{"id":732,"date":"2020-09-14T08:19:26","date_gmt":"2020-09-14T08:19:26","guid":{"rendered":"http:\/\/ramimarcus.com\/Recipes\/?p=732"},"modified":"2020-10-24T20:46:43","modified_gmt":"2020-10-24T20:46:43","slug":"salmon","status":"publish","type":"post","link":"https:\/\/ramimarcus.com\/Recipes\/salmon\/","title":{"rendered":"Salmon"},"content":{"rendered":"

Salmon should be cooked to 140-145F.\u00a0 In practice, this means removing from the heat source at 130F.<\/p>\n

Decide on a Cooking Method, then choose a Sauce and a Side suggestion.<\/p>\n

Cooking Method<\/h2>\n

Pan-Fried (6-8oz fillet)<\/h3>\n
    \n
  1. Dry thoroughly with a paper towel.<\/li>\n
  2. Season with salt and pepper.\u00a0 (Optional<\/em>.)<\/li>\n
  3. Pre-heat a skillet, then reduce heat just before adding the fillet.<\/li>\n
  4. Place skin side down.<\/li>\n
  5. As the salmon cooks, it will change to a paler color.\u00a0 When the color is about 3\/4 of the way through, flip. (About 5-6m, depending on thickness.)<\/li>\n
  6. Cook until 130 – 135F.<\/li>\n
  7. Let rest around 10m before serving.<\/li>\n<\/ol>\n

    From Frozen<\/h3>\n
      \n
    1. Preheat to 425F.<\/li>\n
    2. Place skin side down in a baking dish.\u00a0 Cover tightly with foil.<\/li>\n
    3. Bake 10m per 1\/2″ of thickness, then remove cover.\u00a0 The salmon should be mostly defrosted, though it’s okay if the center is slightly “slushy.”<\/li>\n
    4. Bake an addition 5-10m with foil removed.<\/li>\n
    5. Let rest around 10m before serving.<\/li>\n<\/ol>\n

      Baked<\/h3>\n
        \n
      1. Preheat oven to 425F.<\/li>\n
      2. Rub with olive oil.<\/li>\n
      3. Season with salt and pepper.\u00a0 (Optional<\/em>.)<\/li>\n
      4. Place skin side down in a baking dish.<\/li>\n
      5. Add sauce if desired.<\/li>\n
      6. Bake until done (see above), about 8-12m depending on thickness.<\/li>\n
      7. Let rest around 10m before serving.<\/li>\n<\/ol>\n

        Poached<\/h3>\n