![]() This is one of my favorite salmon recipes! I use farm-raised for the higher fat content (even though I know wild is better for you) & I cook skin side up. I tried the salmon as written and it was very good! But, "Clean up is a breeze-just ball up the foil and toss it away." In this age of sustainable living isn't it time to stop using so much aluminum foil? If you use a meat thermometer (deciding if you want close to rare at 110 of medium rare at 125 degrees) your salmon will come out perfectly no matter how thick or thin your fish is. To assess the salmon’s doneness, insert an instant-read thermometer into the thickest part of the fish and look for an internal temperature of 125☏ for medium-rare or 140☏ for well-done. Serve with a squeeze of fresh lemon juice and whatever side dish you like- asparagus, brussels sprouts, potatoes, or salad all work. Cooking the fillets skin side down as we do here will render the skin as tender as the flesh you can choose to eat it or use a spatula to lift the meat and leave the skin behind. Of course, there are many ways to cook salmon and if you’re looking for crispy salmon skin, this is not it. Want to make this easy baked salmon recipe even easier? Keep a stash of herby lemon-garlic butter on hand-instead of using oil and fresh herbs, place a pat on top of the fish before baking. We chose to brush these fillets with a simple mixture of olive oil, lemon zest, and thyme, but feel free to experiment: Top each piece with lemon slices tossed in minced garlic and melted butter-or use sesame oil and a sprinkle of shichimi togarashi (or your favorite seasoning blend). The former will allow the heat of the oven to circulate all around the fish so that it cooks evenly, preventing dried-out tops with raw middles. But we want to put one important tip up front: Cook your pieces of salmon on a sheet pan, not in a baking dish. Bake in a 200☌ oven for 12-15 minutes before serving, basting the salmon with the marinade halfway during the cooking time.This easy recipe for baked salmon is bound to become one of your go-to weeknight main dishes. Maple syrup, teriyaki sauce or soy sauce, miso paste, fresh herbs (coriander, thyme, parsley, and dill), olive oil, pesto, honey, crushed nuts, Thai chilli sauce, mustard or tapenade all work well with salmon.Ģ. Place salmon skin-side down in a lightly oiled, or baking paper-lined baking dish, seasoning with any flavours you like. Serve salmon directly in the baking paper, carefully cutting the paper open so steam can escape.ġ. Bake the parcel for 10-12 minutes in a 200☌ oven, the baking paper should puff up as it fills with steam.Ĥ. Fold the baking paper over top of the veggies and salmon, crimping the edges together to form a tight seal. Arrange the salmon on top of the veggies, topping with thinly sliced citrus fruit or fresh herbs for extra flavour.ģ. Make a small pile of veggies as a base for the salmon zucchini, leeks, fennel, green beans, and asparagus all work well. Begin with a large rectangle of baking paper, you’ll need enough to fold over the salmon and seal around the edges.Ģ. Steaming salmon in baking paper (also known as en papillote) is a simple way to add plenty of flavour without excess fat. Season with fresh herbs, lemon or orange juice, capers, or red chilli flakes. Let the salmon rest for a couple of minutes before serving. Cook the salmon skin-side down in the hot pan for 4-5 minutes before flipping over during the last 20 seconds of cooking.ģ. Heat a small amount of oil in a sauté pan over medium-high heat. Score the skin of the salmon fillets with a sharp knife, this will prevent the salmon from curling up when heated.Ģ. If you have the time, place the salmon skin-side up in a glass baking pan and place in the fridge uncovered for 2-3 hours so that the skin dries out more. Prepare salmon fillets by patting down the skin with paper towel. ![]() ![]() If you’re just beginning to experiment with salmon you can use this temperature guide and a meat thermometer to ensure it’s cooked to your preferred level of doneness (aim for medium for best results).ġ. If the salmon needs a bit more time to cook give it a minute or two at a time to prevent it from drying out. Test for doneness by flaking the thickest part of the salmon with a fork, it should be flaky and opaque throughout. Many home cooks have experienced how quickly salmon can go from perfectly cooked to overcooked. ![]() Salmon has a reputation for being difficult or time-consuming to properly prepare.
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