How long and what temperature do I bake Salmon ?

Answer 1

Most people prefer it broiled.

For either broiling (500+F) or baking at 350F or higher, or for poaching, the rule of thumb is: 10 minutes per inch of thickness. This rule works for any fish.

This is for fresh or defrosted, of course -- I wouldn't broil or bake a frozen fish without defrosting, although I might if I was poaching it.

Answer 2

1

Answer 3

I bake salmon all the time. I line my pan with aluminum foil, place the salmon fillet in the pan, put on my favorite seasonings/toppings, seal it up, and bake it in a preheated 400º oven. If the topping is thick, like a mayonnaise topping with onion powder and dill sprinkled over it, my 8 oz piece of salmon takes about 30 minutes to cook. If my topping is thin, like my 3-2-1 topping (3 tsp butter, 2 tsp brown sugar and 1 tsp lemon juice - melted and mixed together and spread over the salmon), then it only takes about 20 minutes to cook.

You CAN overcook salmon. I've had it in restaurants where it was very hard and tough. I've had it prepared wonderfully in Juneau, Alaska over an alder fire where it was soft and wonderful - that's where the 3-2-1 recipe came from.

You can tell when Salmon is done by it's color - same with other fish. It goes from translucent to opaque in the center. You'll be able to see if it's not done - a darker color when not done. But definitely don't overcook it.

Answer 4

Salmon should be moist and flake easily. I foil wrap mine this way....

Set Oven to 450*F
12x18' Heavy Duty Aluminum Foil per each piece of salmon
Always use some type of liquid (Lemon pepper marinade) or other liquid of choice, chicken broth 1/4-1/2 cup, your choice of marinade.
You can add potatoes or rice or vegetables to the same packet

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make other packets.

BAKE 20-25 minutes on a cookie sheet in oven.

Note: This method keeps the fish smell to a minimum

I've included the Reynolds site for you to search with your ingredients. Be sure to state packet cooking.

Enjoy!!, D~

Answer 5

I don't bake Salmon, I broil it about 8 inches from the heat source and about 5 minutes per side for a 1 1/2 inch thick piece.

Answer 6

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 7

The answer depends on whether the salmon is fresh or frozen. If frozen, cook at 400F for about 35-40min (depending on the thickness of the fillet). If fresh, cook at 375F for about 25-30min. Remember, all of these cooking times may depend on whether your over heats or under heats slightly. Check the fillet by cutting into the thickest parts. If frozen, these will be the last to cook through and through. Best of luck to you and good eating!

Answer 8

If it's wrapped in foil, it's very forgiving. How long depends on how much you have, but it'll cook well almost anywhere in the middle of the dial. 190C/375F/Gas 5 on one recipe (whole salmon), 350 for another, 200F for this recipe: http://lowcarbdiets.about.com/od/maindishes/r/ovenbakedsalmon.htm and 375 for this one: http://www.coastangler.com/fishing/baked_salmon.shtml

Answer 9

Temperature For Salmon In Oven

Answer 10

325 - 400F for 25 mins in foil (a very good way of doing it - see recipe). Salmon CAN be overcooked! It should be moist and tender and full of flavour. Overcooking will dry it and destroy the delicate flavour. Fresh salmon can be eaten raw (as a tartare) so slight undercooking does not hurt.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24585,00.html