CUT tops of packets with knife (careful—steam burns), and spoon fish and vegetables onto 4 plates. NUTRITION (per serving) 419 cal, 36 g pro, 5 g carb, 1 g fiber, 27.5 g fat, 6 g sat fat, 275 mg ...

“I like to cook salmon in the oven at 250°F for a long time,” he says. ... The parchment helps trap the steam from the liquid as the fish bakes in the oven.

Thickness of fish varies and so does cooking time. But a general rule for salmon that's about 1 1/2 inches thick is to simmer for 10 minutes for well done.

Cooking; Poached salmon: How to cook and suggestions on how to serve it (recipe and video) Updated: ; Jul. 31, 2014, 2:18 p.m. | Published: ; Jul. 31, 2014, 1:18 p.m.

I cooked all the salmon as I normally would: skin-side down to an internal temperature of 100 degrees (or about medium-rare with a translucent center for salmon fillets), with a short stay on the ...

Poached salmon resting in a dill sauce. If you subscribe to low-fat eating regimens, then a poaching method might be the best execution of a nice piece of salmon. Here, you skip the step of added ...