baked salmon fish recipe

baked salmon fish recipe: A Chef’s Personal Take on the Perfect Recipe

A chef is proud of everything that is related to seafood, especially salmon because… It is a simple fish, with deep taste, and valuable omega-3 fats. I’ve experimented with preparing salmon in several ways, such as grilling or poaching, but baking seems to stand out to me. It is simple along with elegant as it preserves the moisture content of the fish, developed the buttery texture of the salmon and allowed incorporation of the seasoning through the seasoning pan.

Today I am going to tell you about what I believe to be the perfect baked salmon recipe and some tricks I have learnt during years of cooking.

Why Baked Salmon?

There are various benefits that I derived when baking salmon which makes the method my favourite one. First, it is a simple and safe approach to make the salmon cook uniformly so that the body of the fish does not become tough or rubbery. The fish is also prepared at the best temperature to achieve the flaky crust and remain moist throughout with all the natural oils helping the fish to be almost tender when biting.

Furthermore, the heat that is being used in an oven differs from that used in grilling where you can add different herbs, citrus and spices to the salmon and they are soaked into the fish as it bakes. Baking is also convenient for large meal preparation because you prepare a larger quantity to feed a whole group of people that include relatives or friends who have come to spend a weekend.

Ingredients for Baked Salmon

Here’s what you’ll need for my tried-and-true baked salmon recipe. These ingredients are simple, but each one plays a crucial role in elevating the dish:

• Salmon fillets (with skin-on) – I recommend using wild-caught salmon for the best flavor and texture. Fresh salmon is ideal, but frozen can work as long as it’s properly thawed.
• Olive oil – Helps keep the fish moist while baking and adds a mild, fruity flavor.
• Lemon slices and juice – Adds brightness and balances the richness of the salmon.
• Fresh herbs – I love using dill, parsley, or thyme. They bring a refreshing contrast to the salmon’s fattiness.
• Garlic – For depth and warmth, finely minced garlic adds complexity to the dish.
• Salt and freshly ground black pepper – Enhances the natural flavors of the fish.
• Optional extras – Cherry tomatoes, asparagus, or thinly sliced fennel can be added to the pan for a one-dish meal.

My Personal Experience: The Secret to Perfect Baked Salmon

The first thing that I was taught when I began cooking was that the basic methods are the best to use, I think that this rule applies to unbelievably well here, given the quality of the salmon we are able to use. The only time I attempted to bake salmon, the first time I made the mistake of adding too many ingredients into it. The fish was overpowered by these flambuoyant flavors. After finding out that my design underwent numerous changes, I came to learn that simplicity is the best policy. The holding point is to let the natural flavor of the salmon come through, while simply enhancing it with a couple of additions of fresh ingredients.

This must have been a summer time because my journey in baking salmon became a turning point during a family reception. I sourced wild caught Alaskan salmon within two days of shipment and thought it ideal to adopt the least processed version. When using only olive oil, lemon, herbs, and salt as seasonings, I cooked the fish on a piece of parchment paper in the oven. The result? Salmon fillet cooked to perfection with succulent and juicy to the palate and unanimously loved by the participants. That kept my philosophy of letting the fish steal the show intact.

Step-by-Step Guide to Baked Salmon

• Preheat Your Oven
  Preheat it before to 400°F (200°C). This temperature also help the salmon to be well baked with out having to burn on the outside and still soft on the inside.
• Prepare the Salmon Fillets
  Put your salmon fillets with the skin side down on a baking sheet that has been lined appropriately with parchment. Briefly, sprinkle them with olive oil and massage the olive oil into the flesh so as to form a barrier that prevents the salmon from becoming firm.
• Season Generously
  Cover the fillets lightly with salt, fresh black pepper and minced garlic on top of the fillets. Place thin slices of lemon on the top of the fillets and sprinkle fresh herbs on top (preferred herbs are dill or parsley). Lemon juice is added to the fish in order to give it that extra zest.
• Bake the Salmon
  Put the baking sheet in the desired oven and allow it to bake for 12-15 minutes and is dependent on the thickness of the fillets. Another option is 10 minutes per inch of thickness of the dough more or less, depending on the flavor, texture, or by the recipe. When the salmon is done, it should be lightly cooked, and tender in that when one tries to cut the fillet or even use a folk to pry into the thickest part it should come easy.
• Optional Add-Ons
  If you are preparing an entire meal, group other foods such as cherry tomatoes, asparagus or thinly sliced fennel next to the salmon fillets on the baking tray. These veggies will be roasted with the salmon; as Fahy says, the veggies ‘steep’ in the salmon’s delicious juices, making this a no-brainer for a side dish.
• Serve and Enjoy
  After you are ready to serve the salmon, it is important to allow to rest for about 2 minutes. This helps to let juices to flow back into the fish. Sometimes I garnish it with a little more fresh herbs and let it sit for about 5 minutes before adding a final touch of fresh lemon juice.

Chef’s Tips for Baked Salmon Success

• Pay attention to the time it takes to cook salmon – This is one mistake that most people will make. Try to stop just shy of opaque as the fish will cook for another 1-2 minutes after it has been removed from the oven.

• Prepare fruit using parchment paper or foil – Unwanted adhesion and easy cleanup will result from doing this. This also allows for trapping in moisture making the salmon very soft and tender.

• Try the variety – Although one of my favorite marinades is lemon and herbs you can try something different like maple-soy glaze, dijon mustard or even crushed pistachios on top of the fish.

Final Thoughts

Grilling salmon I prepared has turned to be one of the best dishes I have mastered, and it is always a show stopper. It takes mere 10 minutes to cook –so it’s effortless; it’s healthy, so anyone regardless of the occasion can eat it. It is quite easy to satisfy everyone’s palate, whether you are cooking for yourself or expecting company, try this baked salmon recipe.

Again, as we have already mentioned, the key to outstanding baked salmon is in the appreciation of the fish – use the best fillets you can get, do not overcrowd the fillets with seasoning, and cook it nicely. This way, those simple steps will give you the flavorful, flaky dish that fits any kitchen, even if it belongs to a chef.