This juicy, delicious, and flaky baked salmon is the epitome of a weekday supper! It's the simplest dish ever; all you need are a couple of salmon fillets, a fast lemon butter sauce, and herbs. Then, let the oven do its thing!
WHAT YOU’LL NEED FOR THE BEST BAKED SALMON
Don't overthink it when it comes to salmon. To make it extra wonderful, all you need is a simple lemon butter sauce and a sprinkling of herbs.
- Salmon
- Butter
- Garlic
- Lemon juice
- Herbs
HOW TO SHOP FOR SALMON
Shopping for salmon may be perplexing, with terms like farmed vs. wild-caught and king vs. sockeye vs. coho. Thus, to help you out, here's a useful checklist of things to look out for.
- The best salmon is wild salmon. Farmed salmon should be avoided in the same way as shrimp should be avoided. Why? Pollutants, antibiotics, and different poisons from fish farms are more likely to be present.
- Salmon kinds to be aware of. There are various types of salmon, but my favorites are king, sockeye, and coho. There are seasons for wild salmon, and each of these types is accessible at various times of the year.
- Salmon, fresh vs. frozen. Unless you're heading to a fish market that sells fresh catches of the day (which might be pricey), opt for frozen salmon. Indeed, it's quite fine, and frequently better than the "fresh" salmon resting on ice...which isn't really fresh. To maintain freshness, frozen salmon is flash-frozen aboard the ship immediately after it is captured!
HOW TO PROPERLY THAW FROZEN SALMON
- Thaw it in the fridge if you prepared it ahead of time. You should ideally defrost your fish in the fridge overnight. Or approximately 12 hours before cooking. Just be sure to keep the fish wrapped and on a plate to catch any fluids.
- If you have many hours before supper, defrost it in cold water. Don't worry if you forgot to defrost it overnight! Submerge your frozen salmon in a large basin of cold water to defrost. Depending on the thickness, this should take around an hour. But, if the water becomes lukewarm, replace it with new water.
WHAT’S THE BEST TEMPERATURE FOR BAKED SALMON?
When it comes to time and temperature, you've undoubtedly heard a few standard responses. Furthermore, while they all work, I find that baking the salmon at a lower temperature of 375F keeps it extra moist and prevents overcooking.
HOW TO BAKE SALMON PERFECTLY
This juicy and flaky salmon is ready in only 15 minutes! It bakes quickly, so have your side dishes prepared and ready to go! To begin, preheat your oven to 375°F and then proceed as directed below.
- Let the salmon reach room temperature. Remove the fillets from the refrigerator and set them on the counter for about 15 minutes.
- Prepare the butter mixture. Melted butter and lemon juice should be combined in a small bowl. Next, in a baking dish, spread the butter mixture over the fillets.
- It's time to start baking. Bake for 12-15 minutes with minced garlic, salt, and pepper.
- Everything is ready to go! Before serving, sprinkle with parsley and dill for a finishing touch.
HOW TO STORE AND REHEAT BAKED SALMON
If you have any leftover fillets, store them in the fridge in a sealed container for up to 3 days.
- How to Freeze: Before freezing your salmon, make sure it is fully chilled. Next, in a storage container, place it on parchment paper to keep it from clinging to the sides. When salmon is previously cooked, reheating it might be difficult. To avoid drying out, reheat it slowly, either in the microwave or in the oven.
BEST BAKED SALMON
Ingredients
- 4 (6-ounce) salmon fillets
- 2 tablespoons butter, melted
- ½ lemon juice, plus more lemon slices for garnish
- 3 garlic cloves, minced
- salt and pepper
- 1 teaspoon finely chopped parsley
- 1 teaspoon finely chopped dill
Instructions
- Preheat your oven to 375F/190C and let the salmon come to room temperature for 15 minutes. Mix together the melted butter and lemon juice (I use the juice from ¼ slice of lemon) in a small bowl. 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 12-15 minutes, or until cooked through.
- Sprinkle the fresh parsley and dill on the salmon before serving.
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!
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