Why We Love This Oven Baked Salmon Recipe
Baked Salmon is sort of my go-to fish. It’s colorful, versatile, distinctly rich, and one of the easiest fish to buy “wild caught” in the USA. Although I love to cook various whitefish and tuna, salmon is the fish I try first with any new recipe concept. Its rich fatty flavor doesn’t get lost under toppings and sauces, making it a fish that even most meat-n-potatoes eaters will try. Also, salmon’s silky texture gives it a luxurious quality, making it not only an easy midweek option but a dinner party favorite. This oven baked salmon recipe features simple, fresh ingredients that enhance the salmon’s flavor! Today’s oven-baked salmon recipe is one of my favorites for any night of the week. It is loaded with flavor and is so easy to make. It’s perfect for any weeknight or can be dressed up for a fancier healthy dinner. Here’s how to make it.
Ingredients You Need
Salmon – fresh, wild-caught salmon is best Olive Oil – to coat the salmon Lime – zest and juice Garlic – for a savory flavor Jalapeño – for a hint of fresh spice Salt & Black Pepper – to taste
How to Bake Salmon in the Oven
Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper, and lay the salmon fillet on it. Pat dry with a paper towel. Whisk the oil, lime zest and garlic together in a small bowl. Grate the jalapeño and smell for spiciness. If it is very spicy or you are sensitive to spice, add only half the grated pepper. Otherwise, add it all to the oil mixture. Pour or brush the mixture over the salmon fillet and salt the pepper liberally. Bake for 10-14 minutes, until just cooked through, but not dry. Squeeze lime juice over the top and serve warm. This recipe takes only minutes to cook through, but can depend on the thickness of your salmon. One of the biggest mistakes when cooking fish is over-cooking. As with any type of fish, it should be cooked until just barely cooked through, so it flakes when pricked with a fork, but is still moist and tender on the inside. Spicy, garlicky, limey, tender, and rich… salmon at its best.
Tips & Tricks
You could certainly buy single cuts and make the same recipe, but I guarantee, once you’ve tried it you will wish you had baked up an entire fillet. It is easiest to remove the skin after it is baked! So bake the salmon skin side down and then when you serve it, you can take the skin off if you prefer. Don’t overbake the salmon! Salmon should be baked to 145 F maximum, so keep an eye on it and use a meat thermometer if needed!
How to Serve Jalapeño Baked Salmon
You can serve this oven-baked salmon with easy grilled vegetables for a quick and healthy weeknight meal, or dress it up with heavier side dishes for a lavish feast.
Here are some oven-roasted side dishes that are easy to whip up with this recipe:
Easy 2-Ingredient Oven Roasted Potatoes Baked Zucchini Chips Oven Roasted Broccoli Recipe Baked Sweet Potato Chips Recipe
You can add any leftovers to salads or serve it over rice!
How Do You Know When Oven Salmon Is Done?
Dry salmon is always such a disappointment. To ensure your salmon stays moist and tender, check it after 10 minutes to see if it’s done. If you stick a knife in the center it should look moist and flaky, but not raw in the middle. The internal temperature of cooked salmon should be 145 degrees F. Insert an instant-read thermometer into the thickest part of the salmon filet for accuracy.
What Kind Of Salmon Is Best For Baked Salmon?
We like to use Atlantic Salmon, King Salmon, or Coho Salmon for this recipe. I recommend using a skin-on salmon filet. If you prefer, you can use skinless salmon or individual salmon fillets.
How Should I Store Leftover Oven Baked Salmon?
You can store leftover jalapeño salmon in an airtight container in the fridge for up to 3 days! Reheat in the microwave or eat cold with a salad.
Looking for More Seafood Recipes? Be Sure to Also Try:
Pan Fried Tilapia Southwest Skillet Sweet Potato Crusted Salmon Sheet Pan Dinner Seared Scallops and Wilted Greens Candied Smoked Salmon Recipe Fish Florentine from Skinny Taste
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