I couldn't find any recipes I figured my husband would like, so I'm just doing my own thingI squirted lemon juice on it and seasoned it on both sidesI have it on a cookie sheet - it takes up almost the whole cookie sheet - with foil over top, and the oven is 350 FIt's been in there about 45 minI don't want to bake it too long and make it dry, but I would rather that than have it be at all rawShould I be taking it out already?
So, is there a question in here? Come on, son, the answer is obviousYou should be able to figure this one out.
You'll want your oven to preheat while you are preparing the fishThe recipes we consulted suggested preheating your oven somewhere between 350 degrees and 450 degreesConsult your recipe to determine the proper temperature for your fish, but to be on the safe side, remain closer to 350 so you don't overcook the salmonYou'll also want to line an oven-safe baking sheet with aluminum foil to cook the fish on; this will make for easy clean-up later! The main event—you're almost done! Put your baking sheet with your fish into the ovenCheck your recipe to see if the fish should be closer or farther from the heat sourceBake the fish for about 10-12 minutes or until just opaque throughoutHow long you bake the fish will depend on the thickness of your filletsThe general rule is it will take 10 minutes per 1 inch of thickness to cook throughYou want your salmon to be medium-rare, firm but still extremely tender insideAs with all fish, overcooking is a death sentenceWell, maybe that's a little harsh, but it certainly won't taste succulent and freshTo avoid overcooking, remain close to your ovenRemove fish promptly when your timer goes off and remember it will continue to cook a bit on the pan even after it's out of the ovenIf it looks almost or just barely done (just barely pink all the way through), you've timed things perfectly.
