Introduce salmon to your baby with confidence with these cooking tips, serving suggestions, and easy recipes! Everything you need to know all in one place!
Place water in a pot, add steamer basket, and bring to a boil. Add salmon, cover, reduce heat to medium and cook for 5-6 minutes.
Poached (two ways)
Place salmon in a deep skillet skin side down. Add water or broth so it barely covers the fish. Bring to a boil and once liquid starts bubbling, turn off the heat.Cover the skillet and let it sit for 10 minutes or so.
If you want to infuse more flavor into your salmon - add cold water or stock and aromatics of choice, such as dill, onion, celery, to a deep skillet .Bring to a boil then reduce heat to a gentle simmer. Add the salmon skin-side down and cover. Cook for 5-10 minutes, depending on the thickness of the fillet.
Baked (steam roasted)
Line a baking pan with parchment paper as stuck-on salmon skin is hard to scrape off. Place salmon on top and season with melted butter or oil and seasoning(s) of choice. I also like to add some lemon wedges.Cover the pan and bake at 400*F for about 10-15 minutes, depending on the thickness.
Notes
Cooking time will depend on the fish’s thickness and the cooking method. Wild-caught salmon also has less fat than farmed salmon so it will take less time to cook. Be sure to read the "How to cook salmon for babies" section for more details!
Storage:
Transfer to an airtight container and keep in the refrigerator for up to 3 days.
To freeze, make sure salmon is completely cooled. Wrap in parchment paper or plastic wrap and place in freezer bags. Squeeze out excess air and freeze for up to 3 months.