For optimal texture, we found that a temperature of 125 to 130° is adequate to cook the flesh through, without it drying out. The USDA recommends that salmon be cooked to an internal temperature of 145°. However, the most accurate way to tell if salmon is cooked through is to pull out a trusty meat thermometer. If the salmon flakes easily and looks opaque in color (i.e., no longer translucent like raw salmon), it's ready to go. The easiest way to tell if salmon is done is to remove it from the oven and use a fork to flake a piece from thickest part of one of the fillets. Although you may be tempted to crank up the heat and cook it faster, salmon can dry out if cooked too quickly, so we recommend keeping the heat low! This baked salmon recipe cooks low and slow in the oven at 325°, which we found to be a trusty way to cook moist and fork-tender fish, every time. When baked at 325°, the side should take about 25 to 30 minutes to cook.Īt what temperature should I bake salmon? Place it whole on the sheet tray or in a 9-by-13-inch casserole dish and brush it with the marinade. From start to finish, this baked salmon recipe takes just 20 minutes to prepare-that means it's perfect for an easy weeknight dinner, too!Ĭan I use this recipe for a large piece of salmon?Ībsolutely! If you prefer to cook one large piece of salmon, rather than filets, do that! Purchase a salmon "side" that usually weighs about 2 1/2 to 3 pounds. Who wouldn't want gorgeous filets of salmon anchoring their Easter dinner menu? And as impressive as this baked salmon recipe looks, it's so easy to prepare: It's seasoned with salt and pepper, then drizzled with a flavorful marinade of mustard, honey, lemon juice, and olive oil before being placed in the oven.
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