How to Prepare Salmon Fillets

Salmon fillet is a food that can be used to cook many delicious dishes, but salmon is quick to cook and needs proper processing. Salmon fillet is usually prepared by grilling on the bottom, grilling on the top, grilling, pan-frying or blanching. Fish before processing is also often marinated to enhance the flavor. Whether you are an experienced chef or a novice, you can prepare delicious salmon fillets by following the instructions below:

Table of Contents

Ingredient

4 servings

4 slices salmon fillet, about 170g each
1/2 teaspoon garlic salt
3 tablespoons (45 ml) of lemon juice
2 tbsp (30 ml) piquant oil
1-2 cups (250 – 500 ml) of water for blanching the fish

Marinated Salmon Fillet

Mix garlic salt, lemon juice and piu oil together. Combine all ingredients in a small bowl, mix well, and then place in a 4 liter resealable plastic bag.

You can use a glass dish covered with foil instead of a plastic bag.

Marinated salmon. Place the salmon in the marinade and close the mouth of the bag. Rotate the bag a few times so that the marinade coats the fish evenly.

If you are using a glass dish, flip the fish fillets several times to coat the marinade evenly and then cover with a lid or foil.

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Put in the fridge for 30 minutes. Place the bag of salmon fillets and marinade in the refrigerator for 30 minutes.

Like other fish, salmon isn’t as thick as red meat and poultry. Therefore, salmon does not need to marinate for too long to absorb the spices.
Remove salmon from refrigerator at least 10 minutes before cooking. This step helps increase the temperature so that the fish cooks more evenly.

Bake Oven

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Preheat oven to 200℃. Place non-stick foil on a low-rimmed baking tray.

Spray non-stick solution on baking tray if foil is not available.

Bake the Oven on Fire Mode on

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Heat the oven. Leave the heat on for about 5-10 minutes.

Most of the above fire ovens only have an “on” button, but if your oven has separate “High (High)” and “Low” modes, choose the High mode.

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Place salmon on a baking tray. Place salmon on the griddle that comes with the baking tray, skin side down.

Arrange the salmon slices in a single layer and space them evenly.
If you want, you can spray a nonstick solution on the grill before you put the salmon on. This step is not necessary for fatty meats. However, because the amount of fish fat is small during processing, the non-stick solution will significantly reduce the amount of fish sticking to the baking tray.

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Bake for about 10-12 minutes. ^{[2] X Research Source} Place the baking tray 15 cm above the heater and bake until the fish is cooked through.

The fish is cooked when you can easily beat the outer layer with a fork. The flesh of the fish in the middle should be opaque.
You can flip the salmon once while it’s grilling so it’s evenly browned on the outside. This step is not necessary and the salmon is also difficult to turn, so the fish is easy to crumble.

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Enjoy. Grilled salmon on fire can be enjoyed while still hot or cooled.

Grill

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Prepare the grill. You can use a gas grill or a charcoal grill to grill salmon fillets.

If using a gas grill, preheat the grill to 230 degrees Celsius.
If using a charcoal grill, lay the coals in a layer at the bottom of the grill and light it. Let the coals smolder for about 30 minutes.

Wrap salmon fillets in foil. Place each salmon fillet in the center of the foil. Fold the sides of the paper and roll it closed. Flatten the protruding part of the foil.

Place salmon fillets on the nonstick side if using nonstick foil.

Place the salmon in foil on the grill and bake for 14-16 minutes. ^{[3] X Research Source} Use a heat-resistant tongs or spatula to flip the fish once every 7-8 minutes.

Since the foil is very hot, it will be difficult to check the doneness of the fish. You should wait until you remove the fish from the grill. If it is difficult to use a fork to break apart the outer layer of the fish or the center is not opaque, fold the foil and continue baking until the fish is cooked.

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Let cool before enjoying. Remove fish from the grill and leave in foil at room temperature for about 5 minutes, then enjoy.

Sauté

Heat the pan under high heat. The pan should be hot but not fuming.

If you want, you can spray non-stick solution on the pan or add 1 tablespoon of piu oil to the pan before heating. However, this step is not necessary if you have marinated the fish or spread piu oil on the fish.

Put the fish in the pan. Sauté fish for 3 minutes then turn over and sauté for another 3-4 minutes.

Use a spatula to flip the fish. Do not use tongs as it will break the fish.
The fish is cooked when you can easily beat the outer layer with a fork. The flesh of the fish in the middle should be opaque.

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Let the fish cool down before eating. After removing the fish, let the fish sit at room temperature for about 5 minutes before serving.

blanch

Bring water to a simmer on the stove. Pour water into a deep pot. Cook over medium heat until the water comes to a simmer.

If desired, you can add salt once the water has boiled. You can add chopped scallions and a few stalks of dill, rosemary or herbs to the water. Compared to marinades, this is a more common method to enhance the flavor of blanched salmon.

Advice

When preparing salmon by grilling or sautéing, you can skip the marinade and simply sprinkle fresh herbs, such as celery, basil, and dill, over the fish.
If desired, you can prepare additional marinade and use it as a dip or topping. When used as a topping, in the process of grilling, pan-frying or grilling on high heat, you can spread the sauce on the fish. To use as a dipping sauce, cook the marinade over an open flame until the water dries up and thickens.
Experiment with marinade ingredients to your liking by combining different oils, acidic ingredients, and seasonings. Acidic ingredients include vinegar and lemon juice, while seasonings can be dry or wet. For example, you can make a marinade from soy sauce, rice vinegar, piu oil, and brown sugar. Or you can use Vinaigrette sauce made from vinegar, cooking oil and spices.

Things you need

Resealable plastic bag, capacity 4 liters or glass dish
Non-stick foil
Non-stick spray
Baking tray
Grilled tray on fire
Furnace bar
Whip
Pan
Plate