Salmon Baked

It has a marinade sprinkled on top that is delicious!
Who wouldn’t want stunning salmon filets to serve as the centerpiece of their Easter dinner menu? And although while this dish for baked salmon appears spectacular, making it is quite simple: Before baking, it receives a salt and pepper seasoning and a delicious marinade of mustard, honey, lemon juice, and olive oil. This baked salmon dish just only 20 minutes to prepare from beginning to end, making it ideal for a quick evening meal.

Can I cook a huge piece of salmon using this recipe?

Absolutely! Cook the salmon in one big piece if you’d rather than in filets. Buy a salmon “side,” which typically weighs between 2 1/2 and 3 pounds. Brush the marinade on it before placing it whole on the sheet tray or in a 9 by 13-inch casserole dish. The side should cook in 25 to 30 minutes when baked at 325°.

How hot should I bake the salmon?

We discovered that baking the salmon at a low temperature of 325 degrees consistently results in juicy, fork-tender fish. Although you might be tempted to increase the heat to cook the salmon more quickly, we advise against doing so since it might dry out if done so. Instead, maintain the heat low.

How will I know when the salmon is finished?

Remove the salmon from the oven and use a fork to flake a piece from the thickest portion of one of the fillets to determine whether it has finished cooking. Salmon is prepared when it flakes readily and appears opaque in color (i.e., is no longer transparent like raw salmon).

However, using a reliable meat thermometer is the most reliable way to determine if salmon is fully cooked. Salmon should be cooked to an internal temperature of 145°, according to the USDA. We discovered that a temperature of 125 to 130° is sufficient to cook the flesh thoroughly without it drying out for the best texture. This is comparable to grilling a steak to medium doneness—cooked it’s through but the interior is still really juicy and moist!

How does fish that has been overdone look?

You should start taking the temperature or flaking a tiny piece to see if you notice this near the base of the fish, where the flesh meets the skin. The salmon is done if the white proteins on top start to firm up, at which point you should remove it from the oven.

Ingredients
4 tablespoons of extra virgin olive oil
6 salmon fillets, totaling roughly 2 1/2 pounds
1/4 teaspoon salt
Ground black pepper, half a teaspoon
1 tablespoon of honey
Dijon mustard, 1 tablespoon
Lemon juice, 1 tablespoon
For garnish, use finely chopped fresh parsley, dill, or chives.
serving slices of lemon
Directions
Set the oven to 325 degrees.
Spread three tablespoons of olive oil evenly onto a large sheet tray. Place the salmon fillets on the tray, spacing them apart by approximately 1 inch. Sprinkle salt and pepper all over.

In a small bowl, whisk together the lemon juice, honey, Dijon mustard, and the remaining 1 tablespoon of olive oil. Over the fillets, drizzle evenly.
Bake for 12 to 15 minutes, or until the flesh is opaque and the thickest portion of the salmon flakes readily with a fork (an instant-read thermometer should register between 125° and 130°). Place the salmon on a serving tray, garnish with fresh herbs, and if desired, serve with lemon wedges.