Preparation of salmon fillet made easy
No, you will not find a special salmon fillet recipe here, but a compilation of the most varied possible types of preparation - all of which are very easy and each form the basis of certain recipes with salmon form. Different in the type of preparation - fat-free, boiled, fried, grilled - you will definitely find the method you prefer here. Have fun comparing!
Different ways of preparing salmon fillet
- Poaching: Boil either fish or vegetable stock (if you like, also with fresh soup greens) or take water with a little salt and lemon juice, add the washed and, if necessary, half cut open salmon in this brew and poach it for about 8-10. Poaching is a gentle cooking method in which the brew must not boil (75-95 ° C)
- Steaming: The salmon fillet does not come into contact with the water or the stock. So you need a saucepan with a steamer insert, but you can just as easily put two cups upside down in the saucepan and place the plate on which the salmon fillet is on. With this method, the taste and aroma of the fish are particularly well preserved.
- Roasting: If you don't have to be afraid of too much fat when preparing salmon fillet and appreciate the typical roasting taste, you can reach for the pan. Wash the salmon fillet and pat it dry. Add oil and a little butter to the pan and fry the unseasoned fish on both sides for approx. 4-5 minutes. Only when you turn around do you enter Add herbs and lemon zest, salt and pepper after the roast is done.
- grilling: Fish is also very suitable for grilling. To do this, season the salmon fillet with salt, pepper, a little lemon and herbs, depending on the recipe. Brush the fish with a little olive oil and grill it over high heat until it is still raw on the inside, but already typically "grilled" on the outside. Put on aluminum foil, then add various recipe-specific ingredients (tomatoes, Garlic, basil... a lot is possible), close the foil tightly and grill everything together another approx. 6-7 minutes.
- Oven: That is also possible. The salmon fillet, rinsed again and patted dry, is placed skin down on a baking sheet lined with baking paper, rubbed with salt and pepper, if necessary. with basil or similar ä. sprinkled and then cooked in the preheated oven. The heat should not exceed approx. 80 ° C, the cooking process takes approx. 40 minutes. The "oven" preparation method is also very suitable for various casseroles with salmon.
- Last but not least, the microwave should be mentioned. You can also easily cook your salmon fillet in it. A glass dish with a lid is suitable for this (so that you can observe the condition of your fish). The microwave should be set to half or work quarter force - and as I said: Due to the large differences in wattage, size of the fillet, etc. It is hardly possible to give a time, so you have to stick with it and take a look at your salmon fillet every now and then.
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As you can see, the preparation of a salmon fillet - in each of these variants - is definitely always one thing: it is not difficult. Try out which method of preparation you like best, sometimes it depends on the recipe - and good luck with your cooking, roast meat or steaming - and enjoy your meal!
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