Originally Posted by
braslvr
I always thaw my fish in a ziplock bag in a bowl of water before cooking. You should buy another cast iron pan too. A 10 or 12".
Thanks - I didn’t realize that you thawed the frozen salmon before searing it.
And... I currently lack space for another cast iron pan. We have a square 12” Scanpan with ridges - I’m not sure if it is adequate to function as a cast iron. I use it for making grilled cheese. Our other 12/14” (?) pan is a normal “frying pan”
Originally Posted by
MSYtoJFKagain
I hate saying this but until it's done. Invest in a good meat thermometer and test it until it hits your desired doneness. Sometimes it's 12 minutes, other times 16. I aim for an internal temperature of 125 for salmon and 130 for everything else...
So you just remove the foiled fish from oven to check the temp? We have an older meat thermometer that works well. I’m satisfied with just checking at the 12 minute mark and then every 3 minutes. Do you use 400 temp? thanks again for your info, esp posting your absolutely favorite way to have frozen fish, because it sounds delicious and I look forward to trying it. I’m going to screenshot and convert to pdf :-)