There are endless ways to prepare baked salmon fillet. The best method depends on personal tastes, time of year and therefore what seasonal ingredients are available. Salmon is a naturally fatty fish. Its flesh can be pale pink to deep red, depending on the type of salmon. This article will give you guidelines for preparing baked salmon.
Ingrediants
Whole salmon fillets
Steps
Method 1 of 3: Traditional Oven Cooking
Step 1. Buy a whole salmon fillet if you are going to bake it
When the salmon is filleted, the central part of the fish is cut in two. The result is the tenderloin, with the pink flesh exposed on one side and the skin (flaky) on the other.
There are different types of salmon, such as Coho, Chinook, Sockeye and King, each with a different flavor, texture and appearance
Step 2. Leave the skin to the fillet and cook skin side down for best results
Cooking fish this way helps retain liquids when cooking. This is especially important for salmon, which tend to dry out easily.
Step 3. Set the oven temperature between 175 and 190 ° C
The right temperature depends on the recipe used and the size of the fillet being cooked. Set the temperature to minimum for smaller fillets and maximum for larger ones. Cooking the fish too high or too low will dry it out.
Step 4. Cook the salmon fillet in a covered baking sheet
Covering the fish while cooking helps it maintain its moisture and shortens cooking time.
Step 5. Check the fish often during cooking, as times vary greatly depending on the oven and the size of the fillet
A small fillet cooks between 25 and 30 minutes, while a larger one can take 40 to 60 minutes to cook well.
Step 6. Use a meat thermometer if available
You can easily find them online or even in stores that specialize in kitchen tools, and it makes it easier to know when the salmon is cooked. Insert the thermometer into the thickest part of the fillet and remove the salmon from the oven when the internal temperature reaches 60 ° C.
Method 2 of 3: Cartoccio cooking
Step 1. Heat the oven to 180 ° C
Even if you are wrapping the salmon in parchment paper (or aluminum foil, or better yet both), there is no need to turn the oven temperature too high. In fact, cooking salmon or any other type of fish in foil is a very effective and very simple method of cooking. Cleaning is as easy as throwing out a piece of paper!
Step 2. Prepare the salmon
When baking, it is usually best to:
- Leave the skin on the fillet and cook with the skin side down.
- Wash the fillets in cold water, dabbing them with kitchen paper or letting them air dry.
- Season with salt and pepper.
Step 3. Fold the foil in half
Put it on a baking sheet. Place the fillet on one side of the foil.
Step 4. Add herbs, spices or vegetables to the foil along with the salmon
Baking in foil is an opportunity to cook vegetables and seasonings with fish. Here are some salmon-friendly pairing you might try:
- Lemon, capers and rosemary. Lemon and salmon are a classic, even with the addition of pungent and brackish capers. Add some fresh rosemary to spice up the flavor even more.
- Asparagus, lemon and onion. Cut some asparagus and add it to the salmon, along with lemon and red onion. The onion will give a sweet taste and the lemon will make the salmon light and moist.
- Dill and lemon. Dried dill has a very mild, almost aniseed flavor, and is a great pairing with salmon if you don't want it too spicy. Don't forget the lemon juice!
- Tomatoes, courgettes and mushrooms. For a more rustic dish, add these summer vegetables (you don't have to cook them first). A squeeze of lemon or a whole wedge is a great addition.
Step 5. Add olive oil and white wine
After deciding on the seasonings and vegetables, sprinkle some olive oil on the salmon. A spoonful of white wine will keep salmon and vegetables moist and flavorful.
You can use butter instead of oil. For a richer flavor, add a knob of butter to the foil instead of the oil
Step 6. Fold the foil to seal the salmon and vegetables
Fold it over the salmon, creating a triangle. Starting at the bottom, fold the edges of the paper up, creating several overlapping layers. This will seal everything up, and the salmon and vegetables will cook in their own juices.
- Do not tie the foil. You want the fish to be well sealed, but the air doesn't have to stay all in the foil. A small inner tube will do just fine.
- Do not squeeze the foil too tight. Leave room for an air chamber for the salmon and vegetables. The foil must be tightly closed but not too tight.
Step 7. Bake at 180 ° C for 20-25 minutes
The fillet must be opaque and tender. Shiny, almost red flesh indicates that the salmon is not yet fully cooked.
Step 8. Remove from the oven and serve
Transfer all the ingredients to a plate, or cut the foil and serve it like this.
Step 9. Finished
Method 3 of 3: Baked with Orange Juice
Step 1. Set the oven temperature to 175 ° C
Step 2. Put the salmon on a plate
Pour in the orange juice, enough to cover the piece of salmon.
Step 3. Cover the plate with aluminum foil
Step 4. Bake until ready
It will take 20/30 minutes.
Step 5. Serve
You can accompany it with rice.
Advice
- When choosing your salmon steak at the supermarket or fish shop, check that it has been treated correctly. The salmon should be firm when you touch it with your finger. The flakes shouldn't come off easily. Also it should smell fresh, it shouldn't smell.
- For the best flavor, use fresh salmon. When you can't find the fresh one, pass a whole fillet from the freezer to the fridge, to thaw it slowly. For best results, let it thaw overnight.
