Salmon is one of the most versatile proteins to work with in the kitchen. It's delicious and universally loved, quite good for you and very easy to prepare. Salmon still retains its fancy and festive reputation, even though it is more readily available these days and can be purchased at a decent price point from most grocery stores. My favorite way to cook salmon is in the oven, very low and slow, with a pan of water for moist heat. Read on for this utterly simple, foolproof way to produce moist, flavorful and luscious salmon fillets.
There are three important aspects in this method: low oven, moist heat, and fresh herbs. The low oven prevents the salmon proteins from seizing up, keeping it tender and silky. It also helps in reducing an overly fishy taste which can be off-putting to some. The moist heat is easily achieved by placing a pan of water in the oven. This helps to keep the salmon juicy and tender. It will still flake but in lovely, silky folds.
The fresh herb layer adds flavor, complementing the taste of the salmon without over powering it, as well as protecting the fish from harsh heat. It also means that you don't have to make a sauce since the herb layer provides plenty of flavor and texture. The herbs are up to you but I like to use parsley, basil, and dill. Tarragon is also nice. Using lemon zest is a great way to add lemon flavor to the salmon without using lemon juice which will also 'cook' the fish (think ceviche) with the majority of it just running off anyway. The lemon zest stays put and adds a necessary brightness to the rich salmon.
Finally, I need to pay homage to chef Suzanne Goin, whose recipe for Wild Salmon Salad in her book Sunday Suppers at Lucques introduced me to the low and slow, herb crusted method for baking salmon. Goin uses slightly different herbs and ends up creating an amazing salmon salad with beets, potatoes, eggs, dandelion greens and a mustard sauce. This is all fine and dandy, but I have found that just serving the salmon with its herb crust is plenty good enough for those evenings when you don't have the time to fuss.
Oven Baked Salmon Fillets
Serves two; can be easily multiplied for more peopleWhat You Need
Ingredients
12-ounce fillet of salmon, skin on (or 6 ounces per person)
1 small shallot, finely chopped (about 1 heaped tablespoon)
2 tablespoons chopped parsley
2 tablespoons chopped basil (or other herb of your choice)
1 teaspoon dried dill (or 1 tablespoon fresh)
Finely grated zest of a lemon (1 loosely packed tablespoon)
1 tablespoon of olive oil or enough to moisten the herbs
A generous pinch of flaky sea salt
Equipment
A shallow baking tray
A rack (doesn't need to fit into the tray)
A chef's knife and cutting board
A spatula
Instructions
1. A half-hour before you start: Remove the salmon from the refrigerator, unwrap it and let it sit on the counter to come to room temperature. Place a pan 1/2 full of water (I use a 8" round cake tin) in the oven on the lower rack and preheat to 250°F.
2. Prep the herb paste: Finely chop the shallot, parsley, basil and other herbs. Zest the lemon (I find a microplane is the best way to go.) Mix the shallot, herbs and lemon zest in a bowl and moisten with the olive oil to form a rough paste.
3. Prepare the baking tray: Lightly oil the rack and place it over the tray. Place the salmon fillet skin side down on the rack.
4. Coat the salmon with the herbs: Pat the herbs on top of the salmon, forming a thick layer. I haven't had much luck coating the sides (the herbs usually fall off) but you can certainly give it a try.
5. Bake the salmon: Place the salmon in the oven on the middle rack and close the door immediately. Bake for 25 - 30 minutes. A thicker fillet will usually need a little longer time. Check for doneness at 20 minutes: remove the tray of salmon from the oven and close the oven door. (Since the oven is at such a low heat, you want to keep the door closed as much as possible.) Place a knife tip in the thickest part of the salmon and gently pry it open. If the salmon separates into flakes, it's done. If not, return it to the oven for another five minutes.
6. Garnish and serve: When the salmon is done, transfer it to a cutting board and cut into two pieces. To remove the skin (optional) work the edge of the spatula between the skin and the flesh. By gently wiggling, you should be able to lift the fillet clear of the skin. Sprinkle each fillet with the salt and serve.
Additional Notes:
• A word on salt: This is one of those times where you want to use some of that fancy finishing salt. I especially recommend a large-flaked salt such as Maldon. The reason for this is that the salt, which is sprinkled on the herb mixture just after baking, will retain it's shape and texture. So when you bite into the salmon, you'll get a hint of crunchiness and a burst of saltiness. It's a simple step with a big payoff in texture and flavor.• The herb layer isn't prescriptive. Use whatever you have on hand, although parsley is always a good base herb. I didn't have fresh dill on hand, so I used about 1/3 of the amount dried. The herbs don't need to be finely minced. A rough chop is fine.
• The salmon is delicious served just out of the oven, or at room temperature. Leftovers make a delicious salmon salad when mixed with a small amount of mayo or thick yogurt. No additional seasoning necessary as the fish is already deeply flavored.
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(Images: Dana Velden)
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I usually rub a little oil, salt, pepper into the salmon. Put it skin side down on a hot pan and sizzle for a few minutes. Flip once and sizzle the other side for a moment. I love raw fish so I don't cook it too much. Barely done for me.
Sometimes I will put a lid on it to give it a wee steam if I have people eating with me that don't like their fish so undercooked.
Serve with steamed vegies. Heaven!
One of the best baked salmon fillets I ever had was made with only a thin coating of mayo and a light sprinkle of salt.
I love poached salmon served cold with mustard sauce when I'm out; but when making it at home, prefer to simply bake it with dijon, salt & pepper. A good friend of mine tops her homemade salmon with very thick homemade pesto before putting it in the oven, then tops with sliced almonds - it is divine.
I've always loved this Giada de Laurentiis recipe I saw years ago:
Broiled Salmon with Herb Mustard Glaze
Quick & easy.
I could have used this post LAST night before I made dinner. I was a little wrapped up in my purchases from Lululemon and forgot about my poor salmon filet. Hopefully cold, dried out salmon tastes better than warm, dried out salmon.
I love slow cooked salmon - 250 for 30 min.
I made this once and loved it!
http://www.epicurious.com/recipes/food/views/CRUNCHY-WASABI-SALMON-WITH-LIME-237322
I spread a thin layer of mayo on the salmon and sprinkle with lots of lemon pepper. Then I grill it. It's so simple and tasty.
A super-easy thing to do is coat it with a layer of mayo or miracle whip, then coat it with fresh-grated parmesan. Throw it in a pan (4 mins each side) and you end up with a delicious and juicy fillet. Yummmmmm. :)
A couple of times I've made a teriyaki-whiskey marinade. You've gotta have a light hand so as not to overpower the salmon, I think, but the flavors all blended so well. I usually fry it in a hot pan...gotta get the crispy outside.
I'm at two extremes with salmon. I either want it raw (sashimi) or very dry and flaking. So I tend to bake it at about 350 for about 20 minutes with just a drizzle of olive oil and some lemon juice, then I add fresh ground pepper and finishing salt before serving. Not for everyone, but I love it!
Amandica, I mix my leftovers with sour cream (I don't like mayo) and a little extra salt and pepper. Not dry at all and great on crackers with soup the next day!
i love mark bittman's recipe for salmon roasted in butter. heat oven to 450, melt four tablespoons of butter in a baking dish, put in salmon, flesh down for 5 min, flip and bake 5 more min. easy, fast, buttery goodness. sometimes we throw some dill into the butter. spooning the butter over the salmon makes for delicious fat-on-fat goodness.
My dad basically used this technique, but instead of herbs, he'd just slice lemons and layer them on top of the salmon. Omnomnom.
These are all awesome ideas. Keep the comments comin'. :) I like to quickly pan-fry salmon fillets in a skillet, and I rub them with this spice mix: http://www.dinneralovestory.com/spicy-shrimp-with-yogurt/ It's fantastic on all fish, but especially salmon!
Thank you for this! It sounds amazing - and perfect for my fish-adverse husband. Fish is the only protein that I struggle with, probably because I cook it so infrequently. Which is why finding another foolproof recipe makes me oh so happy!
I'll have to try the slow method. My dad taught me the fast and very hot method - which works every</i< time, producing buttery, succulent salmon that is anything but fishy (and better than anything I've had from a restaurant):
1. Work with a fresh salmon steak or belly close to room temperature.
2. Wash with water, pat dry.
3. Rub on good quality olive oil on all sides and whatever you prefer - garlic and salt, fresh rosemary, or fresh dill are the favorites in our family.
4. Get a cast iron pan/oven/broiler or grill as hot as you can.
5. Salmon is cooked hot and fast, 2-4 minutes per side, depending on your preferred level of doneness.
I find if it's a fresh piece of fish then a little pink in the middle is just fine. My father prefers his fish "just passing through" the heat source. My mother prefers hers cooked through in the middle. This is also my preferred method for tuna as well, for I find it tends to dry out quickly and loses its flavor otherwise.
However this method creates quite a smokey, stinky kitchen... not so friendly for apartment dwellers like myself with roommates. Much better left to those with an outside grilling ability. I'll have to try the slow method next week. :)
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Looks so good on that Russell Wright platter!
Wow, Mid-C Frank. You really earned your moniker with that call. It's a Russel Wright platter, indeed. I found it in a box of freebies left on a street corner in SF's Lower Haight. Couldn't believe my luck!
They're also good baked en papillote (aluminium foil is fine), with some julienned leek, sliced shiitake mushrooms, sliver of lemon and some fresh dill on top of the salmon. Bake 15 mins in a medium hot oven.
@If1hadwords: that sounds delicious!
A VERY easy en papillote is to use round cake pan parchment paper. You can get a box of 10"... a good size ime. No neet to cut out a circle. I also use it to top food in the microwave oven when I need to warm something up.
As for salmon, I too have always used the 425 hot oven method. Can't wait to try this slow cook version. Would it work on grouper?
I loved this method - I slow-bake my salmon now and it works each time. I make it with a bit of mustard (just mixing it with the herbs) and few slices of oranges or lemons on the top.