3-ingredient, succulent and tender salmon, in 15 minutes! Yes it’s that simple and perfect every time.
The only secret to perfectly-baked salmon is to avoid drying it out, i.e. don’t overcook it!
There are 3 other key points to avoid drying out your salmon in the oven:
- Bake Salmon fillet with skin on, the skin’s high concentration of omega-3 oil will prevent it from drying out. Once cooked, the salmon flesh easily flakes off the skin, if you don’t want to eat the skin, although I encourage you to eat it as it is a rich source of omega-3s.
- Coat the salmon with olive oil or butter prior to baking, this provides and insulating layer that seals in the moisture.
- Bake at high heat for a short duration – this method sears the outside and locks in the juices.
You’ll only need 3 basic ingredients (4 including salmon fillets) to make this recipe.
-6 oz. wild-caught, sustainably-harvested salmon fillet with skin on, ( I prefer pacific or alaskan sockeye salmon)
-1 tbsp. olive oil or butter
-salt and pepper to taste
-Preheat oven to 425 degrees F.
-Place the fish in a parchment-lined rimmed baking dish.
-Brush olive oil on the salmon. If using butter, cut up it up into bits and distribute the bits evenly over the top of the salmon.
-Sprinkle with salt and pepper and choice of herbs and spices e.g. garlic powder, thyme, cajun spices
-Bake until cooked through, about 12 to 15 minutes. The internal temperature should reach 145°F. Broil the last minute for nicely browned and caramelized top!
SERVE with roasted cauliflower, asparagus or broccoli. Or try steamed green beans, baked squash or sweet potato.
LEFTOVERS can be stored in an airtight container in the fridge for up to 3 days. Reheat or flake them and use them cold as a salad topping the next day.