Salmon Cooked Four Ways
Salmon Cooked Four Ways
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Salmon is a protein rich in anti-inflammatory and heart-protective Omega-3 fatty acids, as well as a host of vitamins and minerals that are important for your metabolism, neurological function, red blood cell formation, bone health, immune response, and so much more. Serve cooked salmon immediately with your favorite vegetables and grains.
Written by: POH Nutrition Services team
Salmon Recipes to get You Started
Salmon Recipes to get You Started
Remove the frozen salmon from its original packaging and place it in a container with a lid or a resealable leak-proof bag. Defrost the salmon in the refrigerator – this can take 12 to 24 hours. When you are ready to cook, pat the salmon filets dry with a paper towel. Sprinkle with your favorite seasoning or simply salt & pepper. Leftovers can be stored in an airtight container in the fridge for 2 days.
Simply Baked
Simply Baked
Preheat the oven to 425° F and line a baking sheet with parchment paper or foil. Note if you use foil, add a small amount of oil to the pan as the salmon will stick. Place the salmon skin-side down. Bake for 10 – 15 minutes or until opaque in the center and easily flake when tested with a fork.
Air-Fryer
Air-Fryer
Set the air fryer to 400℉. Add the salmon to the air fryer skin-side down and cook for 8 to 10 minutes or until opaque in the center and easily flake when tested with a fork.
Pan Seared
Pan Seared
Heat one tablespoon of olive oil in a large skillet until hot. Place the salmon in the pan skin side up. Cook for about 5 minutes or until golden brown. Flip the salmon and continue to cook for an additional 5 minutes or until opaque in the center and easily flake when tested with a fork.
Poached
Poached
Using a pan large enough to hold the salmon, bring water to a boil and add four peppercorns, slices of one lemon, three parsley springs, and a bay leaf. Lower the heat to a gentle simmer, add the salmon and cook, uncovered, for 10-12 minutes or until the fish is opaque and easily flakes when tested with a fork. Never let the water boil or the fish will be tough.
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