How do you bake a salmon? (6oz)

How to you BAKE a 6oz salmon so that it is done and flaky? What temperature and how long? How do I make a nice breading to go on top like with those baked scrods at the 99 resturaunt?

wish I could help you.  I've never had salmon with a breading on it.  I eat it often, but cook it in an iron skillet on the stove top, till it's flakey.  Salmon, or any fish cooks rather quickly.  Try doing a google for breaded, baked salmon.

When ever I want to cook something new and are not sure how to go about it, I go to the foodnetwork.com page and look up receipts.  Its a great source of information for cooking all kinds of foods.

 

 

It just so happens I recently found and tried a recipe for baked salmon in aluminum foil packets!  It was super easy and came out really good, the fish stayed very moist and cooked perfectly.  The recipe is Salmon with Rainbow Peppers.  I imagine that if you just want to cook the fish by itself, you could do that, maybe knock a few minutes off the baking time (or at least test it a couple minutes before normal.)  As far as the breading goes, I'm not familiar with what you're talking about so I can't help you there.  But I recommend this recipe, it was awesome!

Salmon with Rainbow Peppers (for 2)

Start with: 2 sheets Reynolds "Release" nonstick foil, 12" x 18" each.  If you don't have that kind of foil, use heavy duty aluminum foil and spray the area where the food will go with cooking spray.

2 fresh salmon filets, 4-6 ounces each  (I imagine you could use frozen, but thaw it out completely first.)
2 medium sweet peppers, green, yellow, or red, cut into strips
2 tsp dried basil leaves, divided
1/2 tsp seafood seasoning, divided (optional)
lemon juice (optional)

1. Preheat oven to 450 degrees, or grill to medium high.

2. Place one salmon filet in the middle of each sheet of foil.  Sprinkle with lemon juice and 1/4 tsp seafood seasoning each, if desired.  Arrange peppers around salmon.  Sprinkle 1 tsp of basil leaves in each packet over peppers and salmon.

3.  Bring up foil sides.  Double fold top and ends to seal packet, leaving room for heat circulation inside.  Bake 18-20 minutes in oven, or grill 16-18 minutes, until fish flakes easily with fork.

(There will be a good amount of peppers with each serving.  If you don't want to eat what basically amounts to an entire pepper, just use one pepper.)

I vote for the foil method for excellent results every time. That recipe sounds so good!  But you can season it very simply with salt, pepper and lemon juice.

okay, but what do you actually have?  i'm sure it's not a six-ounce fish, so is it a steak?  a filet?  and how thick?  these things make a difference to the cooking time, if nothing else.  on a hot grill or in a hot oven, you want to cook it for 10 minutes per inch of thickness.  depending on the cut, you may or may not want to turn it around the halfway point.  if it's not a whole fish, you may want to sear the meat before you bake, to seel in the moisture.  if it's a steak, you might sear both sides; if it's a filet, you might just cook it skin-side down.

there's also the cedar-plank method.  you take a piece of cedar (you can buy it in a cooking store or a harware store), soak it in water for several hours, then put the fish directly on the cedar and bake or grill.  this is probably the best (healthiest, tastiest) way to cook fish.  it's--of course--stolen from the indigenous people of canada.

Here's my favorite. This will give you salmon with a slightly crusty, crunchy top and moist inside:

Heat a cast iron skillet on the stove until smoking hot. Add oil (or spray well). Put the Salmon in and sear for 3-5 minutes. (I coat the salmon with salt, pepper, thyme and lots of chopped garlic).  Then flip the salmon (it should release easily if it's well seared) and put the pan in a preheated oven at 375 degrees. I can't give you a number for cooking time, because it depends on how thick the salmon is. Usually about 10 minutes works for fillets.  

You can also finish the salmon on the stove instead of the oven if you have a tight fitting lid for your skillet. After flipping, turn the heat down to low, cover and cook for the same amount of time.

  

Honestly you just need to watch your salmon carefully & check it every so often. It really depends on if you like your salmon rare or fully cooked

I typically broil my salmon (to get a crispy texture) but I like it rare in the center... So typically I put my 10-12 ounce pieces in the oven for about 10-12 minutes & then check to see if it is done.

Sorry if that wasn't the most helpful post.