Not sure what to do with that salmon? Don’t get upset. Just remember the 10-minute rule and you’ll be ok. The process is simple; first, measure the fish at its thickest point. For each inch of thickness (har har har), you’ll want to slap that fish in the oven at 450° for ten minutes, turning the fish about halfway through the cooking time. A few other ideas:
Nothing can make a grown person cry like a tasty, baked fish that has been fused to the damn pan. Fight the fuse (and add a little flavor) by baking your fish on a layer of celery or onion.
Get hot or don’t Bother
Don’t even think about putting that fish on the barbie until the grill is nice and hot. This one step can keep your fish from becoming all dried up.
Boiling is cool (well, figuratively) for lobster and crabs, but if you decide to poach your fish
(giving it a steam bath), don’t let the water boil. Your fish will fall apart faster than Mel Gibson at a bar mitzvah.