At some point..if you love fish..you will sooooo over cook it. It is bound to happen because it’s so easy to do that. Some cooks even get “afraid” to cook it anymore and refuse to cook it anymore. Well for salmon lovers..here’s how I recently over cooked mine..but found a way to serve it anyway.
It’s all about hitting that target temperature when you cook it. I normally put olive oil on my salmon fillets and season them on a small cookie sheet. I cook them under a broiler..cooking the fish on one side for 3 minutes and then turning it over for another 3 minutes. This is where I screwed up. I checked the internal temp of the salmon before flipping them over and putting back in the over. The temp read out at 86 degrees and I thought..oh yeah..they for sure need a good 3 more minutes..here goes. By the time I pulled the fish out..the internal temp was 156 and climbing! The big deal about this is..when you over cook fish..it starts to dry it out. It wasn’t horrible and still quite tasty..so I served it with a little extra oil and slices of lemon…whew…it was super “okay”….but not great.
The next time I cook salmon..I’ll still use the broiler..it’s a good quick way to cook salmon when you’re going the lemon pepper route with it. But instead of going with 3 minutes per side…I’ll check the temp before flipping..and then flip it and put in the oven for only like a minute then check and see if I hit the target temp of 125-130 degrees. Lessons are learned all the time in the kitchen. Not going to be afraid to cook salmon..just going to be better at it next time!!
Comments