So if it takes 12-15 minutes or until salmon is cooked, how would one know if the salmon is cooked when it's totally sealed by the parchment paper? It would seem ridiculous to open it all up and lose the steam to only have to close it all up if the salmon isn't done.
There are two factors at play here that affect bake time: your oven and the thickness of your salmon. Unfortunately, giving one number won't work because I don't know how thin/thick your salmon filet is. So I would recommend the lower end if your salmon is thin, and the higher end if your salmon is thick. Also, the variation in people's ovens will also play a small role, but if you estimate based on your salmon's thickness, it should come out close enough!
So if it takes 12-15 minutes or until salmon is cooked, how would one know if the salmon is cooked when it's totally sealed by the parchment paper? It would seem ridiculous to open it all up and lose the steam to only have to close it all up if the salmon isn't done.
There are two factors at play here that affect bake time: your oven and the thickness of your salmon. Unfortunately, giving one number won't work because I don't know how thin/thick your salmon filet is. So I would recommend the lower end if your salmon is thin, and the higher end if your salmon is thick. Also, the variation in people's ovens will also play a small role, but if you estimate based on your salmon's thickness, it should come out close enough!
Thank you! That had crossed my mind, but common sense alluded me 🙄 I will be going with the high end because I hate thin salmon 🤭