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glad2bmom
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 Wed, Dec 09 2009, 10:44 am
How do you bake or broil your salmlon and How long in the oven?
I had really good Salmon yesterday that it was sooo soft and it melted in my mouth--does anyone know how to bake salmon fillet that it would melt in your mouth
thanx
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Kaybee
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Wed, Dec 09 2009, 11:18 am
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I would love to learn the trick as well.
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lech lecha08
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Wed, Dec 09 2009, 12:45 pm
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I usually do 20 minutes on 450 for salmon fillets. DH's favorite is my recipe that's mostly soy sauce, oj, garlic, and parsely. I haven't made it in a long time so I can't remember the whole thing off-hand.
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downsyndrome
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Wed, Dec 09 2009, 12:47 pm
The trick to cooking/baking fish is 'less is more'.
Fish requires very brief cooking/baking time.
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SV
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Wed, Dec 09 2009, 12:49 pm
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The key is to not overbake. I usually marinate the fillet in lemon juice and garlic for 30 minutes-1 hr, spread some mayo on it and stick into a preheated oven at 375 for no more than 20 minutes. It comes out soft and yum.
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glad2bmom
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Wed, Dec 09 2009, 2:28 pm
sv
do u cover or uncover pan?
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glad2bmom
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Wed, Dec 09 2009, 2:30 pm
lech lecha
do u bake with cover or without
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ra_mom
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Wed, Dec 09 2009, 2:31 pm
My mother makes the best ever! soft, melt in your mouth salmon.
When I try doing it, it comes out good, but somehow my mother's comes out better 
Here's how she does it:
• 6 cups water (or enough to just cover salmon)
• 1 onion, sliced into rings
• 2 cloves garlic, cut open
• 2/3 cup sugar
• 1-1/2 Tbsp Kosher salt (less if using regular salt, about 1 Tbsp)
• 8 appetizer slices salmon filet
• extra sugar and salt, for seasoning
Season salmon generously with sugar and salt. Set aside.
In a very large pot, bring water to a boil; add onion, garlic, sugar and salt. Bring to another boil. Boil the seasoned water for 15 to 20 minutes.
Add salmon. Bring to another boil. Simmer for 12 minutes. Do not overcook; set timer.
Allow salmon to cool completely in pot. Remove carefully with gloved hands. Do not use a spatula, as salmon will fall apart.
(If you really don't want the salmon to fall apart, best to store it in refrigerator in the pot it was cooked in. Then used gloved hands to remove salmon from pot, when ready to serve.)
We usually make this a day or two day before we want to serve it, because it tastes even better after it has sat in the liquid, in the fridge.
Last edited by ra_mom on Thu, Dec 31 2020, 2:34 pm; edited 5 times in total
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lech lecha08
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Wed, Dec 09 2009, 2:33 pm
| glad2bmom wrote: | lech lecha
do u bake with cover or without |
I try to let it marinate face-down for an hour or so, flip them and bake uncovered
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SV
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Wed, Dec 09 2009, 3:07 pm
| glad2bmom wrote: | sv
do u cover or uncover pan? |
uncovered
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Raisin
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Wed, Dec 09 2009, 3:20 pm
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use fresh salmon (not frozen). And do not overcook.
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saboni
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Wed, Dec 09 2009, 7:09 pm
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The trick to melt in your mouth salmon (as opposed to great grilled or broiles salmon) is to bake the fish covered, at 325 for a half hour. I have a great recipe for this, with lime zest and mustard seeds.
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canadamom
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Wed, Dec 09 2009, 7:12 pm
the trick is to sprinkle on kosher salt and let sit for half an hour and then cook for no more than 30 minutes
(wash off salt b/f cooking and make your regular recipe, but salt softens the fish)
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greenfire
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Wed, Dec 09 2009, 8:52 pm
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don't over cook and eat it while it's hot ...
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Burrrberry
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Wed, Dec 09 2009, 9:01 pm
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My salmon is always that melt-in-mouth regardless of what I put on it. For 2 fillets, bake at 350 or 375 uncovered for between 15 and 20 minutes. NOT longer, and eat it hot!
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cip
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Thu, Dec 10 2009, 12:07 am
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also, depends on the fish you buy. (alaskan, baby, etc..) and like raisin said, don't use frozen.
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alinjer28
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Thu, Dec 10 2009, 1:40 am
Its funny, but some of the tips seem to contradict each other (to bake covered or uncovered etc.), and everyone has a different recipe...
I like the koshering salt tip, but I really think the key is to use FRESH salamon!!! doesn't matter what recipe you use... (I know some of you mentioned this, I just wanted to emphasize this point)
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GoodEnough
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Thu, Dec 10 2009, 10:37 am
| ra_mom wrote: | Remove carefully with gloved hands. Do not use a spatula, as salmon will fall apart.
(If you really don't want the salmon to fall apart, best to store it in refrigerator in the pot it was cooked in. Then used gloved hands to remove salmon from pot, when ready to serve.) |
I always wondered how to prevent the slices from falling apart - thanks for the tip.
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glad2bmom
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Thu, Dec 10 2009, 10:08 pm
how do you not free your salmon
cause lets say I buy it on wed. or thurs. and make it on friday
do you not freeze it till friday? u just leave it in the fridge?
what do you ladies do ?
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ra_mom
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Thu, Dec 10 2009, 10:11 pm
I buy it and make it on Thurs, and keep it in the fridge until Shabbos.
Btw, pickled salmon (or the poached salmon recipe I posted) tastes even better if it sits in the fridge for a day or 2 before serving.
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