Read on for our expert tips for perfectly cooked fish.
Press out as much air as possible before sealing the bag.
Place the bag on a large plate; refrigerate for 10 to 15 minutes.
Photo:Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Line a large rimmed baking sheet with parchment paper.
Remove the salmon from the marinade; gently shake off excess marinade (discard marinade).
Place the salmon, skin-sides down, on the prepared baking sheet.
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Sprinkle with 14 teaspoon salt.
Tent with foil and let rest for 5 minutes before serving.
Properly cooking salmon will kill the bacteria, but washing it will spread it.
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
The USDA does not recommend washing raw seafood, meat or poultry before cooking.
And depending on the bacteria, it can thrive for hours.
The baked salmon will be good for up to 2 days in the refrigerator.
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Typically, you would only want fish to be in a marinade for 10 to 15 minutes.
Bone-in cuts tend to require more time in a marinade.
We recommend pairing it with fresh in-season greenssteamed, roasted or grilledor a crisp garden salad,Caesar saladorcoleslaw.
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
OurWild Rice Pilafgoes fabulously with roasted salmon.
EatingWell.com, September 2024
USDA Food Safety and Inspection Service.Washing food: does it promote food safety?
