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Help for Cooking Salmon

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Help for Cooking Salmon

wongman | Jun 7, 2007 05:33 PM

Typically when I cook small portion size fillets I dredge in a little flour, dust off excess, sear the outsides in a hot pan, and finish in the oven. So I was wondering...what do you in the event of using a whole full size (computer keyboard length) fillet. I don't think I can sear the outsides and keep it in one piece. Any suggestions on an oven only cooking process (that'd preferably still have a little crust on the outside)? Broiler? Never really did this big of a piece before, so I'm not too sure about timing/temperature. Still looking for that medium done-ness. Since it won't touch a skillet or anything, is there any need to do the flour thing? Thanks!

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