How to Avoid Overcooked Salmon – Kitchen Conundrums with Thomas Joseph

Done right, slow roasting salmon in the oven keeps the fish moist and juicy. Thomas Joseph shows you just how it’s done.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.


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One Thought to “How to Avoid Overcooked Salmon – Kitchen Conundrums with Thomas Joseph”

  1. Looks good. I like to pan fry my salmon on the skin side to make sure it will peel off nicely, then add water, cover, and steam for just long enough to make the flesh flake-able – a couple of minutes at most. It’s quick and doesn’t over cook if you watch it.

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