How to cook salmon perfectly? Find out how to cook the perfect salmon - Regal King Salmon (2024)

FAQs

How to cook salmon perfectly? Find out how to cook the perfect salmon - Regal King Salmon? ›

Perfecting cooked Regal King Salmon:

Roasting salmon fillets in the oven gives you beautiful, succulent fish that doesn't require constant attention. This method, which we recommend if you're cooking four or fewer fillets, has you sear the fish in a pan on the stovetop first, which crisps the skin delectably.

Regal New Zealand King Salmon has achieved the world-leading Best Aquaculture Practices (BAP) certification from The Global Aquaculture Alliance and the New Zealand King salmon industry received the Monterey Bay Aquarium Seafood Watch Green/”Best Choice” rating in 2015, the first marine-farmed salmon to achieve this ...

Firmness: When you press down gently on the flesh with a fork or your finger, it should feel slightly resistant but still give way easily. Cooked salmon should be firm but still moist. If the salmon is still hard or resists your fork, it needs more time to cook. If it is dry, it may be overcooked.

Cooking salmon in foil just makes things easier. It creates a buttery, fresh, evenly cooked fish without having to be as precise. Moisture is preserved while flavor is exploded! Your fish won't have any char marks either!

Perfecting cooked Regal King Salmon:

For perfect cooking times measure the whole fish at its thickest part and cook it for 10 minutes per inch in thickness (approximately 45 minutes for an average 4.4 pound fish). Or follow the cooking times listed.

Salmon does not need much seasoning to be flavorful. You can season it with just salt and black pepper or with a combination of lemon juice, fresh herbs, balsamic vinegar, Dijon mustard, butter, minced garlic, and any other flavors you desire. 3. Dry the salmon to ensure crispy skin.

So, you want skin that is super crisp and flavorful, just as you would want with chicken. Starting your salmon skin-side down, and cooking it until it is well rendered, lightly browned, and crisp, and then turning the salmon to finish the cooking, will make for a terrific dining experience.

Where is Regal king salmon from? ›

Our King Salmon are sustainably raised in the clean and cold waters of New Zealand's Marlborough Sounds. We produce King Salmon, a rare salmon species that makes up 0.7% of the world's salmon population.

Why is King Salmon So Expensive? Because King Salmon populations are not as abundant as other species of salmon, they tend to be pricier.

Not only the best in terms of taste and nutritional quality, our King salmon are farmed in one of the most sustainable ways possible. Nurtured from birth in crystal clear waters flowing from Te Waikoropupū Springs near Takaka, our salmon begin life in protected isolation.

Cooked salmon typically has a pink to light coral color. The white color could indicate overcooking, which may result in dry and less flavorful fish. To ensure salmon is cooked to perfection, aim for an opaque appearance with a slightly rosy or pink hue at the center and flaky, moist flesh.

The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes—meaning, it separates easily along the white lines that run across the fillet (strips of fish fat)—it's finished cooking.

Albumin is a liquid protein that solidifies when the fish is cooked, seeping out as the muscle fibers contract under heat, becoming thick and a bright white. Think of your salmon as a wet towel being rung out. The wringing is the heat and the water being pushed out is that white stuff you're seeing.

Wrap your salmon in a parchment packet with aromatics, citrus, veggies, and a drizzle of olive oil. The steam trapped in the packet will infuse the fish with flavor and cook it gently, making it tender and juicy. Bonus: The parchment packets only take about 15 minutes at 425°F and the cleanup is minimal.

So when you're cooking salmon, keep that skin on: It provides a safety layer between your fish's flesh and a hot pan or grill. Start with the skin-side down, and let it crisp up. It's much easier to slide a fish spatula under the salmon's skin than under its delicate flesh.

Brown explains that wet-brining salmon—soaking it in water seasoned with salt—helps solidify the fat within the protein, so it doesn't leach out as quickly once the fish hits the heat, “keeping it nice and succulent.” In other words: less chance of drying out.