Baked salmon is probably the most popular fish recipe I know of. It is also extremely versatile which puts it high in my books. You can serve it as a standalone dinner dish, you can shred it for lunchtime sandwiches or salads and even restaurant-level tartar. There are also dozens of ways to utilize salmon leftovers if you have it.
Baking salmon in an oven is also very quick, easy and foolproof, if you observe a few simple steps and follow your recipe.
I usually bake salmon steaks or fillet, but the prepping and the timing is pretty much identical. The important thing that needs to be noted is that salmon cooks much faster than meat or chicken and the internal meat temperature at which it’s done and ready is lower than that of meat and chicken, if you use a kitchen thermometer. Salmon is ready at 125-130F.
Careful timing should be kept in mind because it’s very easy to overcook salmon. When it’s overcooked it tends to be dry and flakey. Still good for salads and sandwiches which use some kind of dressing, but not so good as a main course.
When you count the servings, a mall steak or half a large steak is usually one serving, while filet is better to be cooked whole and then cut into servings. The total amount of servings will depend on your fillet size. Boneless filet is usually more expensive, while bone-in steaks are actually quite easy to separate from the bones when they are cooked, so for economy’s sake, I cook steaks more often.
Now, when it comes to seasoning and toppings, you can go as fancy as you wish. Herbs, such as dill, pepper, parsley, lemon juice, garlic butter all work well. Follow these simple steps to cook amazing baked salmon.
Wondering how long to bake salmon to perfections? Find out in this article 🍣