HOW TO COOK THE PERFECT SALMON FILLET
While everyone loves a good piece of wild caught salmon, there’s nothing worse than an overcooked and dry thing rockin’ up on your plate. We want that CRIS-PAY skin and the soft centre, am I right? I am right.
Well follow these 5 steps and you’ll be thanking us big time
- Always buy salmon with the skin (just below the skin is where lots of the fat remains, so cooking it with the skin on will mean you will benefit from more of the essential omega-3 fatty acids).
- Heat a cast iron fry pan over high heat with a tablespoon of coconut oil. Once you can feel the heat radiating off the pan, you know it is good to go!
- Place the salmon, skin side down on the pan and turn the heat down to medium-low. Cover with a lid. Cook for 5 minutes this side and then flip and remove the lid. Cook for a further 5 minutes on the other side and TA-DA!
- Remember that this timing varies on the thickness of the fillet, so if you have quite the whoppa, then leave it for some extra time on the pan. The trick is to look at the side of the fillet to see the changing colour of the flesh as it cooks through. You want to leave just a little bit of bright pink.
- Remove from pan and let it sit for about a minute or two as it will continue to cook further.