A few weekends ago, I attended an intimate wedding reception of one of my long time co-workers. Going into it, I knew the food was going to be amazing because this girl knows food. LOL! And I knew she’d probably pick a great combination.
When I arrived, I sat in my chair and took a look at the menu. It was a 5 course feast. LOL! We had chicken, salmon and filet mignon…!! One of the sides was a seafood risotto *melt* It was the first time I had it and I devoured every bite like it was my last meal on earth.
The only thing I didn’t like was the potatoes which were too salty. But my utmost favourite part of my meal was the salmon. The salmon MELTED in my mouth as I bit into it. The most tender salmon I ever had. “Well, I’ve never made salmon that tasted like this”, I said to the co-worker eating next to me, she agreed that it was incredible. LOL! I knew I had to find out how, there must be a simple technique. What is surprising for me was that the fish was more pink then I was use to but it tasted cooked through but not dry. So if you’re like me and you don’t like undercooked things, just give this a try. It’s cooked through, it’s just softer than you may be use to.
My issue is that I’m always afraid of things being undercooked because I don’t eat raw meat/seafood (yeah, I’m one of those people). Yes, even smoked salmon… but I finally sucked it up and had a bite of sushi pizza. I could smell the fishyness and I found that offputting but I finished my bite.
Where was I? Yes, the secret to tender salmon. I found it online with a quick google search. The secret is using a PACKET! Yeah, that’s it! Simple!! Create it using parchment or foil (that’s what I used, because that’s what I had on hand). Put some olive oil on the foil/parchment, then put your salmon inside (along with any seasonings and garnishes – I like putting sea salt, black pepper, lemon slice under and on top and squeezing some lemon juice, throwing a generous amount of fresh dill on top) and fold over the parchment or foil and roll in the sides so it is a completely sealed up.
The link says it will take 25 minutes but the cooking time varies because of how thick or thin your salmon is, so I would err on the side of caution and do 15 minutes first. As the link says, use a fork to check if it flakes easily.
My first time I tried this packet method, I got the tenderness I desired and I was ecstatic and wanted to announce it to the world. I thought the best way was through blogging.
If you try this method let me know what you think. It’s a keeper!
Do you have any secrets to baking tender salmon?
Have a great weekend!