How Should I Cook Salmon?

Salmon is an anadromous fish. It is rich in omega-3 fatty acids, which help to reduce LDL (bad) cholesterol. Salmon can be smoked, baked, poached broiled, grilled or, fried.

While cooking salmon a few issues need to be addressed. Use a clean plate to bring cooked salmon to the table. The plate should not be the same one that was used to transport raw salmon from the refrigerator to the kitchen. Raw salmon has a distinct fishy aroma that will cling on to the plate. There is a risk of cross-contamination if the cutting boards and counter that have come in contact with raw salmon are not washed with soap. Refrigerate any leftover cooked salmon; it must be consumed within two days.

While grilling salmon keep it 3-4-inches from heat. Place the fish skin side up directly on the grill. Cover it and leave it on the hot grill for about 5 minutes. Turn it once. Cooked salmon tastes great if it is smoked in part. Use a cedar plank to while grilling the fish. The fish and the cedar plank go on the grill. The plank gets charred and the salmon has a nice smoky texture which one can taste.