I cook salmon year round in various types of ways but when it’s time for spring I like to use simple, fresh ingredients that enhance the flavour of my favourite fish. In this dish I used lemon, olive oil, garlic and fresh herbs. It’s a simple meal with a refreshing taste that anyone can make.
Lots of readers tell me that they order salmon in the restaurant but never cook it at home (Yes, Stephanie, YOU are one of the guilty ones! ha!) With this recipe you don’t have to worry about messing up because it’s super easy.
Generally you should bake undressed salmon at 450 F for 5 minutes for every half inch. So if your salmon is 1 inch at it’s thickest part, cook for 10 minutes. You have two options to test when it’s done. Firstly, you can insert a fork in it and gently twist. If it flakes easily, it’s done. Your other choice is to use a meat thermometer (I use this when I’m cooking salmon for guests). Salmon is cooked at 145 F. Insert the thermometer into the thickest part of the fish. I recommend doing this a few minutes before you think it’s done so you don’t overcook it. It can rest for 5 minutes. Once your salmon is cooked, clean your thermometer and utensils with hot water and soap to ensure there is no cross contamination.
When done, your salmon should be opaque with milky-white juices. You’ll notice I took the cooked lemon slices off and replaced them with fresh ones. This is mainly for presentation and if I want, I can squeeze a little more lemon on to the fish. I added some fresh herbs as well when serving.
We all know that salmon is packed full of omega 3 fatty acids and protein but did you know that it’s considered one of the world’s healthiest foods? They have recently discovered new benefits to eating salmon and if you want to know more, just click here.
Once you’ve had your first success with salmon at home, you’ll never go back. There are so many fun ways to cook salmon that you’ll never run out of ideas. I have lots of suggestions right here to get you started. Good luck!
- 1 pound salmon fillet, cut into 2 8 oz servings
- 2 lemons, sliced
- 1 teaspoon extra virgin olive oil
- 1 clove garlic, minced
- ¼ cup each of fresh parsley and dill, chopped.
- kosher salt and cracked pepper to taste
- Preheat oven to 450F. Use foil wrap sprayed with cooking oil if you want to avoid a mess.
- Wash salmon and pat dry with paper towels. I leave the skin on when cooking, you can remove it afterwards.
- Mix olive oil and garlic together, spreading lightly over the entire fish.
- Season with salt and pepper to taste.
- Add chopped parsley and dill and complete with lemon slices.
- Cook for 10-12 minutes depending on the thickness of your salmon. This one took some extra time because it was so thick. Don't be afraid to measure. Use your thermometer or the fork method.
- Remove from oven and serve.