If you are looking for a healthy way to prepare salmon, cooking it in the oven is an excellent choice. The skin is removable, making it easy to remove with a spatula. You can also choose to cook the fish whole or slice it into pieces. During the salt curing process, water-soluble proteins are brought to the surface of the salmon. This dissolved layer develops into a shiny gel on the surface of the fish. The pellicle helps the salmon maintain moisture while cooking, and it also allows smoke to penetrate the fish while cooking. If the pellicle does not fully develop, the salmon would become extremely dry and crumbly.
When cooking salmon, always keep in mind the type of fish that you are using. Wild-caught is always the best, but if you can’t find it, you can always use farmed salmon. Before cooking, you should rub the fillets with olive oil, season with salt and pepper, and sprinkle with some onion powder. You can also brush the salmon with a mixture of two to three tablespoons of pesto to enhance the flavor and add a little more depth to the fish.
To cook salmon in the oven, begin by preheating the oven to 450oF. Oil a large oven-safe skillet and season the fish with salt and pepper. Next, place the salmon on the baking sheet, skin-side up. Crimp the edges of the fish so that they create a border around the salmon. After that, place the salmon in the oven until the internal temperature is 145°F. It is ready to serve after a short rest period.
The next step in the cooking process is to thaw the salmon, which most stores do for you. It is important that you thaw the fish before baking it in order for the seasoning to adhere properly. You should use a small amount of oil in the pan. If you don’t want to use oil, you can crush or mince garlic instead. Either way, it will make the salmon flavorful. And it will be ready to serve to your family.
Another tip to cook salmon in the oven is to broil it. Broiling salmon adds a rich roasted note to the surface, and is a good option if you prefer a medium-cooked salmon. Salmon should be flaky when tested by a fork. To cook it perfectly, it should reach an internal temperature of 145 degrees F. In addition, the flesh should be opaque and glossy in the middle.
While broiling, make sure that the salmon is not overcooked. Salmon cooks quickly, so be careful not to overcook it. For best results, cook it until it flakes easily. Using a knife to test its doneness can be tricky, but a fork is a good option. But if you’re not sure, use an instant read thermometer. The FDA recommends cooking fish to an internal temperature of 145 degrees F.
