Broiling salmon is one of the easiest and most hands-off techniques. To start, preheat your broiler to high and place an oven rack in the top third of your oven, so that the salmon will be about 5 inches away from the coils of your broiler.
Place your filets on an aluminum foil or parchment-lined baking sheet (to prevent sticking!) and season thoroughly with salt, pepper, and any other seasonings you like. Here we used herbs, grainy mustard, and garlic, which is totally delish. Broil 5 to 8 minutes, depending how you prefer your fish.
An easy way to check if the salmon is ready? Press against the corner of the filet with a fork. If the fish flakes, you’re good to go!
BAKE
Similar to broiling, baking is super easy to master and perfect for a quick—but special!—Tuesday dinner. We especially love roasting one large filet instead of several small ones; it kills the presentation game.
Preheat your oven to 350°F and line a large baking sheet with foil. Bake your filet skin side-down for 12 to 15 minutes, or until pink and opaque. You can go really anywhere with how you flavor it: In our classic recipe, the salmon is cooked directly on a bed of sliced lemons and seasoned with garlic, honey, and thyme. Any citrus works!
PAN-FRY
If you’ve ever ordered fish at a restaurant, there’s a good chance it’s been seared, with a nice golden crust and skin so crispy you actually want to eat it. Good news: you can do it at home.
In a nonstick or cast-iron skillet over medium-high, coat the bottom of your pan with the fat of your choice (we’re talking butter, veggie or olive oil) and get the pan HOT. Place your filets skin side-up (you should hear a sizzle) and cook until the filets naturally release from your pan with a spatula. (If it doesn’t release, don’t force it!) When the crust is fully formed, in about 6 minutes, it’ll be an easy flip.
After flipping, let the skin get nice and crispy and cook for about 4 more minutes. (If your skin is getting too crispy and the center of your fish is still looking a little pink and firm, pop the whole skillet in a 350° oven and roast for 5 minutes.) The result? Restaurant-quality fish without the price tag.
POACH
Poaching is an easy way to ensure nice and moist salmon every. single. time. First, season the salmon fillets on both sides. In a large skillet, bring 1 cup water + 1 cup dry white wine to a boil. Reduce heat to a simmer and add salmon. Cover and cook for about 10 minutes. Remove salmon carefully with a fish spatula or large slotted spoon.
If you want to add extra flavor, throw some fresh herbs and garlic cloves into the skillet. Fresh dill tastes especially amazing.
GRILL
When it’s nice out, you gotta grill. Those char marks = smoky flavor. There are two grilling techniques that we love when preparing salmon.
First, up: how to cook salmon straight on the grill (or grill pan). As always, season your fish first. Heat grill over medium-high heat, andoil grates (to make flipping easier). Add salmon skin-side down and let cook 6 to 8 minutes, or until the bottom half of the fish looks opaque and the skin easily releases from the grill. Flip and cook 4 to 6 minutes longer, or until the entirety of the fish is cooked through.
Grilled salmon foil packs are next! We love ’em because you can basically prepare your whole meal in one packet. And it’s a really fun way to serve dinner to guests.
First, choose your veggies and flavor components. You’ll want to pick quick-cooking options, or slice things nice and thin. Zucchini, bell peppers, onions, asparagus, and thinly sliced potatoes are all great. As for the flavor bombs, we almost always add some sort of citrus, hearty herb (like thyme or rosemary), and garlic. Adding a tab of butter to each packet is always a wise move.
Season everything generously with salt and pepper, and place on top of a large strip of foil. Fold the foil in half then fold up the edges to seal the packet. Place packets on preheated grill and cook until the salmon is cooked through and veggies are tender, 10 to 12 minutes.
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