I will probably tell you the most basic recipe I have in my notebook but trust me; you won’t regret reading this article. But even in spite of simple steps, baking salmon has some secrets that I would like to tell you about.
Wild salmon is different from farm frown, so carefully examine the packaging or ask the seller before buying it.
If you buy wild salmon, then, first of all, check its freshness. If the salmon was caught yesterday or the day before, then you can not be afraid to cook it to medium rare. If the seller can not name a specific date, it is better to bring it to medium or well done.
Wild salmon, unlike farmed is thinner and less fleshy so that cooking time will be slightly less.
The salmon grown on the farm immediately catches the eye with its size (the fillets are usually larger) and the cooking time will be 3-4 minutes longer.
If you bought a salmon fillet, that is uneven, cut the piece in half and cook them separately since it is possible to dry the dish from one side.
This recipe is made from farmed salmon.
- 500 grams of salmon fillet
- 1 lemon
- Olive oil
How to cook:
First, you need to pull the salmon out of the refrigerator, salt and hold it at room temperature for about half an hour. This step is necessary for the fillet to be baked evenly and not to be cold in the middle if you cook it to medium rare. Do not worry; it will not go bad.
Preheat the oven to 200C/400F degrees.
Make small incisions in the fillet and stick in the lemon slices. Sprinkle with pepper, olive oil and put a sprig of thyme on top.
Baking the salmon.
If you like your fish medium rare, cook it for about 5-6 minutes, medium – 6-8, well done – 9-11. Everything depends on the size of the fillets. If it is thin, reduce it by about two minutes from the numbers indicated above.
If you are interested in what kind of garnish you can come up with for salmon, then I would recommend barley with mushrooms, green onions, and parmesan.
Serve the salmon with a slice of fresh lemon and a glass of Sauvignon Blanc.