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Salmon | What's Eating Dan? [VIDEO]
Watch and learn the science behind cooking salmon.
By Published Oct. 4, 2018.
Feed your salmon inspiration with our editors' picks.
Equipment Review
Precision = Sublime Salmon
When wild salmon is cooked to just 120 degrees, the muscle fibers contract less and therefore retain more moisture. Use our favorite instant-read digital thermometer to hit that sweet spot every time for firm yet silky fish.Read Our Review
Sous Vide Poached Salmon
The precision of low-temperature sous vide cooking eliminates the risk of overcooking your fish.Get the Recipe
Oven-Roasted Salmon
Most recipes for salmon create either a nicely browned exterior or a silky, moist interior. Why shouldn't we have our salmon both ways?Get the Recipe
Pan-Seared Salmon
For a crisp crust and a juicy interior, the secret is starting your salmon in a cold skillet.Get the Recipe
Miso-Marinated Salmon
Miso is one of the best ways to flavor salmon—inside and out.Get the Recipe
Roasted Whole Side of Salmon
When it comes to serving a crowd, most cooks turn to a large roast or bird. But wouldn't it be nice to serve fish?Get the Recipe
