Marcus Samuelsson's Easy Method For Perfectly Cooked Salmon

Salmon is a finicky fish. Cooking methods for salmon abound, as do the mistakes you can make when preparing salmon. If you overcook it for even a moment, you'll end up with a dry and flaky fish, but if you undercook it and aren't big on raw salmon, you'll be disappointed with the cooked outside and undercooked inside. So, how do you get that perfectly cooked salmon every time? Three words: low and slow.

We spoke to Marcus Samuelsson — celebrity chef, part Swede, and all-around fish enthusiast — at the New York City Wine & Food Festival to get his insight on salmon perfection. To start, he recommended buying grade A, sushi-quality salmon (here's a guide to buying sushi-quality fish if you need it). Right off the bat, you're getting higher-quality fish than you would if you just reached for whatever's available at your local grocery store. From there, prepare a sauce to brush on top before getting to the stove — a simple glaze of soy sauce and honey, as Samuelsson recommended, is deep in sweet and savory flavor but also lets the rich, fatty flavor of the salmon shine through.

When the sauce is ready, get to cooking. Cook times can vary — a 6-ounce steak, for example, can take about 18 minutes. Samuelsson recommended sautéing the skin-on side on low heat and letting it go. Don't disturb it or move it around — let things slowly char so a crisp crust can start forming on the skin. As it's cooking, brush it with the glaze. The low-and-slow method allows for an even temperature throughout and creates a luscious, perfectly cooked bite.

While your salmon slowly cooks on the stove, prepare your side dish. Marcus Samuelsson recommended going the simple route: smashed fingerling potatoes. Preparation is simple: Smash the potatoes with the heel of your hand and let them roast until they have a good char on the outside but the potato flesh is still creamy. As they roast, mince a few cloves of garlic and mix with parmesan cheese and finely chopped parsley. When the potatoes are ready, pull them out and quickly toss with the parmesan garlic topping. Serve the potatoes alongside or underneath your salmon steak for a picture-perfect dish. To finish things off, a piece of charred lemon on top seals the deal.

Not a starch fan? Not to worry, Samuelsson shared his arsenal of delicious side dishes that can satisfy all palates. For example, you could go the lentil route instead. Samuelsson recommended charring eggplant, pureeing it, then folding in the puree with simmered beluga lentils. Throw in some cooked mushrooms, too, for another meaty flavor component and some contrasting texture.