Baking salmon is a great way to prepare a delicious meal.
Salmon is already a versatile ingredient; baking lets you choose many different ways to prepare your fish.
One of the most important things you can do is to select a good piece of salmon.
The color should be natural and the fish should not smell funny.
Read the label...
does it say it has been color enhanced? Skip it and go to a real fish market.
The Oven Never put your fish into a cold oven.
Always preheat your oven for the best results.
Recipes will vary, but 350 degrees Fahrenheit is a pretty safe temperature to bake salmon.
Do not forget to line your baking sheet with foil before you bake your fish; it will make cleaning up afterwards extremely easy.
Seasoning There are several ways you can prepare your salmon.
You can dress the fish simply with just lemon juice, salt, pepper and a few herbs.
This is a delicious way to enjoy the true flavor of the salmon.
If you are craving a little more oomph to your dinner, you can try a rub, a marinade, or a glaze.
Rubs are made from a combination of dry seasonings like paprika, salt, chili powder, garlic and so on.
You can buy some that are pre-mixed or make your own.
Apply the rub evenly over the surface of your fillet before baking.
If you let it sit for a little while before baking, the seasonings can work a little more magic.
Marinades are usually wet.
You can combine soy sauce, lemon juice, wine, or olive oil with ginger, brown sugar or other seasonings.
Marinate your fish for at least an hour before cooking.
Any leftover marinade from soaking your fish should be discarded.
Marinating infuses the fish with flavor and makes it moist.
Glazing uses a sweet syrup as a topping to the fish just before you put it in the oven.
You can use reduced pineapple juice, maple syrup or any number of delicious glazes made with herbs and seasonings.
Prepare your salmon for baking and lay it on your pan.
Drizzle the glaze over the top evenly and wait for the goodness to bake onto the fish.
Baking The general rule of thumb is to bake your salmon for ten minutes per every inch your fillet is thick.
Ideally, you want to remove the salmon when it is just barely opaque throughout the fillet.
The fish will continue to bake briefly after you remove it from the oven, so this prevents overcooking.
Overcooked salmon is usually dry and not nearly as tasty as a nice moist perfectly cooked piece.
In order to get the best results, stay near the oven and check on your fish frequently.
Removing the fish when it is medium rare will result in a firm, yet very tender piece of salmon.
Pair your baked salmon with a fresh salad, baked potato or a delicious risotto.
Salmon is good for your heart, as it contains omega-3 fatty acids, a nutrient in which today's modern diet is usually rather low.
Salmon is already a versatile ingredient; baking lets you choose many different ways to prepare your fish.
One of the most important things you can do is to select a good piece of salmon.
The color should be natural and the fish should not smell funny.
Read the label...
does it say it has been color enhanced? Skip it and go to a real fish market.
The Oven Never put your fish into a cold oven.
Always preheat your oven for the best results.
Recipes will vary, but 350 degrees Fahrenheit is a pretty safe temperature to bake salmon.
Do not forget to line your baking sheet with foil before you bake your fish; it will make cleaning up afterwards extremely easy.
Seasoning There are several ways you can prepare your salmon.
You can dress the fish simply with just lemon juice, salt, pepper and a few herbs.
This is a delicious way to enjoy the true flavor of the salmon.
If you are craving a little more oomph to your dinner, you can try a rub, a marinade, or a glaze.
Rubs are made from a combination of dry seasonings like paprika, salt, chili powder, garlic and so on.
You can buy some that are pre-mixed or make your own.
Apply the rub evenly over the surface of your fillet before baking.
If you let it sit for a little while before baking, the seasonings can work a little more magic.
Marinades are usually wet.
You can combine soy sauce, lemon juice, wine, or olive oil with ginger, brown sugar or other seasonings.
Marinate your fish for at least an hour before cooking.
Any leftover marinade from soaking your fish should be discarded.
Marinating infuses the fish with flavor and makes it moist.
Glazing uses a sweet syrup as a topping to the fish just before you put it in the oven.
You can use reduced pineapple juice, maple syrup or any number of delicious glazes made with herbs and seasonings.
Prepare your salmon for baking and lay it on your pan.
Drizzle the glaze over the top evenly and wait for the goodness to bake onto the fish.
Baking The general rule of thumb is to bake your salmon for ten minutes per every inch your fillet is thick.
Ideally, you want to remove the salmon when it is just barely opaque throughout the fillet.
The fish will continue to bake briefly after you remove it from the oven, so this prevents overcooking.
Overcooked salmon is usually dry and not nearly as tasty as a nice moist perfectly cooked piece.
In order to get the best results, stay near the oven and check on your fish frequently.
Removing the fish when it is medium rare will result in a firm, yet very tender piece of salmon.
Pair your baked salmon with a fresh salad, baked potato or a delicious risotto.
Salmon is good for your heart, as it contains omega-3 fatty acids, a nutrient in which today's modern diet is usually rather low.
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