The most common and widely used technique is hands-off and hands down the simplest of all. Often overcooked, you want to bake salmon until just cooked through, 6 to 8 minutes is actually all you need.
Simple Baked Salmon
Servings
4 Servings
Ingredients
- Cooking spray
- 4 5-oz salmon fillets, skin on Juice of 1 lemon
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
Instructions
- Preheat oven to 425°F. Place salmon, skin-side down in a well-greased baking dish large enough to hold the fillets without touching. 2. Squeeze lemon juice over salmon, season with salt and pepper, and drizzle with olive oil. Bake for 6 to 8 minutes. 3. Serve warm or at room temperature.
- Doneness Test: Salmon is cooked through when no longer red.
- Dress It Up: Spoon about 1 table- spoon sauce or glaze of your choice over each fillet before baking.
- Simple Savory Salmon Sauce: Mix together 1/2 cup light mayo, 2 teaspoons Gold’s White Horseradish, 1⁄4 teaspoon lemon juice, 1⁄8 teaspoon each dried dill, salt, and pepper. Spoon over fish and bake as instructed.
Totally agree with Tamar. Salmon is so delicate and best not to reheat it, rather serve it at room temp.
When I serve salmon on Shabbat I serve it room temperature, in fact I just had leftover salmon from dinner last night on my salad for lunch and it was really very good.
I want to make salmon to serve on Shabbat. How do I ensure it doesn’t dry out between cooking time and serving time?
it’s really ideal fresh bc it’s so delicate and overcooking/rewarming it can dry it out but that being said it can be made 2-3 days in advance and is also delicious at room temp.
how much in advance can salmon be made?
oh Ruth I am so happy!!! the secret to salmon is not to overcook it 🙂
My daughter is so happy with these salmon recipes. She found it so much quicker doing it this way especially with the guidance of how long to cook it for.
great! thanks for letting us know!
I also made horseradish (and pistachio crusted)salmon for Pesach!
great tip thanks for sharing!
love both!
every oven runs diff and of course the thickness of the filet has to be considered and then preference for doneness. But thanks for your feedback and love the pesto mayo!!!
Easy and healthy. Just left out the black pepper. Delish.
I make it with the same horse radish topping on pesach. It was requested again for the second days. Big big hit and so easy and fast
I make salmon this way every week. Some kids like theirs plain, the rest prefer theirs topped with 2Tbsp of honey mustard salad dressing. I use the toaster oven, saves heating up the whole oven. About 10-12 minutes, depending on thickness of the slice.
ive done a lemon butter sauce for a simple fish like this. or even a dill mayo or a garlic may for it
My family loves baked salmon, I found it needed more time in the oven. I like to mix equal parts mayo and pesto in the sauce and broil for a couple of minutes for color.