Baked Salmon Recipe with Parmesan Herb Crust (2024)

FAQs

Do you cook salmon in the oven covered or uncovered? ›

Baked salmon is best when cooked at 425°F in the oven.

Even thicker fillets don't take long. We recommend baking the salmon uncovered. Simply rub the fillets with a little oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven.

Salmon is a fantastic fish that pairs really well with so many herbs. The best herbs to use on salmon are parsley, dill, basil, tarragon, sage, rosemary, bay leaves, thyme, cilantro and fennel.

Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon.

The foil helps cook the fish faster and just all around better. Another reason is that it's a healthy way to cook fish. Yes, salmon is already a very healthy fish. But if you cook it in foil, you don't have to use a lot of oil or butter to cook it.

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin. Credit... Gentl and Hyers for The New York Times.

Marinating salmon can add additional flavor and help the fish stay moist during cooking. Most marinades include an acidic element like lemon or vinegar which add a pleasant tanginess to the fish. Salmon is considered by some to be a "fishy" tasting fish because it is firm and high in fat.

I'm talking about brining! Soaking salmon in a simple, quick brine for as little as 10 minutes (up to overnight, if you like planning ahead) is all it takes. To make it happen you need two very basic ingredients: water and salt. Combine 1 tablespoon of salt for every cup of water.

Rub your salmon filets with olive oil before seasoning them. This will prevent the fish from sticking to the grill and give the fish a crispy finish.

Basic Salmon Seasoning

Just sprinkle your salmon with a little salt and pepper before cooking, at the same time that you add any oil to your salmon, if desired.

What should I put on top of my salmon? ›

Yogurt or Crème Fraîche Sauce

A creamy but slightly tangy sauce works really well with salmon, and it's why sour cream-dill sauce over salmon is such a classic. Try mixing in curry powder, Sriracha, or scallions into yogurt or crème fraîche for an easy, elegant salmon topper.

Bake the salmon at 275°F for 20 minutes, or at 300°F for 10 to 15 minutes. These oven temperatures and cook times work every time, regardless of how you season and glaze your filet of salmon, and whether the skin is on or off.

Wrap your salmon in a parchment packet with aromatics, citrus, veggies, and a drizzle of olive oil. The steam trapped in the packet will infuse the fish with flavor and cook it gently, making it tender and juicy. Bonus: The parchment packets only take about 15 minutes at 425°F and the cleanup is minimal.

By baking fish in foil or parchment paper in the oven, the flavors will meld together and steam in their very own packet that doesn't need cleaning later. You can create a delicious, mess-free meal in no time.

Is it better to bake salmon at 350 or 400? The best temperature might depend on your specific taste preference and how you want the texture of the salmon to be. For a moister, tenderer fish, go with 350°F. For a quicker cook and a bit of crispiness on the outside, 400°F could be better.

Pan-frying or pan-searing is one of the best ways to cook salmon fillets. It's quick, easy, and gives the fish that perfect crispy, crunchy skin. A simple pan-fried salmon is the secret to a flavorful and healthy weeknight dinner in 30 minutes or less. Season the salmon fillets with salt and pepper.