7 Mistakes You Might Be Making When Cooking Salmon

Removing the Skin

Leave that black skin in place!"For good reason, salmon is frequently marketed with its skin on; it promotes consistent cooking, keeps the fish from crumbling, and tastes great.

Cooking Fillets Skin-Side Up

The ideal way to cook salmon fillets is to start with the skin side down. By doing this, you can avoid overbrowning the meat, which can turn it dry and ugly on the platter.

Overcooking It

If salmon is cooked for an extended period of time, it will become overcooked and lose its flavor. "Overcooking salmon will leave you with a meal that's dry, overly fishy tasting, and with an unpleasant liquid oozing out.

Picking the Wrong Salmon

Choose premium salmon to avoid a foul-smelling kitchen and tasteless food. "The best alternative is to go with organic, sustainably farmed fish, which can be either fresh or frozen, fillet or steak, or from the animal's belly,

Not Removing Bones

Though sometimes they aren't, frozen fillets and even salmon fillets sold at the fish market are often deboned. "Checking is always a good idea before you cook. Additionally, you will always need to debone salmon steaks at home.

Picking the Wrong Pan

Although sticky, fish skin is an essential component of flavor. Therefore, it's crucial to choose a pan that will enable the skin to slide onto your plate as opposed to becoming caught on it; in this case, a non-stick pan would work best.

Microwaving Leftovers

Has your colleague ever microwaved fish at the office? If so, you already know why you should stay away from it—it can get really stinky.Rather, savor any leftover salmon cold over salads or sandwiches. Salmon can taste just as good cold, so this will still be really tasty.