I am baking a salmon fillet..But how…lol this is my 1st time baking fish; what temperature? & for how long?
Posted on Sep 11, 2008 under fish temperature |what side dishes work best? And a wine list?
This is a meal I am making for my bf and i want it to be good. It's his birthday.
The rule of thumb is 10 minutes at 400 degrees F. for each inch that the fillet is thick. If it were me, I'd spread a little melted butter or good olive oil on top, and maybe some mince dill or dried dill weed too.
Here is another recipe my family really likes.
Oil the flesh side of the fillet with olive oil, gently rub in about 2 Tbs of his favorite seasoning or herbs. (Here we use fresh dill, or Italian herb mixture, or Herbs de Provance).
Heat a skillet (preferably non stick) on medium high heat and cook the salmon, skin side down for 4-5 minutes. Oil the skin side and turn the fillet, cooking for another 4-5 minutes.
In either recipe, the fish is done when it flakes easily in the thickest part, and is opaque. Salmon can be eaten rarish–better to err on the side of underdone! Enjoy
wl
P.S. Didn't see the rest of the question. Baked or augratin potatoes goes nicely, as does green beans or asparagus.
A nice Chardonnay or Riesling would be good, as would the Pinot Noir another suggested.
February 18th, 2008 at 4:35 pm
get a fish kettle and cook it for about 20-25 minutes and then carefully turn it over for about the same the oven shouldnt be any higher then 200f
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February 18th, 2008 at 4:42 pm
The rule of thumb is 10 minutes at 400 degrees F. for each inch that the fillet is thick. If it were me, I'd spread a little melted butter or good olive oil on top, and maybe some mince dill or dried dill weed too.
Here is another recipe my family really likes.
Oil the flesh side of the fillet with olive oil, gently rub in about 2 Tbs of his favorite seasoning or herbs. (Here we use fresh dill, or Italian herb mixture, or Herbs de Provance).
Heat a skillet (preferably non stick) on medium high heat and cook the salmon, skin side down for 4-5 minutes. Oil the skin side and turn the fillet, cooking for another 4-5 minutes.
In either recipe, the fish is done when it flakes easily in the thickest part, and is opaque. Salmon can be eaten rarish–better to err on the side of underdone! Enjoy
wl
P.S. Didn't see the rest of the question. Baked or augratin potatoes goes nicely, as does green beans or asparagus.
A nice Chardonnay or Riesling would be good, as would the Pinot Noir another suggested.
References :
February 18th, 2008 at 4:42 pm
Depends on the ingredients you have at had. Dill, parsley or basil and even cilantro are good herbs to put in it. I'm just giving you ideas. A good one is fresh dill (chopped), a tablespoon on dijon mustard, lime juice, garlic, pepper and salt with a lil white white and, ofcourse olive oil. Mix all ingredients together and let the piece of salmon marinate for a couple of hours. Stick it in the oven for 35 min at 450 F, it should be done by the time it reaches 180 degrees at the thickest part of the meat.
Pair it with a good, crisp white wine.
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February 18th, 2008 at 4:45 pm
This is from Cooks.com
BAKED SALMON FILLETS OR STEAKS
Salmon fillets, any portion size, boned and skinned
Onion powder, to taste be generous
Garlic powder, to taste be generous
Dried dill, to taste be generous
Mrs. Dash, to taste be generous
Mayonnaise
Paprika
Wash and dry fillets. Spread thin coat of mayonnaise over salmon. Spray Pam or similar product over Pyrex or tin foil pan or rectangular pan (depending on amount and size of portions).
Sprinkle seasonings over fish ending with paprika. Bake in 375 degree oven for 10 to 20 minutes or until fish flakes easily.
The flavorings are optional, you can use fresh garlic and dill (or other herb) and regular salt and pepper instead of the ones listed. The mayonnaise can be replaced with olive oil or butter. The important thing is to provide a moistening layer of fat.
As for the time it is usually stated as 10 minutes for each inch of thickness for the fish. So if the fish is an inch and a half check after 15 minutes. It will cook a little more after you pull it out of the oven.
As for the sides, all the best restaurants are serving salmon with mashed potato. And since you will be providing each diner with a wedge of fresh lemon, you want to use a vegetable that goes well with lemon like asparagus or broccoli.
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cooks.com
February 18th, 2008 at 4:45 pm
I cook salmon in a pan usually, 3-4 minutes each side….make sure the pan is very hot (you can only hold your hand a couple inches above bottom for a few seconds - its ready.) I like to season salmon with fresh pepper, salt and fresh crushed dill - I use a drizzle of olive oil in pan or melt a pat of butter.
I love to serve salmon with any kind of potatoes and they're easy to make - a baked potato or mashed potatoes with a little fresh garlic and butter smashed in.
I also like to serve with pan-fried asparagus…seasoned with lemon, salt and pepper.
I usually serve salmon with a light, white wine - I like Pinot Grigio.
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February 18th, 2008 at 4:48 pm
gently rub the salmon with butter and a garlic… add squeezed lemon if you prefer.. line a baking pan or pizza pan with foil. Spray with , your favorite no stick aerosol or use a Lil btr. {butter} . lay the filet's on the foiled covered pan and bake at 300 degrees.. rotate after 4 minutes or more depending on the thickness of the filets. good luck… garnish with fresh parsley.. or your favorite fresh herb.
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February 19th, 2008 at 9:46 am
I use foil and then place the salmon on it with fresh dill and parsley together, layer of fresh tomatoes and lemons on top of the salmon with the herbs, squeeze some of the lemon juice over it also and some olive oil too. Wrap the salmon in the foil and bake in the oven on 350 until it looks done, it should just fall off and be very tender. I would serve with some roasted veggies like squash, zucchini, broccoli. With fish I believe but not sure I think you want a white wine, you should be able to go to your local liquor store and ask them what to serve with Salmon. Good Luck!
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