Components:
Regarding the salmon:
One and a half to two pounds of fresh salmon fillet, ideally from the wild
Two teaspoons of melted butter or olive oil
Two tablespoons of lemon juice
One teaspoon of lemon zest
Three minced garlic cloves
One teaspoon of Dijon mustard
One spoonful of maple syrup or honey
One teaspoon of salt
Half a teaspoon of black pepper
Half a teaspoon of optional paprika (for color and moderate flavor)
One tablespoon of fresh herbs or one teaspoon of dried thyme or oregano
Half a teaspoon of optional red pepper flakes for added spiciness
Two teaspoons of freshly chopped parsley, for garnish
Slices of lemon for serving
Regarding the salmon:
One and a half to two pounds of fresh salmon fillet, ideally from the wild
Two teaspoons of melted butter or olive oil
Two tablespoons of lemon juice
One teaspoon of lemon zest
Three minced garlic cloves
One teaspoon of Dijon mustard
One spoonful of maple syrup or honey
One teaspoon of salt
Half a teaspoon of black pepper
Half a teaspoon of optional paprika (for color and moderate flavor)
One tablespoon of fresh herbs or one teaspoon of dried thyme or oregano
Half a teaspoon of optional red pepper flakes for added spiciness
Two teaspoons of freshly chopped parsley, for garnish
Slices of lemon for serving
Directions:
First, get the oven ready.
Set the oven temperature to 375°F, or 190°C. To make cleanup easier, line a baking pan with aluminum foil or parchment paper. To keep foil from sticking, gently coat it with cooking spray or oil.
Step 2: Get the marinade ready.
Mix the olive oil (or melted butter), lemon juice, lemon zest, honey, Dijon mustard, minced garlic, salt, black pepper, paprika, oregano, and red pepper flakes in a small bowl. This marinade keeps the salmon wet during baking and improves its flavor.
First, get the oven ready.
Set the oven temperature to 375°F, or 190°C. To make cleanup easier, line a baking pan with aluminum foil or parchment paper. To keep foil from sticking, gently coat it with cooking spray or oil.
Step 2: Get the marinade ready.
Mix the olive oil (or melted butter), lemon juice, lemon zest, honey, Dijon mustard, minced garlic, salt, black pepper, paprika, oregano, and red pepper flakes in a small bowl. This marinade keeps the salmon wet during baking and improves its flavor.
Step 3: Get the salmon ready
Using a paper towel, pat dry the salmon fillet. Put it on the prepared baking sheet, skin side down. Using a brush or spoon, evenly distribute the marinade over the salmon after pouring it on. To let the flavors infuse, let it sit for ten to fifteen minutes.
Step 4: Put the salmon in the oven
Depending on how thick the salmon is, bake the baking sheet in the preheated oven for 12 to 15 minutes. Salmon should generally be baked for 4–5 minutes per half-inch thickness.
Put a fork into the thickest area of the fillet to test for doneness; the salmon should be opaque and readily peel apart. For medium-rare, the internal temperature should be between 125 and 130°F (52 and 54°C), and for well-done, it should be between 135 and 145°F (57 and 63°C).
Depending on how thick the salmon is, bake the baking sheet in the preheated oven for 12 to 15 minutes. Salmon should generally be baked for 4–5 minutes per half-inch thickness.
Put a fork into the thickest area of the fillet to test for doneness; the salmon should be opaque and readily peel apart. For medium-rare, the internal temperature should be between 125 and 130°F (52 and 54°C), and for well-done, it should be between 135 and 145°F (57 and 63°C).
Step 5: For the Ideal Finish, Broil
For the final two to three minutes, turn the oven to broil for a more crispy and caramelized top. Watch the fish carefully so it doesn't burn.
Step 6: Present and Garnish
After taking the salmon out of the oven, give it some time to rest. For extra brightness, serve with lemon slices and sprinkle with fresh parsley.
For the final two to three minutes, turn the oven to broil for a more crispy and caramelized top. Watch the fish carefully so it doesn't burn.
Step 6: Present and Garnish
After taking the salmon out of the oven, give it some time to rest. For extra brightness, serve with lemon slices and sprinkle with fresh parsley.
Advice for the Greatest Salmon Bake:
Select High-Quality, Fresh Salmon: Whenever feasible, choose salmon that has been caught in the wild. Compared to salmon raised on farms, it has a firmer texture and a deeper flavor.
Avoid overcooking salmon since it dries it out. When it's done to your liking, take it out of the oven and allow the residual heat to continue cooking it.
To make cleanup easier, bake salmon in foil, which retains moisture and makes cleanup easier.
Add Vegetables: Arrange sliced bell peppers, asparagus, or cherry tomatoes on the baking pan for a full dinner.
Select High-Quality, Fresh Salmon: Whenever feasible, choose salmon that has been caught in the wild. Compared to salmon raised on farms, it has a firmer texture and a deeper flavor.
Avoid overcooking salmon since it dries it out. When it's done to your liking, take it out of the oven and allow the residual heat to continue cooking it.
To make cleanup easier, bake salmon in foil, which retains moisture and makes cleanup easier.
Add Vegetables: Arrange sliced bell peppers, asparagus, or cherry tomatoes on the baking pan for a full dinner.
Serving Recommendations:
A wide range of side dishes go well with baked salmon, including:
Roasted potatoes with garlic butter
Green beans or asparagus steamed
Brown rice or quinoa
A fresh salad of vegetables
Mashed Potatoes with Cream
A wide range of side dishes go well with baked salmon, including:
Roasted potatoes with garlic butter
Green beans or asparagus steamed
Brown rice or quinoa
A fresh salad of vegetables
Mashed Potatoes with Cream
Reheating and Storage:
Any leftovers can be kept in the fridge for up to three days in an airtight container. To keep the salmon from drying out, reheat it in a 300°F oven for 10 minutes or in short bursts in the microwave.
Savor this easy and tasty baked salmon recipe for a nutritious and tasty supper!
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