Salmon en croûte recipe | Jamie Oliver salmon recipes (2024)

FAQs

Can you cook salmon en croûte in an air fryer? ›

Heat the air fryer to 200C. Take the salmon parcel out of the fridge and brush the pastry with the beaten egg. Use a knife to make a small incision in the top. Using the greaseproof paper, lift the salmon into the air fryer basket and bake for 20-25 minutes, until golden.

Place the foil pouch on the hot grill and close the lid. Cook the salmon for 14 to 18 minutes, depending on how thick your salmon fillet is. Check doneness at around 14 minutes for a thin piece of fish. Thicker fillets will take a few minutes more.

Preventing Sogginess

Start with the salmon. Before placing it on the pastry, pat it thoroughly dry with paper towels. This simple step removes excess surface moisture, reducing the risk of a soggy pastry. For fillings like spinach, extra care is needed.

Place the salmon fillets skin-side down in a large clean roasting tray – cut each in half if they don't fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked.

Salmon Method: Poached in Olive Oil

Heat over low heat until the oil reaches 120 degrees F, at which point you'll transfer the entire pan to a 225-degree F preheated oven for 25 minutes. Results: I will admit that this method yielded the best-tasting salmon — but what would you expect from cooking something in fat?

Pan-frying or pan-searing is one of the best ways to cook salmon fillets. It's quick, easy, and gives the fish that perfect crispy, crunchy skin. A simple pan-fried salmon is the secret to a flavorful and healthy weeknight dinner in 30 minutes or less.

Baked salmon is best when cooked at 425°F in the oven.

Even thicker fillets don't take long. We recommend baking the salmon uncovered. Simply rub the fillets with a little oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven.

Cooking salmon on the stovetop is the ultimate in ease: if you don't want to heat up your oven or spend too much time in front of it, sautéing a fillet is the way to go. Or if you're looking for a low-fat option, poaching salmon produces tender, clean-tasting fish.

While you can grill salmon without foil (see these classic Grilled Salmon Fillets and Cedar Plank Salmon for recipes), for a foolproof method that works especially well for a large piece of salmon, use the foil packet method. Using foil to make a packet around the salmon keeps the salmon moist when grilling.

Should you oil salmon before grilling? ›

Right before placing it on the grill, lightly rub the salmon with olive oil on both sides, and sprinkle with kosher salt and freshly ground pepper. Always season fish just before grilling to avoid moisture loss and flare-ups.

Season salmon with your favorite flavors, or keep it simple with salt and pepper. Place salmon, skin side up. Cook for 3 min, flip and cook for another 2-3 min until done. There should be a slight color gradient when you check the thickest part of the fillet.

Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon.

Scottish Salmon is a premium farmed Atlantic salmon that is sustainably raised off the coast of Scotland. The frigid waters and strong currents produce salmon that are both strong and high in fat-content. Scottish Salmon is one of the more mild flavored salmon on the market.

It's called albumin. And it lives in your salmon whether it's cooked or not, no matter where it's from, how it's raised, or how much you paid for it. Albumin is a liquid protein that solidifies when the fish is cooked, seeping out as the muscle fibers contract under heat, becoming thick and a bright white.