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The horror (slrpnk.net)
submitted 1 year ago by to c/microblogmemes@lemmy.world
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[–] 12 points 1 year ago (11 children)

The lazy way to cook salmon I know is to wrap it in foil and bake it in the oven for a bit. Wrapping it means that there is no surface browning and I imagine it cooks very similarly to microwaving. It's not like meat or bread where you want to sear the outside, or sauce or soup where a longer cooking time imparts a deeper flavour - raw salmon is tasty after all.

I haven't tried it, but I also suspect everyone horrified by this also hasn't tried it, and it seems like it would work just fine. Microwaving fish is such a meme at this point that I think there's a short circuit in people's brains where they think it magically ruins food and creates a smell that would not be created by heating it equivalently using some other method.

So does anyone know for a fact whether this is terrible?

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  • [–] 13 points 1 year ago (2 children)

    The salmon will be fine, pretty much the same as steam-cooking it. Just put some spices and a lot of lemon so it would not be bland.

    The microwave, on the other hand, will gain a subtle and mysterious fish aroma, that will only become stronger with the passage of time.

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  • [–] 3 points 1 year ago (4 children)

    That sounds like a lot of work. And I'm not fan of steamed fish. Salmon is like the easiest fish to pan fry.

    • Heat a tablespoon (this can be a literal spoon from your table, no need for precision here) or two of olive oil to its smoke point on a pan. If it's smoking a lot turn the heat down.
    • Lightly (using course) salt salmon.
    • Add to hot pan. Don't worry if it sticks a little.
    • When the salmon has changed color to right around halfway from the pan to the top of the salmon, flip it over. At this point if the pan is hot enough, even a steel pan should have released the fish. After the flip, watch the color continue to change.
    • When it looks like a fish you want to eat (and the fish stops sticking) remove from the pan and plate. The edges should be a delicious crispy golden color. This is where all the best flavors get together. You don't even need to worry about it being cooked through. I like it a little closer to raw on the inside.

    The whole process takes about 5 minutes plus the time it takes to preheat the pan. I have an induction range, so the pan preheats in the time it takes me to salt the salmon.

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  • [–] 1 point 1 year ago (2 children)

    Why do you think one doesn’t need to worry about it being cooked through?

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  • [–] 4 points 1 year ago (1 child)

    Because there isn't much of a risk of food borne illness from bacteria inside the flesh of the fish. The big concern there, especially salmon, is the parasites. That's why salmon is flash frozen on the boat as soon after it's caught as possible, to kill those parasites. That flash freezing is also the only reason salmon is used in modern sushi. Properly handled, salmon is about as (if not less) dangerous than a steak with regards to bacteria. Pretty much any bacteria present will be on the surface, not inside the flesh, so those get killed w once you've cooked the outside. As with anything, the risk of bacteria isn't zero, but it's small enough that most people need not worry about cooked it until it is a dry chewy abomination.

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