There are several ways to prepare roasted salmon. The best method depends on your personal taste, and the ingredients available. Read on to learn some basics when baking salmon.
- Preparation time (traditional): 15 minutes.
- Cooking time: 40 to 60 minutes."
- Total time: 55 to 75 minutes.
Whole salmon fillets
Method 1 of 3: Baking the Traditional Way
Step 1. Buy whole salmon fillets to roast
The color of the flesh can range from a light pink to a darker red depending on the salmon species. The salmon fillet is cut long, dividing the fish in half. The pink flesh is exposed on one side and the skin and scales on the other.
Most of the salmon consumed in Brazil comes from Chile, where the fish are bred in captivity. The most common species are the Atlantic salmon, the salar, and the Pacific salmon, the coho
Step 2. Do not remove the skin from the fillets and turn it face down when roasting the fish
Letting the skin down helps retain moisture during the cooking process, which is even more important when salmon is roasted as it tends to be drier.
Step 3. Turn on the oven between 175 ºC and 190 ºC
The correct temperature depends on the recipe chosen and the size of the fillet. Turn the oven on at the lowest temperature for small steaks and the highest for large ones. The wrong temperature, whether too high or too low, can dry out the fish.
Step 4. Bake the salmon fillet in an ovenproof dish with a lid
Keep the fish covered during the process, retaining moisture and speeding up cooking.
Step 5. Check the salmon frequently as the preparation time can vary greatly depending on the oven and the size of the fish
A smaller filet may only take 25 or 30 minutes to cook, while a large one may take 40 to 60 minutes to bake.
Step 6. Use a cooking thermometer if you have one at home
This thermometer can be found in some supermarkets or home supply stores. Insert it into the thickest part of the salmon fillet and take it out of the oven when the internal temperature of the meat reaches 60°C.
Method 2 of 3: Roasting Salmon on Papillote
Step 1. Preheat oven to 175ºC
The salmon will be wrapped in parchment paper, but the oven doesn't need to get too hot. Preparing salmon or any other type of fish using papillote, that is, wrapped in wax paper, is a practical technique that almost never goes wrong. To top it off, just throw the piece of paper away to clean the pan.
Step 2. Prepare the salmon
If you are going to use the papillote technique, it is better:
- Leave the skin on the salmon and turn it over.
- Wash the fish with cold water, pat it dry with a paper towel or wait for it to dry.
- Season with salt and pepper.
Step 3. Fold the wax paper in half diagonally
Place it on the baking sheet and center the salmon fillet on one side of the paper.
Step 4. Add herbs or vegetables to the parchment paper along with the salmon
When roasting fish in papillote, you can add some vegetables and spices to cook along with it. Here are some suggestions for combinations that look great with salmon:
- Lemon, capers and rosemary. Lemon with salmon is already a classic pairing, even more so with the addition of capers. Add a little fresh rosemary to add a touch of freshness to the dish.
- Asparagus, lemon and onion. Chop some asparagus and add them with the salmon, finishing with lemon and red onion. The onion is sweetened and the lemon helps to give more moisture and lightness to the meat.
- dill and lemon. Dried dill has a very mild, almost fennel flavor, which makes it a perfect seasoning for salmon if you don't want anything too overpowering. Don't forget to add lemon juice!
- Tomatoes, zucchini and mushrooms. For a more complete dish, try adding these vegetables (you don't need to cook them first). A few drops or a whole slice of lemon never hurts with the fish.
Step 5. Add olive oil and white wine
After choosing the seasonings and vegetables to accompany the meat, drizzle the salmon with a little oil. Also, a tablespoon of white wine helps keep everything moist and flavorful.
Butter serves as a substitute for oil. If you want a more intense taste, put a tablespoon of butter on papillote instead of oil
Step 6. Fold the parchment paper to wrap the salmon and vegetables
Fold the paper over the salmon, forming a kind of triangle. Then, fold the ends of the parchment paper, sealing the package so that the salmon and vegetables cook in their own stock.
- Do not fully seal the package. On the one hand, the package must be tightly closed, but on the other hand, it is not to let all the hot air trapped inside. It's okay if some air escapes.
- Do not overtighten the papillote. Leave plenty of space inside for salmon and vegetables. The package must hold all the ingredients well, without them getting tight.
Step 7. Bake the salmon at 180 °C for 20 to 25 minutes
The fish should be opaque and falling apart at the end. A reddish, translucent meat is not well cooked.
Step 8. Take the salmon out of the oven and serve
Pass the ingredients onto a plate or open the parchment wrapping and serve it right there.
Step 9. You are ready
Method 3 of 3: Roasting Salmon with Orange Juice
Step 1. Turn on the oven at 175 ºC
Step 2. Place the salmon on a baking sheet
Squeeze orange juice over the top, covering the entire fillet.
Step 3. Cover the baking sheet with aluminum foil
Step 4. Bake until meat is cooked
This process can take about 20 to 30 minutes.
Step 5. Serve
The dish goes well with rice.
- For a tastier flavor, use a fresh salmon. If you only find frozen filets, leave them in the fridge so that they thaw slowly overnight.
- When buying salmon at a market or fish market, make sure it has been properly packaged and handled. The meat should be firm, the scales should not come off easily, and the fish should have a fresh sea scent rather than a strong smell.