Maybe you can relate, but I don’t have many memories of eating salmon as a kid. Salmon costs many paper dollars (especially quality salmon), and when you grow up with 3 other siblings the odds of salmon for dinner are about as rare as a surprise trip to Disneyland. Frozen fish sticks became the more affordable alternative for our family.
I never did get that surprise trip to the world’s best theme park. Several years ago though, my grandfather did barbecue salmon for us as a special Easter dinner. Biting into the medium rare wild caught fish for the very first time jumpstarted my love. I had to wait until I was grown up and moved out of my parent’s house to be able to afford my own salmon. Unfortunately, even as a grown up, excess money is harder to come by than would have imagined as a child. That being said, occasionally I splurge and bring home some salmon from the supermarket.
Enough about my salmon origin story, here’s some tips that will be helpful as you bake your salmon.
Undercook your salmon. I’m not suggesting you consume your fish raw, but if you take it out of the oven when it’s still 5 to 10 degrees less than your desired cooking time, it will actually rise in heat as it rests.
Use tinfoil for easier clean up. I don’t know about you, but I don’t enjoy doing dishes. Be smart and use some foil.
If you decide to bake other vegetables with your salmon, that’s great and I strongly encourage you to do so. Your health is important. I like those little red potatoes with my salmon, and I’ve learned that they take quite a bit longer to bake than the salmon does. Put those little potatoes in the over about 15 minutes before your salmon. Otherwise your fish will be getting cold while you wait for them to finish cooking.
Fourth and final tip:
Unless you’re a pro, and you’re probably not if you’re using one of my recipes, I highly recommend you use a meat thermometer. Salmon is delicate and even slightly overcooking it will leave it dry.
Oven Baked Salmon
After many unsatisfying attempts at oven baking salmon, I've finally got it right. Simple spices, and just minutes to bake.
- 1 lbs salmon
- 3 tbsp butter partially melted
- 1 tsp herbs de province
- 1/4 tsp course sea salt
- 1/4 tsp cracked black pepper
- 3 cloves garlic chopped
- 1/2 lemon sliced
Preheat oven to 425.
Brush salmon pieces with partially melted butter.
sprinkle herbs de province, salt, and pepper over salmon. Placed salmon pieces onto broiler pan.
Place garlic and lemon slices on and around salmon.
Bake for 15 to 20 minutes. I recommend checking the temperature around 15 minutes. I take my salmon out of the oven when the temperature reaches 130.
This salmon seasoning can be used for vegetables as well. I like my salmon with asparagus and potatoes. Just remember that your potatoes and asparagus will take longer to cook than your salmon. I put my vegetables in the oven about 10 minutes before.