How To Make Moist Salmon

How to Make Deliciously Moist Salmon -- powered by ehow

Check out this new video that myself and the fine folks at Bad Ferret Films produced. The goal of this video is to teach you how to make deliciously moist salmon every time. For this method we lightly season the fish then sear it on both sides to seal in moisture and increase flavor. Once we form a flavorful crust, pop the filet into the oven to finish cooking through. This only takes a couple of minutes to cook through with perfect results every time. This style of cooking is typical of how restaurants cook all sorts of meats and seafood.

For this method of cooking you can season the salmon with all types dry rubs. Sauces and wet marinades can be used after the cooking is done to glaze the fish. Do not use sugary marinades to pan sear your food because the marinade will burn your food and pan. I like to top the filet with tomato and basil for any easy topping. To change up the flavors feel free to top the salmon with salsa, chopped grilled veggies, olives, beans, pesto or grilled fruits.

Now Get Crackin' Chef Egg

Salmon with Tomato and Basil

  • 1 lb. Salmon
  • 2 tbsp. Olive Oil
  • 1 tsp. Salt and Pepper
  • 1 tbsp. Italian Dried Herbs
  • 1 Tomato, Diced
  • 2 tbsp. Red Onion or Shallots
  • 2 tbsp. Basil, Chopped
  • Pre heat a skillet over medium heat and season the salmon with salt, pepper and herbs. Add half of the oil to the pan, when it smokes place the salmon in the pan and allow it to cook for 4 minutes. Turn the salmon* over and then place in a 350 F oven for 5 minutes to cook through. While the salmon is cooking place the tomato, basil, onion and the rest of the oil into a bowl and toss to combine. Remove the salmon from the oven, place on a platter and top with the tomato mixture to garnish.

    * The video does not show me turning the salmon over, but this is very important for even cooking. Keeping the skin on while cooking protects the salmon filet and increases the flavor and moisture in the filet.


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