Get Hooked on Salmon

Everyday Food, January/February 2008

There's a cut of salmon for every occasion (and cooking method). Here's a guide to the most common options.

Large Fillet
Available skin-on or skinless, a large fillet is cut from a side of salmon. Roasted or poached whole, it makes a beautiful presentation for a family meal or dinner party. To check for bones, run your fingers over the fillet; remove any stray ones with tweezers.

This easy-to-find cut is a cross section of a whole salmon. It's particularly well suited for high-heat cooking methods such as broiling and grilling because the skin and central bone help the cut maintain its shape (and its moistness). Keep an eye out for bones as you eat.

Individual Fillet
This convenient cut is available skin-on or skinless (check for bones). It cooks quickly when seared in a skillet or roasted in the oven, but it's too delicate for grilling. If one end of the fillet is particularly thin, simply tuck it under to ensure that the salmon cooks evenly.

Seared Salmon with Oranges and Fennel
Soy-Glazed Salmon Steaks
Roasted Salmon with White-Wine Sauce


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