The best six ways to cook salmon
Salmon is not only packed with healthy fats, vitamins and minerals but it is also relatively easy to cook. Here are some different recipes to try.
It is one of the most versatile seafoods which can be cooked to perfection in so many ways. Salmon is not only packed with healthy fats, as well as the right vitamins and minerals, but it is also easy to cook.
You can pan-fry the fish fillets, cook it in an oven, poach it or even eat cured salmon raw (think sashimi or on a cracker with cream cheese).
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Salmon tray bake
Use one tray to create this seafood delight where broccolini stems, cauliflower wedges and onions are roasted before the salmon pieces are added to the mix. David Herbert’s one tray salmon bake leaves no mess but gives maximum flavour.
Get the full recipe for David Herbert’s salmon tray bake here.
Bridget Jones’s pan-fried salmon with pine nut salsa by Yotam Ottolenghi
This is the dish Patrick Dempsey’s character tells Renée Zellweger’s Bridget Jones he would have brought her on their imaginary second date in Bridget Jones’s Baby.
“Delicious and healthy,” he says. Yotam Ottolenghi never, ever, disappoints and he is not about to start with this recipe.
Get Yotam Ottolenghi’s salmon recipe here.
Roast stuffed salmon by David Herbert
This is packed full of flavour. And if you’re making this to impress friends, you can prepare the salmon the night before.
Using 2kg of filleted salmon, mix butter, herbs, zest and crushed garlic together to create the “stuffing”. You won’t regret it.
Get David Herbert’s roast stuffed salmon recipe here.
Salmon niçoise and lemon-crusted salmon
Salmon is easy to cook, and fast. For the niçoise salmon, steaks about 2cm thick are best; for lemon-crusted salmon, use steaks or fillets.
This recipe breaks down how to make fresh salmon niçoise, the dressing, and how to cook the lemon-crusted salmon — starting off with mixing breadcrumbs, parmesan, chilli, lemon zest and herbs together.
Get David Herbert’s divine recipe here.
Salmon pot pie
Pot pies are fantastic as there are no bases, just lovely crisp pastry on top. The salmon and prawn fillings can be made a day ahead if desired. Make sure the filling is chilled or at room temperature before adding the pastry tops.
One great recipe is for the salmon and prawn pot pie using 750g of salmon fillets (skin and bones removed) and 250g of cooked prawns (peeled and deveined) to create a tasty seafood pie which serves six people.
Try one of David Herbert’s best recipes here.
Gravlax recipe
This is fresh salmon cured with a mixture of salt, sugar and dill – and is perfect for sandwiches and canapes.
In Scandinavia it is traditionally garnished with dill and lemon slices and served with wholemeal, rye or pumpernickel bread. It’s also delicious with a dollop of creme fraiche or sour cream mixed with a little creamed horseradish.
David Herbert has a simple recipe full of flavour.
