Not really. All shelfish and crustaceans are easier to cook in various ways.
So are smaller fish like sole or trout. That have softer tissues
Some of the bigger fish have more distinctive flavours like ray or shark that makes them easier too cook.
In my experience salmon is not that oily about the same as tuna but tuna has also a stronger flavour so there is more ways to prepare it. And there are also bits of the tuna that are supper fatty and big enough to cut in stake form.
Put it in a hot pan, skin side down. Wait for 3-4 minutes. Flip it. Wait another 2-3 minutes. Flip it. Is it close to being done? Put the lid on it and take it off the heat and let it chill. Is it still dark pink? Wait another 1-2 minutes and check again.
If you see white stuff bubbling out of the salmon that’s your cue that you’ve overlooked it.
And then it ends up with the texture of cardboard. Tere are some fish stakes you can do that with like the brown bits of marlin. But salmon aint one of em.
Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve
Not really. All shelfish and crustaceans are easier to cook in various ways.
So are smaller fish like sole or trout. That have softer tissues
Some of the bigger fish have more distinctive flavours like ray or shark that makes them easier too cook.
In my experience salmon is not that oily about the same as tuna but tuna has also a stronger flavour so there is more ways to prepare it. And there are also bits of the tuna that are supper fatty and big enough to cut in stake form.
Hard disagree. Salmon is so easy.
Put it in a hot pan, skin side down. Wait for 3-4 minutes. Flip it. Wait another 2-3 minutes. Flip it. Is it close to being done? Put the lid on it and take it off the heat and let it chill. Is it still dark pink? Wait another 1-2 minutes and check again.
If you see white stuff bubbling out of the salmon that’s your cue that you’ve overlooked it.
And then it ends up with the texture of cardboard. Tere are some fish stakes you can do that with like the brown bits of marlin. But salmon aint one of em.
Literally the first hit when I googled “how to pan roast salmon”