“I think we’re going to the moon because it’s in the nature of the human being to face challenges. It’s by the nature of his deep inner soul… we’re required to do these things just as salmon swim upstream.”–Neil Armstrong
Knowing how to cook salmon is a handy skill in many ways. For one thing, salmon is an extraordinarily healthy fish to eat, so you can improve your health dramatically by eating salmon three times a week. For another thing, it’s considered a luxurious and elegant fish to cook. So if you want to impress a date, cooking salmon is one way to do just that.
There is no “best way” to cook salmon, though many people have their preferences. I have one friend who will only cook salmon in a tiny smoking box he built for the precise purpose of cooking salmon. I prefer a simple pan sear and service with a pan sauce, though if you have a particularly delicious piece of fish, the pan sauce may not even be needed.
Salmon is a great fish because the meat is sturdy, there isn’t a very strong “fishy” smell or taste, and it pairs with red wine and other side dishes so well. Salmon is a very “friendly” fish, in that you can serve just about anything with salmon and the tastes will compliment. Besides being a great source of protein, salmon provides an intense amount of Omega 3 fatty acids which boosts good cholesterol and helps get rid of the bad. Put simply — salmon is a delicious and healthy food choice.
Your first step is picking a piece of salmon to cook. Pan searing can be a visually stunning preparation if done right, so pick a nice big piece of salmon, somewhere around 6-8 oz. per person.
How to Cook Salmon
I like to make a tomato-basil relish with my salmon — it is pretty, healthy, and delicious. You can choose to skip cooking the relish, and simply pan sear your salmon according to the instructions below. Sometimes a good piece of salmon needs no dressing up — but adding a sauce like this (with the pan drippings all mixed in) is a great way to avoid “salmon fatigue”.
Ingredients-
- 2 6-8 oz. fillets of salmon
- 2 tomatoes, seeded and chopped
- 1/2 cup fresh basil, chopped
- 3 garlic cloves, chopped
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 3/4 teaspoon olive oil
In a bowl, combine the tomatoes, basil, garlic, vinegar, salt, and pepper.
Sprinkle your salmon fillets with cumin and a little salt and pepper to taste.
Heat your oil in a nonstick skillet over medium-high heat.
When the skillet is as hot as it is going to get, place a salmon fillet (skin side down) in the oil. Let the salmon cook on this side for four minutes (no more, no less) before turning the fillet and cooking the other side for one minute and thirty seconds. These are fairly exact times, as I’ve cooked this meal dozens of times and have never had the fish ‘stick’ to the pan or be undercooked.
After the additional minute and a half of cooking, turn the heat down to medium, cover the pan, and cook the salmon until it is softly pink in the center and flakes easily, about another two minutes.
Cook the other salmon fillet the same way.
Plate the salmon fillets and place your tomato relish into the already hot pan, mixing the relish up with the pan’s drippings.
Increase the heat on the pan to high and cook for just under three minutes.
Pour this relish over the salmon, open a nice bottle of Pinot Noir, and you’re ready for a salmon feast.
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