How to roast salmon

Baking: first put the oil in the pot, and then put the salmon skin face down. Don't cook in a hurry, fry it first. When the temperature is high, the fish will turn brown in protein and caramelization. As the fish will turn brown in a few minutes, never leave the pot to avoid burning.

Barbecue: The barbecue plate must reach the ideal temperature. Drop some oil on the salmon before roasting, but don't put the oil in the baking pan. Put the salmon in the baking pan until the fish is soft, turn it over and bake for the same time. If the fish pieces are large, it is more convenient to use the oven.

Braised: Salmon can be boiled in water or in clear soup. Boil the water or broth first, then use slow fire, only occasionally bubbling is allowed. Slide the prepared fish fillets into the soup and stew for 5 minutes. Filter it with a tissue before eating.

Stew: fry the fish first, then pour in the fish soup or wine. Cover the lid and put it in the oven. After stewing, take out the fish and put it on another plate. Add some butter or cream to the remaining juice, which is a simple seasoning. Remember, it's best to stew in a raw iron pot.

Frying: The traditional cooking method of "frying" small pieces of salmon is the best. It is best to dip butter or egg white and bread crumbs first, and then gently put them into hot oil. The oil temperature should reach 180 degrees Celsius and fry for at least two or three minutes.