I have tried both pan-fried or oven-grilled and my family prefers pan-fry as it gives the salmon a kind of crisp and stronger texture. Of course, the skin is crispier and can be eaten.
America’s Test Kitchen had tested and concluded that the way you cook fish will not stop albumin (the white stuff) from collecting at the surface. However, they have found a way to minimise the collection of albumin – a quick brine. They recommend that a 10 minutes brine in a brine solution, 1 tablespoon of salt per cup of water, before cooking will significantly reduce these white stuff. According to America’s Test Kitchen, this is because “the salt partially dissolves the muscle fibers near the surface of the flesh, so that when cooked they congeal without contracting and squeezing out albumin.”
- 250g skin-on salmon fillet
- 1 tbsp olive oil/butter
- lemon wedges (optional to serve)
- Wash, brine and pat the salmon dry. Rub the salmon with salt, pepper and olive oil.
- Place the salmon into a heated pan with the skin-side down. Cover the pan with a lid and let it cook for about 6 minutes. The time to cook the whole fish depends on the thickness of the salmon, as determined by the thickest part of the salmon fillet. For every half-inch of salmon, cook 7 minutes to thoroughly cook it. If you prefer yours rare, 5 minutes will do. I normally take 10 minutes for a 1-inch thick salmon.
- Check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it’s ready.