Making Perfect Fish
This guide and recipe will help you develop the perfect, juicy, tender texture and ultimate fresh and buttery salmon flavor. Without it, you risk overcooking or undercooking this beautiful piece of meat.
At 400 degrees, that will take roughly 11-14 minutes for a 1-inch (2.54cm) cut. These cuts usually weigh between 5 to 7 ounces (142-198 grams).
The 10-minute rule now becomes the 15-20 minute rule. Every inch (in thickness) of salmon will take roughly 15 minutes to cook.
- Always check the doneness of your salmon earlier than the estimated cooking time. - Thicker salmon cuts will be more difficult to overcook.
First and foremost, the skin should be unbroken and blemish-free. It should not be dull or pale and should be uniform in color.
Fresh cuts should also have a uniform color. However, most salmon have a bright pink or orange color. Again, it should be saturated and not dull at all.
Baking at 400ºF helps make the flesh tender while giving the salmon a crispy skin. Anything lower and the salmon will still be tasty but have less texture. Anything higher and you lose too much moisture.
The best stuffing is any simple recipe. Many people simply love using a seasoned breading mixture, whilst others like to make a creamy, saucy stuffing.