Hi all, having a bit of a Goldilocks effect with cooking salmon lately! In theory, I think I know what I'm doing, I'm just trying to find I tried fillets en parchment but the recc'd 20min @350 made them a too cooked through. My simple roasting for 15 at 400 has not been cooking the tops/centers as juicily as it cooks the outer edges. Pan-sear and finish in oven has been good, but I'm looking for an oven-only option. Low and slow has been ok but almost gives it texture I'm not always in the mood for. I'm after an all-around moist melty fish that is opaque but juicy, not stiff. Would love to hear what you guys turn too as fool-proof methods. Thanks!!
If you can mix things, you can make this (giant! Midwest-sized!) cheese ball.
A Ball of Cheese the Size of the Midwest
Genius Chocolate Chip Cookie Brittle
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A Bowl Full of Winter Comfort
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