I have long feared overcooking salmon. Dry salmon is the worst. The only things that are good dry are shortbread cookies and gin. Okay, and warm blankets. But I was reading my Salt, Acid, Fat, Heat book and I discovered a way to make salmon that is IMPOSSIBLE to dry out. This is seriously the most tender, flakey, moist salmon I’ve ever had.
The key: cook it at a low temperature for a longer period of time. Do it this way, and the heating will be so gentle on the proteins that the salmon will be a translucent coral when it’s done cooking. 225F for 45 minutes were the magic numbers. It’s absolutely marvelous, flakey, and tender.
This cute little Corningware dish was the perfect size for a single filet of salmon, but if you’re cooking multiple filets, just use a regular baking pan or casserole dish.
I have been eyeing this one from Staub at Williams Sonoma…that La Mer color is absolutely gorgeous!
All you have to do is make a little bed of herbs in a pan or casserole dish. Whatever you have on hand is fine. I used rosemary, thyme, and dill. Very springy. I also tore a garlic clove in half and tossed it in there. Then place the boneless, skinless salmon filet on top, sprinkle with salt and oil, and bake!
45-50 minutes in the oven and you’re ready to go! The amount of work you actually put in is 5 minutes, and the oven brings it home.
Starting with a frozen salmon filet?
No problem! Fish thaws very quickly. If your salmon filet is frozen, 30-60 minutes before you’re ready to bake, place the salmon, still in its packaging, in a bowl of lukewarm water. Place it in the fridge for 30-60 minutes and it’ll be thawed.
If you have multiple filets, fill a baking pan with lukewarm water and distribute them evenly around the pan. Place the pan in the refrigerator for 30-60 minutes and it’ll be thawed.
Then remove the packaged filet(s) from the water, take off the packaging, and you’re good to go!
What pairs with roasted salmon?
Too many things! If you’re observing the Friday Lenten fast and you like breakfast for dinner (or any other time of day), flakey, oven roasted salmon atop a bagel with cream cheese is TO DIE FOR. Guys, it’s so good. If you’re feeling extra putzy, you can make this fun Greek bagel for one with feta and dill!
Creamy, herby pasta is also delicious with roasted salmon! This one-pot, cooks-in-its-own-sauce angel hair is ridiculously easy if you want to have a low-maintenance meal prep! 2 cups of milk + 1 cup of water + 8 oz angel hair + 4 tbsp of butter and whatever dried herbs you love! Simmer for 10 min and voila. Just add cheese 🙂
It’s like Pasta-Roni but BETTER. And of course, if you are trying to behave and go the healthy route, roasted vegetables ALWAYS go with roasted salmon, though the veggies may be competing for oven space. Unless you have a double oven like Jane!
Just a little tip on roasting veggies: the baseline temperature for most roasted vegetables is 400F, thought it’ll vary depending on how “heavy” the vegetable is. For example Brussels sprouts are really hearty, so they could hold up fine at 425F. Cauliflower is a little more frail and will do better around 375F. Regardless, don’t roast your vegetables at the same time as your salmon in the same oven! They’re going to require different temperatures and times!
Alternatively, you could whip up some Hangover Kale, which I personally think is THE BEST choice!!
Oven Roasted Salmon
Ingredients
- 4 Salmon filets boneless and skinless
- Handful of fresh herbs rosemary, thyme, sage, dill, or whatever you have on hand!
- Salt
- Extra virgin olive oil
Instructions
- Preheat oven to 225°F / 107°C
- In a shallow casserole dish or pan, arrange a bed of herbs.
- Place the salmon filet on top of the bed of herbs. Sprinkle with salt and rub in olive oil.
- Place in the middle of the oven for 40-50 minutes, or until flakey at the thickest point.
- Serve with roasted vegetables, creamy pasta, or as lox with a bagel.