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Home Cooking 20

Baking wild sockeye salmon

musiclvr56 | Jan 19, 2018 05:17 PM

A few times when I made this, I took it out of the oven before it was going to be overcooked and chewy, but the salmon was "cool". Reading comments on older forum-mixed opinions on low versus high heat (one comment says low heat to seal in the juices-300 degrees for 25 minutes. On an older forum, one reader preheats oven to 350 degrees, turns off the oven, leaving it for 10-12 minutes. Also told that it makes a difference whether you bake it in a glass or metal. I look forward to your responses.

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