Baked Salmon
This is an easy way to cook fish if you don't feel like lighting up the grill. You can use any seasoning you want. Do not over-bake fish or it will be tough. The basic rule is 10 minutes per 1-inch thick fish steak. So if it's only 1/2 an inch, only cook it 5 minutes.
Recipe:
Fish steaks
Fresh or dried herb of your choice (dill, basil, tarragon, etc.)
Salt and pepper
Butter
Preheat oven to 475°F. Rub skinless side of fish with crushed (if using dried) or chopped (if using fresh) herb. Sprinkle with salt and pepper. Put butter, depending on how many steaks you are cooking, in glass or ceramic baking pan. It's hard to say how much, just so when it melts, it heavily coats the bottom of the dish you are using. Put pan in the oven until the butter is golden brown. Quickly place fish, herb side down in browned butter. Cook for half the cooking time (see note above picture). Turn steaks over and remove the skin if there is any. Sprinkle generously with salt and pepper. Cook until thermometer registers 130°F in thickest part of fish. Do not over-bake. Fish continues to cook after it comes out of the oven, so remove it from the oven before it's quite done. It's done when it feels firm when you poke it and it's just beginning to flake. Let rest 10 minutes before serving.
Fish steaks
Fresh or dried herb of your choice (dill, basil, tarragon, etc.)
Salt and pepper
Butter
Preheat oven to 475°F. Rub skinless side of fish with crushed (if using dried) or chopped (if using fresh) herb. Sprinkle with salt and pepper. Put butter, depending on how many steaks you are cooking, in glass or ceramic baking pan. It's hard to say how much, just so when it melts, it heavily coats the bottom of the dish you are using. Put pan in the oven until the butter is golden brown. Quickly place fish, herb side down in browned butter. Cook for half the cooking time (see note above picture). Turn steaks over and remove the skin if there is any. Sprinkle generously with salt and pepper. Cook until thermometer registers 130°F in thickest part of fish. Do not over-bake. Fish continues to cook after it comes out of the oven, so remove it from the oven before it's quite done. It's done when it feels firm when you poke it and it's just beginning to flake. Let rest 10 minutes before serving.
Comments
Post a Comment