Chili Kumquat Salmon w/Pickled Kumquat Kale Salad

This chili kumquat salmon with pickled kumquat & kale salad is exactly what you need to switch up your dinner game. It's over the top delicious, quick, very healthy, and different from the usual.

Why cook as steaks instead of the filet?

The benefit to cutting the salmon as steaks is that it cooks faster. Cut your salmon into 4 steaks, each ~3" wide. If you choose to leave it whole, it will take ~5 minutes longer to cook.

How do you know the salmon is cooked?

You can flake off a piece of the fish on the thickest end with a fork and if it flakes off easily, then it is done. Also, you know the fish is cooked if the skin peels off easily. You can use a spatula to check if the skin peels off.

Have you noticed the white protein that seeps to the surface of the fish? When you see this white protein, the salmon done cooking. Don’t worry, it is safe to eat. This method is not a good indicator for other types of fish, but works great with salmon.

Love this chili kumquat salmon so much that you want more salmon recipes?

Check out my other salmon recipes here.

Beware of dyed salmon!

Some companies die their salmon to make it look more red and fresh. It is important to know that not all salmon is dark red. There are different species of salmon and they are all different shades of orange, pink, and red. The saying, " the darker the salmon the more nutrients" is deceiving. If you are comparing two of the same species, then it is true. If they are different species, you cannot compare the color. I use copper river salmon because I know the quality is great. Keep your eye out for copper river salmon in your grocery store.