Receitas — Salmon

Cozinhar com Salmon

Salmon is the gateway fish: fatty, omega-3-loaded and far more forgiving than something like sea bream. Chefs love it medium-rare (125 °F internal) — silky, almost translucent at the core. For a crispy-skin fillet, place skin-side down in a screaming hot dry pan for 4-5 minutes without moving, then 30 seconds flesh-side. Best partners: lemon, dill, chives, soy-mirin-ginger, miso, maple syrup. Wild Pacific salmon has a firmer bite and stronger flavor than farmed Atlantic. Rotate between yuzu tartare, beet-cured gravlax, Japanese donburi, or the unbeatable bagel-cream-cheese-smoked classic.