Baked salmon glossary

Glossary

Kitchen words, explained in a sentence or two.

Terms: 25

A

Albumin: Albumin is a protein that seeps out of salmon as it cooks and sets into white beads or a pale film on the surface. It is harmless, but a lot of it usually means the heat was high or the bake ran long. A gentler oven, not overcooking and, for some cooks, a short salt brine beforehand can reduce it. A small amount is normal and often signals the fish is nearly done. See also: Brine, Opaque, and the guide How to Tell When Baked Salmon Is Done.

B

Brine: A brine is a solution of salt dissolved in cold water, used briefly to season fish and help it hold moisture. For salmon the soak is kept short because fish is delicate; afterwards it is rinsed if needed and dried thoroughly. Because salt firms the proteins slightly, a brine can reduce the white protein that seeps out in the oven. A brine is different from a marinade, which is mainly about flavour rather than salt and moisture. See also: Albumin, Marinade, and the guide Seasoning and Marinades for Baked Salmon.

C

Carryover Cooking: Carryover cooking is the heat that keeps travelling inward after food leaves the oven, so the internal temperature continues to rise during a rest. The outer layers of a salmon fillet are hotter than the centre, and over a few minutes that heat evens out. That is why a fillet that looks barely done in the oven is often perfect on the plate, and why many cooks pull the fish a touch early. See also: Resting, Probe Thermometer, Opaque, and the guide How to Tell When Baked Salmon Is Done.
Centre-Cut: Centre-cut is the thick, even middle section of a salmon fillet, taken from between the head end and the tail. Because its thickness is consistent from end to end, the whole piece finishes at the same moment, which makes it the favoured cut for glazes, crusts and presentation dishes. It usually needs a few minutes longer than thinner pieces, or a slightly lower oven. If you buy only one cut for baking, make it this one. See also: Fillet, Tail Piece, Thickness, and the guide How to Choose Salmon Types and Fillet Cuts for Baking.
Cross-Contamination: Cross-contamination is the spread of bacteria from raw foods to ready-to-eat foods through hands, boards, knives or drips. With salmon it can happen when raw fish drips in the refrigerator, when a board is reused for salad, or when splashing from rinsing spreads bacteria, which is why rinsing raw fish is unnecessary. Store raw fish on a lower shelf, use a dedicated board and wash hands, knives and surfaces afterwards. See also: Thawing, Marinade, and the guide How to Thaw Salmon Safely Before Baking.
Crust: A crust is a savoury coating, such as breadcrumbs, herbs, nuts, seeds or a mustard and herb paste, baked onto the top of a fillet. It contrasts crisp with soft flesh and works best on thick centre-cut pieces, which give the topping time to set without overcooking the fish. A hot oven and the upper-middle rack help it brown. If it darkens before the centre is cooked, tent the fish loosely with foil. See also: Centre-Cut, Glaze, Tenting, and the guide Seasoning and Marinades for Baked Salmon.

D

Dry Rub: A dry rub is a blend of salt, spices and sometimes a little sugar pressed onto the surface of food without added liquid. On salmon it forms a savoury coating as the fat renders, and it suits cooks who want flavour without extra moisture. Typical blends are smoky (paprika, cumin, garlic), herbal (thyme, lemon zest) or warm and sweet. Brush the fillet lightly with oil first so the rub clings, and go easy on sugar in hot ovens, where it can scorch. See also: Marinade, Glaze, Crust, and the guide Seasoning and Marinades for Baked Salmon.

E

En Papillote: En papillote is a cooking method in which food is sealed in a folded parcel of parchment so it steams in its own juices. For salmon it gives a gentle, moist result and an elegant presentation at the table. Fold the edges in tight, overlapping pleats to hold the seal. Parchment does not react with acidic ingredients such as lemon juice or tomato, which is one reason some cooks prefer it to foil. See also: Parchment Paper, Foil Packet, and the guide Sheet Pan and Foil Packet Techniques for Baked Salmon.

F

Fillet: A fillet is a boneless side or portion of fish cut lengthwise from the body. Salmon fillets are sold skin-on or skinless, and a whole side can be cut into several portions. The fillet's thickness at its thickest point is the best guide to oven time, so buyers who want even results should choose portions of similar size. A typical portion for a weeknight bake is a moderate-thickness piece that is done in roughly 12 to 18 minutes at 200 C (400 F). See also: Centre-Cut, Tail Piece, Thickness, and the guide How to Choose Salmon Types and Fillet Cuts for Baking.
Flaking: Flaking is the way cooked fish separates into moist layers along its natural lines when pressed with a fork. It is the standard hands-on test for baked salmon: insert a fork into the thickest part at a slight angle and twist gently. Large, moist flakes mean the fish is ready, resistance with a glassy centre means it needs more time, and tiny dry crumbs mean it has gone too far. Test in a discreet spot, since the cut shows. See also: Opaque, Carryover Cooking, and the guide How to Tell When Baked Salmon Is Done.
Foil Packet: A foil packet is a sealed parcel of aluminium foil holding fish and vegetables, which steam together in the oven. The trapped steam keeps salmon exceptionally moist and lets a few aromatics, such as lemon, herbs and garlic, go a long way. Packets usually need a few extra minutes compared with open baking because the foil slows the heat. Open one carefully, away from your face, since escaping steam is very hot. See also: En Papillote, Sheet Pan, Tenting, and the guide Sheet Pan and Foil Packet Techniques for Baked Salmon.

G

Glaze: A glaze is a thick, often sweet mixture brushed on food to give a glossy, caramelised finish. For salmon, maple syrup, honey, mustard, miso, soy and jam-style ingredients are typical. Because they contain sugar they darken quickly in a hot oven, so cooks brush on half before baking and the rest near the end, and tent the fish with foil if the top browns before the centre is cooked. Lining the tray with parchment helps with cleanup. See also: Tenting, Crust, Dry Rub, and the guide Seasoning and Marinades for Baked Salmon.

M

Marinade: A marinade is a seasoned liquid or paste in which food rests before cooking to add flavour. Salmon is delicate and does not need a long soak: acid-heavy marinades with lemon, lime or vinegar are best kept to roughly 15 to 30 minutes in the refrigerator, because longer can leave the texture dry or mushy. Oil and herb marinades are gentler. Marinate in the refrigerator, never on the counter, and do not reuse a raw-fish marinade as a sauce unless it is boiled first. See also: Brine, Dry Rub, and the guide Seasoning and Marinades for Baked Salmon.

O

Opaque: Opaque means no longer translucent: cooked salmon changes from glossy, deep pink to a lighter, solid-looking colour all the way through. Cooks look at the thickest part of the fillet, because it finishes last. The US Food and Drug Administration's chart lists fin fish as done at 145 F or when the flesh is opaque and separates easily with a fork, so opacity and flaking are used together. See also: Flaking, Probe Thermometer, Carryover Cooking, and the guide How to Tell When Baked Salmon Is Done.

P

Parchment Paper: Parchment paper is heat-resistant, non-stick paper used to line trays and wrap food for baking. For salmon it keeps glazes from burning onto the tray, makes cleanup easy and can be folded into a parcel for steaming. Unlike foil it does not react with acidic ingredients such as lemon juice or tomato. It is a lining, not a lid, so it will not trap steam unless the edges are folded tightly. See also: En Papillote, Sheet Pan, Foil Packet, and the guide Sheet Pan and Foil Packet Techniques for Baked Salmon.
Pin Bones: Pin bones are the fine, flexible bones that run through the thick part of a salmon fillet. They are small enough to be missed by eye, so many fishmongers remove them, but it is worth checking. Run a clean fingertip across the fillet from tail toward head and pull any bone out with clean tweezers, gripping it and drawing it out at a slight angle. Frozen portions deserve the same check. See also: Fillet, Skin-On, and the guide How to Choose Salmon Types and Fillet Cuts for Baking.
Preheat: To preheat is to bring an oven fully up to the target temperature before the food goes in, so cooking times are predictable. Putting salmon into a cold or half-hot oven stretches the time unpredictably and can dry the fillet. Many home ovens run hotter or cooler than the dial says, so a cheap oven thermometer is useful; it can explain mysterious results. Give the oven the time it needs, then place the tray on the middle rack. See also: Thickness, Sheet Pan, and the guide Oven Temperature and Timing for Baked Salmon.
Probe Thermometer: A probe thermometer is a digital thermometer with a thin metal tip that is inserted into the thickest part of food to read its internal temperature. For baked salmon it removes most guesswork: keep the tip away from the pan and any bone, and compare the reading with your local food-safety agency's figure for fish. The US Food and Drug Administration lists 145 F for fin fish. Clean the probe after contact with raw fish. See also: Opaque, Carryover Cooking, and the guide How to Tell When Baked Salmon Is Done.

R

Resting: Resting is a short pause after cooking, usually a few minutes, that lets heat even out and juices settle before serving. For baked salmon it works together with carryover cooking, so the centre finishes gently instead of in the oven. Cover the tray only very loosely with foil, because sealing it traps steam and softens a crisp skin or crust. A fillet served straight from the oven is more likely to seem uneven or dry. See also: Carryover Cooking, Tenting, and the guide Oven Temperature and Timing for Baked Salmon.

S

Sheet Pan: A sheet pan is a rimmed, flat metal tray used for roasting fish and vegetables together in one layer. It cooks with dry, open heat, which browns the surface, so the usual method is staging: dense vegetables such as potatoes and carrots go in first, often for 15 to 25 minutes, and the salmon joins later. Use a heavy tray, which will not warp, and do not crowd it, because steam prevents browning. See also: Foil Packet, Preheat, Parchment Paper, and the guide Sheet Pan and Foil Packet Techniques for Baked Salmon.
Skin-On: Skin-on describes a fillet with its skin left attached. The skin shields the underside of the flesh from the hot tray, helps the fillet hold its shape when lifted, and can turn thin and crisp if it is patted very dry, oiled and baked skin-side down. Because cooked skin lifts away easily, many cooks bake skin-on and serve skin-off. Skinless fillets suit packets and toppings that need to reach both sides. See also: Fillet, Crust, Parchment Paper, and the guide Skin-On or Skin-Off: Which Is Better for Baked Salmon?

T

Tail Piece: A tail piece is the thinner, tapering end of a salmon fillet, and it cooks faster than the thick centre. That makes it easy to overcook, so check it early or fold the thin end underneath to even out the thickness. Tail pieces suit quick recipes and hot ovens, and they are a good use of a whole side if you shield the tail with a small piece of foil while the thick shoulder finishes. See also: Centre-Cut, Thickness, Tenting, and the guide Oven Temperature and Timing for Baked Salmon.
Tenting: Tenting is loosely covering food with foil so the top does not over-brown while the inside finishes cooking. The foil is shaped like a roof and not crimped to the tray, so some air still moves and the surface does not steam. Cooks use it when a sugary glaze darkens too fast, or when the top of a thick fillet browns before the centre is ready. It differs from a sealed foil packet. See also: Glaze, Resting, Foil Packet, and the guide Oven Temperature and Timing for Baked Salmon.
Thawing: Thawing is safely bringing frozen food to a cookable state. The US Food and Drug Administration names three safe ways: in the refrigerator, in cold water and in the microwave, and says never to thaw food at room temperature on the counter. Food thawed in cold water or the microwave should be cooked immediately. Refrigerator thawing is gentlest, and individual salmon portions usually need overnight. See also: Cross-Contamination, Preheat, and the guide How to Thaw Salmon Safely Before Baking.
Thickness: Thickness is the height of a fillet at its thickest point, and it is the best single predictor of how long salmon needs in the oven. A slim piece may be ready in under ten minutes at a hot setting, while a chunky centre-cut can need twenty or more. Look at the fillet from the side when you buy it and choose portions of similar thickness so they finish together. See also: Centre-Cut, Tail Piece, Preheat, and the guide Oven Temperature and Timing for Baked Salmon.