Baked Salmon

 

\

Baked Salmon

For baked salmon delight, you’ll need: fresh Salmon filets. I always choose filets that are: Wild-caught (Pacific or Alaskan sourced). When picking Salmon Filets, look for bright silvery skin and shiny, moist flesh. Avoid anything with a strong fishy scent! Filets that still have that silvery skin on one side also provide the cook with the opportunity to cook the fish and keep them juicy while cooking. You can always eat around the skin! You should only use Pure Olive Oil when cooking Salmon; never use Avocado Oil. When it comes to seasonings, I stick with garlic powder, salt (or seasoned salt), black pepper, fresh herbs such as Dill, and a squeeze of lemon juice for classic flavor!

Description

This baked salmon recipe is easy to customize with your favorite seasonings and only takes about 15 minutes from start to finish.

Ingredients

4 salmon filets, skin-on (about 6-8 ounces each)

2 tablespoons Olive Oil

Kosher salt and freshly cracked black pepper

Pinch of Dill

fresh lemon wedges

Instructions

Let salmon rest on the counter for 15-30 minutes, until they have come to room temperature.

Heat oven to 450°F.  Line a baking sheet with aluminum foil (or use an oven-proof non-stick skillet).

Blot the salmon filets dry on all sides with paper towels.  Place the salmon skin-side-down on the prepared baking sheet (or skillet).  If the ends of the salmon filets are really thin, just tuck them under a bit for even cooking.

Brush the salmon on all sides (except the bottom) with oil.  Sprinkle each filet with a generous pinch of salt and black pepper, along with any other dry seasonings you prefer. Top with fresh dill and cook.

Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half-inch of thickness (measured at the thickest part of the filet).  You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.

Remove the pan from the oven and transfer the salmon to a clean serving plate, either with the skin or without.  Sprinkle each filet with a good squeeze of lemon juice, plus any extra fresh herbs or sauce that you prefer.  Then serve warm and enjoy!

I love to serve my salmon with fresh green beans and jasmine rice, smothered in butter and a light hollandaise sauce. 

Elizabeth Kilbride is a Writer and Editor with 40 years of experience in writing, 12 of which are in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

 

Passover Recipes, Kilbride, Jewish Cuisine, Potpourri of Frugality