Ingredients and Substitutions
Salmon. I used a whole side of salmon but this recipe can be made with salmon fillets too. Use any type of salmon that is seasonally available to you. Atlantic salmon, Coho salmon, King salmon, Norwegian salmon, etc. are all delicious. This recipe can be made with any fish of your choice like cod and halibut. Butter. I used salted butter but unsalted butter will work too. Olive oil can be used as a dairy-free alternative. Fresh garlic cloves. Fresh herbs: I used fresh dill, parsley and thyme. Tarragon, chervil, chives and basil are all good options for salmon. Dried herbs like oregano, parsley and dill can also be used. Lemon zest. Salt and black pepper. Other spices like garlic powder, paprika, cayenne pepper, etc. can also be added. Lemon wedges, for serving.
How to bake salmon
How long to bake salmon
Salmon is done when the internal temperature reads 145°F/62°C on a meat thermometer. Baking times will depend on how thick the salmon is and how hot the oven is. I prefer preheating the oven to 200ºC/400ºF. If the salmon is approximately 5-7cm (2-3inches) thick, it will take 10-15 minutes to cook. To avoid overcooking salmon, remove it from the oven once the salmon feels firm to the touch and the fish flakes easily with a fork. Allow the cooked salmon to rest once you remove it from the oven.
Can I make this ahead?
The salmon can be prepped with the butter a day in advance. Cover well with plastic wrap and refrigerate until ready to bake. Leftovers can be covered and refrigerated for up to 2 days in an airtight container. Any leftovers can be used for salmon pasta, fried rice, salmon cakes or used in salmon pate.
Salmon recipes
