Baked Salmon

 Recipe for Baked Salmon

My personal method for preparing fresh salmon from the supermarket is baked salmon since it's quick, simple, and tasty. Serve it as the dinner's main course, add it to a salad of mixed greens, or shred it for a salmon salad that is suitable for picnics. Making it only takes 15 minutes!

When I say that I cook this dish at least once a week, I'm not kidding. Salmon is a staple of my dinner preparation, and my family adores it. If I'm being really honest, pan-seared salmon with crispy skin—just like at the restaurant, when the skin is like a crunchy potato chip on top of the fish—is by far my favorite way to eat salmon. But that requires a more time-consuming procedure that calls for de-scaling the fish and refining the sear, and it's only intended for immediate consumption.

You may eat the fish as is, with seasonings like dill, Dijon mustard, or lemon, or in different dishes entirely. This baked salmon recipe is ridiculously easy to make. Personally, I adore rubbing it with a tiny bit of homemade Cajun seasoning that has been lightly wet with olive oil to prevent the spices from burning. Additionally, leftovers keep well.

I frequently prepare salmon, so I've tried a variety of heats and cooking periods. In my experience, baking salmon in the oven results in juicy slices that softly flake when cooked at higher temperatures for a shorter period of time. This piece's wetness is shimmering, as you can see:

To get rid of the bones, feel along the flesh to find where they protrude, then share them with tweezers.

Next, add salt and freshly ground black pepper to the fish:

If I have some, I'll occasionally add freshly chopped dill. Other tasty toppings include teriyaki sauce, Cajun seasoning, Dijon mustard combined with pure maple syrup, and smoky paprika.

I'll just season the fish with salt and pepper if I'm using it in salads or other recipes.

The fillet should then be placed on a foil- or parchment-lined pan before baking. It seems to me that no matter how much oil you use to lubricate the pan's bottom, the skin always adheres and is difficult to remove. So I line the pan to make cleanup simple.

Because there is less fat in wild salmon, it is more likely to dry up, so you should keep a closer eye on the fish.

Advice for the Best Results

The sort of fish you use is important since the eating experience varies greatly among salmon varieties. As a general rule, farmed salmon tend to be fatter (and hence wetter) than wild salmon, but even wild salmons vary greatly from species to species. Below, I go into further depth about this and provide some suggestions.

Try to get a center-cut piece; if possible, request that the fishmonger cut you a portion with a center cut and an even thickness. By doing this, the fish will cook more evenly, with fewer overdone or undercooked areas.

Aim for medium-rare; salmon may safely be consumed at 125°F and is completely cooked by 140°. You get a more tasty and moist inside as a result.

Wild vs. Farmed

As a general rule, wild salmon has less fat than farmed salmon, making it more likely to become dry and overdone. I've tried eight different varieties of wild and farmed salmon, and I like king salmon, which is also the most costly.

Whole Foods Farmed Atlantic Salmon, which has excellent taste and moisture, is my preferred affordable alternative. Avoid overcooking Sockeye and Coho species since they have a tendency to be drier. Chum salmon should be avoided since it lacks the taste of other kinds.

Take out the bones.

The pin bones should always be removed from your fillet since they are particularly large, thick, and dangerous for choking. When you have to do it yourself, using tweezers is the easiest because the fishmonger may have already removed the bones from the fish in certain cases. You cannot remove the bones with your fingertips, I assure you. I purchased these tweezers since I use this recipe so frequently (affiliate). In a pinch, I've also been able to remove the bones using tongs, although it's more laborious and difficult to grasp.

The time needed to bake salmon

Typically, 12 to 14 minutes in a 425°F oven is ideal for a slice that is 1′′ thick. Keep in mind that cooking salmon to a maximum temperature of 140°F results in completely cooked fish (whereas chicken is 165F). So that there is still some pink within, I often aim for 125–130F.

How to Determine Doneness

I get the same size piece from the shop, so I've figured out the timing, but if you peek inside the oven, you can see when the fish has transitioned from a darker, glossier exterior to a lighter, more opaque exterior after being cooked. A thermometer may be used to confirm that it is finished quickly after the glossy shell has disappeared.

Serving Instructions

When the salmon is at its moistest and juiciest, right after it comes out of the oven, serve it. Greek Zucchini Salad, Carrot Raisin Salad, Roasted Parsnips, and Cilantro Lime Cauliflower Rice are a few light side dishes you may offer with it.

I advise Romesco, Cilantro Jalapeno Sauce, or Basil Pesto if you want to add a sauce. Salmon that has been baked may also serve as the primary protein in salads like kale or cobb salad.

FAQs and Tips for Cooking

How should leftover baked salmon be stored?

For up to five days, store in the refrigerator in an airtight container.

Can leftover baked salmon be frozen?

A container that is airtight can be kept for up to three months. Place in the refrigerator for the night to defrost.

How should baked salmon be reheated?

The oven or microwave is your best alternative. To thoroughly reheat the fish in the microwave, cook it for 30 seconds at 50% power in intervals, being extremely cautious not to overcook it. Try heating up at 300F for 10 minutes in the microwave.

Ingredients

1 pound of salmon fillet

salt

freshly ground pepper

Instructions

Set the oven to 425F for heating. Aluminum foil or parchment paper should be used to line a baking sheet.

Use tweezers to remove the pin bones from the salmon fillet if the fishmonger hasn't already done so.

For a 1 lb piece of fish, liberally season the top with salt—about 1/2 tsp. Since I throw away the skin, I don't season the bottom of the fish.

About 1/4 teaspoon, or as desired, of freshly ground black pepper, should be added to the fillet.

Depending on the desired level of doneness, bake the fish for 12 to 14 minutes, or until the top is no longer glossy and the internal temperature reaches between 125 and 140 degrees Fahrenheit. Salmon is cooked to perfection at 140°F, or at 125°F for medium.

Dispense and savor!

Notes

Feel free to use a larger piece; the cooking time should be around the same (so long as the thickness is consistent).

Salmon species: The flavor and texture of many salmon varieties vary greatly. King will be the wettest for wild creatures, but it is pricey. Because it is inexpensive, flavorful, and juicy, I like the farmed Atlantic salmon from Whole Foods. Take great care not to overcook sockeye and coho since they dry out very rapidly. Avoid the chum since its flavor is inferior to that of other species.

Keep leftovers in the refrigerator for up to 5 days in an airtight container.

Freezing: Keep for up to three months in an airtight container. Place in the refrigerator for the night to defrost.

Reheating: The microwave or the oven is your best bet. To thoroughly reheat the fish in the microwave, cook it for 30 seconds at 50% power in intervals, being extremely cautious not to overcook it. Try heating up at 300F for 10 minutes in the microwave.

Variations and Uses: You may use leftovers to make a salmon salad or add them to salads (like a tuna salad, but with salmon). You are welcome to add basic flavors like teriyaki sauce, maple syrup, fresh dill, dijon mustard, and more. My preferred method of preparing it is to massage it with a tablespoon or two of Cajun seasoning that has been soaked with a tablespoon of olive oil to prevent burning.

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