Cooking Seared Salmon Recipe Preparation Tips

Video Transcript

Hi! I'm Louis Ortiz on behalf of Expert Village and today I'm going to show you how to just do a basic searing cooking procedure on a piece of a farm raise Atlantic salmon that I have here. The idea behind this cooking method is that you are going to get a nice bronze, golden brown kind of color on both sides of this fish and then we would fish the cooking inside the oven. So we would start it on a sautee pan on the stove top first and then we would finish it on the oven so it would hold its color. Many times people try to cook salmon just on the stove top in a pan and the outside becomes to dark by the time that the middle becomes completely done. So we are going to kind of circumvent that problem by using the two different cooking procedures. Conversely if you start to finish inside the oven then you won't get that nice brown color unless you try to broil it and a lot of times people get the timing wrong and it leans to a uneven cooking procedure as far as that goes. So this would facilitate that and keep the color nice and crusty on the outside but also keep everything tender in the middle because we would finish it in the oven. I just got some garlic salt here and I'm just going to sprinkle that on both side of this guy and I also got some sea salt in my salt grinder over here and sea salt is wonderful. You buy the crystals at the grocery store and put inside the grinder and it comes out really nice much better then idozine salt and yes there is a difference. Salt is not always salt. So this is the inside of the fillet in that sense. This however is the skin side and we have already taken the skin off of this fish. So we are going to cook the presentation side first which would be the inside not the skin side and I will show you that here in just a minute. So we are just get a nice even coverage here on this fillet before we go to cook him and whatever seasonings that you prefer it runs the gamet so I'm just using something simple for todays purposes just to illustrate the cooking procedure and such. But again you could use a multitude of seasons on fish I tend to go with the brawny salty things just because it leans a better flavor. Alright so again this is the inside of the fillet that was right next to the bone and this is a presentation side so this would be the side that we sear first and this being the skin side is the one we will sear second and then we put the whole pan with the fish in the oven to finish the cooking process.

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