Baked salmon - to wrap or not to wrap...in foil?
- fldhkybnva Mar 13, 2013 02:42 PM
I have been having a recent issue with my baked salmon much longer than I'd expect. For an inch thickness at 375-400F I'd expect about 10 minutes, but it usually requires 18 minutes and it's not overcooked at all. I plan to check my oven temperature, but nothing else cooks so slowly so I think it might be that perhaps my timing is off. I usually do it wrapped in foil, I am just wondering if you would expect the baking time to be longer than if you just plopped it into a dish or baking sheet. My mom used to always wrap it as I assume that keeps helps keeps it moist and the flavors from whatever is in the foil can meld together but perhaps I don't need it. Do you wrap or not wrap and is there any particular reason why?
I usually cook a 1.5" piece 13-14 minutes, but I like it a little bit rare. I never wrap it in foil. I put salt and pepper and a little EVOO on top, stick it in a 350 oven, and make a sauce of dill and green onion, a little mustard and lemon juice, with sour cream, yogurt, or mayo, or some combo thereof.
I usually roast about a little under a pound at a time. Bigger, I poach.
I always use foil at 450F for a 1-1.25lb and 30-35mins piece for the family. Never dries out. Gives us time to do a quick exercise and shower without worrying about anything.
I never wrap my fish when baking/roasting. Frankly, the foil insulates it from the heat to a certain degree. That's probably why you're needing longer cooking times.
In addition, if you're wrapping your fish, you're basically steaming it - not baking or roasting it.