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Resting salmon filets?

fldhkybnva Dec 9, 2012 09:57 AM

I picked up some lovely King salmon for dinner tonight. I plan to keep it simple - wrapped in foil with lemon slices, slivers of garlic, salt, pepper, and baked at 400F for 10 minutes-ish. I've never thought about it before, but do you let salmon rest after baking?

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  1. foodieX2 RE: fldhkybnva Dec 9, 2012 10:54 AM

    I usually roast my salmon in the oven until juts barely cooked but with crispy skin. I always let it sit for a few minutes before serving. I find it keeps cooking afterwards which is why I under cook it.

    You are basically steaming/poaching yours so I don't think you need to let it rest but I don't think it will be harmed if you do.

    5 Replies
    1. re: foodieX2
      fldhkybnva RE: foodieX2 Dec 9, 2012 10:57 AM

      Crispy skin would be nice. What temp and how long do you roast?

      1. re: fldhkybnva
        foodieX2 RE: fldhkybnva Dec 9, 2012 11:10 AM

        I preheat the oven to 400 with my cast iron pan in it. Once it reaches temp the pan is smoking hot, I give it a quick spray of oil and put the fish in the pan, skin side down and roast for about 5-8 minutes depending on thickness.

      2. re: foodieX2
        hotoynoodle RE: foodieX2 Dec 9, 2012 11:04 AM

        i pan-sear, skin side up, so the fat melts into the fish. i do undercook also. then run under the broiler to crisp the skin.

        it does sit for a minute or two while i plate the rest of the meal, but it's not like meat protein that really needs a rest.

        1. re: hotoynoodle
          fldhkybnva RE: hotoynoodle Dec 9, 2012 11:09 AM

          How long do you usually sear and then broil? I haven't made salmon in probably a few years and could use a quick refresher course.

          1. re: fldhkybnva
            hotoynoodle RE: fldhkybnva Dec 9, 2012 07:57 PM

            totally depends on the thickness of the fish, but total time is only a few minutes. btw, i only cook wild salmon.

      3. Bacardi1 RE: fldhkybnva Dec 9, 2012 11:25 AM

        I never rest fish - even when I'm cooking them whole. The time it takes to plate them is resting time enough.

        1 Reply
        1. re: Bacardi1
          SWISSAIRE RE: Bacardi1 Dec 9, 2012 11:32 AM

          Grilled or steamed, with Lemon slices.

          Resting for a minute or two in Winter months might result in serving it cold.

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