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].