Some fish are just as delicious roasted on the grill as they are baked in the oven or sautéed in a pan. Emblematic of these is salmon. But we suggest slicing the fillets in different ways depending on the way you intend to cook it.
Grilled salmon
Bone-in slices are the most suitable for grilling because they usually feature a more uniform thickness to ensure an even cooking. Turn them over a couple of times, rotating them to obtain the classic crossed grill pattern on the surface. Cook each fillet for about 3-4 minutes per side on a grill greased with oil.
Baked salmon
Choose large salmon fillets, and cut into the skin as you normally would a fillet of turbot. Place them skin side up, add herbs and seasonings, then bake at 355°F (180°C) for about 15 minutes. For 13-oz slices or larger, brown them in a pan and then bake them in the oven for about 7-8 minutes.
Pan-fried salmon
When pan-frying salmon fillets, cook them skin-side down first. Also make sure to cut the skin to prevent it from curling up and lifting the fillet out of the pan, which would compromise an even cooking. If the fillet is on the thinner side, however, it’s best to leave the skin intact to protect the flesh. Cook the fillets for 5 minutes on the skin side, then salt and turn them over to cook for 2-3 more minutes on the flesh side.
