Once you know how to bake salmon you can prepare this nutritious fish in a wide variety of ways in just minutes. Many people love the flavors and textures of Salmon when baked. It can be done with the skin on or off. If you leave it on the fish is a bit easier to handle without falling apart. It is your choice. Let’s get started.
Start by getting the freshest salmon possible from your local fishmonger or at the grocer. Check for bones by carefully running your fingers over the salmon. If you find any, use tweezers to pull them out. Use cold water to rinse the fish and then blot them dry with a paper towel. Place the salmon in a non-reactive baking pan or dish. We recommend using a large Pyrex baker or a stainless steel roasting pan for this. Glass and stainless steel are non-porous and won’t transfer flavors and are perfect tools for this kind of job. To season the Salmon we prefer the “keep it simple” approach. A little olive oil and lemon is a great place to start. Just brush olive oil over both sides of the fillets and season both sides with salt and pepper. Then squeeze a lemon over the top and you’re ready to go.
Baking In the Oven
Preheat the oven to 350. Baking time depends on the thickness of the fillets. A good estimation is 10 minutes per inch of thickness. 10 minutes for 1 inch, 15 minutes for 1.5 inch, 20 minutes for 2 inch. Dried out salmon is nearly uneatable so keep a close eye and start checking for doneness at the 10-minute mark. When done, salmon fillets should be firm to the touch and not squishy. They should be opaque and flaky inside. Plate and serve at once.
Salmon really doesn’t need much to taste great so you don’t need to over think it. A light coating of olive oil with salt, pepper, and lemon is all it takes. But once you’ve learned how to bake salmon you will most likely want to experiment with a variety of flavoring methods such as a dry rub, a glaze or a marinade. A few common seasonings that go well with salmon are dill, mustard, brown sugar, garlic, soy and white wine. You can also try a teriyaki marinade or some other store-bought marinade for about 10 to 15 minutes. Don’t marinade too long however because the flesh of the salmon will start to break down and become mushy.