![]() If you’ve overcooked your fish, try adding a sauce. This Salmon Wellington is surrounded by buttery puff pastry, which makes the fillet irresistibly moist. The filling in this Stuffed Salmon helps insulate the fish further, if you do overcook it, the filling will cover up some of the dryness. While I prefer wild caught salmon for its benefits such as less calories and more vitamins, farmed salmon has the advantage of more fat to keep it moist. Thicker fillets are harder to overcook than thinner fillets (though they can still absolutely overcook, so keep an eye on them). See this Baked Salmon in Foil for a stellar recipe this Fish En Papillote works well for individual fillets. Cooking the salmon inside a foil or parchment paper packet insulates the salmon as it cooks, giving you moist results. While the best way to avoid cooking salmon is to remove it from the heat when it reaches 135 degrees F on an instant read thermometer, there are a few other tips that can help keep it moist. Whether you cook salmon in the oven, on the grill, or in a pan on the stove, the internal temperature stays the same: remove at 135 degrees F and let rest.*įor more in-depth information on salmon on the stove or grill, see Pan-Seared Salmon, Poached Salmon, and Grilled Salmon in Foil. Note that the time will vary based on the size and thickness of your salmon. I’ve included temperatures ranging from 350 degrees F to 450 degrees F. Please use the below as a high-level guide for baking salmon in the oven, on either a sheet pan or in a baking dish.
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