baked salmon fillet recipe

When you cook fish, be careful not to overdo it. If you cook that fish too long, you lose nutrients and have a dry, unpalatable meal. Remember, you can always cook it a few seconds longer, but once you've overcooked it, you can't take it back.

Here is a list of quick tips:

* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.

* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.

* Marinades are a good way to add flavor and moisture to the fish before cooking.

* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.