If you’re sensitive to the smell of cooking fish, baking is a great way to go, and also quite simple. Because the oven is contained, it does a better job of limiting the smell of salmon.
Wild salmon is significantly less fatty than farmed salmon. As a result, wild salmon cooks significantly faster, regardless of what method you’re using to prepare it.
A good rule of thumb to use for oven baking wild salmon is 4-6 minutes per half-inch of thickness. Time will vary depending on thickness of fillet, so make sure to keep an eye on it.
To prepare your salmon for the oven, make sure any excess moisture is removed with a paper or clean kitchen towel. Then, preheat your oven to 450°F. A popular way to bake salmon is with a little melted butter spread on top of the fillet. Then, you can add salt, pepper, and some herbs on top of the fish, which will infuse it with some flavor, and perhaps some lemon slices under it, giving your fillet a nice kick of brightness.
Aluminum foil will help minimize cleanup time if you place the fillet on the foil (skin-side down) before putting it on a baking sheet. You may want to layer the foil with olive or vegetable oil to prevent the skin from sticking. Once the oven is ready, place the baking sheet on the middle rack.
Using the rule of thumb above, let the fish cook. Everyone’s oven is different, so it’s wise to check on the salmon every 4 minutes or so to make sure you don’t overcook it. A simple test for doneness is to poke with a fork and see if the salmon flakes easily. Once ready, take it out, but don’t start eating yet. Let the salmon rest for a couple of minutes to lock in its natural juices.
Here are Some Oven-Baked Wild Salmon Recipes We Love:
This recipe has slow-roasted tomatoes with a lemon-y essence and oregano olive oil that can be made up to 3 days ahead, all served along side pearl couscous.
And this recipe with kale-quinoa salad is an easy, no-fuss meal with the flavor profile and healthy elements we always crave.