Salmon over a delicious salad is my though of heaven in a bowl! This super simple salmon takes no time to make and is the perfect topper for any dish!
If the salmon feels firm to the touch, it is likely done. I normally give the salmon a few minutes to rest and then press lightly to see if it is firm (this gets easier to test the more you make it). If in doubt, I cut a filet open at the thickest point to ensure the salmon is cooked to my liking. Alternatively, you can flake the salmon to see if it’s cooked thoroughly.
Simple Salmon Spotlight
Why I think it is worth learning how to cook at home!
Salmon is not only high in protein but is also full of omega -3 fatty acids. Why is this important? Omega-3’s are essential fatty acids, the only way to get them is through diet, as your body cannot make these fatty acids on it’s own. Most people hear Omega-3’s and have heard that they are beneficial for heart health, but some recent studies have also linked Omega-3’s to helping reduce the risk of certain cancers and other diseases such as diabetes and high blood pressure to name a few. If you would like to see more on this topic, please see this article (Salmon guide).
Wild caught salmon is not hard to find, and can usually be found on sale at least once a month (check out your frozen seafood area). I stock up on frozen salmon when it is on sale and make sure to freeze it immediately. I learned recently that fish that is sold at the seafood counter in the grocery store may have been previously frozen. Like other meats, it is not recommended to be refreeze fish once it has been defrosted (risk of contamination). If there is any doubt if the fish has been previously frozen, feel free to ask. I buy fish displayed in the seafood counter if I plan on cooking it within 2 days of purchase. If there is something on sale that I want to make later in the week, I ask if they have any that is still frozen that I can purchased at the sales price. I take that fish home and freeze it immediately. I’ve learned that it can’t hurt to ask!
Please note: the roasted garlic seasoning tends to brown easily in the oven, so I try to keep it on the fish (instead of all over the baking pan). To make this easier, I normally pack the fish tightly together and sprinkle the dry ingredients over the fish, then space them out for cooking.
Place baking pan in preheated oven and cook for 15-20 minutes (if frozen). If using fresh salmon, cooking time will likely be 12-15 minutes. I have found that salmon is best if you allow the fish to rest on the counter for 5 minutes before serving. Cutting into the fish too soon may cause it to become dry. I personally do not eat the salmon skin but I have 2 very spoiled pups that are more than happy to help me in that department. The skin helps keep the fish from drying out during the cooking process, and therefore I find it beneficial to leave on (if available).
- 1 lb. skin on salmon I use frozen
- Cooking spray
- 2 tsp Weber roasted garlic and herb seasoning
- ½ tsp ground pepper
- 1 tbs dried dill weed
- ¼ tsp salt
- Preheat oven to 375 degrees fahrenheit.
- Place salmon skin down on a parchment paper lined baking pan that has been sprayed with cooking spray (I use one with sides so there is not any accidental sliding around in the oven). Spray top of salmon lightly with cooking spray so that dry ingredients will stick. Evenly distribute the remaining ingredients over salmon.
What About You?
- How do you like to make your salmon at home?