Baked Salmon
Baked Salmon is my preferred way to cook this popular and satisfying fish, as it's easy, delicious, and cleanup is a breeze. It can be enjoyed as the main course, or used in other recipes!
Ingredients
- 1 pound fillet of salmon see notes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Equipment
Instructions
- Preheat the oven to 425°F. Line a baking tray with aluminum foil or parchment paper.
- Unless they've been removed already by the fishmonger, remove the pinbones from the fillet with tweezers.1 pound fillet of salmon
- Season the top of the fish generously with salt, about 1/2 tsp for a 1lb piece. I don't season the bottom of the fish, since I discard the skin.1/2 teaspoon kosher salt
- Add freshly ground black pepper to the fillet, about 1/4 tsp, or to your taste.1/4 teaspoon freshly ground black pepper
- Place the fish on the lined tray, and bake for 12-14 minutes, until the top is no longer shiny and the fish registers between 125°F-140°F in the middle, depending on desired doneness. 125°F is for medium, and 140°F is for fully cooked.
- Serve and enjoy!
Notes
If you want to use a bigger piece of salmon, feel free, as the cook time should be about the same so long as the thickness is consistent.
Salmon species: Different types of this fish vary tremendously in terms of eating experience. For wild species, King will be the most moist, but it's expensive. I like the Farmed Atlantic option at Whole Foods for affordability, flavor, and moisture. Sockeye and Coho dry out very quickly, so be extra careful not to overcook them. Avoid Chum, which has inferior flavor to the other species.
Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.
Freezing: Store in an airtight container for up to 3 months. To thaw, leave in the refrigerator overnight.
Reheating: The best options are in the microwave or in the oven. For the microwave, do 30-second intervals at 50% power, until warmed through, being very careful not to overcook the fish. For the oven, try 300°F for 10 minutes, until warmed through.
Variations and Uses: Add leftovers to salads, or make Salmon Salad out of it (like a tuna salad, but with salmon). Feel free to add simple seasonings like fresh dill, dijon mustard, maple, teriyaki sauce, and more. My favorite preparation is rubbing it with a tablespoon or two of Cajun Seasoning, moistened with 1 tablespoon olive oil so the spices don't burn.Nutrition
Calories: 316kcal, Protein: 31g, Fat: 20g, Saturated Fat: 5g, Cholesterol: 83mg, Sodium: 353mg