Monday, July 25, 2022

How to Cut an Onion

Cuts of onions that says "how to cut an onion".

The mighty onion! Seems like you’re always going to find one of these little guys at the base of, like, every recipe. So much flavor! But what’s up with all this slicing, dicing, chopping, mincing, crying? Let’s take a look at all things onion, shall we?

Also, hot tip alert. Please keep in mind that an onion already has some built-in slices for you so we’ll be using that to our advantage! Some methods may have told you to slice horizontally, but, slicing horizontally through a slippery vegetable with a very sharp knife sneaking under your fingers and headed TOWARDS your body…feels just kinda downright bananas. Also unnecessary – those cuts already exist!

Let’s dive in, shall we?

In This Post: Everything You Need For How To Cut An Onion

Methods for Cutting An Onion

Onion Extras

Methods For Cutting An Onion

Knife Method

Half of an onion cut on a cutting board with a knife.

This is probably the most common method when it comes to cutting an onion – whether you need a rough chop, an even dice, or a fine mince. Luckily, they all start pretty much the same. Get your tear ducts ready, here we go!

  1. Cut in half. Turn the onion upright on one of the flat ends and cut it down the middle.
  2. Trim the end. Trim one end of the onion and keep the other as kind of a little handle. (You could chop both ends but this way it helps the onion half stay intact.)
  3. Remove the skins. If the onion skin doesn’t come off easily, remove the outermost layer of the onion too.
  4. Slice the onion. Place one half of the onion large, flat cut-side down on your cutting board. Make even vertical slices against the grain, thin or thick depending on the size chop you want, without slicing all the way through your “handle” end so that the slices stay intact.
  5. Turn and chop! Holding the handle end, gently squeeze the onion to help secure your vertical slices and make relatively evenly spaced slices through your original cuts. Those cubes will start falling onto your board and you’ll have a lovely rough chop! Then repeat with the other half.

Mandoline Method

Rings of onions on a cutting board with a mandoline.

We love our mandoline* for many things, but to slice an onion? It’s seriously clutch. This method is typically used for rings and half moons (as you can see above), but if you want to pull out your knife and chop them up even more from there, you do you!

  1. Cut off top of the bulb. You don’t need to cut off much – just about 1/2 of an inch.
  2. Cut in half, root to top (optional). If you want slices instead of rings, you can cut it in half from root to top. See video below for reference.
  3. Remove the skin. Keep the root intact and peel back the outer layer of the onion.
  4. Get your mandoline ready. There should be 3-4 different thickness levels on your mandoline that you can choose from based on what you’re looking for. Set your mandoline and you’re ready!
  5. Slice your onion. Put the cut side against the mandoline and move it back and forth to create slices or rings. Use a mandoline protector to keep your hands safe or stop before the root gets too close!

Food Processor Method

Minced onion in a food processor.

This might be our favorite hack to make chopping an onion the easiest thing you’ll do all day (can you imagine!?). It’s perfect for getting a rough chop or a fine mince, and is especially amazing for when you have a lot of things to chop for soup or want a perfectly-textured meatball.

  1. Cut off both ends of the onion. No need for the root here!
  2. Remove the skin. If you need to remove the top layer of the onion too, that’s a-okay.
  3. Cut into sections. Cut the onion in half root to stem, and then once or twice more to create even sections of the onion.
  4. Chop in the food processor or chopper. Place the sections of onion in the food processor and pulse to your desired chop consistency.

Onion Cut Types and Their Uses

Different types of cuts of onions.

Minced

The tiniest of all! Make all your slices/cuts as small and uniform as possible using a knife or food processor (or you can just continue to run your knife through that rough chop pile until everything is real itty bitty).

This is great for: Mincing is needed when you don’t want to bite into pieces onion at all like for dressings, soups, and marinades, or also in meatballs!

Diced

Smaller than a chop, so make all your slices thinner. You can also run your knife back through your rough chop pile a few times to get smaller pieces. They won’t be perfectly uniform tiny cubes but it will get you where you’re going!

This is great for: Dicing is ideal if you’re going to be eating the onion more on its own and don’t want to bite into too big of a chunk of onion, like as a topping or in a salsa or base of a great sauce.

Chopped

Slightly larger, rougher cubes.

This is is great for: A larger quick rough chop is great for roasting, sauces, or soups that will cook awhile or get pureed later where you need the flavor of onion but size really doesn’t matter. Also great for pot roast!

Rings

These need a slightly different method than the cuts above. You’ll trim the non-root end, remove skins (you may need to make a very shallow cut in the side to help get them removed), carefully place the full onion your board and start slicing parallel to the ends forming full rings, or use your mandoline as shown above. If using a knife, you can also slice a tiny bit off of one side of the onion to give yourself a steadier surface when cutting the whole onion.

This is great for: Onion rings, YAY! But also maybe you want a full ring on your burger or in your salad for fanciness?

Half-Moon Slices

Sliced with the grain of the onion to your desired thickness.

This is great for: Burger/sandwich toppings or salads, when more prominent pieces of onion are key!

Strips

Narrow or wide strips made by those vertical cuts against the grain. You could use on skewers or in fajitas.

This is great for: Kebabs, fajitas, or caramelized onions.

Different onion varieties on a cutting board.

Types Of Onions

For the most part, you can swap out onions in most recipes depending on what you have on hand. But here is a general breakdown for where each one can shine. Always remember when picking out onions, regardless of type, to look for ones that are firm with dry skins!

  • White onions: They can be a little more pungent so they are more ideal in cooked dishes or sauces. 
  • Yellow onions: Super versatile and have some real star power for caramelizing.
  • Red onions: These are your salad and salsa queens because they can have a real kick!
  • Sweet onions: (like a Walla Walla or Vidalia). These are great in things that need raw onion because they are mild and sweet.
Someone dicing an onion on a cutting board.

How To Not Cry While Cutting Onions

Goggles? Just ask someone else to do it and leave the room? Yeah, it seems kind of inevitable to shed a tear or two, but here are some tips/tricks people say help ease the burn.

  • Goggles. Like seriously, they work. Any barrier in front of your eyes will help a little! Here’s our favorite pair*.
  • Cutting with a sharp knife! A dull knife will smash and break down the cells of the onion more which releases more of the chemical syn-propanethial-S-oxide which is what is responsible for those teary eyes!
  • Chill them! You have to think ahead but some suggest popping peeled onions in the freezer for a bit or in the fridge or in a bowl of ice water for about 30 minutes to lessen the chemical’s effect.
  • Put a slice of bread in your mouth and let it hang out. In case you needed a reason to eat bread (spoiler: you never need a reason). Some say it works, some say it does nothing. Apparently the bread is supposed to absorb the sulphuric compounds before it reaches your eyes. Try it and report back!

Getting Onion Smell Off Your Hands

Oh! Yay! Now for some fun science! Did you know you can get rid of the smell on your hands by simply rubbing them on any stainless steel object under cold running water? It’s true! You can grab a spoon or a spatula (maybe skip a knife), or even use the bottom of your stainless steel sink. The sulfuric chemical in onions will bind to the metals in stainless steel and stick to those instead of your hands, no soap required! (But let’s be honest, soap never helped anyway, right?!)

You could also grab yourself one of these handy dandy little stainless steel “soap” bars* if you really want to be fancy.

Four sections of an onion in a food processor.

Onion Cut Cheats, Tricks, and Tools

If you don’t want to make use of your knife-work in the kitchen, you do have a couple other options.

  • Pre-cut onions. We love a good shortcut sometimes so thank you, grocery store! Or make your own pre-cut ones by just doing a ton of onions at once, as long as you’ve got your tear ducts going, and then store them in the freezer!
  • A mandoline. Though it can be intimidating, a mandoline* can make very easy work out of getting perfectly evenly thin slices.
  • Food processor. Peel and slice those onions into sections, and buzz those babies up in a food processor* for a chop-cheat!
  • A spiralizer. Onions are super easy to spiralize* – who knew?! Just use a flat blade since the onions are already layered by nature, and two seconds later, you’ll have a pile of thinly sliced rings that are perfect for a whole variety of uses. See how to do it here!

Tools For Cutting Onions

Pickled red onions in a jar.

Storing Cut Onions

As long as you’re already crying, you can chop up a bunch of onions and then keep them on hand and ready to go for your other cooking needs this week. Just make sure you keep things airtight to avoid oxidation and moisture absorption (hello Stinksville, USA).

  • To Refrigerate: You can keep chopped onions in a sealed, airtight container (ideally a glass one since plastic will absorb odor which…doesn’t help your cause) in the fridge for up to to 10 days. A partially used onion can be wrapped in plastic wrap and stored in the fridge as well.
  • To Freeze: If you’re going to be cooking the onions where texture doesn’t matter as much since you won’t be eating them raw, you can also freeze chopped onions for easy use. Just toss them in a freezer bag and they’ll last 3-6 months!
  • BONUS! To Pickle: We looooove pickled onions (see these bowls and these tacos). Just transfer your onion slices to a jar, fill the jar half to three-fourths of the way with vinegar and the rest of the way with water. Add 1 tsp. of salt and 1 tbsp. of sugar. Shake a few times and set in the fridge.
Caramelized Onion Dip in a bowl with a spoon.

A Few Of Our Favorite Recipes with Onions

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Monday, July 18, 2022

How to Clean a Cast Iron Skillet

Image of cast iron skillet and brush with "How to clean cast iron" text overlay.

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Cast iron skillets are one of our absolute favorite pans to cook with when we’re in the kitchen. They’re affordable, they can be used for nearly any recipe, they’re kitchen powerhouses that last FOREVER, and you don’t have to worry about any weird chemicals getting into your food from using the pan (in fact, it can even ADD nutrients to your food!).

Whether you’ve just purchased a brand new cast iron pan or are looking to revive a family-favorite and well-loved skillet that’s been passed down to you, we’ve got you covered with our ultimate cleaning and care guide to clean a cast iron skillet!

In This Post: Everything You Need For Cleaning a Cast Iron Skillet

Our Favorite Cast Iron Skillet (+ Tools!)

Why Cast Iron?

That’s fair – it’s a legitimate question! Especially in the age of easy, non-stick, non-toxic, beautiful Instagram-worthy cookware.

It might be old-school (like, maybe you literally got a cast iron skillet handed down from your grandmother?), but there’s a reason why it quite literally stands the test of time.

Here’s why we love our cast iron:

  • Versatility: It can go from stovetop, to oven, to grill, to campfire, making it a real one-pot champion.
  • Flavor: We call it “seasoning” for a reason! Over time, your cast iron will only become more and more delicious with every meal.
  • Sear-ability: It’s good for a lot of things, but when you want a good sear on your thinly-sliced meat or sturdy veggies? This is your gal.
  • Longevity: It’s the pan we’ve had the longest relationship with, and it’s never been too far gone in needing a little spiff-up.

How To Season Your Cast Iron Skillet

Person pouring oil into a cast iron skillet on the stove.
Person rubbing oil into cast iron skillet with a cloth.

Seasoning Your Skillet

To do a thorough seasoning of your cast iron skillet, we suggest the following about 1x/month, depending on how often you use your pan.

  1. Ensure the pan is completely clean and dry.
  2. Season the pan by adding a 1/4 cup of canola oil or coconut oil to the entire pan (top, bottom, and handle).
  3. Put the skillet in the oven at 350 degrees for 1 hour upside down on a sheet pan to fully dry out.

A Note on Buying a Pre-Seasoned vs. Unseasoned Skillet

Both pre-seasoned and unseasoned skillets can be purchased when buying your pan. It should clearly list on the packaging what type you’re buying, but you’ll know a cast iron skillet is seasoned when it has a shiny coating on the pan. A pre-seasoned skillet is ready to use straight from the package. An unseasoned skillet should be seasoned before its first use.

How To Clean and Care For Your Cast Iron Skillet

Crusty food stuck on a cast iron skillet.

There always seem to be lots of dos and don’ts when it comes to caring for your cast iron pan. Here are some of the best practices for cleaning your cast iron skillet.

How To Clean a Cast Iron Pan After Cooking (Go-To, Everyday Method)

  1. Scrub gently in hot water with a Cast Iron Brush*.
  2. Dry the pan.
  3. Place the dry, empty pan over high heat for 3-5 minutes to further dry it out – this will help make it “thirsty” so it absorbs a fresh layer of oil.
  4. Add 1-2 teaspoons of canola oil or coconut oil to the pan. Rub the oil into the hot pan really well (and carefully) with a paper towel or soft cloth until the oil is absorbed.
  5. Remove from heat! You’re done.
Scrubbing crusted cast iron skillet under water with a brush.

How To Clean A Cast Iron Pan with Crusty Food Stuck On

  1. Take a paper towel and wipe out as many big chunks of baked-on food as you can. You can also use a cast iron pan scraper* or cast iron brush* if you have bits of food that are really tough to get off. If you’re in a pinch and don’t have the scraper or brush, you could also use cut a potato in a half and work the baked-on food out of the pan with a little bit of baking soda.
  2. If needed, add 1+ cup of salt to the pan and scrub thoroughly to continue cleaning it.
  3. If needed, add water and bring back to a low simmer to loosen the bits of food.

How To Clean A Cast Iron Pan That is Very, Very Far Gone

  1. Working outdoors, place your cast iron skillet on an extra-large plastic bag or trash bag.
  2. Liberally spray oven cleaner* over the entire skillet. Make sure to wear thick rubber gloves for this step to avoid hurting your skin from the cleaner.
  3. Seal up the skillet up in the plastic bag and leave the cleaner-soaked skillet outside or in the garage for 24 hours to let everything soak in.
  4. After 24 hours, scrub the skillet with steel wool and very, very hot soapy water. It’s best to wear rubber gloves for this step again. Rinse skillet and repeat this step.
  5. Make a vinegar/water solution by combining 2 cups of vinegar and 2 cups of water together. Pour this mixture into the skillet and let is sit for about 1 hour.
  6. Reseason your cast iron skillet following the instructions above.
Clean and seasoned cast iron skillet.

Preventing Rust On Your Cast Iron Skillet

Rust! *grimaces inside*. It can happen when you have a pan made from iron. Here are some tips to prevent that orangey foe from hanging out on your skillet.

  • Put your cast iron pan away thoroughly dry. Any wetness can lead to rust.
  • Avoid soaking your pan in water for long periods of time.
  • Season your pan with oil after each use.
  • Minimize cooking highly acidic foods in your pan, like tomatoes, lemon, or vinegar.

If you have rust on your pan you’re looking to do away with, go through a full skillet cleaning and deep seasoning. When cleaning your pan out with salt, it can help to use a cast iron chain scrubber* to remove really stubborn rust.

Frequently Asked Questions About Caring For a Cast Iron Skillet

How often should you season your cast iron skillet?

Generally, we recommend seasoning your cast iron about once per month, but after every time you use it works as well if you find that it could use some seasoning.

What type of oil is best for seasoning a cast iron skillet?

Canola, vegetable, or coconut oil are best.

Can I use soap to clean my cast iron skillet?

Please don’t! Not using soap when cleaning is crucial to maintaining the delicious seasoning that comes with using a cast iron.

How do I save a very old, rusted cast iron skillet?

We’ve got you! In short, use an oven cleaner*, use a steel wool and hot soapy water, and use a vinegar/water solution. Then, re-season it!

Products We Love When Using a Cast Iron Skillet

Cast iron skillet with brush and coconut oil.

Favorite Recipes That Use a Cast Iron Skillet

Tater tot hot dish in a cast iron skillet.

So tell us – what do you love to make in your cast iron skillet?

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Monday, July 11, 2022

How to Grill Corn

Four ears of grilled corn with text overlay that says "How to grill corn".

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YESYESYES, we can smell it in the air, grilling season is upon us! All those delicious food swirls and scents filling up our warm blue skies. Here for it! Always.

But move over (literally) burgers, dogs and other grillables – let’s get some bright golden cobs on those grates. If you have yet to know the exquisite taste experience of grilling your own fresh summer sweet corn, well, YOU ARE IN FOR A TREAT. Here are a bunch of methods, tips and tricks for all things grilling corn!

In This Post: Everything You Need For Grilling Corn

Ways to Grill Corn

Other Tips and Tricks

First, Let’s Define a Few Things

Cob, husk, silk, what? Before we make magic happen, let’s talk about what each of these mean.

  • Corn on the Cob: The whole shebang! Cob, corn, silks, and husk – all together in one delicious little package.
  • Cob: The central, middle, internal part to the corn on the cob – it’s what you’re left with after you’ve taken every last delicious bite.
  • Silk: The stringy, thread-like stuff that sticks to the corn between the corn kernels and husk.
  • Husk: The outside green leaves of the corn on the cob, attached to the base of the corn on the cob.

Ready? Let’s go!

Method 1: Grilling Corn In The Husk

Three ears of grilled corn on a plate with husks pulled back, sprinkled with cheese and parsley.
  • Removing the silk: Pull back the husks and remove as much of the silk as you can (don’t worry, any remaining bits will burn off), then gently fold the husks back up to create a perfect little natural steaming tent for your corn. You can also just toss on a whole cob easy peasy and then just shuck it all after grilling but it’s a little a messier…and hotter 😉…to do it that way.
  • To soak or not to soak: There is some debate as to whether this really helps add some extra moisture to your corn and prevents the husk from burning. Spoiler alert: some of the husk will burn no matter what! But the corn inside will stay steamed and tender. If you do choose to soak, set your fully husked cobs in a bowl of water for about 15-20 minutes before grilling.
Two photos of an ear of corn with husks pulled back and silk removed.

How to Make It Happen

  1. Gently fold back the husk on your cobs (but don’t remove it), and pull out as much of the silk as you can. Gently fold the husks back up after the silk is removed to create your cute little steam tent. Soak your corn if you’re choosing to do so.
  2. Preheat your grill to medium-high heat (about 375-450 degrees F).
  3. Place corn with the husks folded up directly on grates and grill for about 20-22 minutes, rotating to ensure even charring around the husk.
  4. Corn is done when kernels are soft and bright golden yellow and there are tiny bits of char that sneak through the husk flaps. YUM!
  5. Once cooled enough, serve corn by pulling back the husk and using it like a handle OR remove completely. Little pokey corn holders optional.

Why this method is great: the prep is pretty easy and it is the perfect blend of moist kernels from the husk-steam, and char flavor from direct grill contact.

Method 2: Grilling Corn In Foil

Grilled ear of corn on top of aluminum foil.

This method is super easy, hands-off and will definitely give the most moist corn of all the methods. That said, you lose out on some of that perfect smoky summer char flavor since the corn never touches the direct heat. It also takes a bit longer on the prep side of things.

Four ears of corn on a plate and wrapped in foil.

How to Make it Happen

  1. Completely remove husks and silks from corn. Wrap cobs completely in heavy duty aluminum foil (you can sneak a little butter/olive oil and any other seasoning in there if you like!).
  2. Preheat your grill to medium-high heat (about 375-450 degrees F).
  3. Place foiled corn directly on grates. Grill for about 15 minutes, turning occasionally.
  4. Corn is done when kernels are soft and bright golden yellow.

Why this method is great: the corn will stay warmer longer because you can just leave it in the foil until you are ready to serve. Great if you’re serving a big group!

Method 3: Grilling Corn On The Grates

Four ears of corn directly on grill grates.

This of course will give you the grilliest of grilly flavors because hello, you’re slapping those bare cobs right on the grates! This method will make the corn a teensy bit drier than the other two methods, but the smoky, caramely, sweet-char flavor CANNOT BE BEAT.

Close-up image of grilled corn with cheese on top.

How to Make It Happen

  1. Completely remove husks and silks from corn (don’t worry, any remaining silk bits will burn off).
  2. Preheat your grill to medium-high heat (about 375-450 degrees F).
  3. Place cobs directly on grates and grill for about 10 minutes, turning occasionally for even cooking.
  4. Corn is done when kernels are bright golden yellow and is evenly charred on all sides.

Why this method is great: the corn cooks more quickly than the other methods and the smoky char flavor is out of this world.

How To Cut Corn Off The Cob

Corn kernels in a pan.

Maybe you’re not keen on chomping corn off the cob or maybe you remembered that grilled fresh corn can be an absolutely amazing add to salads, salsas, pastas, etc., so you want to get those kernels from the cob. Here we go:

  1. Grill corn using your preferred method.
  2. Place grilled corn upright on a plate or bowl, larger flat side down. BONUS TIP: Stick the corn in the center of a bundt pan to hold it steady, and all the kernels will fall into it.
  3. Take a sharp knife and place it at the base of the kernels as best you can and run it down the sides of the cob. Some of them fly away yearning to be free, but most of those golden grilled beauties will be gathered in your bowl or bundt pan, ready for serving.

How To Pick The Best Corn For Grilling

Ear of corn with husks and silk pulled back.

It’s always best to grab the freshest corn possible. As soon as corn is picked from the stalk, those natural sugars start to break down into starches so the dream of dreams would be to grab it from the farmer’s market or farm stand and then grill it that night. But…that isn’t everyone’s life.

Here are some tips for buying the freshest corn:

  • Look for husks that are bright green, tightly wrapped and feel just a little damp.
  • Avoid any husks that have little brown holes as that is a sign of insects.
  • Corn should be firm all the way around when squeezed (nothing squishy or parts that are clearly missing kernels).
  • The corn silk peeking out the top should be light brown or golden and smell slightly sweet (avoid any that are dry, black or mushy).

Favorite Things To Make Grilling Corn Easy and Delicious

All you really need for this is a grill and some corn (and maybe a frosty cold cocktail while you do it?), but if you what to really up the experience, there are a few things we love to use.

Products For Grilling Corn

Ways To Serve Grilled Corn (Flavor Ideas!)

Plate with tacos, grilled corn on the cob, and veggies.
  • Classic: Butter, salt, and pepper. Perfection.
  • Classic But Elevated: Flavored or homemade compound butter with fresh herbs, smoked flaky salt, fresh-cracked pepper.
  • Elote-Style: Mayo/sour cream, jalapeño, chile-lime seasoning, cotija cheese, squeeze of lime.
  • Pesto-Style: Slather your corn in pesto (homemade or storebought) and sprinkle with grated parmesan cheese.
  • BBQ-Syle: Rub the corn with your favorite BBQ rub, salt, and pepper before grilling.

The Best Recipes Using Grilled Corn

Elote queso with grilled corn on top.

Other than slathering the cob with butter and salt, or maybe some fresh lime squeezes and salty cotija cheese, here are some of our fave recipes including that sweet sweet corn!

What’s your favorite way to grill corn? What are we missing?

Summer on, friends!

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Tuesday, July 5, 2022

How to Cook Salmon

Collage of four methods for how to cook salmon.

This post contains referral links for products we love for how to cook salmon. Pinch of Yum earns a small commission on these links at no cost to you, and the links will always be marked with an asterisk. We ♡ honesty!

Salmon! Perfect for a quick protein option atop a salad, mashed up and formed into burgers, or simmering in a beautifully rich curry sauce. Just truly so many ways to cook salmon and so many ways to prepare it.

So salmon lovers, salmon skeptics, gather around. We’re here to share all of our favorite ways to cook up that orangey-pink beauty.

In This Post: Everything You Need For How To Cook Salmon

Salmon Cooking Methods

More on Buying and Cooking Salmon

Prefer To Watch Instead Of Read?

How To Bake Salmon

Three fillets of salmon baked on a sheet pan.

When to Bake Salmon

For if you want a fairly hands-off and consistent result, or want to combine it on a sheet pan with other ingredients to make it a one-pan meal. If you like a crispy top layer (who doesn’t?), you can also crank up the broiler at the end. This is our go-to method!

Directions

  1. Preheat your oven to 425 degrees F. Add a drizzle of olive oil to your salmon and season the fillets to your liking.
  2. Place salmon on a parchment paper-lined or foil-lined baking sheet. If you’re lining your baking sheet with foil, just give it a quick spray with non-stick cooking spray. Bake salmon fillet for 5-6 minutes, depending on fillet thickness. For salmon that’s 1″+ thick, bake for 8 minutes.
  3. When salmon easily flakes off with a fork, is around 125 to 130 degrees F, and the flesh looks opaque and not “raw”, the fish is done!

Watch How to Bake Salmon

Recipes Using Baked Salmon

How To Steam Salmon (In Parchment)

Four fillets of salmon in a dutch oven with lemon slices and dill.

When to Steam Salmon

Steaming salmon is the way to go if you like tender, moist, fancy-but-not-hard-to-make salmon. In this method, the salmon is steamed in white wine with lots of fresh herbs and lemon. You could pair it with a sauce but really, the salmon is all you really need.

Directions

  1. Cut an extra-large piece of parchment paper (about two-feet long) that’s big enough to fit your salmon fillets.
  2. Place the parchment paper in the bottom of a dutch oven*.
  3. Toss your salmon fillets in a separate bowl with some olive oil and any seasonings you’d like (salt, pepper, fresh garlic, sliced onion or shallots).
  4. Place the seasoned and oiled salmon in the parchment-lined dutch oven. Add some lemon slices if you wanna be fancy Add about 1/3 cup of water, white wine, or broth on top. Fold the parchment over the fish and crimp/fold it together to seal it up.
  5. Cover the pan with a lid and let it cook on high heat on the stovetop for 5 minutes. After 5 minutes, reduce the heat to medium and cook for another 8-10 minutes. Remove from heat and let it rest for a few minutes to finish.
  6. Remove the lid, open the parchment, and top with your favorite fresh herbs!

Watch How to Steam Salmon

This method was inspired by the delicious and amazing Steamed Salmon with Garlic, Herbs, and Lemon from What’s Gaby Cooking which is a recent team favorite!

How To Sauté Salmon

Three fillets of browned salmon in a cast iron pan.

When to Sauté Salmon

We love to go the sauté route when we want a crispy top to hold up to a delicious pan sauce. Or, if we want to keep a litttttttle closer eye on things than just popping it in the oven. You have full control over the crispiness, the temperature, the flavor, everything.

Directions

  1. Allow salmon to come to room temperature for 15-25 minutes before sautéing the fish. Season salmon fillets to your liking.
  2. Heat a nonstick skillet or cast iron skillet* over medium heat with a couple tablespoons of oil.
  3. Pat fish dry to remove extra moisture before adding it to the pan. Add salmon to the pan with the skin side facing down. Leave the salmon undisturbed in the pan.
  4. Once the salmon starts to turn a bit opaque in color and looks a bit more “done” (this should be about 6 minutes or so, depending on salmon fillet thickness), flip your salmon and cook it for another 2 minutes in the pan to get the top layer crisped. At this time and temp, your salmon should be considered medium-rare to medium doneness.

Watch How to Sauté Salmon

Recipes Using Sautéed Salmon

How To Air-Fry Salmon

Two fillets of salmon in the basket of an air fryer.

When to Air Fry Salmon

This one’s for you if you’re a set it and forget it kinda salmon-lover who wants to make things weeknight-easy. And THOSE CRISPY EDGES. Perfection.

Directions

  1. Preheat your air fryer* to 400 degrees F. Coat salmon lightly with olive oil and season the fillets to your liking.
  2. Spray your air fryer basket with non-stick cooking spray. Air fry salmon for 7-9 minutes.
  3. When the salmon is cooked to medium or medium-rare, it should be opaque. If it still looks “raw” or uncooked, return it to the air fryer for another minute or two. You may need to do this if you have a thick salmon fillet.

BONUS: How To Make Salmon Burgers

Salmon burger on a bed of cabbage with a dollop of yogurt on top.

Directions

  1. Bake salmon according to one of the “How to Bake Salmon” methods above or use canned salmon*.
  2. Using about 12 ounces of salmon, flake the salmon apart and combine the fish with 2 eggs and 1/2 cup of breadcrumbs. Season the salmon burgers with your seasonings of choice. Form into patties.
  3. Heat oil in a nonstick skillet with a few tablespoons of oil.
  4. Fry salmon burgers for 2-3 minutes on each side until they’re crispy.

Tips On Buying Salmon

A person holding up a pack of fish in a market.

Types of Salmon

The brightness of the salmon pink will vary depending on the variety you’re buying. Here are a few common varieties below:

  • Atlantic Salmon: This is a common grocery store variety to stumble upon and a delicious one, at that. This variety is mild, buttery, and has a medium-firm texture.
  • Coho Salmon: A great starter salmon variety! The flavor is fairly mild compared to other varieties.
  • King Salmon: The creme de la creme of the salmon world. It lends a beautiful buttery taste, but it’s also the most expensive type of salmon.
  • Sockeye Salmon: This variety is a really vibrant orange / deep red color. It has a really rich, deep flavor, but note that it’s a bit drier than other varieties.

If we had to pick a favorite out of all the options, Atlantic Salmon is our go-to!

Fresh vs. Frozen Salmon Tips

So you’ve chosen your salmon and guess what! Now you have to choose between fresh or frozen! Both are just as good as the other, and it just depends on how and when you’re cooking it. Ifvyou’ll be cooking it the following day or two, fresh salmon is great. But if you won’t be enjoying it until the end of the week, opt for frozen (and bonus: you can buy the BIG bags of frozen salmon to stock up for more meals at your leisure!).

A few other tips:

  • Fresh salmon should have a very mild fish smell. Avoid buying overly fishy-smelling fish.
  • Avoid fresh salmon that has any brown spots on the flesh.
  • For both fresh or frozen salmon, try to choose salmon fillets or steaks that are all about the same thickness so that all the fillets can cook consistently.
  • Frozen salmon can sometimes be more affordable than fresh salmon. Just thaw the salmon before preparing it and pat it dry to remove extra moisture.

How to Thaw Frozen Salmon

The best and safest way to thaw frozen salmon is to put your fillets or steaks in a large bowl of cold water and place your vacuum-sealed salmon in the bowl. Toss the bowl in the fridge for a few hours until your salmon is fully thawed.

Salmon Doneness

Three fillets of salmon in a skillet with the salmon flaked.

The best way to determine salmon doneness is with a food thermometer*. Just insert the probe into the thickest part of the salmon fillet or steak. If you don’t have a food thermometer though, you can get a pretty good idea of how done your fish is if it’s starting to flake apart when you poke at it with a fork.

  • For rare salmon: Cook to less than 125 degrees F.
  • For medium-rare salmon: Cook to 125-130 degrees F.
  • For medium salmon: Cook to 130 to 140 degrees F.
  • For well-done salmon: Cook to 140 degrees F or higher. (Note that cooking to this temp will make your salmon pretty dry, and in our opinion it’s not the best way to enjoy salmon.)

Eating Raw Salmon

Salmon can definitely be eaten raw, especially if you are preparing it as part of sushi. The key to enjoying salmon raw is buying as fresh of fish as you can find – sometimes going to a specific fish market is best for this. Look for fish that’s labeled “sushi grade” or “sashimi grade”. It’s best to prepare your raw fish within 1-2 days after purchasing it for optimal freshness.

How To Remove The Skin On Salmon

If you prefer to enjoy salmon without picking around the skin, there are a couple different ways to remove it. But if you want to enjoy your salmon with the skin on and eat that crispy delicious skin, here’s more info on that.

  1. If you’re buying fresh salmon, ask a grocery store employee behind the fish / seafood counter if they can remove the skin for you (this is the easiest method).
  2. Remove the skin yourself by gripping your salmon fillet tautly and making a cut using a sawing motion between the skin and the fish flesh. Note that the fish will be slippery, so please be careful!

Based on what method you’re using, here’s when it’s best to remove the skin if you so choose:

  • If you’re baking salmon: remove the skin before baking.
  • If you’re steaming salmon: remove the skin before steaming.
  • If you’re air-frying salmon: remove the skin after air frying.
  • If you’re sautéing salmon: keep the skin on while cooking and when the fish is almost done cooking and the fillet is skin side up.

So Much Nutritional Goodness In Salmon

BBQ salmon in a bowl with mango salsa and rice.

There’s so much to love about salmon, but one thing we love in particular is how wholesome it is for you. It’s like giving your body a big nutritional hug each time you eat it. 🤗

  • It’s high in omega-3 fatty acids (these fatty acids help to reduce inflammation in the body).
  • It’s a great source of protein (yay for strong muscles!).
  • It helps support brain function (always gotta keep that noggin’ joggin’).
  • It’s packed with lots of different body-supporting vitamins (like potassium, selenium, and a variety of B vitamins).

Our Most Popular Salmon Recipes

WE LOVE SALMON! Here are our all-time favorite salmon recipes.

Products We Love That Make Cooking Salmon a Breeze

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