Salmon is among the top fish people eat in the UK and this is very understandable. It is full of protein, contains omega-3 fatty acids and can be cooked is lots of different ways. If you are making a quick meal for yourself or looking for something grand for your guests, baked salmon is a great recipe you can rely on.
It guides you in baking salmon with great taste and also teaches you tips, helpful variations, nutrition and how to keep and serve it. It fits the suppliers and dishes that are popular in the UK.
Why should I use the oven to cook my salmon?
- Salmon contains fats that benefit the heart, vitamin D and protein.
- It’s easy to bake because little work is needed and everything is simple to clean up.
- Powerful: Can be used with herbs, spices, sauces and different sides.
- In a hurry? It only takes about 25 minutes to make.
Serves 4
- Each of the 4 salmon fillets should weigh around 150g, with or without the skin.
- You can use 2 tbsp of olive oil for each recipe.
- 1 tbsp of lemon juice (freshly made)
- Garlic should be finely minced with one clove.
- Adding 1 tsp of Dijon mustard (optional) will make your sauce tangy.
- Add 1 tsp of either honey or maple syrup (that’s good for you)
- Fresh thyme is used to the tune of 1 tsp or ½ tsp of dried thyme.
- You can add salt and black pepper to your liking.
- You will need to garnish with some fresh parsley and wedges of lemon for the main meal and first course.
- Pick salmon that comes from Scottish or Norwegian supplies. You should find the RSPCA Assured or MSC logo when shopping at UK supermarkets.
Equipment Needed
- Baking tray
- If none of the above choices are available, I recommend baking your cake on parchment or foil.
- A small mixing bowl can be used for making Zurukku.
- For this preparation, I opted to use a spoon.
Step-by-Step Instructions
Step 1: The marinade is the first thing you should focus on
Place olive oil, lemon juice, minced garlic, mustard, honey, thyme, salt and pepper in a bowl and whisk them together. The blend becomes well-balanced by the lemon, the rich flavor of garlic and a slight sweetness.
Step 2: Turn the oven on and prepare the food stuff
- Turn on your oven to 200°C (180°C for a fan oven).
- Use parchment paper or foil to cover a baking tray, making removal of the food much simpler.
- Lie the salmon fillets skin-side down (if you have it) on the tray.
Step 4: Season the salmon
Rub some marinade over every piece of fish. Let the meat stand for 5 to 10 minutes at room temperature which allows the seasoning to enhance and evens out the cooking.
Put the gathered ingredients into the oven and bake your salmon
- Depending on how thick the muffins are, bake them in the oven for 12-15 minutes. The salmon ought to be clear and easy to shred with a fork.
- If you like the tops of your pizzas crispy, use the grill setting for the last 2 minutes. Regularly check the soil so the vegetable does not dry out.
At this step, you serve the dish
Place some chopped parsley on the chicken and serve with some lemon wedges. Serve right away with some of your favourite vegetables or salads.
A home cook in the UK decided to review a specifically UK restaurant
I like to bake salmon no fewer than twice a week. I use this marinade all the time since it is easy to make, balances well and taste great with every type of chickens. I frequently eat it with roast veggies and some couscous.
Amelia R. is a London-based nutritionist.
Details About Nutrition (For a Single Fillet)
- The amount of calories is 320.
- Protein 34g
- Fat 20g
- Four grams of this food is Saturated Fat.
- Carbohydrates 3g
- Sugars 2g
- Fibre 0g
- Sodium 190mg
Sometimes, the values change depending on the size of the fillet and the ingredients used.
Suggested Sides
- New potatoes roasted together with rosemary
- Place some tenderstem broccoli and carrots into the steamer with a little water in the pot.
- Add some herbs and lemon zest to your wild rice.
- Couscous made with cucumber and feta
- Minted peas, crushed up
Variations
- Herb-Crusted Salmon: Place breadcrumbs, chopped parsley, dill and some butter in a bowl. Apply a little pressure to the fish before baking which makes the topping crispy.
- Harissa-Flavored Salmon: Instead of marinating the fish, put a mix of harissa and yoghurt on top of it. You can achieve a Middle Eastern effect by baking as the recipe instructs.
- Asian-Style Salmon: Blend some soy sauce, sesame oil, grated ginger and garlic. When the slice has finished baking, top it with some sesame seeds.
- Smitten Sauce: The salmon can be served with a sauce made from Greek yogurt, lemon juice, dill and a little salt.
Often-Asked Questions (FAQs)
- Q: Is it better to remove or leave the skin?
Not necessary. When cooked, the food is kept moist from the skin. If you want, you may take off the dough once it has baked. - Q: Is it possible to prepare salmon when it is still frozen?
You should, since the best texture comes when you first allow it to thaw in the fridge. To bake from frozen, leave the food in the oven for an extra few minutes and check it is cooked. - Q: When will I know that it is done cooking?
It should be easy to flake the fish apart with a fork. The temperature inside the meat should be 63°C checked by using a meat thermometer. - Q: This dish can be easily meal-prepped.
Absolutely. Cooked salmon can be kept in your fridge for a maximum of 3 days. This works well when added to salads or pasta.
Saving and Storing Taquitos
- Salmon that has been cooled in the fridge can be kept in an airtight container for 3 days.
- Freezer: Cooked salmon can be frozen for as long as 2 months. Tightly pack the food and give it a label. Allow the cookout to defrost in the fridge before reheating.
- Heating After: Reheat food by putting it in the oven (with an oven temperature of 160°C) or in the microwave (with power set to low) while covered so it does not dry out.
How to Obtain Perfect Results
- Zap the salmon with paper towels to ensure better flavour all over.
- NOTE: A little bit of cooking will still take place when salmon is removed from the oven.
- A meat thermometer is useful because salmon is done at 63°C.
- Rest the bread for 2 to 3 minutes after baking because resting after baking improves its texture.
Environmental Note
Salmon caught in the wild tends to taste stronger, but people are concerned about its sustainability. If the logo of the RSPCA Assured or ASC is present, farmed salmon is a more environmentally friendly option in the UK. Be sure to check where the fish is from and eat those raised or caught responsibly.
An oven-baked salmon recipe is a favorite among home cooks: it is quick to make, healthy for you, tastes great and can be altered in countless ways. Eating salmon for dinner is easy and it also makes a great dish when preparing for visitors.One try of this version and chances are you’ll want to make it time and again.
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Frequently Asked Questions
Q.How can I tell when my salmon is perfectly cooked and not dry?
A.Here is the golden question! The easiest method of checking is with a fork by forcing it lightly in the side of the thickest part of the fillet. When it shakes loose in pieces and the inside is no longer a translucent dark pink color but rather opaque light pink- it is done. Five or six seconds either side of the times is not a problem either, because one would probably prefer a bit of salmon that is undercooked than dried fish.
Q.Do I need to remove the skin before I bake the salmon?
A.That is completely up to you but skins off can be easier and even tastier sometimes! The skin neatly covers the salmon fillet that will make the meat tender and moist during cooking. It is also fabulously crispy in the oven. You may not want to eat the skin, and in that case, you will find it easy just to slide the cooked salmon off it on the dish.
Q.My salmon always sticks to the baking foil! How do I stop this?
A.It is so annoying yet it has a very easy solve! Now all you have to do is make sure you lay some olive oil or butter on your baking tray or foil before placing the salmon there. Putting the salmon skin-down (along with the salmon) is another trick against the delicate flesh bonding against the pan.
Q.Can I cook salmon straight from the freezer? I always forget to defrost it.
A.Of course you can! It is a genius time-saver of a weeknight meal. Simply give the frozen fillet a “once-over-clean” and wash out the ice crystals and then dry up a paper towel and brush it up with oil and with your own seasonings. It will also take slightly longer in the oven around 5-8 minutes more than a fresh fillet.
Q.I want to try new flavours. What herbs or spices go well with salmon?
A.There is nothing nicer than salmon! Pitted citrus, such as lemon slices, or herbal classics such as dill, parsley, garlic and a good squeeze of lemon, cannot fail to satisfy. To try something a little different, its nice to sprinkle it with smoked paprika to add a warm smokiness or to make a simple easy glaze with a little soy sauce, a little honey and some grated ginger to add a different delicious Asian-themed taste.
Q.What should I look for when buying salmon at the supermarket?
A.When you visit the fish counter at Tesco or Sainsbury, spot the fillet that is highly coloured a deep pinkish-orange colour and appear moist and plump. It must not have a brown spot on it or dry edges. Fresh salmon will have a clean and sempls of the sea without reeking as fish.