Cooking Scottish Farmed Salmon

Quick Tips
• Before cooking a whole salmon, wash it under cold running water to remove any stray scales or bones. Pat it dry, both inside and out, with kitchen paper
• Never wash salmon portions as you’ll lose all the juices. Instead, pat the salmon all over with a piece of damp kitchen paper
• Bake salmon in foil in its own juices to preserve its flavour and goodness
• To keep salmon portions moist during grilling opt for thicker cuts as thin ones will dry out quicker. Spread a little melted butter onto the pieces about 20 minutes before you grill them. Two minutes before you grill them sprinkle over some salt to draw out the natural juices
• Before cutting cooked salmon into slices or strips, refrigerate it for several hours or freeze it for a short time. This will help the cut flesh to hold its shape

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