How to Bake Salmon
My preferred method of baking salmon is by baking it in foil. It locks in the moisture, makes it very simple, and it doesn’t hurt that it makes clean up a snap. If you love salmon as much as me, but shy away from making it at home, I hope today changes that. This recipe is so very simple. Even better, it can be adjusted to a smaller piece of salmon if this is going to be dinner for two. Did you know that in all of my recipes you can tap the serving amount, slide it to how many people you are cooking for, and it will adjust all of the ingredients? For the full recipe instructions make sure to check out the recipe card at the bottom of the post. My favorite part about this recipe – besides the delicious taste- is how quick it is! This whole process will take you less than 30 minutes.
Frozen Salmon
If you buy frozen salmon, thaw it in the refrigerator overnight before cooking it. I recommend cooking salmon that has been frozen a bit longer, closer to 140 degrees. Salmon that has been frozen has it’s best taste and texture when cooked beyond medium rare. I can’t stress enough how handy they are in the kitchen. When cooking meat, there is a fine line between done and dry, and an instant read thermometer helps you hit the mark every time. This is the instant read thermometer I use and it is under $25. I’ve tried several different brands, and this is by far my favorite. When you get your salmon home, make sure to store it in the back of the refrigerator. It is coldest there, and fish stays fresh longer when it’s kept closer to 32 degrees.
What to Serve with Baked Salmon
Creamy Cucumber SaladOven Roasted AsparagusCaesar Salad
If you make this easy baked salmon, leave me a comment and let me know what you think. I always love hearing from you.
