Baking Salmon: Oven Roasting Pan Style

Baked salmon is a versatile dish that can be used for a midweek date night, an al fresco meal with friends, or dinner with the in-laws. It is a great source of protein, omega-3s, vitamin B, calcium, potassium, and antioxidants.

To bake salmon in an oven roasting pan, start by letting the salmon fillets rest on the counter for 15-30 minutes to bring them to room temperature. This will help with even cooking. Blot the salmon dry on all sides with paper towels. Place the salmon skin-side-down on a foil-covered baking sheet. Brush the salmon on all sides (except the bottom) with oil. Sprinkle each fillet with a generous pinch of salt and black pepper, along with any other dry seasonings you prefer.

Then, bake at 450°F until the internal temperature of the salmon reaches 140°F, about 4-6 minutes per half inch of thickness. You can also test for doneness by inserting a fork or knife into the salmon and twisting it a bit; the fish should be opaque and flake easily.

Once the salmon is done, remove the pan from the oven and transfer the salmon to a clean serving plate. Sprinkle each fillet with a good squeeze of lemon juice, and serve warm.

Choosing the right salmon fillets

When choosing salmon fillets, there are a few things to keep in mind to ensure you get the best quality. Firstly, it is important to buy fresh wild salmon if possible. Whole salmon should have plump, clear, shiny eyes, and moist, shiny skin. If you are buying fillets, the meat should be plump, without wrinkles, and look firm. Avoid salmon that looks dried out, with flesh that appears cracked, mushy, or dried. You can also ask to smell the fish before purchasing; fresh salmon should smell fresh, not fishy.

If fresh wild salmon is not available, you can opt for vacuum-packed, frozen wild salmon. This option is usually more affordable and can taste fresh for up to six months if it has been vacuum-packed and flash-frozen. Adding spices and herbs to your salmon can also enhance its flavour, especially if it wasn't caught the same day. Experiment with combinations of dill, paprika, cayenne, black pepper, salt, lemon, lemon rind, ginger, and garlic.

When selecting salmon, you can also consider the fat content. If you are sensitive to fishy fats, opt for salmon with lower fat content, such as pink salmon. Finally, portion size is important. For baking salmon in the oven, plan for 8 ounces of salmon per person. This will ensure that the salmon cooks evenly and thoroughly.

Preparing the roasting pan

• Line a roasting pan or baking sheet with foil.
• Place the salmon fillets on the roasting pan, skin-side down.
• Drizzle oil over the salmon fillets.
• Sprinkle the fillets with salt and pepper.
• For extra flavour, add seasonings such as garlic powder, Italian herbs, or parsley.

Seasoning the salmon

The simplest way to season salmon is to rub it with salt and pepper. This classic combination will enhance the natural flavour of the fish without overpowering it. You can also add olive oil to this mixture and rub it over the salmon, which will help the seasoning stick to the fish and create a crispy skin.

If you want to get more creative with your seasoning, there are endless possibilities. For example, you can use a mixture of garlic powder, paprika, salt and pepper. This combination will give the salmon a slightly spicy and smoky flavour. You can also brush the salmon with melted butter before applying the seasoning to add a rich, buttery taste.

Another option is to make a paste to coat the salmon. You can make this paste by combining butter, garlic, onion powder, paprika, cayenne pepper, fresh parsley and basil. This paste will give the salmon a slightly spicy and herbal flavour. You can also add lemon juice to the paste for a tangy twist.

If you're looking for something more herby, you can use Italian herb seasoning blend or herbs de Provence, which will give the salmon a Mediterranean flavour. You can also try using soy sauce, grated ginger, minced garlic and a touch of honey for an Asian-inspired twist, or coconut milk, lime juice, minced ginger and chilli flakes for a refreshing flavour.

Don't be afraid to experiment with different seasonings and find the ones you like best. Just remember not to overdo it, as too much seasoning can overpower the delicate taste of the salmon.

Baking the salmon

Preparation

Before you start baking, it's important to ensure your salmon fillets are fresh and of good quality. Look for salmon whose skin is bright and silvery, and whose flesh is shiny, moist and brightly coloured. Avoid salmon that smells too fishy; instead, opt for salmon that smells like the saltwater of the ocean.

When it comes to preparing your salmon for baking, it's best to bring it to room temperature first. Let your salmon fillets rest on the counter for 15-30 minutes so that they are mostly at room temperature. This will help with even cooking.

Seasoning

Now it's time to season your salmon! Blot the salmon dry on all sides with paper towels. Then, place the salmon skin-side-down on a foil-covered baking sheet (or in an oven-proof, non-stick skillet, such as a cast-iron pan). If the ends of the salmon fillets are very thin, just fold them under a bit for even cooking.

Brush the salmon on all sides (except the bottom) with oil. You can use any high-heat cooking oil, such as avocado oil or olive oil.

For seasoning, a simple mixture of garlic powder, salt (or seasoned salt) and black pepper works well with salmon. You can also add some Italian herb seasoning blend or herbs de Provence for extra flavour. Don't skimp on the seasonings!

Baking

Preheat your oven to between 375°F and 450°F. The ideal temperature depends on the size of your salmon fillets. For individual fillets (about 6-ounce fillets), a higher temperature of 400 to 425°F is best. For a larger side of salmon (2-pound), 375°F is the best temperature.

Place your seasoned salmon in the oven and bake until the internal temperature of the salmon reaches 135-145°F. This should take about 4-6 minutes per half-inch of thickness, measured at the thickest part of the fillet. You can also test for doneness by inserting a fork or knife into the salmon and twisting it a bit; the fish should be opaque and flake easily.

Serving

Once your salmon is baked, remove it from the oven and transfer it to a clean serving plate. You can serve it with or without the skin. To serve without the skin, run a fish spatula just above the skin, and the salmon fillet should lift right off.

Sprinkle each fillet with a good squeeze of lemon juice, and add some fresh herbs if desired.

And that's it! You now have perfectly baked salmon that is flaky, tender, and full of flavour. Enjoy!

Serving the salmon

Once your salmon is cooked, you can serve it with a variety of side dishes. Salmon pairs well with starches like roasted potatoes and rice, and vegetables like wilted greens, roasted broccoli, cucumber salad, and asparagus.

If you're looking for something a little more special, try serving your salmon with pesto or a dollop of herby gremolata. Japanese seasonings like furikake or schichimi togarashi also shine on salmon.

Salmon is also delicious with just a sprinkle of fresh herbs and a wedge of lemon.

If you're serving your salmon with a sauce, emulsions and butter sauces are classic accompaniments. Uncooked emulsions include vinaigrette and mayonnaise. Cooked emulsions are usually butter-based, with the warm butter whisked into a base such as a wine or vinegar reduction.

If you're serving something starchy like potatoes or rice, an herb sauce is the way to go. Try a chermoula, a pungent Moroccan herb sauce, or a classic pesto. Chimichurri, usually reserved for meat, is also a great choice for salmon.

Salsas are another great option, delivering the necessary acidity to balance the fish. A pineapple salsa will add a note of sweetness, while a tomato salsa with onion and chile contributes freshness and a hint of fire.

Reheating and Storing

If you have any leftover salmon, it can be stored in a sealed container in the refrigerator for up to 3-4 days. To reheat, do so slowly and gently, adding a splash of water to help keep the salmon moist. Reheating in the oven or a pan on the stove is recommended over using a microwave, as this can dry out the fish.

Salmon can also be frozen for up to 3 months. Wrap cooled, individual-sized portions tightly in cling wrap and place in a freezer bag, squeezing out any excess air.

Frequently asked questions