- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 19 Times
Salmon is the red meat of the fish world, able to handle the kind of hearty preparations you’d usually reserve for chicken or steak. Take barbecue sauce, for example. Put it on fillet of sole, and the fish’s flavor is smothered under the sauce’s acid, heat, and sugar. Put it on salmon, as I have here, and the sharp sauce provides a welcome counterbalance to the salmon’s richness, and the pickled cucumbers add some refreshing crunch.
A note of caution: Before you use a store-bought barbecue sauce in this recipe, check the label to make sure that it doesn’t have a ton of sugar in it. A sweet barbecue sauce (and many of the store-bought brands are very sweet) would make this dish too heavy.
1. Prepare the Basic Barbecue Sauce. Place an oven rack in the middle of the oven and preheat the oven to 400°F. Lightly oil a rimmed baking sheet.
2. Cut the salmon into 4 portions; season the salmon with salt and pepper to taste. Coat the pieces on all sides with the Basic Barbecue Sauce and place them on the baking sheet. Bake for 10 to 12 minutes for medium, or to the desired doneness. Meanwhile, prepare the Dill Pickle Cucumber Slices.
3. To serve, transfer the salmon to serving plates and spoon the cucumber slices over them, about 1/3 cup on each.
How do I know when fish is done?
The general rule for cooking fish is about 10 minutes for every inch of thickness. Many recipes tell you to cook fish until it flakes, but if you take it that far, the fish will be overcooked. I have a better way. All food cooks from the outside in (except in a microwave, but we don’t need to explore that now), and fish is no exception. Raw fish flesh is dense; if you tried to stick a paring knife straight down through it, you would feel resistance. Cooked fish flesh is very tender a knife glides right through it. Try testing the fish a little before the projected cooking time listed In the recipe. If your knife meets a lot of resistance, let the fish cook longer; If your knife meets just a little resistance in the center, take the fish out and let it sit, covered, for a minute. (All protein has some carryover cooking time.) If the knife goes through very easily, get the fish out of the oven or pan immediately.
© 2010 Sara Moulton Enterprises, Inc.
Nutritional information is based on 1/8 teaspoon added salt per serving.
Nutritional information does not include Basic Barbecue Sauce or Dill Pickle Cucumber Slices. For nutritional information on Basic Barbecue Sauce or Dill Pickle Cucumber Slices, please follow the links above.