How long should i cook a 6 pound salmon?!
Answers: how long? best answer will get 10 points
Foil-wrapped fish
You can, if you wish wrap fish in foil and then cook it in a steamer, under the grill, on the barbeque or in the oven. The advantage is that all the essential flavours and juices are retained inside a sealed parcel. It’s best to follow individual recipes for trimmings but I have found that foil-wrapping is the very best way to cook either a whole or a large piece of salmon or a salmon trout, and if in the summer you want to serve it cold you can leave the fish in its parcel until you’re ready to serve it, in which case it will be very moist and juicy. I like the slow method, which gently cooks the fish to absolute perfection.
If you want to cook a whole salmon for a party the fish can be cut in half, wrapped in two foil parcels then, after baking and cooling, the two halves can be put back together once the skin has been removed and the joint hidden by a band of cucumber slices. The oven temperature for this is gas mark 1, 275°F (130°C). Add two bay leaves to the body cavity and some sprigs of fresh tarragon, season with salt and pepper and tuck in 1-2 oz (25-50 g) butter. Then wrap the whole thing in a double sheet of foil, loosely but sealing it tightly, place the parcel on a baking sheet and bake in a pre-heated oven for the following cooking times.
1? lb (750 g) salmon: 1 hour 10 minutes
2 lb (900 g): 1 hour 30 minutes
3 lb (1.35 kg): 2 hours
4 lb (1.8 kg): 2 hours 30 minutes
5 lb (2.25 kg): 3 hours.
Whole salmon trout can be prepared as above and cooked with the same timings according to weight. Salmon steaks weighing up to 6-8 oz (175-225 g) each need to be baked at a higher temperature than this: gas mark 4, 350°F, 180°C. Wrap them – either individually or 4-6 at a time – in well-buttered foil, but first season them, adding sprigs of tarragon, torn bay leaves and 1 tablespoon white wine per steak. Seal the edges of the foil securely and bake on a high shelf for 20 minutes. Salmon fillets weighing 5-6 oz (150-175 g) each will take 15-20 minutes.
The weight itself is secondary to the proportions of the fish. A short fish that ways 6 pounds will need different cooking time than a long fish. The standard rule we chefs use is 10 minutes per inch of THICKNESS not by weight.
P.S. when is dinner? Salmon is my all time favorite protein!!
This really depends on the temp of the oven, the thickness of the fish and if you are baking it in an open or closed dish.
For an open dish cooking steaks or fillets, I've read you bake in a preheated 350 degree oven for 17 minutes per inch of fish.
I always bake at 350 in a covered container to keep the fish moist, and for smaller fillets I use about 25 minutes.
Fish is a very light flesh and cooks quickly. You can test for doneness by checking it with a fork, when it's done it will be uniforming opaque in the thickest part of the fish and it will flake easily.
A whole salmon, especially if it is stuffed will take much longer to cook through. Your best bet on this will simply be to test the fish for doneness as described above.
10 min per inch
Well my chigga, i usually cook dat salmon for about 2 years i like lit a lil burnt
I lived in Alaska for some time.Salmon is the best there.Smoked salmon cannot be beat.Hope you have a smoker.It should take about 2 hours,smoked slowly.
A good rule of thumb to use in poaching the salmon is to cook the fish 5 minutes per inch of thickness. For example, a 3 inch thick salmon would need to be poached for 15 minutes.
Gutted with Head removed, cook at 350 degrees F for 1.5 hours. My favorite is butter, sherry wine (NOT cooking sherry as it has salt added), Sliced lemons and oranges and sliced sweet white onions. Discard onions and fruit, Serve on a platter on a bed of romaine lettuce with lemon wedges.
Just eat the goddamn thing