I'm afraid to bake fish, afraid it will be undercooked, or that I'll over cook it. since I usually don't order fish at a restaurant, I really don't have a frame of reference as to what it "should" look like. The posts below help. thanks
Fitness Minutes: (15,814)
74 5/14/13 11:39 P
I like to sear the salmon in a little olive oil. I sqeeze a wedge of lemon over as I sear each side. then I put the filet in a 350 degree oven for 6 to 10 minutes depending on how big the filet it. 6 for a 3oz, 8 for a 4 oz, 10 for 5 or 6 oz. The lemon while searing really is the key for me. Makes a big difference.
Fitness Minutes: (0)
26 3/25/13 3:27 P
I hate frozen dinners for my family, but I have to say I faked out my husband with the new GORTONS BAKED or grilled FISH fillets. We both loved them and they are perfectly portioned for watching your fat and calorie intake. Highly reccommended!! It baked perfectly in the oven without adding any extra oil. We are addicted now.
I use my george foreman grill so it grills both sides at the same time. I don't particularly like baked fish of any kind.
Fitness Minutes: (782)
86 3/13/13 9:04 P
I know you probably have cooked the fish already but for future reference "skin side down" does not necessarily mean the skin has to be on the fish it just means that whatever side the skin was on needs to be in contact with the cooking surface. Also the skin side is usually the side that does NOT have a groove where the bone used to be. I hope this helps.
Fitness Minutes: (20,597)
1,203 3/13/13 2:38 P
I actually try to always get salmon without the skin. I cook it the same way. I bake it with a little butter, parsley and lemon. YUM.
One side will probably be flatter... if not, its not really the hugest deal, its just salmon skin tends to get overly crispy/burnt if cooked on the top, so the cooking that way if more to protect from that, rather than give something extra.
So dont worry if its not clear, just bake and enjoy
Fitness Minutes: (0)
13 3/12/13 2:36 P
For dinner tonight I am going to bake salmon for the first time. I have looked up how to do it, how long, what it should look like but the thing I am running into the most is skin off or on. Everything says to "cook skin side down first"...the salmon I bought doesn't have skin on it. Does anyone know how exactly to bake skinless salmon? :)
Page: 1 of (1)
Other Recipes & Cooking General Discussion Topics:
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.