Salmon is the common name for several species of fish found in the Atlantic and Pacific oceans. Common types of consumed salmon are chinook, pink and chum. Cooked with dry heat, 100 g of chinook salmon has 26 g of protein and 13 g of fat. Cooked with dry heat, 100 g of pink salmon has 25 g of protein and 5 g of fat. Cooked with dry heat, 100 g of chum salmon has 26 g of protein and 5 g of fat.
Broil
Step 1
Heat your broiler on the medium setting.
Step 2
Wash one large salmon under cold, running water and pat dry with a paper towel.
Step 3
Add sea salt, freshly ground black pepper and extra virgin olive oil, to taste, on all surfaces of the fish.
Step 4
Place your fish on a broiler pan. Place the broiler pan at least 5 or 6 inches from the broiler unit in your oven.
Step 5
Broil for 5 minutes or until the surface of the fish has browned. Use kitchen tongs to flip the fish over and broil for an additional 5 minutes or until its surface has browned.
Step 6
Use a digital thermometer to check if the internal temperature of the fish has reached 145 F. The flesh of the fish should be opaque and flake easily. Cook for an additional 1 or 2 minutes if necessary.
Bake
Step 1
Heat the oven to 450 F.
Step 2
Cut a piece of aluminum foil large enough to completely cover the fish. Place the foil flat and lay the fish on top of it.
Step 3
Add sea salt, freshly ground black pepper and extra virgin olive oil, to taste, to all surfaces of the fish. Wrap the fish tightly with the piece of foil.
Step 4
Place the fish on a flat baking pan. Bake for 12 to 15 minutes or until the surface of the fish is flaky. Use a digital thermometer to check if the internal temperature of the fish has reached 145 F.
Things You'll Need
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Extra-virgin olive oil, to taste
- Broiler pan, for broiling method
- Kitchen tongs, for broiling method
- Digital thermometer
- Aluminum foil
- Flat baking pan, for baking method
References
- U.S. Department of Agriculture: National Nutrient Database for Standard Reference: Fish, Salmon, Chinook, Cooked, Dry Heat
- U.S. Department of Agriculture: National Nutrient Database for Standard Reference: Fish, Salmon, Pink, Cooked, Dry Heat
- U.S. Department of Agriculture: National Nutrient Database for Standard Reference: Fish, Salmon, Chum, Cooked, Dry Heat
- U.S. Food and Drug Administration: Safe Eats — Meat, Poultry and Seafood
- Food Network; Oven-Baked Salmon; Kathleen Daelemans
- Food Network; Broiled Salmon; Steve Scarabosi
Member Comments