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Your guide to cooking salmon

Cooking salmon for dinner? Keep this technique cheat sheet on hand for great results every time. Pick up responsibly sourced salmon portions from Coles, then get cooking with our handy guide below.

Pan fried salmon portion

1. Pan frying

Love crispy-skinned salmon? Here’s how it’s done. Pat the salmon dry with paper towel, then season the skin with salt and pepper. Heat a little oil in a frying pan over medium-high heat. Cook the salmon, skin-side down first, pressing with a spatula so the entire skin is touching the pan, for 5 mins or until the skin is crispy. Turn and cook for 3 mins or until the salmon is just cooked through.

Steamed salmon portion

2. Steaming

This gentle cooking method turns out deliciously tender fish. To start, pat the salmon dry with paper towel. Season with salt and pepper. Line a steamer with baking paper and top with the salmon. Cover and cook over a saucepan of simmering water for 8-10 mins or until the salmon flakes easily

Chargrilled salmon portion

3. Chargrilling

Cooking on a grill gives fish an irresistibly smoky flavour. Heat a barbecue grill or chargrill on high. Lightly coat the salmon in olive oil, then season with salt and pepper. Cook for 3 mins each side or until the salmon flakes easily.

Poached salmon portion

4. En papillote

This technique of cooking fish in a paper parcel in the oven gives juicy, full-of-flavour results. To do it, cut a 30cm square of baking paper. Place the salmon in the centre of the square along with any aromatics or veggies, then bring 2 sides of the paper together and fold over twice. Fold ends to enclose. Wrap in foil and place on a baking tray. Bake at 200°C for 12-15 mins or until salmon is just cooked through.