Salmon in about 4 minutes

[Laurentius]

Re: Salmon in about 4 minutes

Hi Okn,

Glad to know that there is someone open minded enough to at least experiment. We all know that taste is a value judgement, I'm glad that you value your taste enough to seek the best option for yourself. The crispy skin of salmon is tasty, but not one thats commonly eaten, its somewhat leathery.

[Brad English]

Re: Salmon in about 4 minutes

Sorry for the dupe, but I just posted a piece on salmon I did for a pizza at about the 8-900 degree mark. Came out great. I didn't time it, but because I kept moving it in and out to avoid burning it, I think it took a little longer than 4 minutes.

Skin down on this one. I go back and forth about which way to do my salmon on a grill etc.

http://www.fornobravo.com/forum/f18/...tml#post162431

[horrocks007]

Re: Salmon in about 4 minutes

Yes I tried both up and down. Skin down is hands down better in my opinion. But, to give it justice, you need to be about 800+ in temp. You won't get the browning otherwise.

[cobblerdave]

Re: Salmon in about 4 minutes

Hi Horro,

I didn't mean for this to become a p!&&!ng contest! Just another approach, at that temp and time, I was thinking of making it palatable. I never use or would see the need to use a probe to cook a filet of fish. The maillard reaction, that you threw out is a mis-statement! It apply to meat. "Fish is different. The fat in fish comes from oils distributed throughout their flesh; it isn't stored in pockets as it is in beef and pork. These oils have subtle flavors in and of themselves; and they contribute to the flavor of the fish".

Gudday
Read you post today, probably a bit hungry at the time , but as the day progressed found time to goggle the "mailard effect" . I think it made me twice as hungry . I picked up a couple of pieces of salmon and BBQ them. No time to flash up the oven.
Bloody beautifull ... A simple salsa tomatoes onion salt pepper olive oil.
The child bride was impressed.... I'm definitely going to do this in the WFO
Thanks all
Regards dave

[Brad English]

Re: Salmon in about 4 minutes

Dave,

All I can say is nice!

Here are some pics of a salmon I did:


I placed the lemons on top to finish and keep the top from burning too much.



The oven was at "pizza temps". I kept a close eye on the salmon keeping it moving around in there almost like a pizza so it didn't turn to ash! It really came out nicely!