Hi,
I'd like to cook a salmon filet in the oven, but don't want to mess up the pan so I'll line it with aluminum foil. I don't have any oil to greece it with though. Can I just put it in and leave it on the same side, or do I need to turn it over? Can I cook it on broil for a bit, and then bake it for a while to get the other side done without having to turn it over?
I always buy salmon with the skin on, lay a piece of aluminum foil on the bottom of a pan and put the salmon on the foil skin side down and bake it without turning it over. When the salmon is cooked you can slip a lifter between the skin and the flesh and lift it right off. Then you just have to roll up the foil with the skin attached and pitch it in the garbage.
You don't need any special grease. A little olive oil or melted butter drizzled over the salmon will help. I usually give it some pepper, a little salt and some fresh dill weed.
Thank you! Sounds great so far. How long and at what temp would you suggest for a .88 pound filet?
Nooooo! The skin is the best part! Cooked properly it becomes crispy and incredibly tasty.
Mmmmm. Do agree with you Peter. Which is why I prefer to do my salmon fillet in the fry pan, very high heat, skin side down, do not turn it over. About eight minutes does it; plate and let stand a minute or two more. A squeeze of lime or lemon juice, or dribble of vinegar if I've got month left over at the end of the money. Lots of cracked black pepper. When I do it this way I get that great crispy skin *and* I don't have to feel guilty about polluting the environment with aluminum foil; which I would.
Zee
All a matter of taste. Some people even like chicken!
Jerry
Sage/Chili rubbed salmon is delicious. I don't have the recipe in front of me but it's a paste of chili powder, verjus or apple cider, sage, garlic etc. You put it on the salmon and let it rest in the fridge for a couple hours, scrape the paste off and saute in a pan. Yum!
GRATIS DICTUM
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If one is sauteing or braising or poleing a slamon filet then the skin will add flavour to any subsequent sauce one makes.
Hello rec.food.cooking! Your reputtion preceds you.
I do them in the oven all the time. Just place in an oven proof dish, squeeze a bit of lemon on if you like, and bake for 15-20 mins at 180 C. If you don't want fat from the fish to coat the oven, cover it. If the dish has no lid, a bit of greaseproof paper will do. I never bother to turn it over. Add a little extra time if cooking from frozen.
I usually use a glass roaster with a lid: easier to shove in the dishwasher than bits of the oven, and a fishy oven ain't nice for cakes! ;)
Well, I cooked it for about an hour at 300° F. It sucked. I don't know what that would be C, but it dried out pretty bad and I tossed most of it. Maybe I'll give that 15-20 mins thing a try. Thanks!
I'll bet. Cakes. I made cakes before, and it turned out pretty good. Hmmm....
An hour? Whoa! Should be like maybe 10 - 15 minutes tops, depending upon how large the size of the fish was. If you wrap the fish in foil you just keep checking the fish for done-ness, then when it's not quite done, you take it off the heat and let it sit to finish. Easy and good.
kili
Sorry - unkind, but the visual image was akin to that I got when a friend described how he made fish fingers into snuff in a microwave oven back in the '70's...
Even a whole salmon doesn't take an hour. Fish is quite delicate and needs more gentle cooking than meat to remain moist and succulent. It's also very quick to cook. Give the next lot 15 mins and test, then add a bit more time if the fillets are good thick ones.
I get a bit blaze at times: Just pop them in the dish, shove them in the oven still frozen, and give them half an hour: by the time the oven has warmed up, the fish has defrosted, and cooks perfectly. How to be a lazy cook and win! ;)
Reminds me of cooking for my ex's parents. Grilled some salmon until it was just starting to flake apart, served it. they said "Oh this is wonderful, but it's undercooked" and put it back on the grill until it was like cardboard . . . . It would have never worked out, girl grew up in a house with 'eggs' in little plastic jugs for cryin out loud.
I put it on a baking tray, put just enough aluminium foil to be able to 'wrap' it down on the tray, salmon in the foil, brush with high qual. olive oil, sprinkle with sea salt and/or fresh grated pepper, and either fresh dill or capers sprinkled over. Wrap the salmon in the foil, then bake at 400 for about 10 minutes. I usually open the foil a little and check the thickest part to make sure it's cooked thru. If still uncooked, let cook about 2 mins more and check again. But *just* long enough that it's no longer raw in the middle (altho I looove raw salmon :), so its a very light pink, v. juicy and flakes off the skin (which I also loooove) is, IMHO, one of the best ways to cook and eat it.
-G
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