Baked salmon seasoned with garlic, roasted lemons, and fresh herbs. A healthy family dinner ready in a snap. Cooking in the oven at a moderate temperature and then broiling at the end ensures flaky and moist fish.
An easy, healthy seafood dinner is just minutes away! When I’m looking for a nutritious entree, baked salmon is one of my top choices. Fish has heart and protein-healthy omega-3 fatty acids, so I try to incorporate it into my weeknight meal rotation at least once a week.
Baking fish in a consistent heated environment ensures that the flesh doesn’t dry out. To make preparation a breeze, I keep the fillet whole, with the skin on. The salmon cooks on a tray with melted salt, garlic, pepper and butter and slices of lemon. It’s a stunning one-pan dish perfect for sharing.
How to Prepare Baked Salmon
You can also prepare the salmon into individual servings by cutting into equal-sized portions. The baking time may be a few minutes shorter as there are more exposed edges that will cook faster.
What Oven Temperature Do I Use to Bake Salmon?
Bake the salmon at 375F (191C) for the first 10 to 12 minutes, until it reaches 125F (52C). Using a moderate temperature will ensure that the salmon stays moist. To add some extra browning and flavor to the surface, broil the salmon for 3 to 4 minutes. Make sure that the garlic does not entirely burn. Keep a close eye on the fish after the first 2 minutes of broiling.
How Long Does it Take to Bake Salmon?
The cook time depends on the thickness. The tail end cooks faster than the thicker body portion of the fillet. It takes about 5 minutes of cook time for every half-inch thickness of salmon. For example, for a 1-inch thick fillet, you’ll need at least 10 minutes of cooking, more or less time depending on the temperature of the oven.
To test for doneness I like to use a fork to gently separate a few layers of flesh in the thickest part of the fish. The salmon should be opaque unless you like it medium rare, and be easy to flake with a fork. Another way is to use an instant-read thermometer to check for doneness in the thickest part of the salmon. If you like a slightly rare center, shoot for 125F (52C). For medium target 140 (60C), above 145F (63C) the fish will taste dry.
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
Bake the Salmon Low Then High
Salmon cooks very quickly since it’s flesh is high in moisture and fat. Within minutes, the texture can go from a firm and silky to dry and tough. To prevent this, the fish is first cooked at a gentle moderate temperature to just about medium-rare. Then the last few minutes the salmon is exposed to the top heating element of the broiler to lightly brown the surface. This step can be skipped if you prefer a more rare texture.