Also, people should be aware of something known as "caching". In order to save system memory RAM and increase load times a server will not update or refresh the contents of a website for an amount of time specified by the web developer. A user can get around this by deleting this browser cache on their computer. This way the new content will be loaded rather than your browser waiting for the server to tell it that "it's time to refresh the cache".
This is probably why many of you for some reason became unjustifiably irritated that this minor typo was not remedied with unnecessary haste. I appreciate the post. Helped me a ton with my salmon. And I would tell all the grammar nazis to eat a bullet. So many people who only have time to pick apart something that was meant to help folks. Seriously this world is full of assholes. Funny stuff, everyone! The article is good, but the comments always add so much in the way of information and also humor.
Good stuff. Really great tips and temp suggestions! I appreciate the info from America's Test Kitchen being provided as well, since it gives us a few different options for our preferred sweet spot. As an aside, toward the end of the page with the bullet list of tips, "glazing the salmon helps check albumin formation in check" may mean to say "help keep albumin formation in check" I believe.
It's tough to catch all the little ones, but great info and really well written. We take it out of the oven and broil for a few minutes. Then it spikes like 10 degrees F! We have always preferred salmon cooked to degrees for the ideal balance of firm yet silky flesh.
But the majority of the salmon we cook in the test kitchen has been farmed Atlantic salmon. To find out why, we cooked multiple samples of four species of wild Pacific salmon—king Chinook , sockeye red , coho silver , and chum—along with farmed Atlantic salmon to both a degree and a degree internal temperature using a digital thermometer in temperature-controlled water baths.
Raise your hands. I thought so. Well, it's time you made the leap. When was the last time you looked closely at the cross section of a salmon fillet, I mean really closely? Well here's what you'd see:. Starting from the top, we've got:. It's these last two layers—the skin and the subcutaneous fat—that are of interest to us.
We know that the role of that fat is to insulate the salmon against rapid temperature changes, so why not harness that feature in our cooking method?
Just like all meats, the texture of salmon flesh alters as a direct result of the temperature is it raised to. By cooking salmon with the skin on, you can all but alleviate any sort of overcooking problems on the outer layers of flesh.
The insulative subcutaneous fat acts as a heat barrier, transmitting heat to the interior flesh very, very slowly. This slow heat transfer means that skin-on salmon cooks much more evenly and gently than skinless salmon. It fulfills the exact same role that a batter or breading supplies on a piece of fried chicken or a tempura shrimp—a buffer to slow down heat transfer and provide a crisp element while still keeping the flesh underneath from overcooking.
You may ask but what about the other side of the fillet? Salmon only has skin on the outside , right? And right you are. We still have the problem of overcooking the skinless side of the fillet. The solution? Just cook it through almost entirely with the skin-side down. Fancy pants French chefs who want to sound nerdy like to call this unilateral cooking—cooking from one side only. Personally, I cheat just a bit, flipping the salmon over for the last 15 seconds or so, just to firm up the second side.
But cooking salmon skin-on leads to a few other problems that need to be dealt with. First off, if you aren't careful, you still get the leaky albumen problem with skin-on salmon fillets. Even worse is this guy:. Yep, don't tell me that hasn't happened to you before. At its worst, the skin gets solidly fused to the skillet and you end up completely separating the meat from the skin as it cooks.
This in itself is not a terrible thing if you don't plan on eating the skin anyway, and indeed, if you want a skinless fillet, it's the best way to do it: cook the fillet skin-on, then slide a thin spatula in between the skin and the flesh to separate them.
At best, you end up with something that looks like this:. It's not the end of the world—what's left of the skin is still relatively crisp, and the flesh underneath may be perfectly cooked, but it's certainly not the kind of thing that's gonna impress the mother-in-law. After cooking through several pounds of salmon fillets on at various temperature ranges, it turns out that the key to getting your skin to stay intact is serendipitously the same method that gets you the most evenly cooked, moistest, tenderest salmon.
I've broken it down into a few easy tips:. Know why that salmon likes to stick to the metal pan? It's not just a matter of being, well, sticky, it's actual a chemical bond that occurs between the fish and the pan at a molecular level. Check out these key temperatures for Smoked Salmon! Halibut is a very firm fish and holds together well in cooking. This makes it particularly good for grilling. Too often it is overcooked and dry — the center should be just becoming opaque.
Cooking lobster is straightforward. But like most all seafood, due to its tightly-bound muscle structure and lack of the lubricating fat that makes cooking meat a more forgiving process, lobster cookery can go wrong easily.
You want to cook lobster just through.
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