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salmon in the oven question
Posted on 4/14/15 at 3:09 pm
Posted on 4/14/15 at 3:09 pm
I am picking up some salmon to cook in the oven tonight instead of grilling it.
Any tips for baking salmon in the oven and suggesting simple recipes would be appreciated
Any tips for baking salmon in the oven and suggesting simple recipes would be appreciated
This post was edited on 4/14/15 at 3:10 pm
7
Posted on 4/14/15 at 3:12 pm to LSUvegasbombed
I make panko crusted salmon all the time
something like this
something like this
This post was edited on 4/14/15 at 3:12 pm
Posted on 4/14/15 at 3:49 pm to Salmon
sweet!
what side do you usually go with?
what side do you usually go with?
Posted on 4/14/15 at 3:52 pm to LSUvegasbombed
roasted veggies
Posted on 4/14/15 at 3:54 pm to Salmon
do you follow the suggested cook time?
quote:
Preheat oven to 400 degrees
quote:
Bake in preheated oven 13 - 15 minutes until salmon has cooked through
Posted on 4/14/15 at 3:56 pm to LSUvegasbombed
Season it with some curry first...you'll like the results.
Posted on 4/14/15 at 3:56 pm to LSUvegasbombed
Dump some of this bad boy on top of it, bake 350 around 15 min. Boom. That's my easy go-to salmon
This post was edited on 4/14/15 at 3:58 pm
Posted on 4/14/15 at 3:57 pm to LSUvegasbombed
that does seem a bit long
I think I usually go with 350 for 10-12
and the broil on high for 2 minutes if the panko isn't browned enough
I think I usually go with 350 for 10-12
and the broil on high for 2 minutes if the panko isn't browned enough
Posted on 4/14/15 at 3:57 pm to Salmon
Posted on 4/14/15 at 4:34 pm to LSUvegasbombed
Slow cooked for about 20 minutes or so at 250 is the way to go. Result will be salmon that will melt in your mouth. Season however you like.
Google slow cooked salmon and tons of ideas will come up plus descriptions of how deliciously textured the salmon will be.
Google slow cooked salmon and tons of ideas will come up plus descriptions of how deliciously textured the salmon will be.
Posted on 4/14/15 at 4:54 pm to Salmon
quote:
Bake in preheated oven 13 - 15 minutes until salmon has cooked through
Holy shite cakes you are going to have some over cooked salmon if you do this.
quote:
I usually go with 350 for 10-12
boom ^^^
Posted on 4/14/15 at 5:07 pm to Gris Gris
quote:
Slow cooked for about 20 minutes or so at 250 is the way to go. Result will be salmon that will melt in your mouth. Season however you like.
This is the best way. I've been doing it like this for 50 years.
Posted on 4/15/15 at 8:33 am to Martini
well it turned out great.
I left it on the skin but seasoned and panko the one side
It was delicious and moist.
I left it on the skin but seasoned and panko the one side
It was delicious and moist.
Posted on 4/15/15 at 9:09 am to LSUvegasbombed
I eat salmon at least three times a week. I take fresh green beans and put them on some foil then lay my salmon on top. I then make a mixture of whipped butter, garlic, lemon juice, parmesan cheese and cracked pepper. I lather the filet with the mixture the seal the foil into a packet. I then bake it for 30 minutes at 425*. It is the only way I enjoy salmon. I know the heat and time seem excessive but that is how I like it. I guess because it is sealed it doesn't dry out.
Posted on 4/15/15 at 10:23 am to LSUvegasbombed
If you have cedar planks and soak them well, you can use them inside at a low temp and not smoke up your house. It gives a more subtle flavor than the grill, obviously, but it's still there. I'll season salmon then top with lemon juice. green onion, creole mustard, and lime ponzu sauce (I know that sounds weird w/ the creole mustard, but it works) and go at 300 or so for 10-15 minutes on the planks, depending on how thick the fish is, trying to shoot for med-rare/medium. I've converted some non-salmon lovers with that.
Posted on 4/15/15 at 10:27 am to LSUvegasbombed
35o for about 10 mins.
Use some Baslamic soy marinade.
Don't over cook it.
Use some Baslamic soy marinade.
Don't over cook it.
Posted on 4/15/15 at 10:28 am to Celtic Tiger
definitely trying this
Posted on 4/15/15 at 10:31 am to LSUvegasbombed
What temp did you use last night?
I've used the cedar planks on low roast as well. Very subtle flavor, but you do get a little. A dill sauce is a good topping. You can make it with a low fat or Greek yogurt. Also a lemon butter caper sauce.
I've used the cedar planks on low roast as well. Very subtle flavor, but you do get a little. A dill sauce is a good topping. You can make it with a low fat or Greek yogurt. Also a lemon butter caper sauce.
Posted on 4/15/15 at 10:34 am to Gris Gris
350
I was hoping Fresh Market had fresh filets with no skin on either side but they didn't. Since that is what Salmon's recipe called for.
I got about 30 oz filet with the skin on
I was hoping Fresh Market had fresh filets with no skin on either side but they didn't. Since that is what Salmon's recipe called for.
I got about 30 oz filet with the skin on
Posted on 4/15/15 at 10:36 am to LSUvegasbombed
I almost always have the skin on filets. It's fine. Try a low roast sometime. You'll be happy with that buttery texture.
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