If you're ready to conquer fish cookery once and for all, then it's time to add slow roasting to your arsenal of methods. If you're wondering whether this method can be used on all fish, I would only recommend it for a fattier fish, like mackerel or trout. A simple rice pilaf on the side always hits the spot. If you have a thermometer, an internal temperature of 120☏ is medium-rare and 145☏ is fully cooked through.I like to serve a large fillet by breaking it into hefty pieces and serving it over a bed of whatever I cooked it with. If you're not sure, you can always prick the thickest part of the fillet to take a peek at the interior. If you have a thin fillet, then shave a few minutes of those cook times. In a small bowl or larger liquid measuring cup, mix together the brown sugar, Dijon, oil, soy sauce, garlic powder, and ginger (if using). If you get this right, your salmon should be flaky, look ever so slightly look moist, but not still be translucent. The best way to know exactly when you hit that number is to use an instant-read kitchen probe. For a thick fillet, that will be close to 30 or 40 minutes. Preheat the air fryer to 400 degrees F according to the manufacturer’s instructions (for my air fryer, that is 3 minutes). Using that table, you can see the importance of knowing when to pull your salmon off of the heat. If you prefer medium-rare (a pink center) then don't wait for the white liquid to appear - pull the fish when the flesh is slightly opaque. Salmon fillets and sides have pinbones, the inch-long, flexible bones that stick up vertically in a row down the center of the fillet. If you prefer to have your salmon fully cooked through and flaked, then look for a little bit of white liquid to start leaking out of the fish - for a thick fillet, this will happen closer to 40 or 45 minutes. Knowing when your fish is done is entirely up to you.
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