How To Cook Salmon Steaks

How to cook a salmon steak. Now, normally, a salmon steak, the fish is cut from the bone. So, let me quickly show you, this part of the fish head, but you can see the bone there and normally, we cut about three to four-ounce size on there but we are not going to do it there.

I will initially show you the other side of it. We will show how to cook the salmon filet, same sort of process on or off the bone, very important non-stick pan on there. I always use olive oil which is a bit of flavour, a nice three to four-ounce south coast salmon, sea salmon which I am going to cook off really nice.

I have got olive oil there. Get the pan nice and hot. I always use a non-stick pan because I want under the skin to be nice and crispy.

I just kept that bit of flour there. Any flour will do. It does not have to be any particular flour.

Again, this gives me a nice crispy skin. Get it in there and away from you as well. What I'm going to do now is add some salt and pepper to my fish, a bit of flavor in.

So, we don't want the gas too high. We don't want to burn our skin. We really want to slowly cook our fish.

We want it on a medium heat, not too high. Some nice bit of olive oil, give a nice little aroma around the pan there, so not too high. Keep an eye on it.

Do not look away from it. So, we are looking for a nice crispy skin. If you like the skin, at some stage towards the end, I will add some butter to give it a nice luxury taste to it as well.

Two to three minutes on the skin there, looking for a nice little coloring there, nothing too much there, keep it going there. At the end, what I normally do is add some lime to it, lemon, give it more flavor, add some basil to it, some dill is quite nice, really nice. What chefs do is all they take their fish out of the pan and then use it a flavoring so, add white wine there, shallots, double cream, reduced stock, a lovely sauce for the fish.

Our fish is officially coloring the pan now, cooking as well. In the restaurant, what we say is seventy percent skin in cooking and we turn over. Focus in cooking the rest up, so seventy percent on this side.

Flip it over cook for about thirty percent. So, we got a nice crispy skin for a bit more. If you look there, we have a nice color.

I add the butter now. It will burn the fish. I always start the burn as well.

I do not want that so complete evenly cooked fish. So, I am waiting for my fish to color up, takes about three to four minutes to get it going. It is not really a big fish, like I said, three to four-ounce size fish.

Getting that skin pretty important to get that skin nice and crispy. Lot of people do not like the skin then take it off. If you are not a skin person, maybe I will turn it over.

Stay now, I want to add my lemon juice, and my lime, so in it goes into the flavoring again. My heat is not too high. Get my lemon in there.

If you like white wine, you can get white wine in there. It is like a steamy fish effect, quite nice. With lemon now washing through that salmon now and loads of flavor to it, got my lime, got my salt and pepper and I add my butter to give it enough luxurious taste.

It is starting to cook really nice now. My heat is not too high. The fish is cooking evenly and my butter is not burning and everything is under control.

Plenty of flavor, keeping it simple, a nice crispy skin. Now, let it cook now for three to four minutes, and give it a good cooking. I do not like my fish overcooked.

I like it a bit opaque, sort of raw in the middle, not too raw. Make a sauce of it now. I take my fish out, some shallots, some mushrooms, some white wine vinegar, creme reduction over the fish.

Again, you can add some capers to this, some gherkins, some fresh herbs, it is up to you. If you got some new potatoes, cut them in half or already cooked in your pan with your fish, adding flavor to your fish as well. So at this stage, if you want to add some fresh herbs, ripped