Avoid these mistakes when roasting salmon: This will keep the fish nice and juicy

A nice piece of roasted salmon is a real treat for fish fans - but things can go wrong when frying.

Read the best tips here.

If you like to eat fish *, you

've probably chopped salmon fillets

in the pan.

However, amateur cooks can make some mistakes when frying.

If you follow our tips, your salmon will definitely never get too dry or burn, but will be wonderfully

tender and juicy

.

Also read:

Stiftung Warentest: salmon from aquaculture tastes better than wild-caught.

Common mistakes when frying salmon: Avoid these

• Mistake 1: You don't cut the salmon

  skin - If you forget to cut the skin about half an inch deep a few times with a sharp knife

  , the surface of

  the skin will bulge when frying in the pan.

  The result: it loses contact with the bottom of the pan and is not cooked evenly.

• Mistake 2: You are overheating the pan

  - salmon doesn't like

  overheating

  .

  This is because the protein leaks out of the fish and the salmon fillet becomes too dry.

  Instead, you should preheat the non-stick (!) Pan, add oil, put the fish in it and immediately reduce the heat.

  The salmon should be cooked over medium to low heat.

• Mistake 3: You are using too little or too much oil

  - If

  you use too little or

  no oil, the salmon fillet sticks to the bottom of the pan.

  If you use too much oil, it splatters and leads to grease stains or, in the worst case, burns.

  As a rule of thumb, use about 1 tablespoon of oil for frying 200 g of salmon fillet.

• Mistake 4: You turn the salmon too often

  - fish is delicate: Turning the pan

  too often

  will cause the salmon to fall apart and become dry.

  Therefore, you should really only turn a salmon fillet once.

The next time you roast salmon, you can't go wrong with the following guide.

Also interesting:

Can you reheat fish?

You have to be aware of that.

+

Juicy on the inside, crispy on the outside: this is how the perfectly fried salmon fillet should be.

© Shotshop / Imago

Frying salmon in the pan: This keeps the fish nice and juicy

Preheat the non-stick pan, add a little

olive oil

(see error 3) into it.

Rinse the

salmon fillet

under cold, running water and then pat it dry with kitchen paper.

Use a sharp

knife to

cut the salmon skin

a couple of times about 0.5 cm deep (see error 1).

Place the salmon fillet skin up in the pan and turn the

heat

down (see Error 2).

If the edge of the underside is lightly browned,

turn

the salmon gently on the skin side (see Error 4).

Now you can

season

with

salt and pepper as you like

.

Usually it is enough

to fry

the salmon fillet for

3-5 minutes per side

.

The goal is: crispy on the outside, but still slightly glassy on the inside.

The fish doesn't taste too dry, but rather juicy.

Is the salmon done?

Here's how to take the test

You can do a

pressure test by hand for comparison

.

To do this, stretch out your fingers and place your thumb on your hand.

The salmon should be as firm as the skin between the thumb and forefinger when it is done.

Rice or potato side dishes such as tornado potatoes and a vegetable side dish go well with the fried salmon fillet; spinach is very popular.

Bon Appetit!

(mad)

* Merkur.de is an offer from

IPPEN.MEDIA.

Read more:

Salmon has a disgusting side effect when frying - what's behind it?

You must not freeze this food again after it has been thawed

You must not freeze this food again after it has been thawed

List of rubric lists: © HLPHOTO via www.imago-images.de