Baked Salmon Recipe

Salmon: Fresh fillets are best for this recipe, providing a rich, buttery flavor and tender texture.

Olive oil: Adds moisture and helps the spices adhere to the salmon, while also contributing a subtle, fruity flavor.

Garlic powder: Offers a convenient way to add a mild garlic flavor without the need for fresh garlic.

Paprika: Adds a mild, sweet pepper flavor and a beautiful color to the salmon.

Salt: Enhances the natural flavors of the salmon and the other ingredients.

Black pepper: Provides a hint of heat and depth of flavor.

Lemon juice: Freshly squeezed lemon juice adds a bright, tangy finish to the dish, balancing the richness of the salmon.

When preparing salmon, ensure that the fillets are of even thickness to promote uniform cooking. If some parts are thinner, you can fold them under to create a more consistent thickness. This will help prevent overcooking the thinner sections while ensuring the thicker parts are cooked through. Additionally, allowing the olive oil mixture to sit on the salmon for a few minutes before baking can enhance the flavor absorption, making the dish even more delicious.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a great alternative for baked dishes.

• salmon - Substitute with tilapia: Tilapia is a mild-flavored fish that can easily take on the flavors of the seasoning used in the recipe.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil in baking.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and has a high smoke point, which works well for baking fish.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.

• garlic powder - Substitute with onion powder: Onion powder can add a similar depth of flavor if garlic is not available.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the overall flavor.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, which can elevate the flavor profile of the dish.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement and may offer a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat and a different kind of spiciness to the dish.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidic and citrusy flavor, making it a good alternative.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds acidity and a slight sweetness, which can complement the fish well.

• Allow the salmon to cool to room temperature before storing. This helps prevent condensation, which can make the fish soggy.
• Store the baked salmon in an airtight container. If you don't have one, tightly wrap each fillet in plastic wrap or aluminum foil.
• Place the container or wrapped fillets in the refrigerator. Baked salmon can be stored in the fridge for up to 3-4 days.
• For longer storage, consider freezing the salmon. Wrap each fillet tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to eat, thaw the salmon in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the salmon gently to maintain its texture and flavor. Use a low oven temperature (around 275°F or 135°C) for about 15 minutes, or until warmed through. Alternatively, you can reheat in a covered skillet over low heat.
• Add a splash of lemon juice or a drizzle of olive oil before serving to refresh the flavors.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the leftover salmon on a baking sheet lined with parchment paper or aluminum foil.
  3. Cover the salmon loosely with foil to prevent it from drying out.
  4. Heat in the oven for about 15 minutes, or until the salmon is warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the salmon fillets in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the salmon is warmed through.

• Microwave Method:

  1. Place the salmon on a microwave-safe plate.
  2. Cover the salmon with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the salmon in a steamer basket over the simmering water.
  3. Cover and steam for about 5 minutes, or until the salmon is heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C).
  2. Place the salmon in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 20 minutes.
  4. Remove from the bag and serve immediately.

• Oven: Used to bake the salmon fillets at the specified temperature.

• Baking sheet: A flat surface to place the salmon fillets on for baking.

• Aluminum foil: Lined on the baking sheet to prevent sticking and make cleanup easier.

• Small bowl: Used to mix the olive oil, garlic powder, paprika, salt, and black pepper.

• Basting brush: For brushing the olive oil mixture over the salmon fillets.

• Measuring spoons: To measure out the olive oil, garlic powder, paprika, salt, and black pepper accurately.

• Fork: To check if the salmon is cooked through and flakes easily.

• Lemon squeezer: To extract freshly squeezed lemon juice for drizzling over the salmon.

Pre-mix the seasoning: Combine the olive oil, garlic powder, paprika, salt, and black pepper in advance and store in an airtight container.

Use parchment paper: Swap aluminum foil for parchment paper to avoid sticking and make cleanup easier.

Portion the salmon: Buy pre-portioned salmon fillets to save time on cutting and measuring.

Preheat the oven early: Turn on the oven before you start prepping to ensure it's ready when you are.

Lemon juice in a bottle: Use bottled lemon juice to save the time of squeezing fresh lemons.