Perfectly Baked Salmon Fillet: Easy Oven Recipe

Let's face it, salmon often seems like one of those dishes reserved for fancy restaurants, something we'd never attempt at home. But here's the thing: baking salmon is ridiculously easy. It's a lifesaver when you're craving a healthy and delicious dinner, and you can have it on the table in under 30 minutes. I've been making baked salmon for ages, and my go-to recipe is incredibly simple. It's all about the salmon, a touch of seasoning, and a squeeze of lemon. This recipe is so easy it's practically foolproof, and it always delivers tender, flaky salmon with a wonderfully crispy skin.

So, I thought I'd share this little gem with you. Because who doesn't love a recipe that's quick, easy, healthy, and tastes amazing?

(Part 1) choosing the right salmon

The first step is picking out your salmon. You've got a few options, but I'm a big fan of fresh salmon fillets. You can find them at most supermarkets, and they usually come skin-on. I personally love the crispy skin, but if you're not keen on it, skinless salmon is another option.

And don't fret if you can't find fresh salmon. frozen salmon works just as well. Just make sure to thaw it properly before cooking.

What Kind of Salmon Should I Get?

Now, you've got Atlantic and pacific salmon to choose from. atlantic salmon is more common and typically more budget-friendly. But if you can find wild-caught Pacific salmon, go for it! It often has a deeper flavour.

Ultimately, it's down to personal preference. Pick the type you like best, or simply go for what's available and fits your budget.

How Much Salmon Do I Need?

The amount of salmon you need depends on how many people you're feeding. I usually go for about 150g per person. That's a good, satisfying portion, but if you're feeling particularly hungry, you can always up the amount!

(Part 2) Prepping the Salmon

Alright, you've got your salmon. Now it's time to get it ready for the oven.

1. Rinse and Pat Dry

Start by rinsing the salmon fillets under cold running water. Then, pat them dry with kitchen paper. This little step is important for a few reasons. First, it removes any excess moisture, which can prevent the salmon from cooking evenly. Secondly, it helps to ensure that the skin gets super crispy when it's baking.

2. Score the Skin

Here's a tip my grandma taught me: scoring the skin makes for a ridiculously crispy skin. It's as simple as making a few shallow cuts across the skin, about half an inch apart. This helps the fat to render out while the salmon cooks, giving you that fantastic crackling texture and a delicious taste.

3. Season the Salmon

Now comes the fun part – seasoning! You can go as simple or as fancy as you like. My basic recipe is just salt and pepper, but I also love to add a pinch of paprika or garlic powder for a little extra flavour.

But really, the options are endless! You can get creative with herbs like dill or parsley, or even a squeeze of lemon juice. It's your salmon, so season it to your heart's content!

(Part 3) Baking the Salmon

Alright, here's the part where things start getting exciting.

1. Preheat the Oven

Before you even think about touching the salmon, preheat your oven to 180°C (350°F). This is essential for even cooking. If your oven isn't hot enough, the salmon might steam instead of bake, resulting in a mushy texture.

2. Prepare the Baking Tray

Grab a baking tray and line it with baking paper. This makes cleanup a breeze, and it prevents the salmon from sticking to the tray. You can also grease the tray if you prefer, but I usually find the baking paper works perfectly.

3. Place the Salmon on the Tray

Carefully place the salmon fillets on the prepared baking tray. If you're using skin-on salmon, make sure the skin side is facing up. This allows the skin to get nice and crispy.

4. Bake the Salmon

Pop the tray in the oven and bake for 15-20 minutes, or until the salmon is cooked through. You'll know it's done when the flesh is opaque and flakes easily with a fork. If you want to be absolutely sure, you can use a food thermometer. The internal temperature should be around 55°C (131°F).

(Part 4) Don't Overcook the Salmon

This is a crucial point, so listen up! Don't overcook the salmon. You want it cooked through but still moist and tender. overcooked salmon becomes dry and crumbly, and no one wants that.

Keep an eye on the salmon in the oven. It's better to check it a little early than to risk overcooking it. If you're unsure, use a food thermometer to check the internal temperature.

(Part 5) Serving the Baked Salmon

The salmon is baked to perfection, so let's get it ready to eat!

1. Remove from the Oven

Carefully remove the salmon from the oven and let it rest for a few minutes before serving. This will help to retain the moisture and prevent it from falling apart when you try to serve it.

2. Serve with Sides

You've got a world of delicious sides to choose from! I personally love roasted vegetables, a fresh green salad, or some fluffy mashed potatoes. Salmon also goes wonderfully with rice, quinoa, or couscous.

3. Drizzle with Lemon Juice

For a final touch of brightness, squeeze some fresh lemon juice over the salmon before serving. The tangy citrus cuts through the richness of the salmon and adds a delightful flavour.

(Part 6) Variations and Twists

Okay, you can stick with the basic recipe, but if you're feeling adventurous, there are tons of ways to jazz up your baked salmon.

1. Add a Glaze

One of my favourite tricks is adding a glaze. You can use a store-bought glaze, or whip up your own. Honey-soy glaze, teriyaki glaze, or even a simple lemon-butter glaze are all excellent choices.

2. Stuff the Salmon

Another way to get creative is to stuff the salmon. Use a combination of herbs, vegetables, or even cheese. You can get really inventive with your stuffing. Just remember to wrap the salmon in foil to prevent the stuffing from spilling out while it cooks.

3. Serve with a Sauce

Don't forget about the power of a sauce! hollandaise sauce, pesto sauce, or a simple butter sauce can elevate your baked salmon to a whole new level of deliciousness.

4. Try Different Herbs and Spices

Don't be shy about experimenting with different herbs and spices. Use a mix of fresh and dried herbs, or try a spice blend. Thyme, rosemary, oregano, and dill are all great options for salmon.

(Part 7) Troubleshooting

We've all been there – something goes wrong in the kitchen. Here are some common problems you might encounter and how to fix them.

1. The Salmon is Dry

If your salmon is dry, it's most likely because you overcooked it. Don't worry, it happens! To prevent this in the future, make sure to check the salmon frequently and use a food thermometer to ensure it's cooked through but not overdone.

2. The Salmon is Stuck to the Baking Tray

If the salmon is stuck to the baking tray, it's probably because you didn't use enough oil or grease. You can try to loosen it gently with a spatula, but be careful not to tear the flesh.

3. The Salmon is Not Crispy

If the salmon skin isn't crispy, you might not have scored it properly. Try scoring the skin more deeply next time.

(Part 8) Storage and Leftovers

You've made this amazing baked salmon, and you've got some leftovers. What now?

1. Store in the Fridge

Store the leftover salmon in an airtight container in the fridge for up to 3 days. Make sure to let it cool completely before storing it.

2. Reheat the Salmon

You can reheat the salmon in the oven, microwave, or even in a pan on the stovetop. Just make sure it's heated through before serving.

(Part 9) FAQs

Now, let's address some common questions about baking salmon.

1. Can I Use Frozen Salmon?

Absolutely! Just make sure to thaw it properly before cooking. You can thaw it in the refrigerator overnight, or in a bowl of cold water for a few hours.

2. Can I Bake Salmon in Foil?

Yes, you can bake salmon in foil. Just wrap the salmon in a single layer of foil and bake as directed.

3. What is the Best Temperature to Bake Salmon?

The best temperature to bake salmon is 180°C (350°F). This will ensure the salmon cooks evenly and doesn't get dry.

4. How Long Does It Take to Bake Salmon?

It usually takes about 15-20 minutes to bake salmon, depending on the thickness of the fillet.

5. Can I Use Skinless Salmon?

Yes, you can use skinless salmon. Just be sure to season it well and cook it for a slightly shorter amount of time.

(Part 10) Final Thoughts

And there you have it – a simple and delicious recipe for baked salmon. It's a weeknight winner that's healthy and satisfying.

So, what are you waiting for? Give it a go and let me know what you think!

(Part 11) Nutritional Information

Here's a breakdown of the approximate nutritional information for a single serving of baked salmon (about 150g):

This information is just a guideline, and the exact values may vary slightly depending on the specific ingredients you use.

(Part 12) Some Additional Tips

Here are a few more tips to make your baked salmon even better:

1. If you're short on time, you can pre-marinate the salmon for a few hours before baking. Simply place the salmon in a bowl with your chosen marinade and let it sit in the fridge. This adds extra flavour and helps to keep the salmon moist.
2. Don't be afraid to experiment with different seasonings and glazes. Salmon is a versatile fish, so don't be afraid to get creative!
3. If you're not sure if the salmon is cooked through, use a food thermometer. It should read 55°C (131°F) in the thickest part of the flesh.

I hope you enjoy this recipe! Happy cooking!