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Old 09-18-2007, 01:16 PM   #21
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I do baked salmon with onion and lemon slices on top. The time depends on the size and thickness of the fillet. I usually buy a bit under a pound, so it's 350 degrees for about 20-25 minutes. To make sure it's done I do the flake test.

The last time I cooked salmon I pulled it out too early. I just put it back in the oven and checked it every 3-5 minutes. It worked out just fine.
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Old 09-20-2007, 03:00 PM   #22
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Could you guys explain what "tenting" is?
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Old 09-20-2007, 03:11 PM   #23
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Tenting is when you loosely cover the food with some tin foil - keeping most of the heat in but still allowing for some venting of the steam.
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Old 09-20-2007, 10:16 PM   #24
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OK, so I tried out my old method one more time. This time, however, I remembered to add my usual lemon pepper seasoning on which I forgot to do the last couple times I screwed up. Wasn't sure if it was going to make a difference, but I was willing to try anything. I also salted both the bottom and top of the salmon thinking it might improve the thoroughness of the salmon. Then I wrapped it up in tin foil which I assume would also improve the cooking process besides just preventing the juices from escaping, right?

I cooked it for 20 minutes and, finally, it came out to what I wanted it too. It's gotta be my oven then. I'll have to experiment one of these days and just throw a thermometer in there. Strangely, I've used the oven twice to make salmon when I first moved into this apartment and it came out fine within 10-12 minutes.
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Old 09-20-2007, 10:42 PM   #25
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We had guests for dinner tonight and didn't know exactly when they were coming. I baked a 3# salmon fillet for 45 min @ 200f. It was perfect! Found the recipe at "Jacques Pepin fast food, my way" and always wanted to try it, because you can do it an hour or two ahead and relax with your guests.

KQED: Jacques Pépin: Fast Food My Way: Recipes: Oven-Baked Salmon with Sun-Dried Tomato and Salsa Mayonnaise.
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