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EPEIOS / CP247A

Salt-Grilled Salmon

An original recipe for the EPEIOS Non-Fry Oven CP247A, made with 3 slices (100g each) of raw salmon (unsalted fillets). Arrange the slices in a single layer in the mesh basket and cook on the middle rack.

Serves 3 / 300g raw salmonSeafood DishesOriginal

These recipes are specific to each model number. Even within the same brand, do not apply settings intended for one model to another.

About this recipe (AI-generated; untested on the appliance)

These are original recipes created using AI on Crisp. They are not listed as official manufacturer recipes or recipes that have been verified using actual devices.

AI-generated content may contain errors. Flavor, texture, and reproducibility have not been verified using the actual appliance. Before cooking, read the conditions and checks in each step, and check the final result using the method described in the recipe.

Illustrations are AI-generated images. They are not photographs of actual cooking or evidence that the food has been cooked through.

Initial Heating Settings

First HeatingManual Settings180°C / 14min

After about 7 minutes, open the door to check the seared side and whether the fish is falling apart. If the fish isn’t falling apart, flip it once with a wide spatula and close the door; if it looks like it might fall apart, close the door without flipping it. After cooking is complete, check the internal temperature. Measure the internal temperature at the thickest part and note the holding time. Transfer any items that meet the completion criteria to a clean plate. Remove any items that do not meet the criteria without reheating them, and proceed to the final verification step. If the food begins to burn, open the door to stop heating, remove the food using heat-resistant oven mitts and tongs, then keep the door open and press and hold the On/Off button to turn off the power. If you notice smoke, an unusual odor, or an error indicator, unplug the unit, stop using it, and follow the instructions in the user manual.

Instructions for preheating, mid-cooking checks, and how to check for doneness are included in the preparation instructions.

The total time required, including preparation, has not been measured. The time shown is only the appliance's setting for the initial heating cycle.

Check Before Cooking
  • 1 fillet should weigh about 100g and be no more than 25mm thick. Do not substitute frozen fillets or thick blocks of salmon.
  • Place the mesh basket on the middle rack. Place the oil and crumb tray horizontally on the oven floor (below the lowest guide rail), and do not place food directly on the tray.
  • Do not preheat. Since the unit does not have a preheating function, set the temperature after placing the food inside the cold oven.
  • Adjusting Temperature and Time: With the power plug inserted into an outlet, press and hold the On/Off button to enter standby mode, then use the Menu button to select the menu option listed in the instructions. Use the Temperature button and the +/− buttons to set the temperature, and the Time button and the +/− buttons to set the time. Then, press the On/Off button to start. The power will turn off if there is no operation for 60 seconds while the unit is in standby mode, so be sure to load the food and close the door before entering standby mode.
  • To check on the food during cooking, open the door. Opening the door stops the heating process; closing it resumes it. Please close the door within 10 minutes. If the door is left open for more than 10 minutes, the power will turn off, and the cooking will not resume even if you close the door. If you need to stop the cooking midway due to burning or a malfunction, remove the food first, then keep the door open and press and hold the On/Off button to turn off the power.
  • Do not use the rotation function, rotisserie fork, rotating basket, aluminum foil, or parchment paper. Since the accessories and the oil and crumb tray will be very hot after cooking, handle them with heat-resistant oven mitts and tongs.
  • Before heating, arrange the specified amount per batch in a single layer with gaps between items and confirm that everything fits. If they do not all fit, do not start heating; instead, go to "Discuss these instructions" and specify the amount, number of items, and maximum thickness. Do not split the batch while keeping the original cooking time, nor adjust the time based on weight.
  • Using a food thermometer and a timer, ensure that the center of the thickest part of each ingredient remains at 75℃ or higher for at least 1 continuous minute. Do not place the tip against bones, and measure vegetables that have come into contact with raw meat under the same conditions. Remove standard thermometers before reheating, and clean them after each measurement.

Instructions

0 / 7 Complete
  1. 01

    Pat the salmon dry

    If there are any bones remaining, remove them, then pat the salmon dry with paper towels. Sprinkle 2.5g of salt on both sides, cover, and let sit in the refrigerator for 5 minutes. Then, pat off any moisture that has seeped out.

    Discuss these instructions
  2. 02

    Lightly brush with oil

    Lightly brush the surface of the fish with rice bran oil. Keep utensils that have come into contact with the fish separate from those used for finishing.

    Discuss these instructions
  3. 03

    Prepare the accessory and the oil and crumb tray

    Place the oil and crumb tray flat on the bottom of the oven. Arrange the food in the mesh basket without stacking it, leaving space between each piece, then slide it into the middle rack and close the door. Do not preheat the oven.

    Discuss these instructions
  4. 04

    Select a menu item and heat manually

    Press and hold the On/Off button to enter standby mode, select “Fish” using the Menu button, set the temperature to 180℃ using the Temperature button and the +/− buttons, set the time to 14 minutes using the Time button and the +/− buttons, and press the On/Off button to start. Do not start the cooking process using the default menu settings. After about 7 minutes, open the door to check the surface and see if the fish is falling apart. If the fish isn’t falling apart, flip it once with a wide spatula and close the door; if it looks like it might fall apart, close the door without flipping it. For mid-cooking checks, follow the “Done,” “Not Done,” or “Abnormal” guidelines in the “Heating Stage” section.

    Discuss these instructions
  5. 05

    Check the core temperature and holding time

    Once cooking is complete, select several thick pieces and insert a clean food thermometer from the side toward the center to take the temperature. If there are bones, do not let the tip touch them. Verify that the center temperature remains at 75℃ or higher continuously for at least 1 minute. Simply reaching 75℃ once is not sufficient to confirm the holding time. Do not consider the dish done based on color or photos alone.

    Discuss these instructions
  6. 06

    Verify the completion criteria

    If the dish does not meet the cooking criteria, do not reheat it; proceed to the final checking step. Even if you remove it from the heat because the surface is starting to burn, proceed to the final checking step if the center does not meet the cooking criteria. Once the center meets the cooking criteria, plate it carefully so it doesn’t fall apart, and garnish with lemon to taste.

    Discuss these instructions
  7. 07

    What to check if the food is not yet done

    If the dish does not meet the completion criteria, do not reheat it. Instead, go to “Discuss these instructions” and provide the total cooking time, the time the oven door was open, the quantity and thickness of the ingredients, and the condition of the center. For dishes that require a thermometer, please also provide the measured core temperature and the duration for which that temperature was maintained. Do not plate the dish as finished until it has been verified, and do not repeatedly add time without justification. If you need to interrupt cooking, transfer the food to a clean container and refrigerate it; when you resume cooking, ensure it is thoroughly reheated.

    Discuss these instructions

Check the results

Make sure the center reaches at least 75℃ and remains at that temperature for at least 1 minute before eating. Browning is only a supplementary check of texture.

Reference Information on Heating and Food Poisoning Prevention ↗

If you get stuck along the way

The core temperature isn't high enough after 14 minutes

If the dish does not meet the completion criteria, do not reheat it; proceed to the final check. The required time varies depending on the thickness of the fillets and the starting temperature, so we cannot guarantee that it will be ready in 14 minutes.

It falls apart when turned over

Use a wide spatula and avoid forcing the food around. Next time, I’ll reevaluate the placement and spacing of the fillets.

How the Recipes Were Created and Sources Consulted
Standards verified in official documents
500g salmon (5〜7 slices), mesh basket (middle rack), 180℃ for 20 minutes.
Independently designed details and unverified points
The official method requires wrapping the fish in foil and using sake. Since this page follows a unique method that does not involve wrapping or using sake, arrange 3 slices, 100g each, in a single layer and cook for 14 minutes on the first cycle; check for doneness by measuring the internal temperature.

EPEIOS Official Recipe: "Grilled Salmon" ↗

Source checked: 2026-09-14

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