Salmon Bake Time and Nutritional Value?!
One thing that bothers me is the amount of time it takes to bake the fish. According to the link, the amount of time varies drastically from one recipe to another. Will the nutritional value of the salmon fillet decrease with increasing cook time? I also don't want to have worms crawling in my intestine. In your experience, how long do you usually cook salmon for and at what temperature?
That is about the right timing.
It is all a matter of 'Know How"
To get the most out of fish you want them 'just cooked', a little under will not harm you and cooked foo long it will be dry. Fish should flake easily and be moist.
You will not get worms from fish, use your common sense, if there were any they would be well cooked.
I always pan fry, it is easier to keep an eye on it.
(by Dune 10/4/11)
Cut into portion size pieces and pat dry
Lightly salt both sides and brush with good oil, but not olive
Add a little extra salt to the skin side.
Place skin side down and move it around a little to see it doesn’t stick and ‘leave alone’ for 4 minutes.
As it is cooking you will see it gradually changing colour and when it is about cooked halfway carefully turn and cook for another 3-4 minutes until it is almost done.
Remove to a warm plate covered and let rest for a couple of minutes.
The skin of the fish should be crispy and all of the best nutrients and the healthy Omega fat is in the skin and the layer immediately underneath.
To get the most out of it, eat the skin.
It is far nicer if crisp, than being soggy
I generally cook salmon at a pretty high temp--about 400 degrees for about 10 minutes. You don't want to overcook it as it will become dry and it will destroy the flavor.
I think so too