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I put a little soy sauce on my filets and sometimes some spray oil if it's a drier fleshed fish, but yeah, toaster oven + fish filets ='s a WIN that won't heat up your kitchen for a few minutes of cook time.
I just cooked them a few days ago, using a maranade of soy sause, a little honey and a little vinegar and oil. I used my new griddle/grill; absolutely the best I have ever made...I even grilled some veggies at the same time. This was easier than heating up the kitchen, like you said and certainly better than dirtying the outdoor grill.
I rub olive oil, put salt, dill and lemon juice and either grill it outside or inside using a fry pan. Since my husband likes it rare I only cook it 2 1/2 minutes each side.
wow, 2.5 minutes per side, it must not have been very thick. The salmon I got at Sams a week ago was really think, almost like Salmon steaks and even though we do not like our fish overdone, 5 min total would not have been enough time. I cooked mine a little longer, I think it does depend on the thickness. When we buy a big piece the ends are thiner and would cook in 5 minutes...
wow, 2.5 minutes per side, it must not have been very thick. The salmon I got at Sams a week ago was really think, almost like Salmon steaks and even though we do not like our fish overdone, 5 min total would not have been enough time. I cooked mine a little longer, I think it does depend on the thickness. When we buy a big piece the ends are thiner and would cook in 5 minutes...
It was thick, but hubby likes his slightly cooked on the edges and rare in the middle, he does not eat salmon cooked all the way through.
It was thick, but hubby likes his slightly cooked on the edges and rare in the middle, he does not eat salmon cooked all the way through.
wow, I guess everyone has his/her way of eating and I am sure it won't hurt him. Is he a suchi lover as well. We love our beef really rare and I think people ruin fish too often by overcooking, but he sounds like he really wouldn't want to eat Salmon at very many places cause 5 min just isn't very long at all..Remind me how he likes it if you come to our house for dinner.
wow, I guess everyone has his/her way of eating and I am sure it won't hurt him. Is he a suchi lover as well. We love our beef really rare and I think people ruin fish too often by overcooking, but he sounds like he really wouldn't want to eat Salmon at very many places cause 5 min just isn't very long at all..Remind me how he likes it if you come to our house for dinner.
for us it would have to be spread on very lightly: we are not crazy over any type of sweet cooking, but a little honey or other sweet based spreads can add a certain flavor and cut the acidity from lemon juice or vinegar. I think how we cook meat is a matter of how we were raised..spoiled brat never even had fish growing up: I was raised eating it weekly. Dad did a lot of fishing or we would go to the frest fish marklet. Mostly we had our fish grilled or baked. Spoiled brat thought fish meant canned tuna...He also grew up in home where sweets were part of every mean and almost every dish had some sugar added. I grew up in a family that probably didn't use 5 lbs of sugar a year unless it was canning season.
Rub with olive oil and sprinkle with Paul Prudhomme's Salmon Seasoning spice blend, available in most spice sections at the grocery store. The stuff is AMAZING, especially since it isn't overly salty.
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