October 9, 2025 • 7 mins
Jodi's new favorite dinner to make that only takes 15 minutes.
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Episode Transcript
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Speaker 1 (00:00):
Welcome to the Murphy Salmon Jody after the show podcast.
Speaker 2 (00:03):
Let's make dinner together right now, Murphy, did you notice
what's in the refrigerator? Can you guess what I'm making
for dinner tonight?
Speaker 1 (00:10):
N Oh, I did see a big, big piece of salmon.
Speaker 3 (00:13):
Yeah, good, I almost.
Speaker 2 (00:15):
You know, sometimes Murphy's not as observant because he's always
thinking about this work.
Speaker 1 (00:19):
The salmon is so big it takes up the entire shelf.
Speaker 3 (00:22):
This will be the third time I've made.
Speaker 4 (00:24):
It this way, like like two feet long or so.
Speaker 3 (00:26):
I didn't measure.
Speaker 1 (00:27):
Yeah, I would say that's about two feet.
Speaker 4 (00:29):
Wow.
Speaker 2 (00:29):
You know, it's about the length of a keyboard. It's
a big piece of salmon.
Speaker 1 (00:33):
Sam. Everything's bigger at Costco. Yeah.
Speaker 2 (00:35):
So you can buy them that way, and I have
learned to buy.
Speaker 3 (00:40):
Them with that. I don't like the skin on the bottom.
Speaker 2 (00:41):
I don't want to deal with the skin myself, so
I make sure that it's one of those pieces that's
already trimmed on the bottom. And if you're gonna make it,
you might as well make a big piece. You can
buy one little piece whatever. This would work with any
sized salmon, and I do think this will work with
any kind of fish. It especially is recommended when you're
cooking salmon. And I've done it a few times and
we are in love with it, so I wanted.
Speaker 3 (01:03):
To share it.
Speaker 2 (01:04):
Okay, all you're gonna do is score it and then
season it. And when I say score.
Speaker 4 (01:10):
It, like ten out of ten, you slice slices on.
Speaker 2 (01:16):
You slice it one way and then you cut it
another way, like I literally make a pattern on it,
so there are holes holes all in it. And then
you can rub in a dry seasoning. But what I've
been doing seems almost counterintuitive Murphy, because salmon is already
it has the fatty omegas.
Speaker 3 (01:35):
And the oil. It's kind of almost like an oily fish.
But I use a seasoned infused olive oil. I've used
Tuscan herb. We have a garlic one I was thinking
about using.
Speaker 2 (01:46):
You could do any kind of any kind of seasoning
you want to, but scoring it helps the flavor get
into the fish.
Speaker 1 (01:53):
Well, I was gonna ask both of you, because you cook.
Both of you cook more than I do. Scoring. To me,
it's like it seems like it would only let it
just into that part and nowhere else does it really
go throughout or do you would you have to like
leave it in the fridge overnight when it scored to
make sure that it actually permegates the meat. I mean,
does it just pool in?
Speaker 4 (02:11):
What score? I guess it depends on whatever kind of
meat you're using.
Speaker 3 (02:14):
So I think it.
Speaker 2 (02:14):
I don't think that it actually I don't know that
it's porous, So I don't know that the oil gets
into the fish. But I think scoring it gets it
into the fish more so.
Speaker 5 (02:23):
Yeah, scoring it gives you more surface area basically because
it's going down in there rather than just being on top. Okay,
if it doesn't go throughout the entire thing, at least
it's getting down there. So yeah, bite you're going to have, so.
Speaker 2 (02:34):
You don't just have flavoring on the outside. That's the
purpose of scoring, because I don't think it can soak up.
I don't know that though for a fact.
Speaker 1 (02:40):
Thank you for carfying though I just didn't know.
Speaker 3 (02:42):
So that's all I do.
Speaker 2 (02:43):
I turn the oven onto four hundred, I lay the big,
you know, keyboard sized piece of salmon.
Speaker 3 (02:49):
On a great way.
Speaker 2 (02:51):
To that, I sort of spray a little bit the
boxy sheet, a cookie sheet, a tray thank you, and
then I score it, and then I do put a
few little seasonings on top, like onion powdered garlic powder,
but but not too much because I don't want it
to be I want the flavor of the tuscaner of
olive oil. Put a little bit, and I literally cook
it at four hundred for fifteen minutes. That's been my average.
(03:17):
And it depends on the thickness of the salmon that
you buy or fish that you're.
Speaker 4 (03:21):
Looking for a temperature. You're looking for the way it looks.
Speaker 3 (03:23):
I'm looking for the way it looks.
Speaker 2 (03:24):
I don't do the I the middle thickest piece, I
you know, kind of touch it with a fork and
if it flakes, it's done. I don't really like you
can eat salmon that's a little bit squishy.
Speaker 1 (03:37):
Yeah, I mean when I order it in restaurants, I
get it medium, which is the way they will serve
it if you don't, specially fast restaurants do. Because you
know one thing about fish, and I remember it was
I think his name was Oscar. There was a chef
that you know it came in one time and explained
to us that over cooking fish.
Speaker 3 (03:55):
Is that ruins it.
Speaker 1 (03:56):
It does I guess it's like making a steak well done.
And I've never really thought about that, but now, anytime
I eat a piece of fish in a restaurant, if
you can immediately tell, oh my god, this is overcooked.
And it's crazy how it actually loses some of its flavor.
Speaker 3 (04:11):
Of course it does.
Speaker 2 (04:11):
As with all things, cooking is about time, temperature, and
other specifics.
Speaker 3 (04:18):
It's an art.
Speaker 1 (04:19):
Yeah, I think you can undertook or overcook. You've nailed
the salmon. When Jody doesn't like jiggly salmon on the.
Speaker 2 (04:24):
Not so much, I can eat it. I've smoked salmon before, joking.
Speaker 1 (04:27):
It's not really jigly. It's just the medium, but it's
a little it's a little softer that way. Medium well, honestly,
but somewhere between medium and medium well to me is
like the perfect for salmon.
Speaker 2 (04:38):
The first time I made it this way, we had company.
Your friend Randy came over and ate with us, and
then I think Phoebe took a piece home. So it
feeds plenty, So it's just the two of us. We'll
eat on it tonight. I'll eat it on a salad
for lunch tomorrow. You forget about leftovers I'll eat it
for days until it's gone.
Speaker 1 (04:55):
Well, I'll put it. Remember I put it on the
salad the last time. That was really good too. It's
delicious that way.
Speaker 2 (05:00):
But I just I feel like I'm just in a
salmon place lately. But I'm going to ask the food dude.
I could do almost any kind of fish that way,
scoring it, especially if it's thick. If it's then cut,
there's no point in cutting it up right. But if
it's something thick and you want to add flavor, it's
so easy to just score it. And I kind of
(05:22):
rubbed the oil in there.
Speaker 4 (05:24):
You put anything on the other side of it, I.
Speaker 3 (05:26):
Don't I thought about that, but I don't. You could. Yeah,
there's no wrong way to do it.
Speaker 1 (05:31):
You know.
Speaker 2 (05:31):
You can place limon on top of it and bake
it when it comes out. You can squeeze limon on
top of it. You can halfway through cooking time take
it out and put I don't know, roasted peppers and feta.
You can do it a million different ways, but just
know it's four hundred degrees for about twelve to fifteen minutes,
(05:54):
basically checking it. When you hit around ten, I usually
have the timer go off at ten minutes and I
take it out of the oven and I check it.
If it's jiggling, it goes back in, you know, if
it's not. If it's ready, it comes out. It's on
the thickness. I'm so excited about it.
Speaker 1 (06:09):
Yeah, I you know the way Jodie makes it, and
I think any there are probably more grocery stores that
do it this way. If you get the pre prepared,
not pre cooked, but you know where they've done the whole,
what do you call it if it's ready to bake?
I guess no, it's just ready to it's oven ready.
Speaker 4 (06:26):
Were addressed for it?
Speaker 1 (06:27):
Yeah, that's when. Yeah, and so Costco sells a version
which is delicious, you know, that has the dell and
butter on top and pats of butter, and it's delicious.
But you know, when you refrigerate it and you pull
out the next day, you realize how much fats in
that and what Jodie's doing is to me, it's equally
as good. It's it's equally as buttery. But I noticed
when the leftovers come out, it.
Speaker 3 (06:47):
Doesn't have a big fat.
Speaker 1 (06:49):
Yeah, so it's actually a little bit better for you.
But you know, I mean salmon. Salmon's really the only
fish that quote unquote fills me up because it's a thicker.
You know, it's a meteor.
Speaker 3 (07:01):
Fish, and especially when it's this big.
Speaker 1 (07:05):
Exactly, you know it's huge. But yeah, this is another
one of those that you've mastered. I would put this
on the Jody list of you know, favorites.
Speaker 2 (07:11):
That's sweet because this is only my third time doing
it this way really good. Cook salmon forever and cooked
fish forever. I love fish because it cooks quickly and
there's a million different ways to do it and you
really can't mess it up unless you overcook it.
Speaker 4 (07:24):
Do you have a name for this fish? Because I
got a suggestion for you.
Speaker 1 (07:27):
Now, I want to know salmon.
Speaker 4 (07:29):
No, it's got to be cute salmon Jody.
Speaker 1 (07:33):
Sorry, Murphy, that's very fancy.
Speaker 3 (07:36):
Murphy salmon Jody is what he's saying.
Speaker 1 (07:40):
I didn't get that.
Speaker 2 (07:41):
Okay, get the method also on our website at Murphy
Salmonjody dot com.
Speaker 3 (07:46):
How about scored salmon Joe Fine
Welcome to the Murphy Salmon Jody after the show podcast.
Speaker 2 (00:03):
Let's make dinner together right now, Murphy, did you notice
what's in the refrigerator? Can you guess what I'm making
for dinner tonight?
Speaker 1 (00:10):
N Oh, I did see a big, big piece of salmon.
Speaker 3 (00:13):
Yeah, good, I almost.
Speaker 2 (00:15):
You know, sometimes Murphy's not as observant because he's always
thinking about this work.
Speaker 1 (00:19):
The salmon is so big it takes up the entire shelf.
Speaker 3 (00:22):
This will be the third time I've made.
Speaker 4 (00:24):
It this way, like like two feet long or so.
Speaker 3 (00:26):
I didn't measure.
Speaker 1 (00:27):
Yeah, I would say that's about two feet.
Speaker 4 (00:29):
Wow.
Speaker 2 (00:29):
You know, it's about the length of a keyboard. It's
a big piece of salmon.
Speaker 1 (00:33):
Sam. Everything's bigger at Costco. Yeah.
Speaker 2 (00:35):
So you can buy them that way, and I have
learned to buy.
Speaker 3 (00:40):
Them with that. I don't like the skin on the bottom.
Speaker 2 (00:41):
I don't want to deal with the skin myself, so
I make sure that it's one of those pieces that's
already trimmed on the bottom. And if you're gonna make it,
you might as well make a big piece. You can
buy one little piece whatever. This would work with any
sized salmon, and I do think this will work with
any kind of fish. It especially is recommended when you're
cooking salmon. And I've done it a few times and
we are in love with it, so I wanted.
Speaker 3 (01:03):
To share it.
Speaker 2 (01:04):
Okay, all you're gonna do is score it and then
season it. And when I say score.
Speaker 4 (01:10):
It, like ten out of ten, you slice slices on.
Speaker 2 (01:16):
You slice it one way and then you cut it
another way, like I literally make a pattern on it,
so there are holes holes all in it. And then
you can rub in a dry seasoning. But what I've
been doing seems almost counterintuitive Murphy, because salmon is already
it has the fatty omegas.
Speaker 3 (01:35):
And the oil. It's kind of almost like an oily fish.
But I use a seasoned infused olive oil. I've used
Tuscan herb. We have a garlic one I was thinking
about using.
Speaker 2 (01:46):
You could do any kind of any kind of seasoning
you want to, but scoring it helps the flavor get
into the fish.
Speaker 1 (01:53):
Well, I was gonna ask both of you, because you cook.
Both of you cook more than I do. Scoring. To me,
it's like it seems like it would only let it
just into that part and nowhere else does it really
go throughout or do you would you have to like
leave it in the fridge overnight when it scored to
make sure that it actually permegates the meat. I mean,
does it just pool in?
Speaker 4 (02:11):
What score? I guess it depends on whatever kind of
meat you're using.
Speaker 3 (02:14):
So I think it.
Speaker 2 (02:14):
I don't think that it actually I don't know that
it's porous, So I don't know that the oil gets
into the fish. But I think scoring it gets it
into the fish more so.
Speaker 5 (02:23):
Yeah, scoring it gives you more surface area basically because
it's going down in there rather than just being on top. Okay,
if it doesn't go throughout the entire thing, at least
it's getting down there. So yeah, bite you're going to have, so.
Speaker 2 (02:34):
You don't just have flavoring on the outside. That's the
purpose of scoring, because I don't think it can soak up.
I don't know that though for a fact.
Speaker 1 (02:40):
Thank you for carfying though I just didn't know.
Speaker 3 (02:42):
So that's all I do.
Speaker 2 (02:43):
I turn the oven onto four hundred, I lay the big,
you know, keyboard sized piece of salmon.
Speaker 3 (02:49):
On a great way.
Speaker 2 (02:51):
To that, I sort of spray a little bit the
boxy sheet, a cookie sheet, a tray thank you, and
then I score it, and then I do put a
few little seasonings on top, like onion powdered garlic powder,
but but not too much because I don't want it
to be I want the flavor of the tuscaner of
olive oil. Put a little bit, and I literally cook
it at four hundred for fifteen minutes. That's been my average.
(03:17):
And it depends on the thickness of the salmon that
you buy or fish that you're.
Speaker 4 (03:21):
Looking for a temperature. You're looking for the way it looks.
Speaker 3 (03:23):
I'm looking for the way it looks.
Speaker 2 (03:24):
I don't do the I the middle thickest piece, I
you know, kind of touch it with a fork and
if it flakes, it's done. I don't really like you
can eat salmon that's a little bit squishy.
Speaker 1 (03:37):
Yeah, I mean when I order it in restaurants, I
get it medium, which is the way they will serve
it if you don't, specially fast restaurants do. Because you
know one thing about fish, and I remember it was
I think his name was Oscar. There was a chef
that you know it came in one time and explained
to us that over cooking fish.
Speaker 3 (03:55):
Is that ruins it.
Speaker 1 (03:56):
It does I guess it's like making a steak well done.
And I've never really thought about that, but now, anytime
I eat a piece of fish in a restaurant, if
you can immediately tell, oh my god, this is overcooked.
And it's crazy how it actually loses some of its flavor.
Speaker 3 (04:11):
Of course it does.
Speaker 2 (04:11):
As with all things, cooking is about time, temperature, and
other specifics.
Speaker 3 (04:18):
It's an art.
Speaker 1 (04:19):
Yeah, I think you can undertook or overcook. You've nailed
the salmon. When Jody doesn't like jiggly salmon on the.
Speaker 2 (04:24):
Not so much, I can eat it. I've smoked salmon before, joking.
Speaker 1 (04:27):
It's not really jigly. It's just the medium, but it's
a little it's a little softer that way. Medium well, honestly,
but somewhere between medium and medium well to me is
like the perfect for salmon.
Speaker 2 (04:38):
The first time I made it this way, we had company.
Your friend Randy came over and ate with us, and
then I think Phoebe took a piece home. So it
feeds plenty, So it's just the two of us. We'll
eat on it tonight. I'll eat it on a salad
for lunch tomorrow. You forget about leftovers I'll eat it
for days until it's gone.
Speaker 1 (04:55):
Well, I'll put it. Remember I put it on the
salad the last time. That was really good too. It's
delicious that way.
Speaker 2 (05:00):
But I just I feel like I'm just in a
salmon place lately. But I'm going to ask the food dude.
I could do almost any kind of fish that way,
scoring it, especially if it's thick. If it's then cut,
there's no point in cutting it up right. But if
it's something thick and you want to add flavor, it's
so easy to just score it. And I kind of
(05:22):
rubbed the oil in there.
Speaker 4 (05:24):
You put anything on the other side of it, I.
Speaker 3 (05:26):
Don't I thought about that, but I don't. You could. Yeah,
there's no wrong way to do it.
Speaker 1 (05:31):
You know.
Speaker 2 (05:31):
You can place limon on top of it and bake
it when it comes out. You can squeeze limon on
top of it. You can halfway through cooking time take
it out and put I don't know, roasted peppers and feta.
You can do it a million different ways, but just
know it's four hundred degrees for about twelve to fifteen minutes,
(05:54):
basically checking it. When you hit around ten, I usually
have the timer go off at ten minutes and I
take it out of the oven and I check it.
If it's jiggling, it goes back in, you know, if
it's not. If it's ready, it comes out. It's on
the thickness. I'm so excited about it.
Speaker 1 (06:09):
Yeah, I you know the way Jodie makes it, and
I think any there are probably more grocery stores that
do it this way. If you get the pre prepared,
not pre cooked, but you know where they've done the whole,
what do you call it if it's ready to bake?
I guess no, it's just ready to it's oven ready.
Speaker 4 (06:26):
Were addressed for it?
Speaker 1 (06:27):
Yeah, that's when. Yeah, and so Costco sells a version
which is delicious, you know, that has the dell and
butter on top and pats of butter, and it's delicious.
But you know, when you refrigerate it and you pull
out the next day, you realize how much fats in
that and what Jodie's doing is to me, it's equally
as good. It's it's equally as buttery. But I noticed
when the leftovers come out, it.
Speaker 3 (06:47):
Doesn't have a big fat.
Speaker 1 (06:49):
Yeah, so it's actually a little bit better for you.
But you know, I mean salmon. Salmon's really the only
fish that quote unquote fills me up because it's a thicker.
You know, it's a meteor.
Speaker 3 (07:01):
Fish, and especially when it's this big.
Speaker 1 (07:05):
Exactly, you know it's huge. But yeah, this is another
one of those that you've mastered. I would put this
on the Jody list of you know, favorites.
Speaker 2 (07:11):
That's sweet because this is only my third time doing
it this way really good. Cook salmon forever and cooked
fish forever. I love fish because it cooks quickly and
there's a million different ways to do it and you
really can't mess it up unless you overcook it.
Speaker 4 (07:24):
Do you have a name for this fish? Because I
got a suggestion for you.
Speaker 1 (07:27):
Now, I want to know salmon.
Speaker 4 (07:29):
No, it's got to be cute salmon Jody.
Speaker 1 (07:33):
Sorry, Murphy, that's very fancy.
Speaker 3 (07:36):
Murphy salmon Jody is what he's saying.
Speaker 1 (07:40):
I didn't get that.
Speaker 2 (07:41):
Okay, get the method also on our website at Murphy
Salmonjody dot com.
Speaker 3 (07:46):
How about scored salmon Joe Fine
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