![]() Place the salmon skin-side down on the parchment. Rub with olive oil and season with salt and pepper on all sides. Then line a rimmed baking sheet with parchment paper, which is essential to prevent sticking.Įnsure the salmon is completely thawed and pat dry with paper towels to remove excess moisture. Place the oven rack into the upper middle position. Preheat the oven to 375☏ and turn on the convection / forced air if available. Serve and garnish with fresh herbs, lemon juice and lemon slices. Cook for 3 minutes more before checking doneness. Cook for 3 minutes and then flip using a fish spatula if you have one. Using kitchen tongs, place the salmon skin-side up in the pan. Add some oil and swirl around the pan to coat. Preheat a nonstick skillet over medium-high heat for 2 to 3 minutes until hot. Rub it with olive oil and season with salt and pepper. When overdone, it will be firm and resist your touch.Įnsure your salmon is completely thawed and pat dry with paper towel to remove excess moisture. It will spring back slightly when done, versus jiggling somewhat when still underdone. Press your fingertip lightly on the thickest section. If the center looks raw, it will need more time. When done, the flesh should be translucent and semi-firm (it will keep cooking for a few more minutes while resting to firm up a bit more).
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