Cooking Methods
Cooking Fresh Regal Salmon
Regal Salmon is ready to eat when the flesh turns opaque. It is quite safe to serve salmon rare and it can also be eaten raw*. Salmon cooks very quickly and should flake easily when tested with a fork.
*Pregnant women should avoid eating chilled pre-cooked seafood products (unless eaten hot) and uncooked seafood.
Oven Baking
Place the salmon in a baking dish that has been greased or lined with tinfoil. Brush the fish with oil, lemon juice or a mixture of both. Bake at 180°C, allowing 8 to 10 minutes for 2cm thick fillets. A good rule of thumb is to measure the whole fish at its thickest part and cook it for 10 minutes per 2cm thickness (approximately 45 minutes for an average 2kg fish).
Pan Frying or Grilling
Always preheat the grill and use a medium-high heat level. Grill the salmon about 10cm from the heat source and allow 1 to 2 minutes on each side for a fillet or 3 to 4 minutes on each side for a steak.
Poaching
Avoid using thin fillets. Simmer in liquid flavoured with slices of lemon and parsley for 4 to 6 minutes ensuring there is enough liquid to cover the salmon. Poach whole salmon for 6 to 8 minutes per 200g. Poached salmon's flavour improves if it is served the next day and at room temperature.
Steaming
Place the salmon in a steamer over boiling water. Allow about 4 minutes for fillets or steaks, and allow about 5 minutes for each 200g portion of whole salmon.
Microwaving
Arrange portions of salmon like the spokes of a wheel, with the thickest part at the outside edge. Dot with a little butter or sprinkle with a tablespoon of water, wine or milk. Cover with cling film and pierce this times with a knife. Allow 4 to 6 minutes per 500g on 70 percent power. Allow to stand for 2 minutes.
BBQ
The cooking time will depend on the temperature of the barbecue. If the temperature can be controlled, a medium-high heat should be used. Brush the salmon with oil and the season. Allow 1 to 2 minutes on side for a fillet or 3 to 4 minutes on each side for a steak or kebabs.
Whole Salmon
Season the fish and brush with oil or lemon juice. Place slices of lemon and parsley in cavity and wrap in foil. Measure the whole fish at its thickest part and cook, following the instructions above for either over baking or BBQing, for 10 minutes per 2cm.