How do I know when my Oven-Baked Salmon is perfectly cooked?

The best way to tell if your oven-baked salmon is done is by checking its internal temperature with a meat thermometer; it should reach 145u00b0F (63u00b0C) at its thickest part. Alternatively, you can check for flakiness u2013 gently poke the thickest part with a fork, and if the layers separate easily, it's ready.

Should I remove the skin from salmon before baking?

You can bake salmon with or without the skin. Leaving the skin on helps protect the delicate flesh from drying out and makes it easier to handle after cooking. If you prefer crispy skin, you can gently scrape the scales off before baking. If you don't like eating the skin, it's easy to peel off after the salmon is cooked.

How can I prevent my oven-baked salmon from drying out?

Several factors contribute to moist oven-baked salmon: Patting the fillets dry before seasoning helps to create a slight crust and prevents steaming. Drizzling with olive oil adds moisture and flavor. Most importantly, avoid overcooking; use a meat thermometer or check for flakiness, removing it from the oven as soon as it's done. A quick rest after baking also helps retain juices.

Can I use frozen salmon for this recipe?

Yes, absolutely! Just ensure your frozen salmon fillets are fully thawed in the refrigerator overnight before proceeding with the recipe. Pat them very dry before seasoning and baking for the best results, just as you would with fresh salmon.

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Ingredients

4 (6-ounce) salmon fillets, skin on or off
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
1 lemon, thinly sliced, plus extra for serving

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Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Pat the salmon fillets completely dry with paper towels. This helps ensure a crispier exterior and prevents the fish from steaming.
Step 3: Place the dried salmon fillets, skin-side down if applicable, on the prepared baking sheet. Drizzle each fillet with about 1/2 tablespoon of olive oil, spreading it evenly.
Step 4: Season each salmon fillet generously with salt, black pepper, garlic powder, and onion powder. Sprinkle the fresh chopped dill and parsley over the top.
Step 5: Lay a few thin slices of fresh lemon on top of each seasoned salmon fillet.
Step 6: Bake for 12-18 minutes, depending on the thickness of your salmon and your desired doneness. The salmon is cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
Step 7: Remove the baking sheet from the oven and let the salmon rest for 2-3 minutes before serving. Squeeze a fresh lemon wedge over each fillet just before enjoying.

Notes

For best results, do not overcrowd the baking sheet, and always pat your salmon dry before seasoning. Resting the salmon after baking helps keep it juicy.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 4 oz fillet
Calories: 350 kcal
Sugar: 0.5g
Sodium: 350mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0.5g
Protein: 32g
Cholesterol: 85mg