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Cooking Salmon in the oven
Posted on 1/16/13 at 7:06 am
Posted on 1/16/13 at 7:06 am
I live in a condo and I don't have access to a grill unless I go use mine at my parents house.
I assume I should get a cedar plank, what else? It should still be pretty flavorful with some proper preparation.
And does anyone have a sauce to go along with it?
I assume I should get a cedar plank, what else? It should still be pretty flavorful with some proper preparation.
And does anyone have a sauce to go along with it?
16
Posted on 1/16/13 at 8:24 am to KosmoCramer
My sister has a recipe that requires maple & some other intriguing ingredients. She said it was excellent. I'll try to find it for you.
Posted on 1/16/13 at 8:26 am to KosmoCramer
I love using lemon juice, a little bit of honey, and salt and pepper.
Posted on 1/16/13 at 8:29 am to bartman217
Temperature, time, and do you use a cedar plank?
Posted on 1/16/13 at 8:29 am to KosmoCramer
Poach it in water with white wine and a bouquet garni and black peppers and a bay leaf or two, dill and radish beurre blanc for the sauce.
Posted on 1/16/13 at 8:31 am to KosmoCramer
Preheat oven to 350.
On the stove top, get a skillet up to medium-high with a little bit of olive oil. I lightly season the salmon with PP Seafood Magic. Throw the salmon in the skillet face down for a minute. Flip. Leave for another minute. Then keep it skin down and put it in the oven until it's done to your liking. For me that is about 4-5 minutes. Still a little raw in the very middle. The skin comes out crunchy and delicious.
On the stove top, get a skillet up to medium-high with a little bit of olive oil. I lightly season the salmon with PP Seafood Magic. Throw the salmon in the skillet face down for a minute. Flip. Leave for another minute. Then keep it skin down and put it in the oven until it's done to your liking. For me that is about 4-5 minutes. Still a little raw in the very middle. The skin comes out crunchy and delicious.
Posted on 1/16/13 at 8:32 am to KosmoCramer
haven't used a cedar plank, that would probably be good. Cook at 375 for 30-35 minutes
Posted on 1/16/13 at 8:40 am to KosmoCramer
I've cooked it in the dishwasher before came out pretty good
Posted on 1/16/13 at 8:49 am to KosmoCramer
Cedar plank isnt necessary. I take the skin off and cook the whole side of salmon on a cookie sheet after a hour of marinade and a dill/kosher salt/smoked paprika rub. Cook at 425 for 8-10 minutes depending on your preference for doneness. I like it about medium.
Posted on 1/16/13 at 8:51 am to bartman217
quote:
Cook at 375 for 30-35 minutes
Woah breaux, that salmon already died once!!
Posted on 1/16/13 at 8:54 am to KosmoCramer
U can cook it in glass pan, just as good.
Make salmnon every other week.
Make salmnon every other week.
Posted on 1/16/13 at 8:55 am to bartman217
quote:
Cook at 375 for 30-35 minutes
way too long
I cook at 400 for about 10-15 minutes, depending on the size of the filet
Posted on 1/16/13 at 9:18 am to KosmoCramer
Broiled salmon is one of the tastiest dishes you can make. Put the broiler on high and lift your oven rack giving the salmon 2-3" from the coils. Season the salmon, squirt some lemon over it and a pat of butter. Broil around 10 minutes. It will come out with a beautiful crust and tender inside.
Perfectly cooked salmon!
Edit* this is one of my favorite meals. Everyone I introduce this dish to loves it.
Perfectly cooked salmon!
Edit* this is one of my favorite meals. Everyone I introduce this dish to loves it.
This post was edited on 1/16/13 at 9:20 am
Posted on 1/16/13 at 9:23 am to KosmoCramer
I prefer to put it on the stove. Cook it like a burger. Don't flip until absolutely sure it's time.
Easy marinade, pour some in pan so salmon gets a little bit of brown sugar "crust" around the edges.
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
Got it from all recipes. It's the only way I like salmon.
Easy marinade, pour some in pan so salmon gets a little bit of brown sugar "crust" around the edges.
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
Got it from all recipes. It's the only way I like salmon.
Posted on 1/16/13 at 9:41 am to Bear Is Dead
Leave the skin on and put a piece of parchment paper on your sheet pan ( to keep from having to scrub ) and cook. When done it will just slide away from the skin. This keeps it tight and a lot of moisture still in it.
Other than that I'm about the same as you. When the tail is cooked through the fish is ready. I like it medium as well.
Rub a very light coating of mayonnaise on it, salt pepper, lemon and fresh dill chopped fine the roast. Nice.
Other than that I'm about the same as you. When the tail is cooked through the fish is ready. I like it medium as well.
Rub a very light coating of mayonnaise on it, salt pepper, lemon and fresh dill chopped fine the roast. Nice.
Posted on 1/16/13 at 9:45 am to KosmoCramer
Posted on 1/16/13 at 9:48 am to Martini
quote:
Rub a very light coating of mayonnaise on it
Really? I can see it but Ive never thought about that.
Posted on 1/16/13 at 10:09 am to TigerGrl73
Seems we talked about slow roasting salmon before on here. I wish I could find the thread again..... Anyway, I seem to recall something about the fat in the salmon rendering differently or something which made the slow roasting better??? 
Posted on 1/16/13 at 10:18 am to Aubie Spr96
Posted on 1/16/13 at 10:23 am to KosmoCramer
cooked some last night!
two 1" thick filets
put some tin foil down on a sheet and spray it with pam
spread slight amount of butter over the fish and squeeze some fresh lime juice over them.
I made a mizture of lemon pepper, oregano, basil, dill, garlic powder, onion powder, kosher salt, and paprika. sprinkled that on top and cooked it on 475 for about 10-15 minutes depending on how rare you like it. Make this all the time. easy and tastes awesome.
two 1" thick filets
put some tin foil down on a sheet and spray it with pam
spread slight amount of butter over the fish and squeeze some fresh lime juice over them.
I made a mizture of lemon pepper, oregano, basil, dill, garlic powder, onion powder, kosher salt, and paprika. sprinkled that on top and cooked it on 475 for about 10-15 minutes depending on how rare you like it. Make this all the time. easy and tastes awesome.
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