Is it ok if....?!
it's a filet.. fyi
and in the little pouch i made for it, there is white stuff in there now?? it must've come out of the fish what the heck is that??
well anyway.. can i take it out and pan fry it really quick to make it a little crispy or no?
Answers: I followed the instructions i was given on here on cooking the salmon in the oven at 350.. it's been in there for like, half an hour and it is not flaking yet.
it's a filet.. fyi
and in the little pouch i made for it, there is white stuff in there now?? it must've come out of the fish what the heck is that??
well anyway.. can i take it out and pan fry it really quick to make it a little crispy or no?
Hi Emily - You can make the outside crispier by broiling a couple of minutes on each side. Move the rack up close the top and watch close. Broiling is hot and fast.
I prefer salmon on the barbecue grill or pan fried with a little olive oil.
A good marinade is Italian dressing - the oily type for salads that has seasonings. Put that on about a half hour before cooking - baking or barbecue. It will give the fish more flavor and also help cut the fishy taste.
I actually prefer a milder white fish like tilapia over salmon. It's less expensive too.
Sorry your fish did not turn out great.
The white stuff is normal, it's just the juice in the fish solidifying. If you try to pan fry it, it will more than likely fall apart in your pan. In order to get a little crispness just tear the top of the pouch open to expose the fish to the oven heat. Sprinkling lemon juice on it after cooking will help the flavor. If it's still too bland add a little tartar sauce.
Waiting for it to flake will result in overcooked fish. It is probably done because the white stuff coming out is coagulated protein (like cooked egg white). So take it out and cut it open to see if it is done enough for you. If not, it is fine to cook it more on the stove.
For flavor, adjust the salt and pepper and lemon.