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Onboard Holland America Line

Everything Salmon

This class covered the basics of cooking salmon, from removing pinbones and trimming belly fat to scoring the skin and cutting individual fillets. Our recipe for roasted salmon demonstrated how the combination of a hot pan and a slowly cooling oven produced a supremely moist fillet of salmon. Then we reworked our poaching technique to infuse salmon with the flavors of a traditional court bouillon - but in far less time.

Download the handout we used for this course onboard your Holland America cruise [PDF].

Recipe Cards

Oven-Roasted Salmon

Most recipes for roasted salmon create either a nicely browned exterior or a silky, moist interior. We wanted our salmon both ways


Poached Salmon with Herb and Caper Vinaigrette

Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good.