This delicious baked salmon is covered with olive oil and seasoned with garlic and thyme. It only takes 15 minutes in a 425 ° F -oven to create perfectly cooked, moist and tender!
The only secret to perfectly baked salmon is to avoid drying. If you don’t boil it, you will appear with a delicious, delicate fish from the kitchen that everyone will love. Regardless of whether I cook rolled salmon, teriyaki salmon or paprika salmon, I always cook this fish on medium bones -not a second longer!
Ingredients
You can find precise measurements in the recipe card. Here are my comments on some ingredients.
- Salmon fillets: I use skin-on-salmon. The skin is the best part! It also helps to protect the fish from drying out.
- olive oil: I use it to prefer the fish before I baked it.
- Cheat: Kosher salt, black pepper, garlic powder and dried thyme. I prefer garlic powder compared to fresh, chopped garlic – it coated the fish more evenly.
- Optional ingredients: I sometimes add lemon slices and bake them with the fish. Sometimes I am the finished dish with chopped parsley for a pretty set.
Variations
- Coat the salmon in melted butter or ghee instead of olive oil. I particularly love to use butter! It’s delicious.
- Vary the spices you use. In addition to garlic and thyme, I sometimes add a generous pinch of onion powder and peppers. Ground cumin (only one pinch) is another delicious option. And in the photo below, the salmon was seasoned with salt, pepper, garlic powder and chili powder. I served it with roasted broccolini.
Excellent recipe. I’ve always been afraid of cooking salmon, but that was perfect the first time it was tried. It also tasted and looked appetizing.
Roy
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Recipe -FaQs
For cooking, it is best to cut a large part into individual, 6 -unzen portions. It is possible to bake a large piece, but then risk the edges, while the middle is still raw.
This is a question of personal preference. You can either use. I love salmon. It’s fat and tasty. So I use skin-on salmon.
Yes. Simply increase the cooking time to about 20 minutes for 6 -unzen fillets. In fact, baking fish from frozen often helps to avoid drying them. However, you should only do this with smaller 6 -unzen fillets. Larger fillets could be boiled in the middle if they cook them frozen.
When cooking from frozen, it is particularly important to search for an immediate thermometer for bones or use a fork to ensure that the center is opaque and scaly.
No, you should leave it uncovered. If you use foil, dampens the salmon instead of baking.
Operate suggestions
Side dishes
There are so many pages to choose from – this is a versatile main course. But since I cook the salmon in a 425 ° F -oven, I like to serve it with a side dish that I can cook in the same oven as roasted green beans, as shown in the photos below.
Other pages that I often combine with this main course:
sauce
I don’t usually serve this salmon with a sauce. In contrast to poached salmon, which has a mild taste and can benefit from adding sauce, baked salmon is tasteful in itself, especially if it is boiled with the skin and is not overcooked.
However, if I make muffled asparagus, microwave asparagus or roasted asparagus to this dish, I do Hollandaise sauce on both.
Saving and using the remains
You can store the remains in an airtight container in the refrigerator for up to three days. I don’t like to warm them up – they become dry and fishing – so I have them and use them cold as a salad that is shown in the photo below the next day.
If you prefer to heat the remains, do this very gently. Cover the fish and heat it in the microwave at 50% of electricity to rotate frequently until they are heated through.
Recipe card
Baked salmon recipe
This delicious baked salmon is covered with olive oil and seasoned with garlic and thyme. 15 minutes in the oven and it is created perfectly cooked!
Portions: 4 Portions
Calories: 346Kcal
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Notes
- The USDA says that you should cook fish up to medium (145 ° f). If you don’t have a thermometer, you can inquire with a fork. The middle of each fillet should be opaque and scaly. If it is still translucent and opposed to consider it with a fork, it has not yet been done.
- You can line the baking dish with non -stable foil to minimize the risk of gluing.
- To cook frozen salmon, increase the baking time for 6 -unzen fillets to about 20 minutes. Baking fish from frozen often helps dry them out. However, you should only do this with smaller 6 -unzen fillets. Larger fillets could be boiled in the middle if they cook them frozen. When cooking from frozen, it is particularly important to search for an immediate thermometer for bones or use a fork to ensure that the center is opaque and scaly.
- You can store the remains in an airtight container in the refrigerator for up to 3 days. I don’t like to heat them – they are getting dry and fishing. So I have it and use them cold as a salad that occurred the next day. If you prefer to heat the remains, do this very gently. Cover the fish and heat it in the microwave at 50% of electricity to rotate frequently until they are heated through.
Nutrition per serving
Portion: 1 filet | Calories: 346 Kcal | Protein: 32 G | Fat: 21 G | Saturated fat: 3 G | Sodium: 360 mg
Liability exclusions
Most recipes are low in carbohydrates and gluten -free, but some are not. Recommended and linked products are not guaranteed to be gluten -free. Nutritional information is approximately. Please check it independently. The carbohydrate number does not rule out nutritious sweeteners. Please read these terms of use before using one of my recipes.
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