Baked salmon?!
Answers: how long would you bake fresh salmon at 375 degrees to ensure it is fully cooked, but still nice and flaky?
it depends on the thickness of the fish. I think I would check after 15 minutes but I would expect it to need between 15 and 20.
If you really want to shock your dinner guests, and are feeling adventurous, you could poach the fish in the dishwasher (that's right, I said dishwasher). It is from a recipe by Bob Blumer, author of "The Surreal Gourmet: Real Food
for Pretend Chefs." I have done it and it comes out amazingly.
Here's how it is done:
Dishwasher Salmon with Cilantro Sauce
(serves 4)
Ingredients for salmon
2 tablespoons olive oil
4 6-ounce salmon fillets
4 tablespoons freshly squeezed lime juice
Salt and freshly ground black pepper to taste
Heavy-duty aluminum foil
Ingredients for cilantro sauce
1 tablespoon butter
1 leek, white part only, finely chopped and thoroughly washed
1 shallot, minced
1 jalapeno chili, seeds and membranes removed, finely diced
2 garlic cloves, minced
1-1/2 cups chicken stock
2 cups lightly packed fresh cilantro leaves (stems removed before measuring)
3 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons sour cream
SALMON
1. Cut two 12-inch pieces of aluminum foil.
2. Grease the shiny side of the foil with the oil. Place 2 fillets side by side on each square and fold up the outer edges.
3. Pour 1 tablespoon lime juice over each fillet. Season with salt and pepper.
4. Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets.
5. Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire wash and dry cycle. (To heighten the theatrics, ask your guests to crowd around the dishwasher when you put the salmon in.)
6. When cycle is complete, take out salmon (in front of your disbelieving guests), discard foil, place one fillet on each plate, and spoon a generous serving of cilantro sauce over top.
CILANTRO SAUCE
1. Melt the butter over medium heat in a saute pan.
2. Add the leek, shallot, jalapeno, and garlic and saute for about 5 minutes, or until the onions are translucent but not brown.
3. Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to simmer.) The liquid should reduce by half.
4. Remove from heat and let cool.
5. Transfer to a blender or food processor and add the cilantro, lime juice, salt, and pepper. Puree until smooth.
6. Add the sour cream and "pulse" until mixed. Set aside.
Le Secret: Make sure the packet is airtight by pressing down on it gently with your hand. If air escapes easily, repackage.
Adventure club: Poach the salmon with yesterday's dishes and lemon-scented dishwasher detergent (I do it this way all the time).
Garnish: Cilantro sprigs.
Suggested Accompaniment: Yellow string beans, steamed and glazed with lemon juice and butter.
Alternatives:
i) Sour cream may be replaced with yogurt.
ii) Chicken broth may be replaced with vegetable broth (for fish-eating vegetarians).
Music To Cook By: Le Cirque de Soleil Soundtrack from Alegria
Wine: California Pinot Noir
12-15 mins make sure you have enuf liquid to keep it moist n flaky!
15 mins MAX
15- 20 mins. Just check on it every 5 or so. You'll see a white fluid rise up out of it, thats when its done
Maybe 15-20 minutes in foil. Make sure to add some seasoning salt, butter, and onions.
20-25 minutes depending on your oven
10 - 15 min wrapped in foil
Just don't over bake it. Err on the side of slightly underdone as it will continue to bake a little bit after you take it out of the oven. Salmon tastes much better if it is moist. Atlantic salmon? Try about 10-12 minutes at 350 degrees per inch of thickness. Minimal spices such as salt and pepper and maybe some fresh dill. Yummy and good for you.
I cook mine at 425 degrees for 12-15 minutes. At 375, it actuallt takes a bit longer, and 425 is the recommended cooking temperature anyways.
I like to bake mine after is drizzle some melted butter on it and sprinkle it with sugar, crushed mustard seed, rosemary, mint, and salt. It's sooooo yummy that way!
usually about 40 minutes but its always good to fry or grill salmon so that it will be nice and greasy
generally about 12 to 15 mins depending how you like it