Baked Salmon at home
- Yield 4
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Baked Salmon at home is a salmon recipe on Avoteb. The yield on the card is 4. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 4 salmon filets, skin-on (about 6-8 ounces each)
- 2 tablespoons high-heat oil, such as avocado oil or canola oil
- Kosher salt and freshly-cracked black pepper
- fresh lemon wedges
Method
Let salmon rest on the counter for 15-30 minutes, until they have (at least mostly) come to room temperature.
Warm oven to 450°F. Line a baking sheet with aluminum foil (or use an oven-proof non-stick skillet).
Blot the salmon filets dry on all sides with paper towels. Set the salmon skin-side-down the prepared baking sheet (or skillet). If the ends of the salmon filets are really thin, just tuck them under a bit for even cooking.
Brush the salmon on all sides (except the bottom) with oil. Scatter each filet with a generous pinch of salt and black pepper, along with any other dry seasonings you prefer.
Roast until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
Lift pan from the oven and move the salmon to a clean serving plate, either with the skin or leaving the skin behind. Scatter each filet with a good squeeze of lemon juice, plus any extra fresh herbs or sauce that you prefer. Then serve warm and enjoy!
