Salmon Tips and Tricks
- When purchasing frozen salmon fillets or steaks, make sure they are well wrapped and solidly frozen, with no odor. Never refreeze salmon once it has been thawed. Store, tightly wrapped, in refrigerator for up to 2 days before cooking salmon as desired.
- When purchasing fresh salmon, make sure it has a firm texture, moist appearance and fresh (non-fishy) odor. Store in the coldest part of the refrigerator up to 2 days before cooking.
- Check fillets for bones before cooking salmon by running your fingers over the surface. Small bumps are usually a sign of bones, which can easily be removed with tweezers.
- Keep the skin on when cooking salmon fillets. This will make turning the fish easier and help hold it together. If desired, the skin can easily be removed after cooking the salmon.
- Before cooking salmon, use KRAFT Dressings or Vinaigrettes for a simple marinade – just 30 minutes adds great flavor.
- When cooking salmon on the grill, keep a spray bottle of water handy for any flare-ups.
- Cooking salmon on the plank both adds flavor and makes a great presentation. This video shows you how to prepare Grilled Cedar-Planked Salmon.
- Concerned about odors in your kitchen? Leave a bowl of plain white vinegar on the counter after cooking the fish and any lingering smells will soon be gone!
- Salmon cooks quickly and is most flavorful and moist when it is not overcooked. Use the following cooking guidelines for best results.
- When cooking salmon under the broiler, cook, 4 inches from heat, 10 to 12 min. or until the salmon flakes easily with a fork.
- When cooking salmon on the stovetop, cook it in a skillet on medium-high heat for 5 min. on each side or until done.
- To poach salmon, add fish to gently simmering liquid, then cover tightly. Cook 3 min.; turn fish over. Cook, covered, 4 to 6 min. or until fish flakes easily with fork.
- When cooking salmon on the grill, cook 5 to 8 min. on each side or until fish flakes easily with fork, brushing occasionally with KRAFT Barbecue Sauce.