If my wife ever lets me do salmon in the oven again, I’ll let you know how that goes.We’re going to use a 10lb spiral-cut ham from your local butcher or supermarket (even places like Walmart tend to sell decent cuts, so these are fairly easy to find). I personally don’t care for the skin – crispy or otherwise – but a crispy bark on the top of the flesh was very tasty and welcome. Once the salmon hits 135, I’ll let the steam out of the oven and hit it with the broiler for ten minutes to develop a crust, same as I did this time, except that I’ll also look for the internal temps to get up over 140. Time out for an observation, here: On the one hand, maybe Scott Heimendinger meant for the salmon to be hot sushi on the other, it might be a lucky thing I’ve not died from some exotic raw-salmon-eating affliction. When I next do salmon, I’ll use the salt-and-sugar dry dry brine from the app, but I’ll cook it at 275 (100% steam) for however long the probe takes to hit 135 (the recipe calls for 118.4 degrees, but every other recipe I’ve seen says salmon remains sushi until it hits 140-145). It developed an excellent crust that I quite enjoyed, and the flesh developed that nice, “rows-of-flavor” structure I like – not quite enough for my wife, but I enjoyed it. Plus, I made a lot of rice.Īfter the fillets had been in the oven set per the app recipe and finally hit 118.4, I poked it with my finger and could see it was still entirely fleshy and had not developed the structure I expect with salmon, so I turned off the steam and broiled it for 10 minutes. Which could have had an adverse effect on the number of presents under the tree with my name on them.
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