Whether you’re cooking up a quick dinner for yourself or presenting it to other people, you always want your food to look inviting and appetizing.
When it comes to salmon, stick to two rules to get your perfectly flaky, albumin-free crust:
Brining salmon is one method of possibly reducing the albumin, as the salt breaks down the muscle fibers of the fish and keeps them from squeezing out the protein
If you have the time, you can try it–but since most of us don’t, it’s enough to keep these rules in mind.
Sarah’s preferred way of cooking salmon is oven-roasting it, keeping it low and slow. She starts with room-temperature fish
she advises keeping an eye on the temperature of the fish. For tender, succulent salmon, cook to a medium doneness of 125°F.
Pan-searing also works, but make sure to start skin side down before flipping to add some brownness if needed
Of course, you should always have a meat thermometer around to check the temperature