Salmon – Best fat burning foods

How To Cook Salmon in the Oven

If you want an easy, fancy main dish, it doesn’t get much better than roasted salmon fillets. It can be a midweek date night, an al fresco meal with friends, or dinner with the in-laws — salmon will rise to any occasion.

INGREDIENTS

  • 1 to 3 poundsskin-on salmon fillets (8 ounces per person)
  • Olive oil
  • Salt
  • Pepper
  • Lemon wedges, to serve

INSTRUCTIONS

  1. Preheat the oven to 425°F: Heat the oven to 425°F with a rack placed in the middle. Line a roasting pan or baking sheet with foil.

  2. Pat the salmon dry: Pat the salmon dry with a paper towel.

  3. Rub the salmon with oil, salt, and pepper: Drizzle some oil over the top of each salmon — just enough to coat the salmon — and rub it over the salmon with your fingers or a pastry brush. Sprinkle the salmon generously with salt and pepper.

  4. Place the salmon in the roasting pan: Place the salmon in the roasting pan, skin-side down. Transfer to the oven.

  5. Roast for 4 to 6 minutes per half-inch thickness of salmon: Roasting time depends on the thickness of your salmon, as determined by the thickest part of the salmon fillet. For every half-inch of salmon, roast 4 to 6 minutes — 4 minutes will give you salmon that is still a touch rare, 6 minutes will thoroughly cook it.

  6. Salmon is done when easily flaked: You can also check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it’s ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.

  7. Serve immediately: Enjoy your salmon immediately. Leftovers will keep refrigerated for about 5 days, and can be gently reheated in the microwave or used cold.

     

How to cook Pan-Fried Salmon

Ingredients

  1. Bring the salmon to room temperature 10 minutes before cooking.
  2. Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
  3. The skin can be served or removed easily with a knife or spoon.
  4. Transfer to a plate and serve as desired.

Cook’s Note

Serving suggestions: honey mustard, horseradish mashed potatoes, mesclun greens.

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