This easy but protein filled baked wild salmon is a go to for any meal. This is a timesaver that should be tried today!
This was inspired by my filet mignon recipe on this site, because when I think fancy food steak and salmon come to mind. This salmon will also pair well with broccoli.
Jump to:
How to choose wild caught salmon at the market?
Wild caught salmon will be a dark pink, while a fresh farmed salmon will be a lighter pink. Ensure the fish does not have any brown spots or gray blemishes. This means it is not fresh. If buying a whole salmon, check the eyes to determine freshness. The eyes should be plump, shiny and clear.
Why bake the salmon?
Outside of being an easy method to cook the salmon while you multitask? This method will help lower stress levels as it’s so simple to do!
Ingredients
- Salmon fillets
- Lemons
- Olive Oil
- Kosher Salt
- Fresh Ground Pepper
- Garlic
See recipe card for quantities.
Instructions
Prep: Preheat the oven to 375 degrees F. On a baking sheet, place a large heavy duty aluminum foil. Before placing the salmon onto the foil, lightly brush the foil with baking spray. In a bowl mix together the lemon juice, olive oil, salt, pepper and garlic. Pour onto the salmon and massage in. Fold the sides of the foil up and over the salmon.
Cook: Bake the salmon for 20 minutes or until the salmon’s thickest part is almost completely cooked through. Open the foil so the fish’s top side is completely uncovered. Pour 1 tablespoon of olive oil over the fish and place back in the oven and broil for 3 to 5 minutes.
Serve: Cut the salmon or plate the entire fillet. Squeeze extra lemon on top if desired.
What goes well with baked wild salmon?
If cooking the salmon in foil consider adding vegetables, small potatoes, or even asparagus in with your fish. A side salad like Caesar would be great with the salmon as well.
Variations
Looking to make this recipe even better check out these tips to better suit you and your guests:
- Pesto: Try a basil pesto as a seasoning for your yummy salmon.
- Dill: Try adding dill with the lemon as a seasoning.
- Sweet: Try a teriyaki style base by using soy sauce instead of salt and umami or honey for sweetness. Add in Dijon mustard to bring the marinade together and voila Teriyaki baked salmon.
Storage
Place the cooked salmon in an airtight container in the refrigerator. Consume within 2 days.
To reheat, place in the microwave for 30 second increments to ensure the salmon doesn’t dry out.
Top tip
When cooking salmon in foil do not overcook the fish. The foil locks in moisture so pull the salmon out when it’s almost but not quite done at the thickest part before broiling. If needed, allow the salmon to sit in the locked foil for 5 minutes to continue cooking. Do not overcook the fish, once it flakes easily with a fork it’s ready to eat!
FAQ
It’s all about preference but most of the time I like baking the salmon with the skin on. It allows extra moisture when cooking, plus the texture is unique in the dish.
Many people prefer 125 degrees F for medium-rare doneness. The FDA says 145 degrees F.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Baked Wild Salmon:
Baked Wild Salmon (Easy)
Ingredients
- 2 lbs Salmon fillet rinsed
- 3 lemons juiced
- 3 tablespoon Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon Fresh Ground Pepper
- 5 cloves Garlic peeled and minced
Instructions
- Prep: Preheat the oven to 375 degrees F. On a baking sheet, place a large heavy duty aluminum foil. Before placing the salmon onto the foil, lightly brush the foil with baking spray. In a bowl mix together the lemon juice, olive oil, salt, pepper and garlic. Pour onto the salmon and massage in. Fold the sides of the foil up and over the salmon.
- Cook: Bake the salmon for 20 minutes or until the salmon’s thickest part is almost completely cooked through. Open the foil so the fish’s top side is completely uncovered. Pour 1 tablespoon of olive oil over the fish and place back in the oven and broil for 3 to 5 minutes.
- Serve: Cut the salmon or plate the entire fillet. Squeeze extra lemon on top if desired.
Leave a Reply