Here's how to make the most delicious, perfectly baked salmon every time. I've tried many different techniques and this is my favorite way to prep salmon for the week.
Salmon is one of those dishes we typically reserve for ordering out. It's intimidating enough and pricey enough to keep us from trying when it's actually CRAZY EASY to make a restaurant quality salmon dinner at home. Here's how -
Tips for success -
- We're not using frozen salmon for this recipe. You are NOT getting a deal because it was $7. It's not worth it!! We're going for a 1 pound slab in the meat/seafood department. I look for a slab that is equal height throughout and has a nice color. Right now a pound is costing $15-$16
- I always cut my slab into individual pieces before baking. Slice with a knife first and then use kitchen sheers to cut the skin.
- Let your oven preheat. We do not throw it in right after we set the oven to 400.
- Use a meat thermometer. My life changed when I started using one consistently. It will improve your dishes 100 fold.
Substitution Options -
- You can substitute olive oil for vegetable oil or avocado oil.
- Feel free to top with a mixture of spices, this is just your base!
How to store -
Store in an airtight container for up to 4 days in the fridge. I LOVE this salmon leftover (although we only reheat fish in our homes - that's the rule!)
I'm in! What should I make next?
- Easy Yellow Rice would pair nicely
- Or maybe Spinach and Cheese Pinwheels if you're making this salmon for a dinner party and you need apps.
- Call me crazy, but the slaw from Zoe's Kitchen Protein Power Plate is one of my favorite side dishes with salmon.
Perfectly Baked Salmon
- 1 pound salmon filet
- 1 tablespoon avocado oil or olive oil
- flaky sea salt
- garlic powder
- Preheat oven to 400 degrees
- Slice the salmon filet into 4 equal sized pieces. I slice with a knife and then cut the skin with kitchen sheers.
- Add parchment paper to a baking sheet and spray lightly with nonstick spray. Add salmon to the baking sheet, spaced out at least 2 inches from one another.
- Season with flaky sea salt and garlic powder (this is so we can alter the flavor with different, delicious sauces throughout the week!)
- Bake for 15 minutes and then start temperature checking your salmon for 145 degrees. For my oven, it takes 18-20.
- Remove to a clean and cool plate and let rest for 5 minutes before topping with spicy mayo and toasted sesame seeds and serving with a raw carrot salad and rice!