Salmon Recipes & Cooking Tips

When it comes to salmon, many home cooks are taught to “go low and slow” to avoid the dreaded white albumin (the protein that seeps out when the fish contracts). However, professional chefs often argue the opposite: extremely high heat—specifically through pan-searing or high-heat broiling—is the superior method for achieving a restaurant-quality result that balances a glass-shattering crust with a buttery, medium-rare center.