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YOUR RECIPE FOR CONVECTION COOKING!

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Convection For Crisp Roast Salmon

Meaty cuts of salmon such as King or Atlantic salmon are delicious when cooked with high heat because the higher fat content adds fabulous flavor while the circulating convection heat ensures the fish doesn’t dry out.


Broiling or grilling is a delicate dance, the high heat bursts open the flavor of the food but too much heat and the food can easily be destroyed.  A meaty piece of salmon weighing ¾ lb will cook in approximately 10 minutes in the Convection Broil mode at 450℉. Remember these important steps for successful oven broiling.


Only a short preheat time is required when using the Broil modes because the heating cycle is accelerated for quick cooking. Allow approximately 5 - 8 minutes to preheat the broiler but be sure to arrange the oven racks prior to heating the oven so you don’t have to handle a hot rack.


Remember the oven door must remain closed during broiling and when you remove the fish from the oven, slide it off the hot pan so it doesn’t continue cooking. To keep the kitchen air clean when broiling be sure to turn on the cooktop ventilation, this will also minimize residual odors from lingering.

Convection Broil

Convection Broil is the ideal cooking mode for crisp crusted juicy salmon bursting with flavor.
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Larissa Taboryski

Ingredients

Preparation

2 pieces center cut Atlantic or King Salmon approx ¾ lb each

¼ cup Teriyaki glaze and a sprinkling of sesame seeds or your preferred glaze

Heat the oven in the Convection Broil mode to 450°F.


Place the salmon on a rimmed baking sheet or an oven broil pan and brush with your preferred glaze. It’s best not to add too much glaze especially when using a sauce that has sugar to avoid burning. 


Place the pan in the oven making sure the top of the fish is at least 3 - 4 inches away from the top heating element.


Cook for 10- 12  minutes, test the fish for doneness and if done remove from the pan and set aside to rest for a few minutes before serving.


Serves 4

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Baked Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  


In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

PDF Recipe

Ingredients

Preparation

1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.


Place the ham on a rack in a large roasting pan. 


Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 


Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.


Bake for 2 hours.


Glaze: 


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  


Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.


Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.


Serves 12

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