Salmon is a favorite of many people. If you don’t like it, you may be fed up with the taste of overcooking – it is too tough and dry, which spoils the taste. Most probably the cause is overcooking.recipeI will teach you 375-450℉high temperatureCook and grill, whereas if the salmon remains in the boiler for an extra minute it will be more tender and cooked through.

Cooking fish isn’t easy, but it doesn’t have to be difficult, as homemaking queen Martha Stewart teacheslow temperatureThe slow roasting method guarantees you to enjoy tender and juicy salmon: low temperature and slow roasting. Negatively, this reduces the chance of overcooking, and positively, it gives you time to calmly assess doneness.

Bake at 275℉ for 20 minutes, or 300℉ for 10-15 minutes, to be exact.

These two sets of “operational” standards apply to salmon steaks regardless of how they are marinated and whether they are skinless or not. Some recipes teach you to marinate it in miso first, or spread it with sugar and mustard sauce, so no matter how you cook it in advance, it will be cooked with these two sets of temperature and time.

Salmon meat is cooked like any other meat. The residual heat still has a cooking effect after it comes out of the oven, so you can’t wait for it to be fully cooked before taking it out of the oven. First of all press it in the middle with your finger. When it’s soft and easy to loosen one piece at a time, you can take it out. After taking it out of the oven for 10 minutes, you can start enjoying “fresh and tender grilled salmon.”

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