Easy Ways to Bake Salmon

Easy baked salmon with a quick and delicious weeknight dinner made with lemon garlic butter and tender herbs is baked in a foil packet for convenience and ease of preparation.

Because it is roasted in a foil packet, this simple whole side of salmon with butter, garlic, and fresh herbs is both flavorful and foolproof.

Baked Salmon

To make the sauce for the salmon, combine butter, garlic, lemon juice, and honey in a small saucepan over medium heat.

The sauce will add sweetness and brightness to the salmon. Fresh chives, basil, and parsley are sprinkled on top of the baked salmon at the end, providing a burst of flavor and a burst of freshness.

Instead of these, you can use any fresh soft herb of your choice such as tarragon or cilantro if you don’t have any on hand.

This easy-to-make yet flavorful combination is sure to be a hit with your guests, and once you’ve mastered the technique, the flavor possibilities are virtually limitless.

As a result of the speed with which salmon cooks, it is an excellent choice for a weeknight meal.

Rendering a whole side of salmon is the best option if you’re planning on cooking more than one or two fillets at a time. Not only does it appear to be complicated, but it is actually quite simple.

Using a foil packet to cook a whole side of salmon is the key to a successful meal! This method ensures that your salmon will be extremely moist, that it will absorb all of the flavors that you season it with, and that it will cook evenly.

Baked Salmon

Types of Salmon

Due to its accessibility, health benefits, and delectable taste, salmon is one of the most popular fish in the United States of America.

At the grocery store, farm-raised Atlantic salmon is the most common type of salmon you’ll come across. Although the term “farm-raised” is not included on the label, it is still the farm-raised variety because commercial fishing for that species has been prohibited since 1996.

Pacific salmon is the other category that you’re likely to see on the menu. Pacific salmon include the chinook (also known as “king”), sockeye (also known as “red”), and coho (also known as “silver”).

While the vast majority of Pacific salmon available for purchase is wild, some may be farmed. Various concerns about farmed-raised salmon have resulted in the availability of options that are farmed sustainably, without the use of antibiotics, and with other considerations in mind.

Between farm-raised salmon and wild salmon, there are a number of distinctions to be made. The color is the first thing that will catch your eye.

Wild salmon, on the other hand, will have a darker reddish-orange hue, whereas farmed salmon will be light pink in color.

Advice Baked Salmon for nutrition

The nutritional profiles of wild salmon and farmed salmon are also distinct, with wild salmon having a lower fat content, for example.

As a result, there are variations in cooking. Because wild salmon does not have as much fat marbling as farmed salmon, it dries out more easily and needs to be cooked for a shorter period of time. Last but not least, or perhaps the most noticeable difference, is the price difference.

Wild salmon is usually significantly more expensive than farm-raised salmon.For this recipe, you can use either farm-raised or wild mushrooms; either will work. Furthermore, even if all you have access to is frozen salmon, you’ll be fine.

Most fresh salmon available at supermarkets has actually been frozen right after it was caught on the boat. Only check to see if there are any visible ice crystals or signs of freezer burn to ensure that it was properly handled.

You’ll want to use skinless salmon for this recipe because it will be more flavorful. The ability to cook salmon skin until it is crispy is arguably the best part about it.

Because we’re cooking this salmon in a foil packet, we won’t be able to achieve that crispiness, so we’ll just have to make do without it.

Baked Salmon

How to Prep the Baked Salmon

Taking the salmon out of the refrigerator before putting it in the oven will help it cook more evenly and evenly. Consequently, the first step is to let the salmon sit out at room temperature for 15 to 20 minutes while the oven is preheating.

While that is taking place, pat the salmon dry with a paper towel to remove any excess moisture from it. After that, run your finger along the centerline to feel for any bones that may be present.

In the event that you discover any, use fish tweezers or your fingertips to firmly and slowly remove it.

Tips and Tricks for Perfectly Baked Salmon

While an individual fillet might benefit from a hard sear in a hot pan, for this large portion of salmon we don’t want that intense heat. The best temperature for this is 375°F.

In addition to the temperature, the other key to this recipe is cooking the salmon in a foil packet. By wrapping all the ingredients in foil, we’re generating steam and providing a gentle cooking environment that allows the fish to retain moisture and flavor.

This extra moisture also makes the salmon a bit more forgiving in case you leave it in the oven a minute or two longer than the cooking time. Not to mention, cooking in a foil packet makes cleanup a breeze.

You know your salmon is finished when the surface is opaque all over (versus translucent) and it’s easily flaked with a fork.

Overcooked salmon is hard and dry and should be avoided at all costs! In addition to the taste being compromised, overcooked salmon will also have what looks like white “goo” oozing out of it.

This is a protein found in the salmon called albumin.

During cooking, the liquid albumin becomes a solid and, if the fish is overcooked, the albumen gets squeezed out and pushed to the surface. This solidified goop is not harmful in any way, but it’s a sign your salmon was cooked too aggressively.

Baked Salmon

What to Serve with Salmon

Because we’ve already turned on the oven, roasted vegetables such as broccoli, asparagus, or potatoes would be a natural accompaniment to the salmon.

For soaking up the buttery juices from the salmon, grains such as rice, couscous, or quinoa would be excellent choices. A lighter side dish, such as a salad, would also be a delectable accompaniment.

Ways to Use Leftover Salmon

Leftover salmon will keep 3-4 days in the fridge. If you want to remix it, try salmon patties, stirring it into pasta, or scrambling it with eggs!

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