Salmon

Salmon is versatile and works well with several simple cooking methods. Here are some simple Curative Cuisine simple directions and a little guidance for each method:

Pan-searing

Pat the salmon dry and season lightly with salt and pepper. Heat a skillet over medium-high heat with a small amount of olive oil. Cook skin-side down first for about 4–5 minutes, then turn and cook another 2–4 minutes, depending on thickness. Best for crisp skin and a moist center.

Roasting

Place salmon on a baking sheet, brush lightly with olive oil, and season with herbs, citrus, garlic, or pepper. Roast at 400°F for about 10–14 minutes for a typical fillet. This is one of the easiest and most forgiving methods, especially for thicker pieces or a whole side of salmon.

Grilling

Preheat the grill to medium-high and oil the grates lightly. Brush the salmon with olive oil and place skin-side down. Grill about 4–6 minutes per side, turning only once. Skin-on fillets are easiest to handle and hold together better on the grill.

Broiling

Place salmon about 5–6 inches below the broiler and brush lightly with olive oil or a simple glaze. Broil for about 6–10 minutes, depending on thickness. Watch closely—the high heat browns the surface quickly.

Poaching

Place salmon in a shallow pan with enough gently simmering broth, water, or wine to come about halfway up the fish. Add lemon, herbs, garlic, or shallots for flavor. Cover and cook gently for about 8–12 minutes. Avoid boiling, which can make the fish dry and tough.

Steaming

Place the salmon in a steamer basket over gently simmering water. Add aromatics such as ginger, lemon, herbs, or scallions. Cover and steam for about 8–10 minutes, depending on thickness. This is a very clean, gentle method that keeps the fish moist without requiring added fat.

Cooking in foil

Place the salmon on a large sheet of foil and season with a little olive oil, lemon, herbs, garlic, or thinly sliced vegetables. Fold the foil over the salmon and seal the edges to create a loose packet. Bake at 375°F for about 12–15 minutes, depending on thickness. The sealed packet traps steam and keeps the salmon especially moist and tender. For a little browning, open the foil for the last 2–3 minutes of cooking. This is also a great method for the grill and makes cleanup very easy.

A good rule for nearly every method is not to overcook salmon. The center should remain moist and just begin to flake. For food safety, USDA guidance recommends cooking fish to an internal temperature of 145°F, although many cooks remove salmon slightly earlier and allow carryover heat to finish the cooking.