Dijon Baked Salmon - The Best Baked Salmon Recipe | Downshiftology (2024)

FAQs

Should salmon be covered or uncovered when baking? ›

Baked salmon is best when cooked at 425°F in the oven.

Even thicker fillets don't take long. We recommend baking the salmon uncovered. Simply rub the fillets with a little oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven.

What is the best temperature to bake salmon? 400°F (205°C) is ideal as it allows the fish to gain colour and the skin to become crispy. If you prefer a milder method, you can bake it at 350°F (175°C) for 20-25 minutes or until done. The salmon baked at 425°F (215°C) produces tender, creamy fillets that cook quickly.

Roasting salmon fillets in the oven gives you beautiful, succulent fish that doesn't require constant attention. This method, which we recommend if you're cooking four or fewer fillets, has you sear the fish in a pan on the stovetop first, which crisps the skin delectably.

The foil helps cook the fish faster and just all around better. Another reason is that it's a healthy way to cook fish. Yes, salmon is already a very healthy fish. But if you cook it in foil, you don't have to use a lot of oil or butter to cook it.

A good rule of thumb is to bake salmon fillets at 400 degrees Fahrenheit for 12-15 minutes per inch of thickness. For example, a 1-inch thick salmon fillet would take 12-15 minutes to bake, while a 2-inch thick salmon fillet would take 24-30 minutes to bake.

Salmon – like all fish – has almost no collagen, which means it will start to lose moisture more quickly than beef. While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet, many chefs find that it's best enjoyed when cooked to medium – 125°F.

Drizzle the salmon with the oil, then add seasonings of choice. Bake salmon at 400 degrees F for 11 to 14 minutes for 6-ounce fillets or 15 to 18 minutes for a single side, until it registers 135 degrees F on an instant read thermometer inserted at the thickest part of the salmon.

Coat salmon on both sides with cooking oil. Add enough cooking oil to coat the bottom of the pan and heat over medium-high heat. Place salmon, skin-side up, into pan and cook until browned, about 4 minutes. Carefully flip salmon and cook for another 3 minutes or until done.

Culinary experts and chefs recommend using large stainless steel or cast iron pan for baking salmon in the oven. Though you can use pans made of other materials as well, these two are just the most recommended ones. If you're wrapping your salmon in foil you can even simply use a baking sheet or cookie pan.

Grilling salmon imparts a smoky flavor and creates beautiful grill marks. The heat from the grill caramelizes the exterior, creating a delicious crust while keeping the flesh tender and moist. Because grilling is a relatively quick cooking method, it retains the fish's nutritional value.

How does Gordon Ramsay cook salmon in the oven? ›

Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon.

Drizzle the salmon with the oil, then add seasonings of choice. Bake salmon at 400 degrees F for 11 to 14 minutes for 6-ounce fillets or 15 to 18 minutes for a single side, until it registers 135 degrees F on an instant read thermometer inserted at the thickest part of the salmon.

Baking in foil

Lots of people prefer to bake their fish by wrapping it in foil. This method is very efficient, as it cuts down on oven and utensil cleaning time. By wrapping the fish in a protective covering, it has a similar effect to steaming, as moisture is sealed within the foil rather than escaping into the oven.

Salmon fillets are best cooked starting with the skin-side down. This prevents over-browning the meat, which can make it dry and pretty unappealing to look at on the plate. "When pan-frying or grilling, cook salmon fillets skin-side down for 5-7 minutes, flip and cook for another 2-3 minutes," says Norton.

It sounds like you should have pulled the salmon out of the oven after 20 minutes total cooking time, covered it, and let it rest. Just like other meats, it's important to pull salmon off the heat or out of the oven just before it's done, then cover and let it rest for about 10 minutes.