Description
Delight in our easy baked salmon recipe, perfect for any occasion. Learn step-by-step how to achieve tender, flaky salmon every time. Elevate your dinner today!
Ingredients
- 2 pound (907 g) side of salmon boneless (skin on or off, depending upon your preference), wild caught if possible
- 5 sprigs fresh rosemary or fresh herbs of your choice; do not use dried herbs
- 2 small lemons divided , plus extra for serving as desired
- 2 tablespoon (30 ml) s extra virgin olive oil
- 1 teaspoon (5 ml) kosher salt
- 1/4 teaspoon (1 ml) ground black pepper
- 4 cloves garlic peeled and roughly chopped
- Additional chopped fresh herbs such as basil, thyme, parsley, dill, or green onion (optional )
Instructions
- Take the salmon out of the fridge and allow it to sit at room temperature for 10 minutes while you get the other components ready. Preheat your oven to 375 degrees F. Use a large piece of aluminum foil to cover a big baking dish or a rimmed baking tray.
- Spray a light layer of cooking spray on the foil, then lay two rosemary sprigs down the center. Slice one lemon into thin rounds and place half of them alongside the rosemary. Position the salmon on top.
- Pour olive oil over the salmon and season with salt and pepper. Rub the seasoning in, then sprinkle the chopped garlic cloves over it. Place the remaining rosemary and lemon slices over the fish. Squeeze the juice from the second lemon and drizzle it over everything.
- Fold the edges of the foil over the salmon to create a sealed package. If the foil is too small, use another piece on top and fold the edges to enclose it completely. Make sure there’s a little space inside for air circulation.
- Cook the salmon in the oven for 15-20 minutes, until it’s nearly done at the thickest spot. Cooking time depends on the thickness of the salmon. If it’s about 1 inch thick, check a bit earlier to prevent overcooking. If thicker than 1 1/2 inches, it might need more time.
- Take the salmon out of the oven and carefully unwrap the foil to expose the top (watch out for steam). Set the oven to broil, put the fish back in, and broil for 3 minutes until the surface and garlic are lightly browned and fully cooked. Keep a close eye to avoid overcooking or burning the garlic. If the salmon still seems underdone, cover it again with the foil and let it sit briefly. Don’t wait too long, as it can quickly go from “not done” to “overdone.” It’s ready once it flakes easily with a fork.
- Slice the salmon into serving sizes. Garnish with more fresh herbs or an extra squeeze of lemon if preferred.
Notes
- Roll lemons on the counter before slicing to release juice and enhance citrus flavor.nMince garlic for a consistent flavor in each bite of salmon.nLet salmon reach room temperature for even cooking and improved texture.