/ck/ - Food & Cooking

Pressure cooker. 10 minutes and it's perfect and moist

>>12025863
Why not post a picture of the salmon you actually bought? I want to see if it’s good or not.

Wrap it in aluminum foil and bake it. Don't overcook it.

Do you pronounce the "L" in salmon? Asking for a friend.

>>12025925
Yes but also don't undercook it. We're giving good advice.

What's it marinated in? If it's something mild try this recipe. It sounds odd but its freaking amazing.
-Mix up equal parts sriracha with mayo and add a spoonful of garlic, lemon juice, some thyme, pepper and salt
-Place fillets on non stick pan and coat heavily with the mayo mixture
-Cook in 400 degree oven for about half an hour or until the mixture is starting to get firm
-Serve with cilantro lime rice or a well baked potato

If you have like a teriyaki-esque marinade, mix up orange marmalade with soy sauce and water and red chili flakes and reduce on the stove until it's a glaze. Follow same instructions for baking as up there ^^^

I would definitely recommended baking over stovetop unless you're super careful and keep a watchful eye. Baking normally allows the skin to stay more intact and that's an important part to me.

>>12025863
Personally I like to bake with fresh picked rosemary, garlic, and lemon.
>>12025926
Most people don't pronounce the L

>>12025863
Stovetop is faster and much easier. Get on YT and look at the video for "Gordon ramsay crispy salmon". Do what he does there.

>>12025925
Dumb. Wrapping in foil and baking is just a very complex way to steam something. If you want to steam it, why not use a steamer and be done faster with a lot less energy used? If you're going to heat up your big oven you might as well leave the foil off so you can get dat nice crispy skin.

>>12025930
Of course you want to get the cooking correct. That's much easier to do in a pan because you can watch the salmon change color as it cooks. Oven is going to be a constant guessing game.

>>12025943
Ok thanks. I'll let my friend know I should stop pronouncing the L.

>>12025956
But if you know what you're doing, the salmon will come out more moist than if you cook in a pan. Also, if you don't know what you're doing, it's super easy to dry it out by pan frying. Yes, I know OP doesn't know what he's doing, but he should try the better way of preparing salmon, fuck it up a few times, and then get it right and be able to always make godly salmon.

>>12025956
>very complex way to steam something
>very complex
>very
>complex
you're a millennial, aren't you?

>>12025863
Salt, pepper, and a light dusting of flour. Pan-fry over medium heat in olive oil, then pull it at your desired doneness (some like it pink, some like it cooked through). As it rests, throw in a splash of stock, some capers, a squirt of lemon juice and deglaze the pan, then a pat of butter and whisk rapidly. Pour over your salmon and enjoy.

Alternatively, a nice soy and citrus marinade with a little garlic or ginger works really well. And rather than baking, try broiling it. Put your fish about 6-8 inches from the heat and broil for 6-8 minutes depending upon thickness. It's cooked through and it gets a nice crust on the surface without charring.

>>12025964
>But if you know what you're doing, the salmon will come out more moist than if you cook in a pan
Nope.

>>Also, if you don't know what you're doing, it's super easy to dry it out by pan frying
I'd argue it's much easier to overcook in an oven, especially for a noob. If OP pan-fries he can watch the color change and be 100% sure when it's done, with minimal risk of overcooking. If he sticks fish in foil inside the oven then he has no idea when it's done so more than likely it will be cooked wrong.

>> but he should try the better way of preparing salmon
Yes, that's why I recommended pan-frying. Faster, more flavorful because of the malliard reaction, and you get awesome crispy skin. Steamed or baked in foil is objectively worse in every metric: no malliard, no crispy skin, more hassle to get it done.

>>12025967
cringe

Bbq grill if possible, if not oven

>>12025974
I truly hate you.
No offense.

>>12025985
Excuse me?

>>12025974
Deliberately disseminating incorrect information on the internet? Who would do that?

>>12025967
>you're a millennial, aren't you?
Nope.
Though upon reflection I do agree with you that "complex" was a poor choice of words. "Dumb" makes more sense.

>>12025990
I want you to die as slow as possible in a fire while I fuck your whore mother.

>>12025994
Nothing I posted was incorrect.

>>12025990
HE SAID HE TRULY HATES YOU, BUT NO OFFENSE.

>>12025997
I doubt that. She's been dead for three decades. I think the only fucking you'll be doing is fucking up your soggy steamed fish.

>>12025997
That is extremely rude..
>>12026003
Huh?

>>12026013
>I'm retarded
We know.

>>12025974
So basically you're recommending pan frying over oven baking or steaming because of your personal preference for crispy skin. Got it. When you grow up, you will realize not everyone likes the same things you do.

Hey guys, I'll post a pic when I go downstairs.

Sounds like the foil is the best way to go (snow outside and I haven't shoveled to the grill and smoker yet) and I'm using my oven anyway for veggies and shit.

>>12026015
You are? I'm sorry to hear that.

>>12026020
That's one reason.
I thought I made the other reasons very clear:
-it's faster
-it adds flavor via the malliard reaction
-it uses less energy
-it's easier to nail the perfect level of doneness because you can clearly see the fish change color as it cooks.

>>12026020
Let's be honest, maturity doesn't always come with age and is probably outside of this retard's grasp.

>>12025974
>malliard reaction
nice buzzword, my friend

>>12026032
Oh, and I've got nothing against steaming fish if that's what you want to do--but it's a lot more efficient to do that in a steamer instead of foil in the oven.

>>12026030
Huh?

>>12026032
Huh?

>>12026039
>steamer
aha!
slope detected

>>12026032
>faster
Irrelevant to taste
>has different kind of flavor
again, preference
>energy
irrelevant to taste
>easier
irrelevant to taste
tastelet confirmed

>>12026048
Cool it with the racial bigotry man.

>>12026058
Racism and bigotry are two separate things, you stupid queef.

>>12026053
>tastelet confirmed

big words coming from the person advocating babby's first cooking method. I think you're a mediocre (at best) cook who has never learned to move beyond what your inept parents did. You talk taste, yet you recommend the cooking method which provides the most boring, bland, taste possible.

>>12026065
Huh?

>>12025863
Wouldn't even cook it. I'd make a curing mixture and bury it for 15 hours. Had it a couple weeks ago and it was so fucking good. Melts in your mouth.

>>12025863
OP here. Basically 3 of these. Might not be the best pic. 5oz each

>>12025863
Wrap it in foil and run it through the dishwasher

>>12026137
CUTE FEET

>>12026204
Thank you

Boil with water in tamarind paste and daikon raddish with bok choy tomatoes and other Chinese vegetables.