Help me cook salmon for the first time!
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Anonymous
| I was given a slice of salmon and have an idea for marinade. The salmon has a black part to it, like "skin" maybe? When I put the salmon on the pan for baking, does that skin go down or face up? Thanks. |
Anonymous
| Skin down when roasting. |
Anonymous
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Dont marinate for too long- maybe 15 minutes or so.
I like to add a tiny pat of butter when I roast salmon. Adds a bit of additional flavor. |
Anonymous
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Skin down. Agree, don’t marinate for long. Like 15 minutes maybe.
I bake mine for 14 minutes at 425. |
Anonymous
Like put a pat of butter on top of the salmon as I’m about to put it in the oven? |
Anonymous
| Skin side down, a little nice mustard and sprinkle of brown sugar, salt and pepper. Roast on 425 for 15-20 minutes depending on how well done you like it. |
Anonymous
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You will marvel at how easy salmon is to cook!
(And yummy. And good for you) Get back to us. |
Anonymous
Good for you if it's wild caught. Farm raised less so. |
Anonymous
| Skin side down. You can also cook it in a pan on the stovetop. Melt a pat of butter in the pan, adding seasonings if you want. Put the salmon in skin side down. Season with herbs, spices, Japanese barbecue sauce… to your taste. I usually cook it top on, on low-medium heat, then take the top off when it’s almost cooked through, and raise the heat a bit to crisp the skin. |
Anonymous
| I echo skin side down, and use parchment paper to get that crispy skin! Don’t cook too quickly at high heat on the stovetop - that causes the albumin to leak out and while it’s perfectly edible, it doesn’t look the best. |
Anonymous
| Those of you pan cooking, how long each side? Med high I assume? |
Anonymous
Yes just put it on top. Doesn’t need to be a lot! |
Anonymous
Depending on how thick, maybe 2-4 minutes per side? Not very long. It’s cooked through when you insert a fork in the top and the fork comes out warm. |