Use fresh garlic cloves if you like them crushed, or for minced garlic, you can mince it fresh or use the jarred kind. Lemon Juice – Use fresh lemon juice for the best flavor, or bottled for convenience.You can also use avocado oil, or even melted butter. Olive Oil – Oil ensures that the fish stays moist and flavorful.You can use this same baked salmon recipe for a large fillet as well, but will need to cook it on a sheet pan and it will take longer. Whole vs individual fillets: You can bake a whole salmon fillet or individual ones, but I think individual fillets are the best way to cook salmon in the oven, because they cook more evenly.Appearance: Look for firm, fresh fish that’s a shade of pink-orange in color, though exact color will vary depending on the variety.I try to buy salmon that is about an inch thick and uniform in thickness, so that it cooks evenly. Thickness: For baked salmon, the thickness of your salmon doesn’t really matter, just keep in mind that it will affect cook time.If you get salmon with skin, remove the scales with a knife if they are present. I still find that getting skin-on salmon leaves you with the best flavor, so get that if you can, but skinless is just fine as well. skinless: Salmon with skin is very important for pan seared salmon, but when you’re baking salmon, it doesn’t matter as much. Learn more about the different varieties in my pan seared salmon post. Atlantic salmon is always farmed so I typically avoid it. Salmon variety: King salmon, coho salmon, or pink salmon are the best varieties for baking, but sockeye is also delicious.Healthy baked salmon recipes will work with pretty much any salmon you buy, but here are some things to look for if you want the best baked salmon: For measurements, see the recipe card below. This section explains how to choose the best ingredients for baked salmon recipes, what each one does, and substitution options.
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