Cooking salmon doesn’t have to be intimidating. It can be as simple as ABC, or 123! In this article, we’ll take you through the basics of cooking salmon so you can be a master in the kitchen in no time!
Choosing Your Salmon
The first step in cooking salmon is to pick out the perfect piece of fish. You’ll want to pick a fresh salmon with bright skin, firm flesh, and an even color throughout. If you can smell a fishy aroma, it’s probably not the best choice. When you select your salmon, remember that the size of the fillet will determine the cooking time.
Preparing the Salmon
Before cooking your salmon, you’ll want to prepare it for the oven. Start by washing your salmon fillet under cold water and patting it dry with a paper towel. Next, you’ll want to season it with your favorite seasoning blend. You can also add a few slices of lemon or lime for a zesty flavor.
Cooking the Salmon
Now it’s time to start cooking! Preheat your oven to 375°F and place your salmon on a lightly greased baking sheet. Depending on the size of the fillet, it should take between 10 and 15 minutes to cook. You’ll know it’s done when it’s cooked through and flakes easily with a fork.
Serving the Salmon
Once the salmon is cooked, you can serve it with your favorite sides. Try some roasted vegetables, wild rice, or a simple salad. You can also top it with fresh herbs or a light drizzle of olive oil for an extra flavor boost.
Tips for Perfect Salmon
Here are a few tips to keep in mind when cooking salmon:
- Always use fresh salmon for the best flavor.
- Start with a hot oven to get a nice crisp skin on the salmon.
- Cook the salmon until it flakes easily with a fork.
- Add a few slices of lemon or lime for a zesty flavor.
- Top with fresh herbs or a light drizzle of olive oil for an extra flavor boost.
- Don’t forget to season your salmon before cooking.
Cooking salmon doesn’t have to be a chore. With a few simple tips and a hot oven, you’ll be a master in the kitchen in no time! As the old song goes: “If you like it then you shoulda put a salmon on it!”