What’s the best way to cook Salmon? With Thermador, the options are endless!

Nutrient rich salmon is a popular choice for a quick easy to prepare meal but if you prepare it the same way every time then it can quickly lose its appeal.  We are often asked at our Thermador classes how to prepare salmon and with the many great cooking options we have with Thermador appliances we can come up with quite a few suggestions.

Convection Oven

Roasting or baking salmon in Convection has to be the easiest no fail preparation as foods cooked in Convection have better moisture retention. Also in Convection you can also cook several dishes at one time with no flavor transference so not only can you cook the salmon you can also roast your vegetables at the same time.

Choose the Convection Roast or Convection Bake Mode 350°, place the salmon on a rimmed baking sheet and drizzle with a little oil and your preferred seasoning. It will take approximately 12 minutes to roast the salmon in this method so if you are roasting potatoes or cauliflower start cooking those first on rack position 2 (counting up from the bottom) and slide the salmon in on rack position 5 for the last 12 minutes of cooking time.

Broiling salmon in the Convection Broil mode is another great option, when we broil in Convection we get very strong direct heat from the broiler but heat is circulated by the Convection fan ensuring moisture retention. Cooking time will be 6 – 8 minutes, the top should be golden and crisp but the fish should remain moist and flake easily.

Select the Convection Broil Mode 500 degrees, preheat for 5 minutes then cook the salmon on a rimmed baking sheet as directed on rack position 5.

Convection Steam Oven

Poaching is a slow delicate way to cook fish and the Steam Oven is the perfect tool for this method.

Select the Steam Mode, place the salmon in the solid pan with about ¼ cup of water, add a few lemon slices and season the salmon with your preferred seasoning, cook for 10 – 12 minutes until firm.  In this preparation the salmon will remain pale pink and should flake every easily.

Low Temperature Cooking in this method we sear the salmon first to get a golden crust then place the salmon skin side down on the solid pan or a rimmed jelly-roll pan and finish cooking it in the Steam Oven or the Convection Oven. Take care when searing the fish not to overcook just let the gentle heat from the oven work its magic, the results should be amazing.

Steam Oven – Select the Slow Cook Mode 200° and cook the seared salmon for 10 minutes.

Convection Oven – Select True Convection or Convection Bake 200° for 10 minutes.

Cooktop Methods

Pan Searing both Induction and Gas cooktops from Thermador provide very powerful heat but in order to make that heat effective you will get better results if you heat the pan over moderate heat. Once the pan has come to temperature, add a little butter and oil increase the temperature to medium/high and carefully lay the fish into the pan skin side up.  Watch the fish carefully and after a few minutes when you begin to see a golden crust form around the edges slide a very thin spatula under the fish and carefully turn it.  At this point you can add a little wine to the pan, reduce the heat and cover the pan so the fish can cook through.

E-Griddle we love to cook on the built-in griddle on the Thermador Pro Ranges and find the non-stick surface very forgiving and very easy to clean.  We use the same technique as outlined above but once the fish has been turned we cover it with a saucepan lid to finish cooking through. Another thing we love about cooking on the griddle is that we can also cook the some vegetables or fried rice at the same time making both cooking and cleaning a snap.

Pro Range Grill the new Thermador gas grill excels in performance because it offers precise levels of heat. The grill is divided into two sections with a control for each section so you can grill a variety of foods at one time or use one section for the high heat searing and the other for the in-direct lower heat to cook the food through.  When using a grill pan on the gas or induction cooktop follow the method outlined for pan searing.