That sounds like a lot of work. And I’m not fan of steamed fish. Salmon is like the easiest fish to pan fry.
Heat a tablespoon (this can be a literal spoon from your table, no need for precision here) or two of olive oil to its smoke point on a pan. If it’s smoking a lot turn the heat down.
Lightly (using course) salt salmon.
Add to hot pan. Don’t worry if it sticks a little.
When the salmon has changed color to right around halfway from the pan to the top of the salmon, flip it over. At this point if the pan is hot enough, even a steel pan should have released the fish. After the flip, watch the color continue to change.
When it looks like a fish you want to eat (and the fish stops sticking) remove from the pan and plate. The edges should be a delicious crispy golden color. This is where all the best flavors get together. You don’t even need to worry about it being cooked through. I like it a little closer to raw on the inside.
The whole process takes about 5 minutes plus the time it takes to preheat the pan. I have an induction range, so the pan preheats in the time it takes me to salt the salmon.
Because there isn’t much of a risk of food borne illness from bacteria inside the flesh of the fish. The big concern there, especially salmon, is the parasites. That’s why salmon is flash frozen on the boat as soon after it’s caught as possible, to kill those parasites. That flash freezing is also the only reason salmon is used in modern sushi. Properly handled, salmon is about as (if not less) dangerous than a steak with regards to bacteria. Pretty much any bacteria present will be on the surface, not inside the flesh, so those get killed w once you’ve cooked the outside. As with anything, the risk of bacteria isn’t zero, but it’s small enough that most people need not worry about cooked it until it is a dry chewy abomination.
Ah OK I think maybe most salmon in my country is not sushi grade, so I guess it hasn’t been frozen for long or cold enough to guarantee it free of parasites. Thanks
That sounds like a lot of work. And I’m not fan of steamed fish. Salmon is like the easiest fish to pan fry.
The whole process takes about 5 minutes plus the time it takes to preheat the pan. I have an induction range, so the pan preheats in the time it takes me to salt the salmon.
Does nobody here own a thermometer
Why do you think one doesn’t need to worry about it being cooked through?
Because there isn’t much of a risk of food borne illness from bacteria inside the flesh of the fish. The big concern there, especially salmon, is the parasites. That’s why salmon is flash frozen on the boat as soon after it’s caught as possible, to kill those parasites. That flash freezing is also the only reason salmon is used in modern sushi. Properly handled, salmon is about as (if not less) dangerous than a steak with regards to bacteria. Pretty much any bacteria present will be on the surface, not inside the flesh, so those get killed w once you’ve cooked the outside. As with anything, the risk of bacteria isn’t zero, but it’s small enough that most people need not worry about cooked it until it is a dry chewy abomination.
Ah OK I think maybe most salmon in my country is not sushi grade, so I guess it hasn’t been frozen for long or cold enough to guarantee it free of parasites. Thanks