No, lemon is a fruit. It mellows out in the oven and become sweeter and less sharp. Same thing happens to onions and garlic when cooked a long time over an even heat. Many foods only become bitter when overcooked for too long at high heat.
I will have to try again with the Calabrian chilies. Kochujang is NOT an acceptable substitute! It was thick and pasty and not at all compatible with lemon! I had to wash it off to make salmon salad with the leftovers.
Use less and loosen it with more oil. Sounds like you just slapped it on without making the oil mixture properly and hoped for the best. Who washes off fish? Just balance the dish out. Too thick? Add more oil or water. Too sweet? Add more salt. Too rich? Add more acid. Too bland? Add more spice.
![Kodak Black - Sharp Vibes [Official Music Video]](http://i.ytimg.com/vi/oEV0OoLJeIs/mqdefault.jpg)
Hey editors, no need to comment on someone's physical appearance. We're here for the food.
I’d like to have this salmon over a bed of rice.
Right on time boo, I have a jar of Calabrian chilies to use
that pepper grinder is everything!!
Yes what is that and where can I get one?
The salmon looked amazing! I didn't appreciate the snide remark about her hair
Same, it was completely unnecessary.
Oh my goodness!! I made this tonight! 🔥🔥🤩🤩 amazing!!!
That fish looks soooo good. Well done Amanda
Looks amazing! Need to try it out!❤🧡💛💚💙💜🤎🖤🤍
Really nice recipe 👍
That’s not a mess up! Looks amazing!!!!!!
Elle est délicieuse cette recette 😊
Looks delicious! 😍😍
Oughghghhhgghhhhh I need to make that… it looks so good
Doesn’t lemon get bitter when you cook with it? I thought you shouldn’t add lemon juice until it comes out of the oven.
No, lemon is a fruit. It mellows out in the oven and become sweeter and less sharp. Same thing happens to onions and garlic when cooked a long time over an even heat. Many foods only become bitter when overcooked for too long at high heat.
I will have to try again with the Calabrian chilies. Kochujang is NOT an acceptable substitute! It was thick and pasty and not at all compatible with lemon! I had to wash it off to make salmon salad with the leftovers.
Use less and loosen it with more oil. Sounds like you just slapped it on without making the oil mixture properly and hoped for the best. Who washes off fish? Just balance the dish out. Too thick? Add more oil or water. Too sweet? Add more salt. Too rich? Add more acid. Too bland? Add more spice.
I’m going to make this minus the lemon…way too much lemon for a salmon
Salmon is a fatty fish. The acidic lemon juice helps cut through that fat adding brightness for a more balanced dish. Salt, fat, acid, heat.
I am so glad someone pointed out the Clorox. I was like "What????"