New York Times.

No, it is generally not necessary to wash salmon fillets before cooking them. In fact, it is often recommended to avoid washing raw poultry, meat, or fish, including salmon, as it can increase the risk of spreading bacteria to other surfaces in your kitchen.

The United States Department of Agriculture recommends against washing raw fish or meat as a way to remove bacteria. Therefore, washing salmon before cooking it will not make it “cleaner”; in fact, it may increase the risk of food poisoning. To produce delicious raw salmon, do not wash the cut pieces of salmon.

What's the Best Temperature for Baking Salmon? If baking individual salmon fillet portions, a higher temperature of 400 to 425 degrees F is best.

The foil helps cook the fish faster and just all around better. Another reason is that it's a healthy way to cook fish. Yes, salmon is already a very healthy fish. But if you cook it in foil, you don't have to use a lot of oil or butter to cook it.

What is the white stuff coming out of my salmon? ›

The white stuff that oozes out of salmon is called albumin, a type of protein in the fish (other foods with albumin include eggs, beef and milk). You can't see albumin when the fish is raw—it only appears when the salmon is exposed to heat. As salmon cooks, the albumin turns from its liquid state into a semi-solid one.

A creamy but slightly tangy sauce works really well with salmon, and it's why sour cream-dill sauce over salmon is such a classic. Try mixing in curry powder, Sriracha, or scallions into yogurt or crème fraîche for an easy, elegant salmon topper.

Rub your salmon filets with olive oil before seasoning them. This will prevent the fish from sticking to the grill and give the fish a crispy finish.

Salmon tastes great when baked, broiled, or tossed on the grill; smoked, poached, or cast into stews; fashioned into fish cakes and burgers, added to salads or whipped up into dips and spreads. This fish does it all.

There's a reason this species is at the top of the list and earned itself the royal moniker: King salmon is considered by many to be the best salmon money can buy. It's rich, high in fat, and big.

Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates a lovely, flavorful, and golden crust.

Flip the salmon over and top with the lemon slices, dill, and garlic. Pour the white wine into the skillet and transfer the skillet to the oven. Bake for 10-12 minutes, or until the salmon is cooked through and the internal temperature reaches 145°F (63°C). Serve the salmon hot with the pan juices spooned over the top.