Salmon is quick and easy to cook, and robust enough to take on punchy flavours well.
The key to well-grilled salmon is getting the skin nice and crisp. Pat the fillets dry and brush them with a little olive oil. Place them skin side up under a medium-hot preheated grill, and cook for 3–5 minutes each side.
Poaching keeps salmon succulent and tender. Submerge the fish in a pan of just-boiling water and simmer for 10–12 minutes, until it’s completely cooked through and opaque, and can be flaked with a fork.
Preheat the barbecue to high. Place the salmon on the barbecue, skin-side down, cover and cook for 15–20 minutes, until piping hot, cooked through and opaque, and can be flaked with a fork.
Roasting is an easy way to cook salmon fillets – add other veg to the tray for a simple all-in-one supper. Roast at 160ºC, gas mark 4 for 30 minutes per 1.5kg.
Microwaving is an excellent way to cook oily fish – it’s been shown to preserve more omega-3 fats than frying. Place the salmon in a deep, microwave-safe dish and cover. Microwave on high for 3 minutes, depending on the thickness of the fillets, until it’s completely cooked through and opaque, and can be flaked with a fork.
A speedy option for salmon fillets. Heat a tablespoon of vegetable oil and a knob of butter in a frying pan over medium heat. Pan fry fillets for 4 minutes each side until they’re completely cooked through and opaque, and can be flaked with a fork.
Wondering what to serve with salmon? Try one of our favourite recipes.
Salmon & asparagus traybake
On the table in 35 minutes, this easy traybake is special enough to serve to friends. It’s good with trout or hake fillets, too.