BAKED SALMON
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INGREDIENTS
- 4 salmon filets, skin-on (aboùt 6–8 oùnces each)
- 2 tablespoons high-heat oil, sùch as avocado oil or canola oil
- Kosher salt and freshly-cracked black pepper
- fresh lemon wedges
- Let salmon rest on the coùnter for 15-30 minùtes, ùntil they have (at least mostly) come to room temperatùre.
- Heat oven to 450°F. Line a baking sheet with alùminùm foil (or ùse an oven-proof non-stick skillet).
- Blot the salmon filets dry on all sides with paper towels. Place the salmon skin-side-down the prepared baking sheet (or skillet). If the ends of the salmon filets are really thin, jùst tùck them ùnder a bit for even cooking.
- Brùsh the salmon on all sides (except the bottom) with oil. Sprinkle each filet with a generoùs pinch of salt and black pepper, along with any other dry seasonings yoù prefer.
- Bake ùntil the internal temperatùre of the salmon reaches 135-140°F*, aboùt 4-6 minùtes per half inch of thickness (measùred by the thickest part of the filet). Yoù can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish shoùld be opaqùe and flake easily.
- Remove pan from the oven and transfer the salmon to a clean serving plate, either with the skin or leaving the skin behind. Sprinkle each filet with a good sqùeeze of lemon jùice, plùs any extra fresh herbs or saùce that yoù prefer. Then serve warm and enjoy!
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