Preparing Fish for Shabbat? Maximize Its Flavor

If your salmon ends up dry or stringy, you're probably not cooking it correctly. And no, the solution isn't a new seasoning or a sophisticated sauce—it's the cooking method itself.

So what's the method that chefs unanimously recommend? Slow cooking at a low temperature. It sounds simple—but the difference in taste and texture is nothing short of amazing.

Instead of baking the salmon at a high temperature and hoping it turns out juicy, place it in an oven preheated to 120 degrees Celsius and leave it there patiently. The goal: allow the heat to penetrate slowly and help the fish meat remain soft, moist, and not shrink.

According to nutrition and cooking experts, the muscle fibers in salmon respond differently to high heat compared to moderate heat. While intense heat 'closes' the fibers and causes moisture loss, gentle cooking traps the moisture inside, giving the salmon an almost buttery texture.

You can go for classic combinations like olive oil, a garlic clove, and lemon slices, or experiment with flavors like fresh ginger, herbs (such as dill, tarragon, or basil), and Indian spices like garam masala. Each such spice transforms the salmon into a dish that's a celebration of flavors.

And what about the skin? Don't rush to remove it. The skin protects the fish and prevents it from drying out, especially when baking. It also provides a protective layer that aids in even cooking. Want crispiness? Give it a few additional minutes in the pan at the end of the process.