How long to cook salmon?

Question

I cooked two salmon filets (total wt 12 oz) for 1 hour at 350 deg and it was obviously way too long. They were very dry. What is the recommended time and temp?

Answer 1

The rule of thumb is to cook the salmon 10 minutes for each inch of thickness. 350 deg is generally the correct temp.

Here is a website with tips & times for salmon utilizing all cooking methods:

http://www.fishermansexpress.com/salmon-cooking-tips.html

Polly

Answer 2

1

Answer 3

I'm not too crazy for salmon but I have found two recipes that I really like and it has never come out dry. These recipes have helped me eat salmon because I know it is very healthy.

One is Ginger Salmon and the other is Pesto Salmon. Both are super easy to make. There is a third recipe for Maple Glazed Salmon with Pineapple salsa that I haven't tried yet but it sounds good.

I've looked at each of the recipes and the salmon bakes in the oven each time for between 10 and 20 minutes for fillets that weigh about 1/2 pound. But i do know that if you keep an eye on it, it should be done once the color changes which is simple to see.

If you want to check out the recipes they are at the site below:

Answer 4

How Long To Cook Salmon

Answer 5

Clearly there are a lot of ways but if your not into all the cheffy bits I guess something that doesn't take a lot of hands on time or need perfect timing might be best. Here is a tasty way that gives you time to do other parts of the meal, is quite forgiving on timing by at least 3 minutes either way so that's a ten minutes window to get everything else together ! best of all it will get the job done every time.

get an oven proof dish big enough to take the two fillets with out them touching each other.

on the base place some scallions ( spring onions ) if you have them or thick slices of onion. This is to do three things, its going to keep the salmon away from the hot base of the dish which will help stop on side over cooking, its going to add some flavour to the steam that we are going to create that actually does the cooking of the fish and lastly it keep the Salmon out of the liquid we are going to put into the dish and we don't want to poach part of the fish and steam the other bit.

Next place your salmon on the onion put 6 whole pepper corns into the dish, if you have it a sprig of parsley or thyme, I have also added half a dozen juniper berries when they are in season.

I think a good splash of Noilly Pratt ( Vermouth ) ( 1/4 cup ) works wonderfully well when steaming fish, if you don't have it a quick alternative is half a glass of white wine, and about the same volume of water. light twist of salt over the top, a couple of knobs of unsalted butter, cover in aluminum foil and bake in a preheated 170 deg C or 375 F oven for 30-35 minutes, 30 if it is a fan assisted oven.

The salmon will be lightly done at 25 minutes and thoroughly cooked but not dry by 35 mins. If you don't take off the foil you can let it stand for another 5 minutes ie 40 in all and 10 minutes of you take it out at 30 mins.

to serve it dis-guard the foil and all the vegetables and plate it with what ever you were doing, I think salmon needs something with a bit of texture, a baked potato or some saute potatoes particularly.

For a more Asian slant swap pepper corns for a half teaspoon of Five spice.

The other nice thing about this method is that you don't get a house full of fish smells and salmon has a very penetrating aroma when pan fried ( personally I like the appearance and taste of a pan fired crust on salmon but that's a twist you can add if you want - just remember to use a very hot pan, very hot vegetable oil ( not olive it smokes too cool ) and as the fish goes in a knob of butter, flash the fish, its not about cooking it its about giving it colour.

Enjoy

Answer 6

If you fry the fish, make sure your oil is really really hot. Then place the salmon for 2 minutes and flip it over and give another 2 minutes. But the best way to cook it is by broiling it. Make the water boil and place the salmon on a rack above the water, not touching the water and cover it. Give it a good 5 minutes on each side. Never let your salmon be overdone as it would taste like rubber.

Answer 7

I put a good oil on the bottom of a pan, salmon steaks on top, and some butter on top. Put into the 400 degree oven. Not too long, maybe 10 minutes. Touch the salmon with your finger. When it is done, it will feel firm to the touch.

Answer 8

You should cook salmon no longer than 10-15 minutes. It should be served slightly underdone, so that it remains moist, but it should flake when you remove a piece. Buy very fresh salmon, and you will not need to worry about health problems from undercooked fish. Salmon can be eaten raw (ask any sushi lover)-if it's fresh enough!

Answer 9

A 6oz Salmon steak takes 20minutes at 350deg. Foil parcels is the best way to go, a thin slice of lemon a bay leaf and a sprig of fennel leaf ads Great Flavour along with a touch of salt and a grind or two of fresh black pepper.
Enjoy mate.

Answer 10

Depends how you cook them but generally fish does not take very long as long as the flesh is dark pink, if you grill them and baste with olive oil takes a few mins. keep an eye on it and burn the skin slightly for a nice taste or marinate in Terrikai sauce. Or wrap in foil with butter and lemon juice 15 mins at 200c is great