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Cooking Salmon in doors


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I've only recently started cooking and I can grill salmon great with some Chef Prudholme blackened fish magic but I was wondering if anyone has any super incredible recipes for cooking salmon inside, either in the pan or (preferably) baking it.

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I've only recently started cooking and I can grill salmon great with some Chef Prudholme blackened fish magic but I was wondering if anyone has any super incredible recipes for cooking salmon inside, either in the pan or (preferably) baking it.

 

Good salmon doesn't take much so unless you're using Atlantic Salmon, go light on the seasoning. A little olive oil, S&P and you're good. A little butter, lemon slices laid on top with some dill and you're good. I do use a plank in the oven as often as I do on the grill. The plank I use for the oven is thicker and it isn't a one use and done thing. I bought mine from Chef John Howie in Seattle. He was selling them for awhile...no idea if he still is, but if you can track him down, you might be able to get one.

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Good salmon doesn't take much so unless you're using Atlantic Salmon, go light on the seasoning. A little olive oil, S&P and you're good. A little butter, lemon slices laid on top with some dill and you're good.

Yup, If you genuinely like salmon, it doesn't take much.

 

I both bake, grill and fry salmon using just a little oil, S&P and lemon. Dill or garlic are nice adds. Blackened is a favorite too.

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My method is:

 

Get a cast iron skillet wicked hot on the stove. Make sure your skillet is well seasoned and like a non-stick pan. Set the oven to 350.

 

Dry the skin side thoroughly with paper towel, then brush with olive oil. Season the flesh side with a brush of oil, salt and pepper.

 

Put the skin side down into the skillet and DON'T MOVE IT. After about 30 seconds move the pan to the oven.

 

Depending on the thickness of the piece, bake it until it's just up to temp in the middle. This will take experience and getting to know your oven.

 

Remove carefully so as not to break the skin side. It'll come out crunchy delicious. Serve over mixed greens or rice.

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A simple marinade of soy, lemon, and minced fresh ginger. Let it soak for half an hour. Sear it quickly in a pan and then move it to the oven for about 15 minutes at 350. This is for an average sized filet and varies based on how you like your fish cooked.

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I curious of this cooking in doors thing. How do they heat up? Are there advantages to cooking vertically versus horizontally? How do you keep kids from touching the door?

 

You really want to make sure that the door has no paint or finsih on it as it can greatly affect the flavor. Further, you want to use a door made of a hardwood, oak seems to work best.

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You really want to make sure that the door has no paint or finsih on it as it can greatly affect the flavor. Further, you want to use a door made of a hardwood, oak seems to work best.

 

I have been using a metal door but inserting some apple or hickory chips into the cooking chamber. Using oak caused me to burn my last house down. The salmon tasted great, but my insurance agent wasn't real happy.

 

To keep the kids away, just have them touch it once. They won't do it again.

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