How to Wash and Season Your Salmon 🍣 #cooking, by Caribbean Mimi Worldwide on YouTube. 2 min 59 s.
- Video length
- 2 min 59 s
- Time to do it
- 15 minutes
- Difficulty
- Easy
- Steps
- 9
What you need
Steps
Take the salmon out of the fridge and set it on a clean cutting board. Check the fish smells fresh and the flesh looks firm, not slimy.
Rinse each piece under cold running water for a few seconds. Rub the surface gently with your fingers to lift away loose scales, blood and slime.
Do not soak the salmon in a bowl of water. A quick rinse is enough, and soaking pulls flavour out of the flesh.
Pat the fillets completely dry with paper towels, including the skin side. Dry fish browns better and holds the seasoning.
Run a finger along the fillet to feel for pin bones. Pull any you find with tweezers, gripping close to the flesh and tugging at the same angle.
Mix your seasoning in a small bowl: about half a teaspoon of salt per fillet, plus black pepper, garlic powder and paprika.
Rub a little lime or lemon juice over the flesh, then sprinkle the seasoning on all sides. Press it in lightly with your fingers.
Leave the seasoned salmon on the board for 15 to 20 minutes at room temperature before cooking, or cover and chill it if you are cooking later.
Wash the board, knife and your hands with hot soapy water straight after handling raw fish.
Tips and common mistakes
Use cold water only. Warm water starts cooking the surface and makes the flesh mushy.
Pat the skin very dry if you plan to pan sear it, or it will stick and tear.
Season lightly the first time. You can always add more salt after tasting the cooked fish.
Cook or refrigerate the seasoned salmon within 30 minutes, and never leave raw fish out for hours.
Questions
Do you really need to wash salmon before cooking?
Many cooks rinse it briefly to remove slime and loose scales, though supermarket fillets are already cleaned. If you skip the rinse, still pat the fish dry and check for pin bones.
How long should salmon sit in the seasoning?
About 15 to 20 minutes at room temperature is enough for salt and spices to settle in. For deeper flavour, cover it and refrigerate for up to 2 hours.
Can I season salmon the night before?
Yes, cover it and keep it in the fridge overnight. Keep it cold until the moment you cook, and drain any liquid that collects in the dish.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
