Sometimes the simplest things are best kept that way. I learned this easy baked salmon recipe while working for a Vancouver, Canada based seafood company (early back in my career) when I didn’t really know how to cook. Still today, it’s one of my most favorite meals. We often enjoy this delicious low sodium, oven baked salmon with a side salad.
Salmon Cooking Tips:
- Salmon, like most fish, is often “overcooked”: we prefer to cook salmon to medium/medium-rare.
- Our guideline is that salmon should be cooked “just right” (and not over cooked by the time we’re seated/ready to eat it). Salmon has an “internal cooking temperature” once removed from the oven, so in preparing it, we factor in additional “on plate” cooking time (for the length of time it takes for everyone to be seated).
- Once you can see the salmon flesh “splitting apart” (and/or covered with white beads of fat forming on the top layer), consider taking it out of the oven ASAP. It’s probably “well” done.
- Keep in mind that you can always heat the salmon up to temperature if you find it undercooked, but you cannot “uncook” it, if you have overcooked it dry.