Tips:
You will notice on the outermost side of each salmon half a flat, opaque strip, which runs the whole length of the fish: It is very fatty and not meaty and contributes nothing but a greasy, fishy taste. Have no mercy, cut it all off and discard it: You are not wasting it, you are saving the salmon. PS: Sushi restaurants use that part of the salmon to great advantage, but you are not a sushi restaurant and are not equipped with their knowledge and quality control, so please don’t go there and order it in a good sushi restaurant instead!
Notes:
Ed.- This recipe was intended for those who like their fish very well done. For a moister fish we recommend baking for 10 minutes or until salmon is browned and flakes easily with a fork.
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can I leave out the sesame oil?
Sure
Sliced Salmon Hi how can I use this recipe for individual salmon slices regarding the measurements n baking?
The sauce should be the same measurements and you may need to adjust the baking time. I would start with 10-12 minutes and see if it needs more.
maple salmon this is my weekly Shabbos go to salmon recipe! always comes out amazing!
We are so happy to hear that you love this recipe and use it every week!