How To Cook Salmon in Oven? Here’s a Step by Step Guide
How to cook salmon in the oven? The method of how to bake salmon in the oven differs from one recipe to another, but generally, the method follows the same principles. Salmon is best cooked when it’s still slightly raw or if it’s not fully cooked. Salmon is considered an oily fish and the resulting flavor is a natural oiliness that makes it better to be cooked on the grill or in the oven.
How to cook salmon in the oven starts with choosing a well-shaped piece of foil. Heat the oven and preheat the grill. Place a large non-stick frying pan on high heat and add about 1 tablespoon of olive oil. Next add the salmon, skin down, to the heated foil. Sear the fish until golden brown on one side, then flip over and sear the other side.
One of the easiest ways to make a baked salmon fillet is to use recipes designed to seal the skin. These recipes are available in many cookbooks.
The first step cook salmon in oven is to coat the salmon with a coating or sauce, such as butter. In some cases, soy sauce or white wine may be recommended.
Once coated, simply place the fillet in the oven and baste it with the sauce, turning frequently to avoid scorching the underside.
The second easiest way to bake salmon is to use a cold oven. The downside to this method is that you’ll likely end up cooking the salmon faster than desired. In most cases, a cold oven allows the fillet to reach a temperature of about 160 degrees. This is normally sufficient to start basting the salmon but you can try varying the cooking time according to personal preference.
Another method of cooking salmon that’s gaining in popularity is the incorporation of a lemon wedge onto the dish. Lemon wedges are available at virtually any grocery store and work well when salmon is being baked because they naturally contain a high level of citric acid. Some recipes call for lemon zest to be added in paste form or even as a marinade. Typically, a half cup of lemon zest will work for this recipe.
The final method of cooking salmon that we’ll discuss here is flipping. Salmon fillets can be flipped several times during the cooking process to ensure even browning and crispiness.
Depending on the size of your fillets, this method can be done with the basting brush, the spatula, or the fork. It really depends on your preference.
If you want to avoid having the skin side exposed, you can grill the fillets instead. When salmon is grilled, you don’t have to worry about it exposing its insides because the skin simply sloughs off. To grill your salmon fillets, you should make sure you leave the skin side exposed at the top so that it can absorb the delicious flavor of the marinade. In fact, grilling is the preferred method among chefs for the best results.
Regardless of which method you choose, be sure to serve your salmon promptly after it’s cooked to ensure maximum flavors. For the best results, make sure to follow the recipe closely. If not, your dish will not taste like the picture on the packaging.
Since baking a salmon takes time, there are two other great alternatives to cooking the fish: pan-frying and broiling. Here are guidelines on how to bake salmon using either method. First off, always remember to select a properly sized aluminum foil. This is very important as the foil must be large enough to allow for the girth of the salmon while being thin enough to allow the heat of the oven to cook through the middle without risking burning. It is also advisable to use a sharp knife as well so as not to cut yourself on the exposed skin.
The second step is to prepare all the ingredients. Start by brushing the salmon with oil and season it accordingly, such as lemon pepper, salt, oregano, etc.
You can then add all the other ingredients including the vegetables if they were included in the original recipe. It is then ready to place into the preheated oven. Depending on the size of your oven, it could take anywhere from five to ten minutes depending on the thickness of your piece of aluminum foil. Once done, allow the salmon to cook thoroughly on one side while remaining unburned on the other.
Here’s a quick note: When baking salmon, always bake it on the thickest part of the piece of aluminum foil. If the foil is too thin, the fillet will become overcooked and dry. On the other hand, if the oil is too thick, the fillet will end up with a rubbery texture. So, for best results, choose the thickness that is perfect for your taste. At any rate, once done, take the fillet out of the oven and serve right away, or keep it warm on the baking sheet for a couple of hours before preparing the next fillets.