Baked salmon
Salmon fillet with garlic, lemon, butter and herbs, baked until it flakes and is still slightly pink in the middle.
- Cooking time
- 43 min
- Hands-on time
- 12 min
- Free time
- 20 min
- Difficulty
- Medium
- Calories
- 540
- Contains
- Dairy, Fish
Salmon keeps cooking out of the oven, which is why it comes out before it dries, with the middle still slightly pink. Before that it rests twenty minutes out of the fridge, because cold fish dries on the outside before the inside warms.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.
Ingredients
Amounts follow the number of people
For the salmon
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Baking tray — Room for the fillets to sit apart so they roast rather than steam.
Method
Take the salmon out of the refrigerator twenty minutes before baking and dry it.
You’ll know it’s ready whenThe fish is not cold and the surface is dry.
Tip: Cold fish dries out on the outside before its inside heats up.
Brush it with oil, garlic, spices and salt, and arrange lemon slices and butter on top.
You’ll know it’s ready whenEach piece is coated and the butter is spread over.
Bake at 200° until the meat flakes easily with a fork and the center remains slightly pink.
You’ll know it’s ready whenThe layers separate with a fork, and the middle is slightly darker.
Tip: The salmon finishes cooking outside the oven — take it out before it dries out.
Drizzle it with lemon juice and leave it for three minutes before serving.
You’ll know it’s ready whenThe meat is moist and shiny.
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