This is my favorite baked salmon recipe. Because you only cook it partway in the oven and let it finish cooking using the retained heat, it turns out to be very tender. It’s also a fast and easy dish.
Adapted from Joanne Chang of Flour Bakery
Yield: 4 servings
2 teaspoons + 2 tablespoons olive oil
1 1/2 pounds salmon fillet with skin
1 teaspoon salt
1/2 teaspoon pepper
1/2 lemon (optional)
- Preheat oven to 300ºF.
- Line a baking sheet with aluminum foil and smear it with 2 teaspoons of olive oil.
- Cut salmon into 4 equal pieces and lay them skin side down on the baking sheet.
- Drizzle 2 tablespoons olive oil over the salmon pieces.
- Sprinkle salmon with salt and pepper.
- Bake for 12-15 minutes, or until the fish looks opaque and the thickest part feels firm when you press it. (If the fillet is thick, you may need to increase the baking time – just keep checking the fish so you don’t overcook it.)
- Remove salmon from oven. If desired, squeeze lemon juice over salmon.
- Let salmon rest on baking sheet for 5-8 minutes to finish cooking from the retained heat.