Perfect Salmon Steak

When cooking salmon steak, several scientific principles come into play that are familiar to us from previous blog posts. Salmon contains proteins which, when heated, denature (unfold) and then coagulate (tighten and solidify). This is why cooked salmon becomes firmer and changes from translucent pink to opaque and flaky.

Salmon develops its golden brown crust due to the – surprise, surprise - Maillard reaction. The reaction occurs around 300°F (149°C). Proteins and sugars on the salmon surface react, creating aromatic compounds and savory flavor.

I often cook Salmon with a thin coat of mayonnaise, making sure, as I spread it thin, most of it gets embedded in the fleshy crevices where, when cooked, the Salmon naturally flakes. Mayonnaise is made of oil emulsified with egg yolks and a touch of acid (lemon juice preferably). The fat in mayonnaise creates a barrier that prevents the salmon's moisture from evaporating too rapidly, resulting in a juicier, more tender fish. The egg yolk also helps in browning, and the acid slightly tenderizes the fish by breaking down connective proteins.

You can cook Salmon in the oven or on the stove, but I like to use both methods. I heat up a pan on the stove over medium heat, with a little olive oil. When the pan is heated, I place the mayo-coated salmon in the pan, cooking each side for two minutes. This provides a great sear, the egg yolk in the mayonnaise facilitating the Maillard reaction. I then put it in the oven for 10 to 12 minutes depending on thickness. Below is the receipe.

Ingredients

• 1 salmon steak (1 inch thick)

• 2 tablespoons mayonnaise (full fat, always)

• 2 teaspoons lemon juice (less is okay, but no more)

• Salt and freshly ground black pepper, to taste

• Lemon wedges, for garnish

• Chopped fresh herbs like dill, parsley, or oregano (optional)

Instructions:

1. Preheat oven to 400°F (205°C).

2. Pat salmon steaks dry with a paper towel. This removes surface moisture, ensuring even cooking and better browning. Season both sides generously with salt and pepper.

3. In a small bowl, combine mayonnaise, lemon juice, and optional herbs.

4. Spread half the mayonnaise mixture evenly over each side of the salmon steak. Make sure the mayonnaise gets embedded between the fleshy crevices where the salmon naturally flakes.

5. On the stovetop, heat a small oven safe skillet over medium-high heat with a tablespoon of olive oil making sure the pan is evenly coated.

6. After heating the skillet for 90 seconds, place the salmon in the pan and cook each side for 2 minutes.

7. Put the pan in the heated oven and cook for 10 to 12 minutes.

8. Remove from oven and let the fish rest for 3 minutes.

9. Garnish with fresh herbs if desired and serve.

My wife tells me I make the best Salmon she has ever had, and she doesn’t throw around compliments on my food all that easily (ask her about my sardine Sushi, yikes).

Hope you enjoy the recipe, and as always:

Let’s get cooking!