I love when Bridget cooks. Brings me back to my 20s in 2003-2009 when she did a lot of the cooking on the show. I'm glad she's back doing recipes in Cooks Country! I love when she makes anything, her commentary during and after the cooking. It kills me. She makes funny little comments. Always. Lololol!
There is a cookbook completely devoted to salmon. Canadian chefs, published in Canada. Indian candy salmon. All the other types, too. The name of the book is SALMON. Enjoy!! With love from Chicagoland!
We have made salmon in many ways over the years … most have been enjoyable … but this one turned out ABSOLUTELY EXCEPTIONAL … in fact, this one is now our new normal! Thank you very much for this.
Today I made this dish using wild coho salmon and it turned out great after 40 minutes with an internal temperature of 135 degrees C which is medium. Very silky and tender, melt in your mouth, thank you!
I am making this tonight…..already made it last week….I have never had a better, more moist and tastiest salmon ever….I don’t think I’ll be doing salmon any other way…completely fool proof…❤️🇨🇦❤️
Can you make a video on how to make it with crispy skin on one side and moist and delicious on the other. Had that at famous restaurant in NYC 10 years ago and can't stop thinking about it.
Could this soft and slow cooking method be made on a stove top? My oven is broken, maybe steam it on low heat on a covered saute pan? Please help me with suggestions. Thank you!!!
It's really the same it's just the time will decrease bc of the lower fat content. Don't walk away from it. Keep your temp gauge ready. I'd guess half the time before checking.
I am sitting here watching this and literally DROOLING!!! I am also crying because as much as I would love to make this, living alone and making this quantity of salmon would be a crime. It may well be a crime I am willing to commit, however! I hope it keeps for a few days and reheats well. 😁
@@barcham reheating would likely dry out the salmon and make the texture undesirable. Flavorwise it should be just as tasty, so I'd say either eat it cold or just buy a smaller fillet sized portion and only make that
@@alessandroranieri848 That is exactly what I thought. Living alone, I rarely purchase a large filet unless the price is so good that I must take advantage of it. But in those cases, I will cut it into single portions, freeze it and vacuum seal it. This just looks so good that I might just have to invite a friend or two over for dinner because some recipes just do not work as well when scaled down.
I cook often for just me and my little 5 lb Maltese 🎀🎀 I find it quite satisfying and genuinely enjoy doing it. There is no reason not to be good to YOURSELF 🙂 ALSO, there is no law that says that you can't cook smaller pieces and there are very small little Pyrex oven dishes to do it in. I do it all the time. ATK & CC have a tendency to complicate things. I just learned to cook on an elevated level a couple of years ago and I absolutely guarantee that they over-complicate just about everything BUT the basics of what they teach are absolutely wonderful.
Since the sauce is essentially a salad dressing (oil and lemon juice) do you whip it up until it emulsifies? I'm not sure whether Bridget did that or just gave it a thorough mix.
Okay, very nice. I usually cook salmon fairly hot and quick though. The best salmon I've ever had I caught on a camping trip a few minutes just after catching it. An odd thing. I don't like to "clean" fish that much. There was a very beautiful girl about 19 years old who was the daughter of a professor friend of mine on the river. She was doing A BSc. in biology and she wanted to clean the salmon. What was I going to say? A very vivid memory. And that salmon was incredible. I am not making this up.
Let's see now, you used a whole teaspoon of salt before putting it into the oven, then 1/2 teaspoon in the sauce. That's quite a bit of salt, does it come out salty?
It's already going to take the better part of an hour to cook the salmon at 250F, so at 200F will take longer probably. Also, depending on your oven, the lower the temperature the harder it is to hit and keep that low temperature. So when your oven beeps (or whatever) to tell you it's preheated, it doesn't mean it's reached the temperature you set and will stay there, it means that it will keep cycling within a certain temperature range in order to maintain that set temperature on average (hopefully) - some ovens have a very wide temperature range cycle which makes lower temperature oven cooking results inconsistent. Most ovens can nail 250F.
I love when Bridget cooks. Brings me back to my 20s in 2003-2009 when she did a lot of the cooking on the show. I'm glad she's back doing recipes in Cooks Country! I love when she makes anything, her commentary during and after the cooking. It kills me. She makes funny little comments. Always. Lololol!
This is a lovely way for salmon, and a fresh bright taste. Thankyou Bridgett! Bryan from Canada.
There is a cookbook completely devoted to salmon. Canadian chefs, published in Canada. Indian candy salmon. All the other types, too. The name of the book is SALMON. Enjoy!! With love from Chicagoland!
@@deniseharrell1591 thankyou and will look it up. Enjoy your summer! Best wishes. Bryan
Amazing recipe! Cooked for our guests, praises we’re flying around
We have made salmon in many ways over the years … most have been enjoyable … but this one turned out ABSOLUTELY EXCEPTIONAL … in fact, this one is now our new normal!
Thank you very much for this.
Today I made this dish using wild coho salmon and it turned out great after 40 minutes with an internal temperature of 135 degrees C which is medium. Very silky and tender, melt in your mouth, thank you!
Just made it for the family and holy wow it's amazing. Definitely making it again.
Sounds and looks so delicious! Thanks from Vancouver Island Canada for this post. We have a lot of Pacific Salmon!
I love salmon. Got my first taste of it when I was in Anchorage, Alaska and that has been my favorite ever since.
That’s where I had my first salmon as well.
Looks wonderful, thanks for sharing!
I am making this tonight…..already made it last week….I have never had a better, more moist and tastiest salmon ever….I don’t think I’ll be doing salmon any other way…completely fool proof…❤️🇨🇦❤️
Easy and well done. My family just enjoyed!!
HELLO?? I just saved this on the website, this might be exactly what I'm looking for when I have unexpected guests. Absolutely killer as usual!
Love this channel. You learn so much.
Grew up eating salmon in Seattle. LOVE it!!!
Looks great!!
Looks Yummy!! 😋
Made a nice garlic butter to slather on after it was done; very nice. The fish does cool down quick so serve promptly.
Trying this with some crushed coriander seeds and aleppo pepper flakes tonight!
WOW.... This seems so easy that even college boys can cook it for their families during weekends at home !
Exactly what was needed 🥹😍
Thanks for the captions
Looks really 👍
Can you make a video on how to make it with crispy skin on one side and moist and delicious on the other. Had that at famous restaurant in NYC 10 years ago and can't stop thinking about it.
Thank you!!!❤
My mouth is literally watering just watching this video. Will definitely fix this for my family.
I love saying "I'm going to fix this" but never do. But comments like that fill my day
Can't wait to try this 👍
That looks sooo good!
love saying "I'm going to fix this" but never do. But comments like that fill my day
I plan on making this first chance I get.
ATK, Hello this salmon dish looks great,,and as you said a large piece does much better than individual pieces , something I’ll try !, THANKS 🇺🇸🇺🇸🇺🇸🇺🇸
😍😋🔥. Looks so good. The hardest part is the waiting.
Looks super yummy
Super ❤🎉😊
Looked delicious Bridget !!!
What would be a good pairing with this salmon as far as rice and/or veggies?
Afternoon ATK
Thanks 😋
Salutations 🤗
Looks delicious !! 😍
This is my go to recipe for Salmon. Even my picky kids love it
Could this soft and slow cooking method be made on a stove top? My oven is broken, maybe steam it on low heat on a covered saute pan? Please help me with suggestions. Thank you!!!
4:46 i like it too
yum. kimball messed up. these ladies will
keep me watching till i hit 75
So, my variation would be manuka honey, lemon zest and Celtic salt. How long would it take to bake a wild piece of salmon at 4 oz?
Could someone please add the variation for wild salmon? I don’t have access to the website. Thank you!
It's really the same it's just the time will decrease bc of the lower fat content. Don't walk away from it. Keep your temp gauge ready. I'd guess half the time before checking.
Can i use a disposable aluminum/foil tray?
Yummy
I am sitting here watching this and literally DROOLING!!! I am also crying because as much as I would love to make this, living alone and making this quantity of salmon would be a crime. It may well be a crime I am willing to commit, however! I hope it keeps for a few days and reheats well. 😁
You can buy a small electric oven to do it
@@Petrovich2049 The method is not relevant, the question is whether it will retain the same texture and flavour when reheated.
@@barcham reheating would likely dry out the salmon and make the texture undesirable. Flavorwise it should be just as tasty, so I'd say either eat it cold or just buy a smaller fillet sized portion and only make that
@@alessandroranieri848 That is exactly what I thought. Living alone, I rarely purchase a large filet unless the price is so good that I must take advantage of it. But in those cases, I will cut it into single portions, freeze it and vacuum seal it.
This just looks so good that I might just have to invite a friend or two over for dinner because some recipes just do not work as well when scaled down.
I cook often for just me and my little 5 lb Maltese 🎀🎀
I find it quite satisfying and genuinely enjoy doing it. There is no reason not to be good to YOURSELF 🙂 ALSO, there is no law that says that you can't cook smaller pieces and there are very small little Pyrex oven dishes to do it in. I do it all the time.
ATK & CC have a tendency to complicate things. I just learned to cook on an elevated level a couple of years ago and I absolutely guarantee that they over-complicate just about everything BUT the basics of what they teach are absolutely wonderful.
Can i bake 2 or 3 trays of the slow cooked salmon? At the same time? I need to serve 16 people
We discovered slow roast by accident and we no longer suffer through dry salmon!
If first time slow roast taste the difference before adding oil mixture …it is so juicy.
💙💙💙💙💙💙
How long do you bake the Salmon
Go back and listen to the video, she says it in there.
@@johnhpalmer6098 don't think she said the time, just the temp. I was wondering the same thing.
@@Northerngulf Again, go back and rewatch and she she says, 250* for 55-60 minutes or until it reaches 125* on a meat thermometer.
@@johnhpalmer6098 Yep, thanks. Missed it the first time.
On it!
I miss the Test Kitchen in the background.
This is exactly one of two ways I make my salmon - the other is in a parchment pouch
Since the sauce is essentially a salad dressing (oil and lemon juice) do you whip it up until it emulsifies? I'm not sure whether Bridget did that or just gave it a thorough mix.
@@Koji-888 works great with chicken as well
How long did it take to reach the fully cooked temperature?
At about 2:18 they said it’s about 55-60 minutes. Always good to have an actual thermometer to confirm though.
@@ThreeDee912 thanks, I have a thermometer, I needed a ballpark time of when it might be done to coordinate the other dishes.
If you ever get wild caught Salmon you'll never use farm raised like she is. Wild is the only way to go.
I agree. I never buy farmed seafood - ever!
What side would you have with this?
which farm raised salmon is safe to eat?
Which farm raised salmon America’s Test kitchen cooking toady?
Mmmmmm!
Celcius or Fahrenheit
I thought that fish needs to be cooked to a temperature of 145°F. Is that no longer recommended? Is 125°F a safe temp for fish?
🫠 yum
Wiled or farmed?
She said farmed, the changes for wild are on the website.
bridget i love you
Okay, very nice. I usually cook salmon fairly hot and quick though. The best salmon I've ever had I caught on a camping trip a few minutes just after catching it. An odd thing. I don't like to "clean" fish that much. There was a very beautiful girl about 19 years old who was the daughter of a professor friend of mine on the river. She was doing A BSc. in biology and she wanted to clean the salmon. What was I going to say? A very vivid memory. And that salmon was incredible. I am not making this up.
Let's see now, you used a whole teaspoon of salt before putting it into the oven, then 1/2 teaspoon in the sauce. That's quite a bit of salt, does it come out salty?
its kosher salt, not table salt
For 6 pieces it’s .25t salt per piece, which is about 280mg sodium, so it’s not a lot unless you’re on a severely restricted sodium diet.
Pretty much anytime they infer to salt, it's kosher, which has larger crystals than table salt, so the amount is not as much as you'd think.
@@DietBajaBlast Unfortunately there is a BIG difference between the two common brands of Kosher salts. Too bad ATK isn't aware of that
@@d.t.1470 Which is why salt measurements should always be given in GRAMS instead of volume.
Why not 200 F?
It's already going to take the better part of an hour to cook the salmon at 250F, so at 200F will take longer probably. Also, depending on your oven, the lower the temperature the harder it is to hit and keep that low temperature. So when your oven beeps (or whatever) to tell you it's preheated, it doesn't mean it's reached the temperature you set and will stay there, it means that it will keep cycling within a certain temperature range in order to maintain that set temperature on average (hopefully) - some ovens have a very wide temperature range cycle which makes lower temperature oven cooking results inconsistent. Most ovens can nail 250F.
The cat would be happy with it raw.
Seems like it would be simple to adapt to sous vide, and even more foolproof.
Slow Roasted Salmon. 55-60 Minutes at 250 Degrees? BE CAREFUL that you don't overcook it and it turns out mushy!
Lost me at whole filet.
We use about a pound of salmon for a weeknight dinner. So, no need for whole filet.
I never use sugar on salmon.......use a good Spanish smoke paprika instead
Cat food lolololsnort
Firstly
You really need to change that eye shadow. It looks like you are recovering from black eyes, or you're stuck in the 90's.
A great general rule is to never comment on a woman's appearance unless asked. This is the nicest way I can say this.
Does it affect the cooking of the salmon?
@@forgeustiss6667 yes
NO FREAKING TEMP!
She said 250 degree oven
55 to 60 minutes