Baked salmon is a guaranteed hit.
Season the baked salmon with sriracha. Tommi Anttonen
Baked salmon is a classic, and for good reason. But sometimes the fish may become too dry in the oven.
If the taste of baked salmon needs a change, pay attention to seasoning: try sriracha, for example.
These tips will help you get the perfect baked salmon:
1. Behind the drying is either too little liquid, too long a baking time or too hot an oven.
2. The thickest salmon fillet should be cooked at a maximum temperature of 200 degrees. The temperature can be briskly lower.
3. Don’t forget to put the fish in the oven for a long time: it will usually be ready in 20 minutes, depending of course on the size of the fish. If you bake a whole fish in the oven and not fillets or pieces, the time will be longer. Remember to preheat the oven and take the fish out of the refrigerator before cooking.
4. When you add liquid to the baking dish, the fish steams until juicy and at the same time you also get a sauce for it. Cream, sour cream, a splash of white wine or a splash of lemon juice do wonders for the taste.
Sriracha salmon
600 g of boneless salmon or rainbow trout
4 tablespoons of liquid honey
2 cloves of garlic, chopped
1 dl of soy
1 tablespoon of rice vinegar
2 tablespoons of sesame oil
1 tablespoon grated ginger
2 tbsp sriracha
1 tablespoon of sesame seeds
chopped chives (coriander, Thai basil or spring onion also works)
1. Heat the oven to 175 degrees. Line an oven dish with baking paper and place the salmon in the dish, skin side down.
2. Mix all the other ingredients in a bowl, except for the chives. Pour the spice mixture over the fish.
3. Cook the fish for about 10-15 minutes and brush the surface with the sauce two or three times during cooking. The fish cooks quickly and is ready when the texture of the meat is juicy and flaky.
4. Finish with chopped chives or other herbs.
The story was originally published on 3 October 2021.
Source: Pro Fish