Help me make Salmon

[NateBizzy]

I need help with my Salmon... It comes out dry. I like it when there is juice in the bake pan so when I serve, there is some juice at the bottom.. I like to take this juice and pour the tomato sauce and mix it together...

So right now I bake at around 420 for 20 or so minutes, and put juzt a little water and olive oil, what should I be doing here?

[Dan]

Marinate it beforehand with teriyaki sauce?

[Mikeoracle]

Try 400 for 17 min

[aygart]

You are cooking too long.

Try cooking inside parchment paper pockets. Forgot what the name for that is, but it is discussed somewhere on the forum.

ETA
Here

Haha. I actually made salmon like that last night (and plan on making it again tonight. When baking en papillote, keep a few things in mind:

• You can include thinly sliced vegetables, like peppers, zucchini, asparagus, borccolini, broccoli rabe, etc under the salmon/fish. If it's too thick it won't cook all the way.
• You can use parchment paper or aluminum foil. Foil is easier and does't take any technique to fold, but it's harder to tell if the food's done without opening it or just guessing. If you cook in parchment paper you can look to see that the pouch is puffed up and browning on the top/sides to indicate the food's done, but it can be tricky to fold. Chef John actually has a video showing how to fold it you can watch here:
  
  [ Invalid YouTube link ]
• Add an acid, like thinly sliced lemon, for flavor.
• Add some dry white wine for flavor and moisture.
• Add tones of fresh (or dried) aromatic herbs right on top.
• Add a drizzel of olive oil.
• Make sure to season the vegetables before you add the fish, and the fish before adding to the vegetables.
• Bake at 425 F for 15-20 minutes for a piece of fish about 1 inch thick, slightly longer for thicker pieces or shorter for thinner pieces.
• Traditionally fish en papillote is served directly in the parchment paper on the plate. This way the diner can tear open the paper and get a burst of steam and smell all the wonderful aromas coming from the pouch. The contents can then be emptied on the plate by sliding them out.

Follow these tips and you'll have flavorful, moist fish every time.

[Sport]

Cook for less time, also add fresh lemon or lime juice.

[etech0]

350 for 20 min, or put spices on it and broil for 7 minutes

[NateBizzy]

Marinate it beforehand with teriyaki sauce?

I am marinade now with garlic, olive oil and a little water..

[NateBizzy]

350 for 20 min, or put spices on it and broil for 7 minutes

350 for 20 min, covered or uncovered?

[NateBizzy]

Try 400 for 17 min

Covered or uncovered?

[yoshyosh]

I need help with my Salmon... It comes out dry. I like it when there is juice in the bake pan so when I serve, there is some juice at the bottom.. I like to take this juice and pour the tomato sauce and mix it together...

So right now I bake at around 420 for 20 or so minutes, and put juzt a little water and olive oil, what should I be doing here?

is it fresh or frozen? What type of oven gas or electric, (direct heat source or evenly distributed)?
You can try broiling 450 for 8 minutes a side.spray with olive oil stops it from burning lower shelf, cover or wrap in puff pastry.

[etech0]

350 for 20 min, covered or uncovered?

I do uncovered. If broiling definitely don't cover it

[Mikeoracle]

Covered or uncovered?

uncovered. Sometimes I'll do around 16 min then broil for a min or 2

[NateBizzy]

is it fresh or frozen? What type of oven gas or electric, (direct heat source or evenly distributed)?
You can try broiling 450 for 8 minutes a side.spray with olive oil stops it from burning lower shelf, cover or wrap in puff pastry.

Fresh, unfortunately I am on electric... Not sure whay direct or even dist. is

[NateBizzy]

Ok, so I got some suggestions... I am really craving for that good hamish charedi salmon that I was so use to.... I will report back, let see how bad I screw it up..

[aygart]

Ok, so I got some suggestions... I am really craving for that good hamish charedi salmon that I was so use to.... I will report back, let see how bad I screw it up..

That u it typically poached

[etech0]

That u it typically poached

How do you do that?

[SSLPhD]

I'm not familiar with this heimish salmon you're talking about, but two of my favorites are Buttery Brown Sugar Salmon and Kerala Meen Molee (Indian Fish and Coconut Stew).  Both are absolutely delicious.  The first is in the oven for about 15 minutes, second is done on stove for about the same.

[aygart]

How do you do that?

In a pot with water etc

[David Smith]

Ok, so I got some suggestions... I am really craving for that good hamish charedi salmon that I was so use to.... I will report back, let see how bad I screw it up..

You referring to pickled?

[etech0]

In a pot with water etc

how long? what temp? do you add spices?