Our simple baked salmon is a foolproof weeknight dinner.
Because of how fast salmon cooks, its a great option for a weeknight meal.
Not only does it look impressive, but its deceptively simple.
Simply Recipes / Kalisa Marie Martin
The key to cooking a whole side of salmon is using a foil packet!
In the grocery store, the most common salmon youll find is farm-raised Atlantic salmon.
The other category you’re likely to see is Pacific salmon.
Simply Recipes / Kalisa Marie Martin
While most Pacific salmon on the market is wild, some may be farmed as well.
There are a number ofdifferences between farm-raised and wild salmon.
The first thing youll notice is the color.
Simply Recipes / Kalisa Marie Martin
The nutrition profiles are also different, most notably that wild salmon has a lower fat content.
This leads to differences in cooking.
Lastly, or perhaps the first thing youll see is the difference in price.
Simply Recipes / Kalisa Marie Martin
Wild salmon is typically much more expensive than farm-raised.
you’re free to choose farm-raised or wild for this recipe, both will work.
And, if all you have access to is frozen salmon, youll still be good to go.
Simply Recipes / Kalisa Marie Martin
In fact, most fresh salmon at the supermarket has been previously frozen right off the boat.
Just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn.
For this recipe, youll want to use skinless salmon.
Simply Recipes / Kalisa Marie Martin
Arguably the best thing about salmon skin is getting it nice and crispy.
Then, run your finger along the centerline to feel for any bones.
If you find any use fish tweezers or your fingertips to firmly and slowly pull it out.
Simply Recipes / Kalisa Marie Martin
The best temperature for this is 375F.
Not to mention, cooking in a foil packet makes cleanup a breeze.
Overcooked salmon is hard and dry and should be avoided at all costs!
Simply Recipes / Kalisa Marie Martin
This is a protein found in the salmon called albumin.
Starches likerice,couscousorquinoawould be great for soaking up the buttery juices of the salmon.
A lighter side like asaladwould also be a delicious complement.
Simply Recipes / Kalisa Marie Martin
Ways to Use Leftover Salmon
Leftover salmon will keep 3-4 days in the fridge.
If you want to remix it, trysalmon patties, stirring it intopasta, or scrambling it with eggs!
Preheat the oven to 375F.
Simply Recipes / Kalisa Marie Martin
Place the salmon on the prepared pan and pat both sides dry with a paper towel.
Feel the flesh for any bones and remove them with fish tweezers or your fingers.
Season both sides of the salmon with salt and pepper.
Simply Recipes / Kalisa Marie Martin
In a small bowl, combine the melted butter, garlic, honey, and lemon juice.
Then, tuck each end under to end the sides.
If youre using wild-caught salmon, check for doneness beginning at 10 minutes.
Simply Recipes / Kalisa Marie Martin
Set the oven to broil on high.
If you have an electric stove, return the salmon to the oven, still on the middle rack.
Broil the salmon for 2 to 3 minutes.
Simply Recipes / Kalisa Marie Martin
Youll see it turn just slightly golden with some charred spots but be sure not to burn the garlic.
Let the salmon rest for about 5 minutes.
Garnish with chopped herbs.
Simply Recipes / Kalisa Marie Martin
Transfer to a serving platter or serve directly from the pan!
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Simply Recipes / Kalisa Marie Martin
Simply Recipes / Kalisa Marie Martin
