![](\"https:\/\/www.simplyrecipes.com\/thmb\/D5O-Pfu34xJpFxMUgM2Xm5DELwY=\/3586x2391\/Simply-Recipes-Baked-Salmon-Tip-LEAD-OPTION-01-35dfc9a3735e402f804c70d2dc408fc8.jpg\")
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Back in my 20s, I thought I knew a lot about cooking. The reality was that I didn\u2019t know much. I was having friends over for an impromptu dinner and needed something I could prepare quickly since I was tight on time. I landed on broiled salmon.\n<\/p>\n
The recipe in question had some kind of mustard topping and bread crumbs and seemed like something I could replicate. After preparing and following what I thought were good directions, the salmon came out dry and covered in unsightly white streaky stuff that no one was excited to see. My friends were champs and ate it, but I knew they wished we had gone out to dinner instead of eating the mess I served them.\u00a0\n<\/p>\n
A few years later, I decided to attend culinary school. It was there that I truly learned about cooking and why patience was so important. Some foods, we were taught, simply needed more time for preparing and cooking. This was especially true of large cuts of proteins like beef and pork, but also some fish, like salmon. This is why I cook salmon at 300\u00b0F.<\/strong>\u00a0\n<\/p>\n <\/p>\n Salmon fillets can be prepared several ways, but I was taught that \u201clow and slow\u201d was one of the best. Since fish structure is more delicate than beef or chicken (thanks to their differences in muscle size and formation), it needs a gentle cooking approach; and because fish cooks more quickly than meat (due to the aforementioned muscle structure), a lower temperature helps the fish retain moisture.\u00a0\n<\/p>\n I learned that the unsightly white stuff on my ill-fated salmon was actually a protein known as albumin. When the fish is raw, the albumin is in a liquid state, but as it cooks and contracts, the albumin is pushed to the surface, where it eventually solidifies. The high heat that I used for broiling the salmon for my friends forced it to cook so quickly that it pushed the albumin to the surface, bringing the fish’s moisture with it.\u00a0\n<\/p>\n <\/p>\n The solution my chef instructors taught me, especially for leaner, wild salmon, was to cook the salmon at a low temperature, around 300\u00b0F, until it reached the desired degree of doneness, which for me is around 130\u00b0F, about 25 to 30 minutes, but it depends on the thickness of the cut. The result is an ultra-moist, flaky fish that melts in your mouth when you eat it.\u00a0\n<\/p>\n Simply Recipes \/ Getty Images\u00a0<\/p>\n <\/span> <\/p>\n #Temperature #Perfectly #Baked #Salmon #Single #Time<\/p>\n","protected":false},"excerpt":{"rendered":" Back in my 20s, I thought I knew a lot about cooking. The reality was that I didn\u2019t know much. I was having friends over for an impromptu dinner and needed something I could prepare quickly since I was tight on time. I landed on broiled salmon. The recipe in question had some kind of […]<\/p>\n","protected":false},"author":1,"featured_media":406,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[214,256,389,111,41,126],"class_list":["post-405","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-baked","tag-perfectly","tag-salmon","tag-single","tag-temperature","tag-time"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/405","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=405"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/405\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/406"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=405"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} Why Low and Slow Is Best for Salmon <\/span> <\/h2>\n
How To Cook Salmon My Way <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n Tips for Baking Salmon <\/span> <\/h2>\n
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