Heat it in a 275☏ oven for about 15 minutes or until warmed through. Place it skin-side down on a plate lined with two layers of.
Place your salmon on a rimmed baking sheet and cover it loosely with foil. Pull the salmon from the refrigerator about ten minutes before you plan on cooking, so it comes to room temperature and cooks evenly.
The trick to reheating grilled salmon without overcooking it and drying it out is do so slowly at a relatively low temperature. When in doubt, err on the side of undercooking, as you can always put it back on the grill if you need to! It should flake easily when you press it gently with a fork or your finger. Salmon should be just barely opaque throughout when done. Cooking times can vary widely, depending on the thickness of your fish and the temperature of your grill, so your best bet is to look for doneness. Salmon cooks relatively quickly on the grill, so stay close by and keep an eye on it. Lightly dust fillets with salt and pepper and a squeeze of lemon before serving. Lightly grease a baking dish or sheet (or place down a sheet of baking paper) Place fillets skin-side own on dish/sheet. Award-winning chef Barton Seaver teaches a simple method for baked salmon. Preheat oven to 400 degrees F (204 degrees C) Season salmon with salt and pepper.
WAYS TO COOK SALMON HOW TO
Especially if you're using acidic ingredients in your marinade (e.g., citrus juice, mirin, vinegar), the fish will begin to chemically "cook" if it soaks for too long. Learn how to cook salmon with these 5 foolproof techniques, plus helpful tips. In general, it's best to either marinate salmon briefly at room temperature, while you're heating your grill or oven, or for 1 to 2 hours in the refrigerator.
Salmon pairs especially well with salty, sweet, acidic, and pungent flavors, such as you'll find in the four marinade options we've included with this recipe. The bold, rich flavor and velvety texture of salmon makes it an ideal match for flavorful marinades.
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