Similar to broiling, baking is super easy to master and perfect for a quick—but special! We especially love roasting one large filet instead of several small ones; it kills the presentation game. Bake your filet skin side-down for 12 to 15 minutes, or until pink and opaque. You can go really anywhere with how you flavor it: In our classic recipe , the salmon is cooked directly on a bed of sliced lemons and seasoned with garlic, honey, and thyme. Any citrus works!
Good news: you can do it at home. Place your filets skin side-up you should hear a sizzle and cook until the filets naturally release from your pan with a spatula. If it doesn't release, don't force it! After flipping, let the skin get nice and crispy and cook for about 4 more minutes.
The result? Restaurant-quality fish without the price tag. Poaching is an easy way to ensure nice and moist salmon every. First, season the salmon fillets on both sides.
Reduce heat to a simmer and add salmon. Cover and cook for about 10 minutes. Remove salmon carefully with a fish spatula or large slotted spoon. If you want to add extra flavor, throw some fresh herbs and garlic cloves into the skillet. Sounds great with rosemary as well :. Made this last night and it turned out beautifully. Had it with asparagus. I will say, I made it for meal prep and overnight the garlic turned green due to the parsley and dill I guess, haha! But it tasted phenomenal :. Thank you for sharing this recipe.
Hello and welcome to Downshiftology! Please read my disclosure policy. Jump to Recipe Jump to Video. Prep Time: 5 mins. Cook Time: 15 mins. Total Time: 20 mins. Servings: 4 servings.
Author: Lisa Bryan. Print Pin Review. This baked salmon is what easy, weeknight dinners are all about! It's moist, flakey, and baked with a delicious lemon garlic butter sauce! Ingredients 1x 2x 3x. US Customary Metric. Then, place the salmon in baking dish and brush the butter mix all over. Top the salmon with the minced garlic, salt, and pepper, and bake for minutes, or until cooked through.
Sprinkle the fresh parsley and dill on the salmon before serving. Lisa's Tips If you're dairy-sensitive you can use ghee or a light brush with olive oil as well. I love to use this casserole pan for baked salmon, but I've got a few more options listed in the Shop page!
Course: Main Meal. Cuisine: American. Put the salmon fillets in an ovenproof dish. Cover if you prefer your salmon to be tender, or leave uncovered if you want the flesh to roast slightly.
Roast for mins or about 4 mins per 1cm thickness until just opaque and easily flaked with a fork. Serve with a sprinkling of chopped herbs, lemon slices and steamed long-stem broccoli, if you like.
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Position the oven rack so the salmon is no farther than four inches from source of heat. Broil salmon three to five minutes, watching carefully, until top is attractively browned and fish is slightly undercooked in the middle.
If you like salmon done this way, remove from oven and transfer to serving platter. Otherwise, shut off broiler and leave salmon in hot oven another three to five minutes, to desired degree of doneness. Note: A foolproof treatment for broiled salmon is to spread regular mayonnaise, either store-bought or homemade, on salmon fillets before cooking.
The mayonnaise can be seasoned with mustard, sriracha, garlic, tomato paste or whatever flavor profile might please you. You fold a fillet into a cut piece of parchment, and then layer it with seasonings or perhaps vegetables or citrus fruit. Then you simply bake the packets until done. The steam created by the parchment produces reliably moist salmon, and opening the individual packets at the table makes for a fun way to start dinner.
Cut a large heart-shaped piece of parchment or foil and place it on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes on one side of each, fold the other side over and crimp the rounded edge tightly closed. The packages should puff up and make for dramatic serving. Grilled salmon is an earthy, simple way to cook the fish and gives it a particularly smoky, deep flavor. A perfectly grilled piece of salmon is a wonder of summer.
Salmon fillets, steaks and even whole fish are excellent cooked over fire, particularly on a charcoal grill. Steaks are easiest to handle and turn on the grill. Fillets are best grilled with the skin on cook them skin side down first.
Consider buying a grill basket for the fish, which simplifies the process of cooking several pieces at once. Heat your coals or gas grill burner very hot. Brush salmon with olive oil and season with salt and pepper. Place the fish skin side down on the grate. Cook salmon for about 5 to 6 minutes, then flip. Cook for another 3 to 10 minutes, depending upon how hot your fire is.
The fish is done when the interior is cooked to your liking and exterior is crisp. Just how rare is a matter of personal preference. Read on to learn how to tell when your fish is ready. An easy way to test for doneness is to look at the color. Slide a sharp knife into the thickest part of the fillet and peek at the flesh inside; rare salmon will have its original vermilion flesh above, far left , while medium will be pale pink far right , and medium-rare will fall in the middle.
The test that chefs use is easy and reliable. Poke the tip of a paring knife or a thin metal skewer into the center of the fish and touch the side of it — not the point — to your face between your chin and lower lip. If it feels cool the fish will be rare in the middle; warm means medium-rare and hot shows that the fish is thoroughly cooked through. Perfectly cooked salmon is delicious on its own, but the right sauce will add a new dimension and turn a weeknight dish into dinner party fare.
An emulsion is a fat-based sauce with flavorings blended in. They can be tricky to prepare and especially to hold without breaking but they are classic accompaniments for salmon. Uncooked emulsions include vinaigrette , easy to prepare and quickly reconstituted by whisking or shaking in a covered container if it separates.
Mayonnaise is another uncooked emulsion. It can be made by hand or machine. Seasoned butters, like anchovy butter , or flavored oils can be drizzled on cooked salmon to good effect.
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