Anyone cook salmon a lot? I am entering a cookoff

[Laura PourMeADrink]

and making salmon. Have made it a thousand times, but don't get one thing.

Why does the top surface stay intact (what I want) sometimes and other times "crack" open in places into big "flakes" ? I cook it the same way - pan sear outside.

Last year, came in second with my salmon, and the top "cracked". My butcher literally got the fish off the truck and handed it to me. So, wondering if it has something to do with being super fresh?

[Merlot]

1. I've noticed that too, thought it had to do with the temperature of

the fish as it's being put in the pan. Seems like the colder the fish, the less cracking?

[Laura PourMeADrink]

8. I can test that before contest.

[Dr Hobbitstein]

2. It cracks if it gets overly dry.

Slightly basting the top as you cook will help.

[Laura PourMeADrink]

4. Good point - will remember to baste it.

[lark]

5. I rub mayo all over mine so it doesn't dry out or crack.

I season it after the mayo is on, then slice onions and oranges on top and wrap the whole thing in tin foil and put on the BBQ. Damn, it's so delicious!

[Laura PourMeADrink]

7. I'm gonna try that. Have heard before - just can't seem to get past the thought

that mayo wouldn't go with salmon in my mind. Orange flavor goes very well with salmon. the onions are throwing me off a bit...but does sound interesting.

[Merlot]

11. If you don't like mayo try olive oil

When baking I brush the top with olive oil and salt/pepper/herbs.

[lark]

12. You can't taste the mayo at all.

It melts into the meat. I also do this with chicken pieces and it works that way too. I don't always add the onions, but I like the little bit of bite and texture it adds. The oranges are required,, IMO. I've tried this with lemon and it doesn't work for me, the oranges marry with the salmon much better.

[Laura PourMeADrink]

13. You are right about the orange/salmon marriage

A long time ago I made a champagne orange sauce for salmon that was really good. All I remember is sauteing shallots and adding champagne and reducing way down. And I believe I then added some fresh orange juice and a dash of cream. So many people I know are against any kind of rich sauces now but this one was really light.

I like your idea of adding a crunchy component.

[lark]

14. OOh, that sounds scrumptious.

I will be looking for some wild caught salmon to experiment with your champagne/orange sauce. Thanks for the suggestion.

[Laura PourMeADrink]

15. Where do you live? I don't think I can even

Get wild caught salmon here in TX. Funny, because did this dish as our team's entry in the wild game category. Had to use farm raised Atlantic but no one cared. Know zero about meat game.

I looked up the definition and it's basically any fish or animal that eats whatever in the wild. I've been trying to think of a different kind of seafood...but can't think of what can hold up over time. (From pit to judges tasting). Salmon does.

[lark]

16. I live in Jacksonville, FL.

There's a small grocery store specializing in local produce and organic produce and meats and they have wild caught from time to time. I will also see wild caught occasionally at Publix. but it's more infrequent and more expensive. It's worth it though as it tastes much better compared to the farm raised.

[Major Nikon]

3. Do you leave the skin on?

When frying salmon I like to leave the skin on and cook it most of the way done on the skin side and flip it just long enough to add some color to the other side. I can't remember noticing the problem you describe, but I'm leaving the inside fairly rare.

As with any protein, the more you cook it the more the protein strains will contract to squeeze out moisture. With flaky fish, at some point fissures will start to develop.

[Laura PourMeADrink]

6. I cook the top first - just because I want the pan clean for that. I turn it

once the color is what I want. BUT - saw a cook's country episode where they did the bottom first - because they said you don't have to use much oil since the skin emits oil before you flip it.

You made me think though, maybe if you cook the top first, when you flip it, maybe the skin constricts and causes the top to crack. But, duh, why wouldn't that happen when you cook the skin side first. Cooked vs uncooked reacts differently?

Ever since I saw Cook's Country say to stop cooking salmon at exactly 125 degrees - I don't overcook.

I don't really use recipes - but have been trying to replicate this preparation for years. If I can perfect maybe I can do better than second place. Why I am being a fanatic about this Many years ago, Longhorn Steak House, used to be a single restaurant in Atlanta (before they ruined it by going national). Their salmon was delicious. It is marinated in bourbon, brown sugar and soy (all I know). Then seared. It's very good - salty sweet. Emeril does something similar by just packing sugar and salt on fish and searing. Probably negates all the health benefits but tastes good.

[Dr Hobbitstein]

9. Yeah, cook it skin side first.

More flavorful that way, too. IMHO, at least.

[OregonBlue]

10. You can grill salmon on cedar planks soaked in wine or cider for a couple of hours. It stays very

moist and doesn't tend to crack.

[Laura PourMeADrink]

17. Thanks..have some I never have used. Would

Look cool in judging box too

[OregonBlue]

18. several methods on google. Its super easy, keeps the

Salmon super moist, you can use wine, cider, whiskey, etc., and it looks killer cool.

[Laura PourMeADrink]

19. Thanks. My salmon is bourbon brown sugar glazed. Soaking in

More bourbon may give them too much of a whiskey whiff. Maybe cider of on? I will look it up

[OregonBlue]

20. Sounds heavenly. Good luck.