Description
In this baked salmon recipe, you will see how easy it is to make in the oven. As good or even better than you can get at a restaurant for less money. Add a few spices and turn this healthy salmon dish into a gourmet meal in just a few minutes.
Ingredients
- 2 pounds Salmon (1 Large Fillet or Smaller individual fillets)
- 1 tsp Onion Powder
- 4 Tbsp Olive Oil
- 4 Tbsp Lemon Juice
- 9 tsp chopped Garlic
- ¼ tsp Black Pepper
- ½ tsp Salt
- 3 Tbsp Parsley, chopped, fresh
Instructions
BAKED:
- Preheat the oven to 425 degrees.
- Mix the oil, lemon, and spices to coat the salmon.
- Place your salmon skin down on top of a baking tray that is prepared with a piece of aluminum foil or parchment paper.
- Dry off the flesh part of the salmon with a paper towel.
- Generously apply the oil mixture, some will run off the top and onto the tray which is ok but at the same time, you want a good portion of it to stay on top of the salmon.
- Place the tray in the oven and bake for 10-12 minutes, depending on how well done that you want your baked salmon to be. When you stick a fork in it, you will be able to see the salmon flake.
BROILED:
- Mix the oil, lemon, and spices to coat the salmon.
- Use a baking sheet, baking dish, or cedar plank to broil the salmon on. If you use a baking sheet, coat it with oil or line it with foil so that it doesn’t stick to the pan.
- Place the salmon on the baking sheet skin down.
- Season the fish with the oil, lemon, and garlic mixture or other desired seasonings
- Place the salmon in the oven on the top rack and broil at a high temperature.
- Usually, about 3-5 minutes under the broiler is enough to properly cook it. Check for doneness with a thermometer. so that you don’t overcook or burn the salmon.
SEARED THEN ROASTED:
- Mix the oil, lemon, and spices to coat the salmon.
- Coat the fish with the oil, lemon, and spices mixture on a baking sheet or flat surface.
- Get a cast-iron frying pan or dutch oven and turn the heat on medium-high.
- Add some butter or olive oil to the pan, about 2 Tbsp is a good amount.
- When hot, add the salmon that has already been seasoned.
- Place the salmon flesh side down, and skin side up. Do not crowd the pan and do not move the fish.
- Flash fry for approx 4 minutes until a golden-brown crust starts to form on the bottom side of the fish on medium-high heat which will trap in the juices.
- Remove the cast iron pan from the stove and stick it right in the oven to finish cooking. You do not need to flip the salmon over because the skin will crisp while baking.
- Bake it at 425 degrees for about 4-5 minutes or so, until the salmon reaches the desired doneness, which will depend on how thick the fish is.
Notes
Use parchment paper under the salmon to make sure that it doesn’t stick to the pan.
Check for small bones before cooking.
Leave the skin on and cook with the skin side down.
Use a thermometer so that the fish doesn’t overcook.
Be sure to cook extra salmon to have the next day or you can freeze it for another time.
Use plastic-coated freezer paper to wrap the salmon in so that it will protect it better and you can write the date etc on it. Then stick the wrapped fish in a plastic ziploc bag for added protection.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Courses
- Method: Baking