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Preparing Salmon

TIPical Mary Ellen : Episode TIP-402 -- More Projects »
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The difference between a salmon fillet and salmon steak is that the fillet is cut from one side of the fish, along the backbone, while a steak is a cross section of the entire fish.
Chef Andrew Zimmern shares his expertise on preparing salmon.
  • It is best to thaw frozen salmon in the refrigerator overnight, rather than on the counter, where bacteria are much more likely to grow.

  • Use the back of a knife or scaling instrument to remove the scales from salmon skin. With a firm grip, scrape down the fish, beginning at the tail and working toward the head.

  • Check the color and consistency to determine if the salmon is cooked. It's done when the flesh has turned opaque and is firm but moist, and when the fish flakes off easily.

  • Hot-smoked salmon is baked at a higher temperature than salmon that is cold-smoked, and results in a more moist and flaky texture.

  • Hot smoking cooks the salmon fully until it has a rich, smoky flavor, while cold smoking is done below 100 degrees--a temperature that will not burn or liquefy fat. Heat is added at the end of the smoking process to give the salmon a better-looking appearance and flavor.

  • The best way to serve cold-smoked salmon is on a platter, along with toast points and lemon wedges or on bagels with cream cheese. Cold-smoked salmon also works well with omelets. Hot-smoked salmon is best served as a salad. Crumble the fish and mix with mayonnaise, onion, celery, lemon and dill.

  • When selecting fresh salmon, look for bright red bloodlines and/or gills, a fresh briny aroma, firm and pliant texture and bright eyes.

Guests
Andrew Zimmern
Professional Chef and Culinary Expert, Food Works Inc.
1116 Raymond Ave.
St. Paul, MN 55108
Phone: 651-335-7456
E-mail: chefaz@visi.com
Also in this Episode
TIPical Mary Ellen : Episode TIP-402
•Preparing Salmon
•Dishwasher Care
•Car-Finish Maintenance
•Tip of the Day
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