To start, preheat your broiler to high and place an oven rack in the top third of your oven, so that the salmon will be about 5 inches away from the coils of your broiler. Place your filets on an aluminum foil or parchment-lined baking sheet to prevent sticking! Here we used herbs, grainy mustard, and garlic, which is totally delish. Broil 5 to 8 minutes, depending how you prefer your fish. An easy way to check if the salmon is ready?
Press against the corner of the filet with a fork. Similar to broiling, baking is super easy to master and perfect for a quick—but special! We especially love roasting one large filet instead of several small ones; it kills the presentation game. Bake your filet skin side-down for 12 to 15 minutes, or until pink and opaque.
You can go really anywhere with how you flavor it: In our classic recipe , the salmon is cooked directly on a bed of sliced lemons and seasoned with garlic, honey, and thyme. Any citrus works! Good news: you can do it at home. Place your filets skin side-up you should hear a sizzle and cook until the filets naturally release from your pan with a spatula. If it doesn't release, don't force it! After flipping, let the skin get nice and crispy and cook for about 4 more minutes.
The result? Restaurant-quality fish without the price tag. Baked salmon. By Lulu Grimes. Preparation and cooking time. Prep: 5 mins Cook: 15 mins. Share on facebook. Share on twitter. Share on pinterest.
Email to a friend. Goes well with. We love it with roasted potatoes and Brussels sprouts. Also remember that how big the meat is will affect the baking time. For a 3-pound fillet, it'll take around 25 minutes. Our advice is to get the highest quality that you can afford. We encourage you to refer to the Monterey Bay Aquarium Seafood Watch for best practices when it comes to buying salmon. The thickest part should flake easily with a fork when it is done.
For this recipe, we created a bed of lemon slices to infuse the fish with a citrusy freshness. The only downside is that the skin won't get super-crispy. If seared skin is top priority for you, we recommend something along the lines of this skillet glazed lemon salmon instead. Another easy way to make things more interesting is a glaze.
And no, there's no need to cook it down beforehand because it'll thicken and caramelize in the oven. Just whisk together the melted butter, honey, garlic, and thyme, and brush or pour it over the salmon. If everything sounds amazing to you, but you're missing 1 or 2 ingredients, don't fret. Leave a Comment Cancel reply All comments are moderated before appearing on the site.
Recipe Rating Recipe Rating. Kim Scheiwe — November 8, pm Reply. First time fixing salmon and this recipe was really easy and the texture and taste wonderful! Kin — November 3, am Reply. Downshiftology — November 3, am Reply. Andi Maynes — September 14, pm Reply. Downshiftology — September 14, pm Reply. Valerie — September 10, am Reply.
Elsa — September 10, am Reply. Downshiftology — September 13, pm Reply. Marcia Wagner — September 7, pm Reply. I usually just soak my salmon in Moscato fruity wine instead of rinsing it before baking it..
Wendy Dominguez — August 31, pm Reply. Downshiftology — September 1, am Reply. Emy — August 30, pm Reply. Downshiftology — August 31, pm Reply. Tenisha Noland — August 24, pm Reply. Downshiftology — August 25, am Reply. Downshiftology — August 23, pm Reply. Happy to hear this post and video was helpful to make the perfect baked salmon! Marita — August 19, pm Reply. Downshiftology — August 20, am Reply. Jessica — August 18, am Reply. Mia J — August 9, pm Reply.
Downshiftology — August 9, pm Reply.
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