How to Prepare Salmon

Roasting and searing

When you roast salmon fillets in the oven, you get a gorgeous, succulent fish that doesn't need to be watched all the time. This approach, which we recommend if you're preparing four or fewer fillets, involves searing the fish first in a pan on the stovetop, crisping the skin to perfection. The fish is then placed in the oven to achieve an even finish and luscious meat. Use a pan that can safely transition from the stovetop to the oven, such as a cast-iron skillet, and don't overcrowd it with fish.

This is a method that works well with a variety of fish species, so it's a nice one to have on hand.

Here's how to go about it:

Preheat the oven to 400 degrees Fahrenheit. 2 tablespoons of unsalted butter, melted in a cast-iron skillet. Place one 6 to 8-ounce skin-on salmon fillet, skin side down, in the pan. Cook for 3 minutes over high heat to brown the skin of the fish, spooning some of the melted butter over the top as it cooks.

Place the pan in the oven. Roast for 8 to 10 minutes, or until the fish is just cooked through.

Note: gently coat the skin side of each fillet section with flour before placing them in the pan for even crispier skin.

Roasting

Although the skin will not be as crisp as that on the seared-and-roasted fillets above, roasting fillets in a baking dish, sheet pan, or roasting pan is an easy and tasty way to cook a greater number of fillets at once. With a seasoning or glaze applied on top, these fillets look the most delectable. (A version of this method may also be used to cook an entire side of salmon for a crowd; here's a great recipe for that.)

To roast a pan of smaller fillets, follow these steps:

Preheat the oven to 400 degrees Fahrenheit. Place the fillets skin-side down on a foil-lined sheet pan that has been lightly greased. Season them with salt and pepper, as well as whatever else you like: perhaps a blend of brown sugar and mustard, or Chinese five-spice powder.

Place the pan in the oven's upper half. In around 12 minutes, the fillets should be cooked to medium.

Broiling

Broiling gives the top (skinless) surface of fillets or steaks a tasty and appealing burnish, and the fish does not need to be turned.

On a wooden board is a fantastic way to do this. Untreated cedar and apple wood planks are available at fish markets and cookware stores, but never use pine since it imparts a resin flavor to the fish. Before using the plank, it should be soaked in water. Otherwise, use a sheet pan with sides, preferably lined with foil.

Here's a quick way to do it:

Preheat the oven's broiler to high. Place the fish on the oven rack no more than four inches from the heat source.

Broil salmon for three to five minutes, until the top is nicely browned and the fish is slightly undercooked on the inside. Remove the salmon from the oven and place it on a serving tray if you like it this way. Otherwise, turn off the broiler and cook the salmon for another three to five minutes in the hot oven, or until the desired doneness is reached. (We'll demonstrate how to do this.)

Spread ordinary mayonnaise, either store-bought or homemade, on salmon fillets before cooking for a surefire broiled salmon treatment. This tasty coating will become wonderfully mottled and toasty-looking, keeping the fish wet, and it's an old method. You can season the mayonnaise with mustard, sriracha, garlic, tomato paste, or any other flavor profile that appeals to you. It's delectable.

En Papillote (in a paper bag)

Cooking salmon en papillote, or in a packet of parchment (or foil), is a theatrical technique to get precisely cooked fish, but it's not difficult. Fold a fillet into a cut piece of parchment, then layer seasonings, vegetables, and citrus fruit on top. After that, all you have to do is bake the packets until they're done.

The parchment creates steam, which keeps the salmon moist, and unwrapping the individual packets at the table is a pleasant way to start dinner.

Here's how to go about it:

Preheat the oven to 400 degrees Fahrenheit. Place a sheet pan on top of a large heart-shaped piece of parchment or foil. Flip the parchment or foil in half down the middle, arrange a fillet on one side with its garnishes, fold the other side over, and crimp the rounded edge tightly together.

Place the salmon in the oven for 10 to 15 minutes, depending on how done you want it. The packages should blow up for a dramatic presentation.