How to fry salmon properly

Pan fried salmon! What is not to love? Well, probably a lot. Some people are really, really disgusted with seafood. Fishy smells and all that stuff. The smell is really gross, I agree. But, I've grown to really like salmon..tuna..tilapia..shrimp..crab..lobster, etc.

Anyway, I'll share in this article a great way to fry (because you know I fry everything I eat) salmon the proper way.. in my humble southern-fried opinion.

Difficulty: Moderate

Instructions

Things You'll Need:

• Good salmon fillets
• Non-stick frying pan
• Cooking Oil
• Fresh ground pepper
• Lemon or Lime depending on your tastes
• Salt
• A cd player
• A cd called "Rogue's Gallery: Pirate Ballads, Sea Songs, and Chanteys"

1. Okay, first you have to make sure you own a copy of Rogue's Gallery: Pirate Ballads, Sea Songs, and Chanteys.. it's a great record of songs of the sea.. it features great artists like Nick Cave and Richard Thompson. This will get you in the mood for cooking and eating sea food. Ofcourse, this isn't essential. You can fry the salmon without this record. But, it sure does make you a cooler chef. You can find the cd on Amazon. Get it.

2. On to the serious part. Preheat your non-stick pan, add some oil of your choice, and then throw in some freshly ground pepper and salt. You can also use some cajun seasoning to "kick it up a notch".. God I hate that line, but love it at the same time. How odd.

3. Go over to your sink and put a small layer of cornstarch on it. Shake it off a little bit.. don't go overboard with the cornstarch. The cornstarch is intended to help keep the moisture in the fish, and keep it from being too crispy. Ya know.

4. Drop the salmon skin-side down into the pan and cook it over medium-high heat.

5. Turn up your cd player and blast whatever music you have playing. Hopefully, it's the Rogue's Gallery Pirate Ballads and Sea Songs album I suggested earlier. But, whatever floats your boat.

6. Frying salmon is supposed to be mellow. This isn't a frying bologna type of situation. This is gentle. Be kind to your salmon. You need to cook it slowly and don't get into a rush. The oil or fat you used in the pan should barely sizzle around the edges of the fillet.

7. The skin side must be well done and brown. The flesh should have lost its raw colour up to around three quarters of its depth from the skin. This should take 10 to 15 minutes depending on the size of the fillet. When the skin is properly browned, you may find that the flesh is cooked enough for eaters who don't mind their salmon having a goodly element of rawness. If that rattles your cage and makes you want to throw up then flip the fillets and cook them for a few more minutes. But, don't let it fry for too long.

8. In an un-violent manner, smash the thick side of the fillet up against the side of the pan to sear it before removing the fish from the pan.

9. Let the fish sit to the side away from the heat for about three minutes or so.

Tips & Warnings

• Serve with lemon or lime..
• Fried salmon is great with fried bologna and hot dogs. Nah, I'm kidding. Fix up some rice, asparagus, and a light salad to go along with it.
• I have no warnings for you. I don't even like this section.

[drummerboy]

on 4/27/2009 Excellent- Now I have to buy the album!

[RiteNow]

on 10/30/2008 MMMMMMMMMMMM... I love salmon! Great tips! 5*

[Miragi]

on 10/30/2008 Can you use butter instead of oil? Garlic pairs well with zee leetle upstream-swimmer as well! A little dill-infused butter melted over it works too! :D Rockin' explanation, thanks! 5*****

[listenhere101]

on 10/30/2008 great recipe. thanks!