Do you flip salmon when baking in oven? (Details enclosed)?

Question

I got a honey mustard glazed salmon recipe from about.com, but in the preparation part it wants me to put the salmon on the grill. Um...I don't have a grill and was hoping to just do it in my oven. Does anyone know a good temperature and time for the salmon to cook? Also, do I need to flip the fillet over after a certain amount of time in the oven to glaze both sides? Thanks a head of time!

Answer 1

you can put in under the broiler for a few minutes, keeping an eye on it so it doesn't burn. but let it get crispy with the glaze. do not flip the salmon. then finish the salmon in the oven for about 10 minutes. makes the salmon crispy and flaky. very good. i make a glaze using brown sugar, orange juice, dijon mustard, soy sauce, and ginger. i keep basting the salmon while it is under the broiler. good luck.

Answer 2

bake at 350 deg F, put the glaze over top of the salmon and cook till done.
How long you put it in the oven for depends on the thickness and size of the salmon, try for 15min first then check every 5 min. after that.

And no you do not need to flip over the salmon, I never do when I cook salmon.

Answer 3

If it's a fillet, I wouldn't bother flipping it (which isn't the easiest thing to do anyway).

I would get an evenly thick piece of salmon (or flip the tail under to keep it relatively the same), coat it with glaze, and put it in a glass dish (or ceramic, or metal if you must) at 350.

As for time, it really depends on your oven and the thickness of the salmon, but I'd start checking it after 20 minutes unless your piece is real thin. I use a convection oven, so yours might take a little longer, but start looking at 20.

Remember that it will continue to cook and rise in temp for a few minutes after you pull it out.

Answer 4

You dont need to turn the salmon over in the oven. Put the salmon skin side down, then brush with glaze on the top. when the salmon is done it will come off the baking pan leaving the skinn behind.

Answer 5

Bake in 375 degree oven for 10 to 20 minutes or until fish flakes easily.

You don't need to flip it. It will fall apart if you attempt to glaze both sides. Be sure grease the pan you plan to use for baking.

Answer 6

first what you just described is not bad for, actually that is quite healthy. I would use rice bran oil which is a very healthy oil to use for cooking, it has a 490F smoking point. Another way to go about cooking your fish is steaming either with water or make a quick broth or just buy some veg stock and steam your fish. One other way again with the broth is to poach the fish in the broth with your favor dry herbs and or spices, just make sure to add salt to your poaching liquid and taste it to see if that's enough for your liking.

Answer 7

This looks like a good alternative to grilling.


Honey-Dijon Salmon dijon mustard with salmon recipe
Honey-Dijon Salmon

Ingredients

• 4 Salmon Steaks
• 1/4 cup honey
• 2 tbs. Dijon mustard
• 1 1/2 tbs. melted butter or margarine
• 4 sheets of aluminum foil (12 x 18 inches)
• 2 tsp. Worcestershire sauce
• 1 tbs. cornstarch
• 1/8 tsp. white pepper
• 1 lb. fresh asparagus
• 1/3 cup chopped walnuts

Preheat oven to 450 degrees. Blend honey, mustard, butter, Worcestershire sauce, cornstarch and pepper; set aside. Center one-fourth of asparagus on each sheet of foil. Top with salmon steaks. Drizzle with honey-mustard sauce. Sprinkle with walnuts. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 17-23 minutes on a cookie sheet in oven.

Answer 8

Bake them uncovered in an oiled baking dish for 20-30 minutes or untill it flakes with fork. I would fry it rather than bake it. The juices tenderize better in the salmon. This is the recipe I use at home with my salmon that I found a year or so ago on Allrecipes.com


Salmon with Pecan Honey Glaze

INGREDIENTS
1 cup pecan halves or pieces
1 cup honey
3/4 cup butter
1/4 cup vegetable oil
4 (6 ounce) fillets salmon
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spread pecans in a single layer on a baking sheet. Bake 8 to 10 minutes, or until slightly browned. Stir 2 or 3 times to toast uniformly.
In a small saucepan over medium-high heat, combine honey with half of the butter. Stir in the toasted pecans, and cook for 8 to 10 minutes to infuse the flavors. Remove from heat, and keep warm.
Melt remaining butter with oil in a large skillet over high heat. Season fish with salt and pepper. Arrange fillets in skillet, and cook until firm to the touch, about 4 to 5 minutes per side. Salmon is done when it flakes easily with a fork. Transfer to serving plate, and spoon glaze over top.