Hungry for the full recipe? Follow along with the video or get the book. Souza recommends using a meat thermometer to get the center of the cut to just 120 degrees Fahrenheit, as he does with this crunchy, silky, standout rendition of the ubiquitous sesame-crusted salmon. With a good hard sear, 7-9 minutes should be enough, as salmon should be served rare to med rare. From raw, about 15 minutes (depending on the thickness) is more than enough time. Like cooking steaks, salmon can quickly go from being raw to overcooked if you arent watching it. 10-12 minutes will get you overcooked salmon. Brining can help prevent that wild filet from getting too tough, but so can cooking it at a slightly lower temperature. It can be cooked on the grill, in the oven, or pan-seared. Cook a wild filet next to a farmed filet and you might notice that the wild filet has a much firmer surface, which is the collagen in action. Wild filets also have significantly more collagen-the protein that gives meat its structure and holds its fibers together. Farmed varieties have nearly three times as much fat as wild, according to Souza. wild salmon is fat, which means you can get delicious cuts out of either variety if you cook them each a little differently. It’s dry, chewy, and will make you want to swear off fish. As Souza demos above, 15 minutes is all you need for perfectly brined filets. 10-12 minutes will get you overcooked salmon. Added perk: Both wild and farmed salmon aren't very dense and can absorb brine faster than other meats. It'll soon lose that water to the heat of the pan, leaving the meat just moist enough. The salmon becomes somewhat waterlogged-but that's the way you want it. Arrange the salmon on top, skin or skinned side down, and brush with the remaining oil. ![]() The additional salt eventually tips the scales so that water comes gushing back in to dilute it, and all that sloshing increases the amount of liquid and flavor inside the meat. Meanwhile, brush about one-half of the oil on a rimmed baking sheet. The meat's cells have a lower concentration of salt than the brine, so water rushes out of the cells as salt flows in. A simple brine of salt and water should be enough to permeate the cell walls of a salmon filet, kickstarting the process of osmosis. Some of my favorite entrees include The Double Meat Cheeseburger with fries, The McKayla Pasta with garlic bread, and The Salmon Dinner with dirty rice with mixed vegetables. You might think brine is reserved for poultry or pickling, but its basic mechanisms work just as well for fish. Dillys Seafood is one of my favorite hidden gems. For another episode of Edible Science, Dan Souza, ultra chef-nerd and co-author of the new Cook's Science by America's Test Kitchen, shows us how brining and low temperatures can help enhance the flavor and retain the moisture of salmon, no matter what kind you buy. If your pan-seared salmon didn't quite turn out right, you may be tempted to blame it on the type of salmon you bought-maybe it was farm-raised instead of wild-but none of that should matter if you understand the chemistry of how this colorful fish cooks.
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