Other Ways to Cook Salmon

Appears in
Simply Salmon
Simply Salmon

By James Peterson

Published 2001

  • About
You can cook salmon using virtually any method you would for cooking other seafood or even meat. In this chapter I’ve adapted some of my favorite dishes—a Moroccan-style chicken stew called a tagine, ravioli, and little-open faced sandwiches (bruschette)—to include salmon.

There are very few basic techniques for cooking salmon—baking, roasting, grilling to name some—but you can come up with myriad variations by combining techniques (such as baking the salmon for the terrine) or by accompanying a single piece of cooked salmon with a particular sauce. In this book, I’ve offered a number of sauces that can be dolloped on a piece of grilled, sautéed, or poached salmon, but you can also invent your own salmon dishes by substituting salmon in seafood soups or in various stews, seafood or otherwise.