Don't be afraid to bake salmon in parchment. It's a great method for keeping your expensive fish from drying out if it's a minute or two too long in the oven. The hardest thing to do is to judge when it's done, due to the variations in size of filets. Mine were a little more than 1 inch thick in the largest part, and alas, 20 minutes was a tad too long. They were still edible, and we enjoyed the combination of flavors. Thanks for the idea!
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Good idea, but poor execution.
20 minutes at 400F is waaay too long. Your fish will be shrivelled and dry if you do this, unless you have a very very thick cut of fish.
For a 1in cut of fish. 15 minutes at 350 is enough. Remember that your fish will continue to cook once you take it out of the oven. And you'll most likely want to let your fish cool down for about 5 minutes before you cut into the package.
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Good idea, but poor execution.
20 minutes at 400F is waaay too long. Your fish will be shrivelled and dry if you do this, unless you have a very very thick cut of fish.
For a 1in cut of fish. 15 minutes at 350 is enough. Remember that your fish will continue to cook once you take it out of the oven. And you'll most likely want to let your fish cool down for about 5 minutes before you cut into the package.
Read More
Don't be afraid to bake salmon in parchment. It's a great method for keeping your expensive fish from drying out if it's a minute or two too long in the oven. The hardest thing to do is to judge when it's done, due to the variations in size of filets. Mine were a little more than 1 inch thick in the largest part, and alas, 20 minutes was a tad too long. They were still edible, and we enjoyed the combination of flavors. Thanks for the idea!
Read More
made this last night- delicous- I added more spices >>dill and lemon pepper -- I think 15 min would of been enough time to bake or lower the oven temp to 375.
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The dish was amazing! My store was out of fresh basil so I used dried basil and it tasted great! Also I used coconut oil spray and it was perfect! I just learned about using parchment paper from a cooking demo and I will always cook my salmon this way from now on!
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Wow! Just when I was despairing that my salmon filet would spoil in the fridge or that the luscious fresh basil I brought back from my Mom's lat weekend would get thrown away (as usual) because I kept it too long I stumbled upon this amazing recipe. The only modifications I made were length of cooking time (20 minutes based on other reviews) no pepper (allergy) and lemon zest instead of lemon juice (allergy). Oh yeah and I sprinkled a tiny bit of garlic powder on it. Freshly minced garlic would probably be even better.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Good idea, but poor execution.
20 minutes at 400F is waaay too long. Your fish will be shrivelled and dry if you do this, unless you have a very very thick cut of fish.
For a 1in cut of fish. 15 minutes at 350 is enough. Remember that your fish will continue to cook once you take it out of the oven. And you'll most likely want to let your fish cool down for about 5 minutes before you cut into the package.
Don't be afraid to bake salmon in parchment. It's a great method for keeping your expensive fish from drying out if it's a minute or two too long in the oven. The hardest thing to do is to judge when it's done, due to the variations in size of filets. Mine were a little more than 1 inch thick in the largest part, and alas, 20 minutes was a tad too long. They were still edible, and we enjoyed the combination of flavors. Thanks for the idea!
made this last night- delicous- I added more spices >>dill and lemon pepper -- I think 15 min would of been enough time to bake or lower the oven temp to 375.
The dish was amazing! My store was out of fresh basil so I used dried basil and it tasted great! Also I used coconut oil spray and it was perfect! I just learned about using parchment paper from a cooking demo and I will always cook my salmon this way from now on!
Wow! Just when I was despairing that my salmon filet would spoil in the fridge or that the luscious fresh basil I brought back from my Mom's lat weekend would get thrown away (as usual) because I kept it too long I stumbled upon this amazing recipe. The only modifications I made were length of cooking time (20 minutes based on other reviews) no pepper (allergy) and lemon zest instead of lemon juice (allergy). Oh yeah and I sprinkled a tiny bit of garlic powder on it. Freshly minced garlic would probably be even better.
