12 Celebrity Chef-Approved Tips For Cooking Salmon

When it comes to learning how to cook or perfect our favorite dish, many turn to celebrity chefs for tips and tricks. These chefs have built a career by providing approachable, easy-to-understand recipes and insight for popular dishes, inspiring budding home chefs to cook just like them. If you want to learn how to cook beef Wellington, who better to turn to than Gordon Ramsay? If you want to master the grill and cook a great hamburger, it only makes sense to learn from Bobby Flay.

Celebrity chefs often have at least one or two quick tricks for popular dishes, including salmon. Salmon is a fish that can be ready to serve in a matter of minutes, making it a protein of choice for many families. Salmon also comes with a load of health benefits, such as being a source of omega-3 fatty acids, per Healthline. If you love the flavor of salmon, you really cannot go wrong. But as simple as salmon is to cook, there are a few tips you should keep in mind if you want to take your cooking to the next level. Here are some of the best tips for cooking salmon, straight from your favorite celebrity chefs.

Having built a television empire with countless successful cooking shows like "MasterChef" and "Hell's Kitchen," Gordon Ramsay probably knows a thing or two about preparing your favorite ingredients. Luckily, he is practically an open book when it comes to cooking tips, sharing some of his best tricks of the trade on social media. You do not have to look far to pick up some valuable skills in the kitchen from Ramsay.

In a YouTube video from the Ramsay-starring cooking show "The F Word," the celebrity chef shared some tips about salmon — arguably one of the most common fish people cook at home. When you are ready to add your salmon to the frying pan, Ramsay advises that you cook it skin side down. According to Ramsay, cooking your salmon skin side down ensures that the fish will be less likely to overcook. Spending most of your time with the skin side down will also help to reach that nice crunchy sear. You will want to stay away from purchasing skinless salmon filets at the market.

Celebrity chef Bobby Flay is known for being a seemingly unbeatable cook in the kitchen, thanks to his appearances on cooking shows like "Iron Chef." To this day, aspiring chefs try their hand at besting Flay on another show, "Beat Bobby Flay." In these competitions, Flay comes out on top, time and time again. His winning streak is a fairly good vote of confidence. When Flay offers tips and tricks to perfecting your favorite dish — especially when there is a grill involved — you should probably listen.

Fans of Flay know that the grill is truly his specialty, especially when it comes to cooking a burger. But you can cook practically anything on a grill, including salmon. A lot of home cooks may shy away from cooking salmon on the grill, because of the fish's tendency to stick. However, Flay points out that there is no reason to worry, and offers tips on how to prevent that catastrophe from happening. In a YouTube video, Flay shared some simple advice when grilling salmon: just let it cook. Prep your salmon by brushing on olive oil, then season it with salt and pepper. With a hot grill, cooks should leave salmon alone, cooking on medium-high heat until it is time to flip. It should then lift off easily.

When home chefs find a recipe or a method of cooking something that works, they may tend to stick to that one way of doing things and avoid straying out of their comfort zone. Salmon is often prepared by cooking it in a pan or baking it in the oven. While those are both perfectly fine ways to cook the fish, celebrity chef Andrew Zimmern offers a different way to prepare salmon, that gives you the option of serving it hot or cold.

The way he goes about this is by poaching the salmon. In a YouTube video, Zimmern demonstrates this method by preparing a French court bouillon — a broth recipe that involves white wine, and various aromatics. After simmering for about 10 minutes, Zimmern then adds the salmon filet, covers it with foil, and lets it poach for approximately 30 minutes. The end result is a perfectly-cooked salmon that can be served hot or cold with your favorite sauce or vinaigrette, along with your choice of sides. If you choose to serve it cold, Zimmern notes that you would let it chill in the refrigerator before dressing the salmon.

As many home chefs learn, there are simple steps you can take when preparing your ingredients that make a world of difference as you cook. Celebrity chef Giada De Laurentiis' simple steps are important to follow if you want your salmon to come out cooked perfectly.

De Laurentiis has a unique spin on the classic chicken piccata, which simply substitutes the chicken with salmon. She calls her recipe salmon piccata. She notes that this substitution is simple because the piccata sauce pairs wonderfully with just about anything. De Laurentiis takes skinless wild salmon filets and seasons them generously with salt, before one of the most crucial steps in the prepping stage. 

The celebrity chef recommends patting your salmon filets dry with a paper towel and removing any excess moisture that may still be lingering. The reason is that a dry filet will wind up with a better sear, which will give your salmon a nice bit of crunch. No one likes a soggy salmon filet, right? The result, as De Laurentiis reveals, is perfectly-seared salmon filets.

One of the more difficult protein-cooking steps is knowing when to flip. If you are cooking on a frying pan or on the grill, timing the flip incorrectly can result in undercooked or overcooked meat — which is certainly the case with salmon. While it may seem like knowing when to flip involves having a timer running, celebrity chef Robert Irvine has a much simpler and more intuitive way of knowing when the time is right. According to him, the salmon will simply tell you when it is time to flip.

In a YouTube video from his cooking class, Irvine demonstrates how to best prepare a simple salmon filet. When it's time to actually cook the salmon, Irvine notes that there are two things to look for. First, the salmon filet will appear crispy around the edges. Second, you should be able to easily slide a spatula under the salmon and lift it up from the pan. Once you are able to spot those two things, the salmon is ready to flip. Irvine then turns the heat off, as he notes that the fish will continue to cook for several more minutes, even when it is taken off of the heat.

Beginner home cooks might be inclined to put their protein as-is onto a frying pan when it is time to cook. This can work a lot of the time, but when it comes to salmon, there are some extra steps you may want to consider to elevate your dish. Chef Gordon Ramsay has a lot of valuable pointers when it comes to preparing salmon, and one of his tips comes in before you add your filet to the heat. 

Using a very sharp knife, Ramsay scores his salmon skin a few times before cooking. In a YouTube clip from "The F Word," Ramsay explains that the reasoning behind scoring the skin is two-fold. Not only will it help the salmon cook quicker, but scoring will also help the skin to reach that perfect crispy texture. Of course, the skin protects the filet from over-cooking, but you always want to keep an eye on your salmon so that it does not burn.

Cooking salmon filets with the skin still attached is the preferred method for many professional chefs. There are many nutritional benefits to leaving the skin on, not to mention the fact that the skin will sear up wonderfully and give your salmon a nice crunch. But if you are going to keep the skin on, there are several steps you need to make sure you take to ensure it cooks evenly and does not wind up sticking to the pan. Celebrity chef Anne Burrell shared her tips with "The Drew Barrymore Show," from her honey garlic salmon recipe.

Burrell starts with salmon filets that have been patted until they are super dry to avoid sticking. Then, she adds the salmon to the heat skin side down. Once the salmon is added to the heat, Burrell notes that you want to make sure you get the oil underneath the salmon so that it is able to cook. This is easily achieved by gently maneuvering the pan — once the salmon is added — so the oil can get under the filet. That way, you will not fall victim to salmon skin that falls apart when it comes time to flip.

Queen of all things cooking, organizing, and decor, Martha Stewart has amassed a loyal following over the years. Stewart is a go-to resource for everything from baking Christmas cookies to setting your Thanksgiving table. When it's time to cook a savory meal like salmon, Stewart has many simple tips that help her fans perfect their next dinner.

Stewart starts off by pan-searing salmon, but she adds an extra step at the end that many other celebrity chefs do not include in their preparation. In her pan seared salmon filets recipe, Stewart shares how she will finish searing her salmon in the oven. She preheats her oven to 350 degrees as the salmon cooks in the pan. She cooks the salmon in the pan for about 5 minutes. Then, she turns the salmon and transfers the pan to the oven for approximately 5 to 9 minutes. When it comes out of the oven, it is ready to be served. The oven stage ensures that the fish is fully cooked through.

Fresh salmon from the market is a protein that you will want to cook quickly after you bring it home, as it will only stay fresh for one to two days. Once you enjoy your salmon, you may think that anything leftover is not as fresh, as fish does not tend to keep for very long. But according to celebrity chef Alex Guarnaschelli, salmon makes for some great leftovers — and you can even enjoy it chilled for an entirely different flavor profile.

In a YouTube video, she notes that it can be enjoyed the next day. As she cooks the salmon to be served hot, she shares how she loves to eat this particular dish as a leftover, specifically chilled, just as you would a tuna salad. Do not be afraid to try your leftover fish straight from the refrigerator — you may soon discover a new favorite way to eat salmon.

Salmon, like most fish, is a protein that can be cooked in a matter of minutes. When pan frying, it can be ready in as little as 5 to 6 minutes if your pan is hot enough. It is one of the reasons why so many families like to cook salmon on a regular basis, as it is an easy dinner that tastes great with few added ingredients, and it can be on the table in under a half hour. But if you have more time to spare, celebrity chef Bobby Flay suggests slowing the process way down. There are several benefits to cooking salmon slowly.

Specifically, Flay shares a slow-roasted salmon recipe that involves cooking the fish in the oven at a low temperature to allow for a slow roasting process. The benefit, according to Flay, is that the salmon's healthy fat will melt away slowly. At the same time, the fat will combine with potatoes in the pan, absorbing nutrients and allowing flavors to mesh together seamlessly. Flay suggests slow roasting at 250 degrees for 15 minutes.

Due to its popularity, the salmon industry is booming, with fish farms around the world harvesting salmon at a rapid rate. There is some debate regarding the environmental impact of fish farming, or aquaculture, with many advocating strongly for wild-caught salmon as the better option. Buying farm-raised fish is thought to be far less sustainable. Some people also say that you will actually notice a difference in flavor and texture when buying wild-caught salmon.

Sticking to wild-caught salmon is the exact tip offered by celebrity chef Delia Smith. She shares that while farm-raised salmon is less expensive at the grocery store, you simply cannot compare as far as flavor goes when opting for a wild-caught variety of salmon. Plus, you are doing the environment a big favor by sticking with products that are harvested naturally, rather than contributing to an industry that many claim to be problematic in its impact on oceans. But when it comes down to your dinner plate, Smith suggests buying wild-caught simply for the better flavor.

Few things can ruin a delicious plate of fish quicker than a mouth full of tiny bones. When you purchase salmon from the grocery store, the filet is typically de-boned, and the scales are removed as well. But that does not mean one or two stray pieces will not slip through the cracks, and it is well worth taking the extra time to triple-check your filet before cooking.

Celebrity chef Valerie Bertinelli shared a number of salmon tips, noting how it is a great starter fish if you are just beginning to cook at home. When preparing to cook the fish, she shares two steps to check for scales and bones. First, you want to take a small bit of cold water and run it over the salmon, and then wipe the water off with a paper towel to check for scales. Next, gently poke all around the salmon filet for bones. Removing bones is as easy as pulling them out with a pair of tweezers. After that, you are all set to cook your salmon, without any fear of scales or bones poking you in the mouth.