Love Cooking With Salmon? Here Are Our Favourite Ways

·3-min read
Photo credit: Hannah Hall
Photo credit: Hannah Hall

Rich, tender, flaky and almost buttery in texture, salmon is a workhorse of a fish. Grilled, poached, pan-fried, barbecued, roasted, smoked or steamed; it all works. Here are some of our favourite ways to cook this coral catch:

Salmon en papillote

En papillote is the French phrase for baking something inside a bag made of baking parchment or foil. The ingredients retain their succulency as they steam and any juices that are released during cooking are captured in the belly of the bag.

To make a simple en papillote, fold a sheet of parchment paper in half, open it up and place your salmon on one side of the fold along with parboiled potatoes, slices of lemon, herbs, oil and seasonings. Then fold it back again and scrunch up the sides tightly with a series of small pleats to create a seal before oven baking. If done correctly the bag will puff up like a balloon while cooking.

Photo credit: Lara Hata - Getty Images
Photo credit: Lara Hata - Getty Images

Masala salmon

Make a fragrant base for a curry with caramelised onions, garlic, tomatoes and spices before adding in some salmon fillets. Put the lid on and allow the salmon to gently steam and release its flavours into the masala. To avoid breaking the fish while cooking, bypass your spatula – pick up the pan and give it a gentle swirl to encourage even cooking and release any bits that might be stuck to the base. Finish with fresh coriander and finely sliced green chillies.

Baked salt crusted salmon

Superb for dinner parties, a whole salt crusted salmon has a delicate flavour and moist texture. To make it, fill the cavity of your salmon with herbs and lemon before placing it on a baking tray covered in a mixture of rock salt, eggs and water. Cover the top and sides of the fish with more of the salt mixture to create a cocoon and bake. Once done you can crack the salt off in chunks and remove the skin to reveal the pink flesh beneath. Insulating the fish in salt seasons it and keeps it juicily tender.

Photo credit: shoot_nik - Getty Images
Photo credit: shoot_nik - Getty Images

Salmon rice bowl

Got any leftovers from your salt crusted salmon? Break up the tender flakes and mix with boiled rice, soy, mayo and sriracha to make a salmon rice bowl that you can eat alongside nori sheets. This meal works with any variety of leftover salmon and tastes amazing when served with ripe avocado and kimchi.

Salmon kebabs

Salmon has firmer texture than other varieties of fish, making it perfect for mimicking the texture of meat kebabs and skewers. Cut your salmon into chunky cubes and place on a skewer along with chopped vegetables, like red onions and peppers, before brushing on a liberal coating of honey and soy. Pop it on the barbie or under a hot grill, turning until just cooked through. Baste it a final time and sprinkle over some sesame seeds for a punchy, crunchy glaze.

Photo credit: ALLEKO - Getty Images
Photo credit: ALLEKO - Getty Images

Salmon in garlicky cream sauce

The heady combination of aromatic garlic, fresh lemon and unctuous double cream is a match made in heaven when it comes to pan-frying salmon. The natural flavour of the fish adds body and character to the cream and the fragrance of the garlic is irresistible. Simply fry your fish until almost done, sauté some finely chopped garlic in the same pan, add a splash of cream and cook down gently. A spritz of lemon and a quick baste with the creamy-garlicky sauce is all it needs for a final lift.

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