Salmon is a popular food fish characterized as an oily fish with a high protein and omega-3 fatty acid content.
Process to Cook Salmon
- Salmon fillets
- Lemon wedges
- Olive oil
Preheat the oven to 425°F with a rack in the middle. Use foil to line a roasting pan or baking sheet.
#2 Pat the Salmon Dry
Pat the salmon dry with a paper towel.
#3 Rub the Oil, Salt, and Pepper into the Salmon
Drizzle a small amount of oil over each fish, just enough to coat it, and press it in with your fingers or a pastry brush. Sprinkle the salmon with salt and pepper to taste.
#4 Place the Fish in a Roasting Pan as Follows
Place the salmon in the roasting pan skin-side down.
#5 Per half-Inch Thickness of Salmon, Roast For 4 to 6 Minutes
The length of time it takes to roast your salmon is influenced by the width of the thickest region of the fillet. Roast for 4 to 6 minutes per half-inch of salmon — 4 minutes will give you salmon that is still somewhat rare, while 6 minutes will cook it.
#6 Salmon Is Done When it flakes Easily
You may also use a fork to verify the doneness of your salmon. It's done when the salmon flakes readily with a knife. You can use an instant-read thermometer to check the fish's doneness if you want. A minimum internal temperature of 145°F is recommended by the USDA, which should be taken at the thickest region of the fillet.
#7 Serve Right Away
Take a bite of your salmon right away. Leftovers can be kept refrigerated for up to 5 days, warmed gently in the microwave, or eaten cold.
How Should I Serve Salmon?
Salmon is delicious with simply a sprinkle of fresh herbs and a wedge of lemon drizzled over top as you walk to the table. Serve it with pesto or a dollop of Italian gremolata if you're in the mood for something a little more exciting.