A roundup of popular cooking methods for salmon fillets

A roundup of popular cooking methods for salmon fillets

Sous Vide

Sous vide cooking has gained popularity among home cooks and professional chefs alike for its precise results and ultra-tender texture. The method involves vacuum-sealing the salmon fillets in a bag then slow-cooking them in a water bath at a precise temperature for an extended period. This gentle cooking process ensures that the salmon retains its natural juices and flavours, resulting in a delicate and perfectly cooked dish every time.

One of the main advantages of sous vide cooking for salmon fillets is the ability to achieve consistent results with minimal effort. By cooking the fish at a specific temperature for a set amount of time, you can ensure that it reaches the perfect doneness without the risk of overcooking. Additionally, this method allows you to infuse the fillets with herbs, spices, and aromatics while they cook, enhancing the overall flavour profile.

Precision Temperature Method

The precision temperature method is a sophisticated way to cook salmon fillets to perfection by controlling the temperature precisely. This technique involves cooking the salmon in a water bath kept at a constant temperature, ensuring that the fish is cooked evenly and retains its moisture. By vacuum-sealing the salmon and submerging it in the water bath, this method allows for precise control over the cooking process, resulting in tender and succulent fillets.

Cooking salmon using the precision temperature method requires a bit of preparation and patience, but the results are well worth it. By cooking the fish at a lower temperature for a longer period, you can achieve a precise level of doneness and a silky texture that melts in your mouth. Whether you prefer your salmon slightly rare or perfectly cooked, the precision temperature method offers a foolproof way to create restaurant-quality dishes at home.


Broiling is a quick and efficient cooking method that allows you to achieve a beautifully caramelised exterior while maintaining a tender and moist interior. To broil salmon fillets, it is essential to preheat the broiler and place the fillets on a preheated pan or baking sheet. Season the fillets with a simple combination of olive oil, salt, pepper, and perhaps a squeeze of lemon juice for a burst of freshness. Place the salmon under the broiler, ensuring it is positioned relatively close to the heat source for optimal cooking. Keep a close eye on the fillets as they cook, being careful not to overcook and dry them out.

Be mindful of the thickness of the salmon fillets when broiling, as thinner cuts will require less time under the broiler to cook through, while thicker cuts will need a bit more time. To enhance the flavour profile of your broiled salmon, consider incorporating additional seasonings such as garlic powder, paprika, or dill. The high heat of the broiler will create a delicious crust on the salmon, adding a textural contrast to each bite. Once the salmon is cooked to your desired level of doneness, carefully remove it from the broiler and let it rest for a few minutes before serving.

HighHeat Top Cookery

High-heat top cookery is a fantastic method for cooking salmon fillets that ensures a crispy exterior while keeping the inside moist and tender. To begin, preheat your grill or oven to a high temperature to create a sear on the salmon. This technique works best with skin-on fillets as the skin helps protect the delicate flesh from overcooking.

For an added burst of flavour, consider marinating the salmon fillets before cooking. A simple marinade of olive oil, lemon juice, garlic, and herbs can enhance the natural taste of the salmon and infuse it with delicious notes. Once the fillets are cooked to perfection, serve them alongside a vibrant salad or a side of roasted vegetables for a wholesome and satisfying meal.


Smoking salmon is a method that imparts a rich, smoky flavour to the delicate fish. By exposing the fillets to low, indirect heat and aromatic wood chips for an extended period, the salmon absorbs the essence of the smouldering wood, resulting in a complex and delicious taste. Popular wood chips for smoking salmon include oak, cedar, and alder, each contributing a unique character to the final dish.

Smoking salmon is not only about infusing it with flavour but also about achieving a moist and tender texture. The slow cooking process of smoking allows the fish to gently cook without drying out, keeping the moisture locked in for a succulent outcome. The combination of the smoky aroma and the juicy, flaky flesh of the salmon makes smoking a favoured technique amongst culinary enthusiasts looking to elevate their seafood dishes.

Flavorful Wood Chip Method

The flavorful wood chip method is a delightful way to infuse your salmon fillets with a rich, smoky taste that instantly transports you to a cozy cabin in the woods. To start, soak your wood chips in water for at least 30 minutes to ensure they produce a steady stream of aromatic smoke. Once ready, place the wood chips in a foil pouch and poke holes in it to allow the smoke to escape and envelop your salmon fillets in its delicious essence.

Prepare your grill for indirect cooking by heating one side and leaving the other free from direct heat. This method allows the wood chips to smoulder gently, creating a slow and steady infusion of smokiness into your salmon. Carefully place the foil pouch of wood chips over the heated side of the grill and position your salmon fillets on the cool side. Close the lid and let the magic happen as the wood smoke imparts its unique flavour to your succulent salmon fillets.

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