• Defrost fully and marinade salmon in your preferred marinade.
• Cook salmon over hot coals on a well-oiled grill, to prevent sticking.
• Baste frequently to ensure that the salmon remains moist and flavourful.
• Turn once halfway through the cooking period.
• Do not overcoo

• The safest way to defrost fish in order to keep its flavour and texture is to defrost it in the refrigerator for 12 – 24 hours, depending on its size.
• Defrosting at room temperature will deteriorate the quality of the fish and plunging in cold water will result in further loss of moisture and flavour.
• As with many defrosted food products, refreezing fish is not recommended.

• Your eyes and sense of smell are very important when selecting fresh fish.
• Fresh fish should have a mild, salty aroma; if it is overly ‘fishy’ it may very well be stale, so steer clear.
• Scaly fish should have a good covering of scales. If it has bald patches and the scales are coming loose, it has passed its best before date.
• The gills should be bright red and not pale in colour.
• The tail must be pliable, not dry.
• The eyes should be clear and bright, not dull and sunken.
• The flesh should be firm, not soft.
• When buying pre-packed and cut portions, eg: cutlets or steaks, it is very difficult to judge freshness, so the ‘sell by’ or ‘best before’ date should be checked. Do however ensure that the fish has not discoloured, that there is very little air space between the wrapping and the fish, and that there are no pools of liquid at the bottom of the package.

• Once at home place the frozen fish products in your freezer immediately (-18°C is the ideal temperature for your home freezer).
• Ensure that the freezer door closes properly, and limit opening and closing thereof, as this causes temperature fluctuations.
• Never defrost and refreeze any frozen fish.

Texture: Microwave cooking is so quick and great care should be taken not to overcook the fish as it will become "rubbery".

Starting temperature: Differences in the temperature of the food when placed into the microwave will affect the length of the cooking time required. The colder the food, the longer it will take to cook, so allowances must be made when using food straight from the refrigerator or freezer.

Quantity: The greater the quantity of food placed in the microwave, the greater the length of cooking time required. Similarly, if you use less than the quantities given in the recipes, the cooking times should be adjusted / reduced.

Stirring and turning: Stirring during a heating or cooking process is recommended in some dishes. All foods continue cooking to a degree when removed from the microwave and some dishes will require a standing or resting period to assist with finishing the heating or cooking process.

Place fish in a large piece of foil, shiny side facing inwards. Season fish very well and close foil. Place on braai grid over medium heat coals and turn over at regular intervals. Braai until fish turns opaque and flakes easily. Fennel, dill or thyme adds an aromatic flavour to braaied fish.

Pour some water (milk or fish stock can also be used) into a saucepan and bring to the boil. Reduce heat to simmer. Place the fish skin-side down into liquid and simmer very gently to avoid breaking up the flesh, until the fish turns opaque and flakes easily. Other ways to flavour the poaching liquid are to make a court bouillon (or use a prepared court bouillon cube) or add two tablespoons vinegar, a few peppercorns and some bay leaves to the basic cooking liquid.

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.

• Cut frozen salmon steaks into strips or medium-sized cubes.
• Heat butter or oil in a wok or frying pan.
• Stir fry for 3 – 4 minutes on high.
• Cream can be added during the last 30 seconds of cooking for a creamy sauce, or use flavoured butter and add fresh herbs just before serving.

• Fill a large saucepan ⅓ full with water.
• Simmer gently and place a colander, which fits snugly, into the saucepan. Ensure that the colander is well out of the water.
• Place some frozen vegetables at the bottom of the colander, place 2 frozen salmon portions on top of the vegetables and scatter some fresh parsley over the contents.
• Cover with a lid and simmer gently for 10 – 12 minutes, or until cooked.

• Poaching liquid can consist of the following: 1litre water flavoured with vegetable / fish stock and the juice of one lemon or lime. Any herb of your choice can be added to the liquid (eg: parsley/rosemary/lemongrass/ginger).
• Bring the poaching liquid to a gentle simmer and place 2 frozen salmon portions in the liquid, cover with a lid and simmer over a medium heat for 8 – 10 minutes.
• Once the fish is poached, reduce the liquid to a ¼ of the original amount and add a tablespoon of cream before serving. Serve warm with the poached fish.

• Slightly thaw the salmon and brush with melted butter. Place on a baking tray.
• Grill under a pre-heated, moderately hot grill, ensuring that the baking tray is placed 15 cm away from the grill (this ensures that the salmon does not brown too much before it cooks through).
• Grill for ± 8 – 10 minutes.

• Thaw the salmon slightly and then sear on both sides in a hot pan on a high heat for 30 seconds per side.
• Turn the heat down to a medium low heat and fry gently for ± 4 minutes on each side or until cooked.

Dip fish in seasoned flour, dip floured fish in beaten egg, and then crumb or batter the fish to protect the flesh and seal in the flavours and juices. Fry quickly in hot (180°C), deep oil for about 4 – 6 minutes.

Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will be limp and pale and might fall apart. Cover base of pan with oil. Butter adds flavour, but because it can burn, add a little oil. The frying time can vary from 6 – 8 minutes depending on thickness of the portion. To establish when the oil is ready for frying, dip a cube of bread in the oil. It should turn light brown in 90 seconds.

• For each 2.5 cm thickness of steak or fillet, cook at 220°C for 10 minutes from fresh or fully thawed, or 12 – 15 minutes if partially thawed. If frozen, cook for 20 minutes.
• Place salmon in a baking dish (or wrap in oiled foil and place on a baking sheet).
• Brush fish with melted butter or olive oil and season with salt and pepper or any other seasoning of your choice.