Tag Archives: Juicy

Master the Chemistry of Juicy, Tender Salmon

IF YOUR PAN-SEARED salmon didn’t quite turn out right, you may be tempted to blame it on the type of salmon you bought—maybe it was farm-raised instead of wild—but none of that should matter if you understand the chemistry of how this colorful fish cooks. For another episode of Edible Science, Dan Souza, ultra chef-nerd and co-author of the new Cook’s Scienceby America’s Test Kitchen, shows us how brining and low temperatures can help enhance the flavor and retain the moisture of salmon, no matter what kind you buy.

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