I don’t really understand why people don’t like the word moist. What’s the deal? I think moist is a fine word and that’s how I would describe the salmon from today’s recipe, moist. But, like I said, most people do not like that word, so I wasn’t about to title this recipe “Moist Salmon”. Ok, maybe that does sound terrible. I think I understand now.
Anyways, up until the day that I created this recipe, the thought of oven baked salmon made me gag. Not because I don’t like salmon because I do, very much so. In fact, it’s one of my top four favourite foods (can you guess the other three!?) The reason I was never keen about baking my salmon in the oven was because it tends to dry out and I like my salmon moist juicy. I get sad eating dried out salmon. It’s like a waste of a perfectly good piece of salmon. I also think that dry salmon is the main reason why most people say they don’t like salmon. I mean, seriously? How can you not like salmon!? I don’t think it’s possible and that’s why I believe if you are one of those people who claim to not like salmon it’s because you’re not cooking it properly (ie. drying it out). But now thanks to my recipe you can have perfect oven baked salmon any day you want and never have to say you don’t like salmon ever again! You’re welcome.
- 1 1 lb. salmon fillet
- Sea salt
- Preheat your oven to 400 degrees F.
- While your oven is heating, divide your salmon into four even pieces, giving your 4 4 oz. portions.
- Line a baking sheet, and place your salmon skin side down.
- Season with sea salt.
- Place the salmon in the heated oven.
- The key to perfect oven baked salmon is the timing, you do not want it to over cook. The maximum amount of time it will take to bake your salmon is 10 minutes, but usually less. You must watch the time and the appearance of your salmon.
- Around 6 – 8 minutes check your salmon, if it is no longer opaque and the white fat begins to release between each flake (as shown in the picture above), it is done! However, if it is still opaque and the fats have not been released, allow to cook for a couple of more minutes, watching carefully. Feel free to poke the salmon with your finger and do the “flake test”.
- (Perfectly cooked salmon will flake apart effortlessly, overcooked salmon will become firm and tough to flake.)
- Remove from the oven and serve.
It’s important to remember that salmon cooks quickly, so I always keep close to the oven while it’s cooking to avoid overcooking it. Within a matter of seconds, it can go from rare to overcooked. Once you master knowing what salmon should look like when it’s perfectly cooked, you will have perfect salmon every single time. Use this recipe and my picture as a guide and I am sure you will be enjoying the best salmon you’ve ever had at your next meal.
