Rant: basket vs tray liner for salmon filets

I had to pick between a silicone basket liner and a plain perforated tray for cooking salmon at 375. Went with the tray because I thought the liner would make it soggy. Big mistake - salmon stuck so bad I had to scrub for 10 minutes. Anyone else deal with this liner problem?

3 comments

3 Comments

avery2191mo ago

Tbh the tray might've been fine if you oiled it first. Silicone liners actually prevent sticking better than plain metal for salmon.

wesley_jones1mo ago

$30 for a pack of silicone liners and you're telling me they work better than just greasing the tray? @avery219 I've had salmon stick to those things worse than ungreased metal after one bake. The edges curl up, juices get underneath, and you're basically poaching the fish in its own runoff. Sheet pan with parchment is still my go-to after 15 years of cooking fish at home.

vera_robinson361mo ago

Fifteen years of cooking fish and you've never had parchment burn on you? I have. Preheated oven at 425 and the edges of the parchment turned brown and brittle. Silicone liners have their issues for sure but mine are the thick ones from a restaurant supply store. Eight bucks each. The curling up problem is real though, I put a little butter under the edges to weight them down. Works fine for me. Parchment is still good for quick stuff but for longer bakes I switched.