What is Torched Salmon? A Complete Guide to This Trendy Cooking Technique

Torched salmon is a cooking technique that has become popular in recent years. It involves using a handheld kitchen torch to quickly sear the surface of salmon fillets or slices to create a smoky, charred exterior while keeping the interior rare and tender. This cooking method results in salmon that is beautifully caramelized on the outside and melt-in-your-mouth on the inside.

Below is a complete guide to torched salmon including how it’s done, tips for success, recommended recipes, and how to incorporate it into your cooking:

What Exactly is Torched Salmon?

• Torched salmon refers to salmon that has been seared or browned using a culinary torch.
• A small handheld kitchen torch, often used for creme brulee or other desserts, is used to quickly char the exterior of the salmon.
• Only the surface is cooked while the interior remains rare or raw. This creates contrasting textures.
• Also called “aburi” style from Japanese cooking, meaning flame-seared or blow-torched.
• Produces caramelized, smoky flavors from the charring while preserving moisture inside.

How is Torched Salmon Cooked?

The process for torching salmon is quick and simple:

• Start with fresh, sushi-grade salmon fillets. Cut into portions or slices about 1/4-inch thick.
• Place salmon slices in a single layer on a heatproof surface like a metal or ceramic plate.
• Hold the torch 1-2 inches above the salmon and torch in sweeping motions until the surface develops dark char marks and browning. Move the torch continuously to prevent over-charring.
• The salmon is ready after just 30-60 seconds when the surface has nice charring but the interior is still rare.
• Avoid torching too long or the interior will overcook. Check for doneness by peeking inside thicker pieces.

Tips for Perfectly Torched Salmon

• Chill the salmon well before torching for easier handling.
• Pat dry before torching to prevent steaming.
• Use a powerful culinary torch that allows quick searing.
• Keep the torch moving continuously to prevent burning.
• Work in batches if needed to prevent overcooking. Chill between batches.
• Use a metal or ceramic surface that can withstand the torch heat.
• Add glazes, spices, or garnishes after torching when salmon is still warm.

What Kind of Salmon Works Best?

The best salmon cuts for torching include:

• Salmon fillets cut into 1/4 to 1/2-inch slices
• Skinless salmon belly strips or loins
• Skin-on salmon fillets torch-seared on the skin side
• Salmon tataki or carpaccio
• Salmon sashimi
• Salmon nigiri or sushi

Fattier salmon like farmed Atlantic and wild king salmon hold up well to the high heat Leaner wild sockeye or coho can also be used

Serving Suggestions for Torched Salmon

Part of the appeal of torched salmon is the textural contrast and smoky, umami flavors produced. Simple accompaniments work best

• Rice or sushi rice
• Fresh greens like arugula or watercress
• Vegetable crudites like cucumber and avocado
• Citrus wedges
• Soy sauce, ponzu sauce or vinaigrettes
• Toasted sesame seeds or furikake seasoning

Incorporating into Meals and Menus

Beyond sushi and sashimi, torched salmon can be used in:

• Appetizers – Try mini torched salmon tacos or crostini.
• Salads – Plate over greens, grains or veggie salads.
• Rice bowls – Mix into rice bowls with avocado and greens.
• Flatbreads – Top flatbreads or bruschetta before torching.
• Small plates – Offer as an appetizer course alongside veggie sides.

It also makes an elegant yet easy protein for dinner parties or date nights. For menus, pair it with lighter sides like seaweed salad, edamame, or cucumber kimchi.

Health Benefits of Torched Salmon

Salmon is prized for its nutritional content including:

• High quality protein – Provides all essential amino acids.
• Omega-3 fatty acids – Reduces inflammation and heart disease risk.
• Vitamin D – Important for immune health and mood.
• B vitamins – Supports energy levels and metabolism.
• Selenium – Boosts immune system and thyroid function.
• Astaxanthin – A potent antioxidant that protects cells.

The quick cooking method preserves most of these nutrients that would be reduced by extended cooking. The charred exterior also adds compounds that act as antioxidants.

Step-by-Step Torched Salmon Recipe

This easy recipe produces restaurant-quality torched salmon at home in under 10 minutes:

Ingredients:

• 2 fresh salmon fillets (6 oz each), skin removed
• 2 tsp sesame oil
• 1 tsp soy sauce
• 1 garlic clove, minced
• 1 tbsp minced chives
• Lemon wedges for serving

Instructions:

1. Rinse salmon and pat very dry with paper towels. Cut each fillet horizontally into 4 even slices, about 1/4-inch thick.

2. In a bowl, combine sesame oil, soy sauce, garlic, and chives. Add salmon slices and turn to coat evenly. Marinate 5 minutes.

3. Heat a metal or ceramic plate until hot. Place salmon slices in a single layer on the plate.

4. Torch the salmon in 30-60 second intervals just until lightly charred on the exterior but still rare inside. Work in batches if needed.

5. Serve salmon immediately with cooked rice or greens. Garnish with lemon wedges.

The possibilities are endless for giving salmon a quick torch treatment. Try sprinkling on spices or citrus zest before searing or glazing during cooking with teriyaki or sweet chili sauce. Add fresh herbs or crunchy toppings after torching.

With its smoky char and tender interior, torched salmon is a gourmet cooking technique made easy. The contrast in textures and flavors takes this healthy fish to the next level. Fire up your kitchen torch and give this trendy preparation a try tonight!