Baking wild sockeye salmon
A few times when I made this, I took it out of the oven before it was going to be overcooked and chewy, but the salmon was “cool”. Reading comments on older forum-mixed opinions on low versus high heat (one comment says low heat to seal in the juices-300 Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude