Cooking Salmon

Cooking salmon. Hey, for you anglers who love to eat what you catch, Executive Chef and avid outdoorsman Randy King has thoughts about cooking salmon. "The ways you cook salmon are unlimited. There is a lot of new research coming out about freezing it. About cooking it when it is frozen or after you thaw it. A lot of people are saying now to cook it from frozen. I started doing it and it worked out rather well. It's all about getting that initial sear so you get some good caramelization. Then you finish it in the oven because if you try to finish it in the pan it ends up burning. A lot of times salmon has a lot of fat so you need to balance it out with some acid. I like an orange because it is not quite as bitter as a lemon. I will pan roasted and throw it in there with a little bit of onion and then when I pull it out I squeeze half an orange on top and make a little pan sauce down at the bottom with just a little extra butter. It's delicious. So just for my edification, Randy, you take a frozen salmon and throw it into the pan even though it is frozen? Yes. You don't take a whole fish, you just take a salmon steak that you have free cut up, say 4 ounces. Instead of letting it thaw throw it straight into the pan frozen. You will find that it retains moisture better.