I know I've mentioned this before but, we love salmon! It's not hard to bake but, it's all about how cold the fish is to start and its thickness. My advice is to ask your fish monger for the "center cut" and be picky...look over the salmon in the case, Hone in on a salmon that looks tightly woven, and even in color. I bake a 2 pound center cut portion for two people (because we like a nice lemon pepper salmon salad the next day using the leftovers) You want to buy the salmon the day you plan on baking it. To serve as a cold salmon salad, lightly flake the salmon once cooled, it makes a great addition to any salad which can be served as a side or a main course! If you prefer to serve the salmon hot (or cold), as a main dish, 2 pounds will feed 4 adults (with no leftovers.) ~Enjoy! Diane
Baked Lemon Pepper Salmon Salad
2 Lbs Atlantic Salmon, center cut
2 Tbs Butter, softened
Salt, light sprinkle
Lemon Pepper season, about 2 Tbs
1/4 cup White Wine, or Vegetable or Chicken Broth
1 Tbs Olive Oil
Place salmon, skin side down on a lightly olive-oiled piece of tin foil, on a rimmed baking sheet or in a baking dish. (make sure the foil is large enough to be able to fold the foil up a bit to cover the edges of the salmon during cooking , if the center of salmon is quite thick.) Pat salmon dry, then brush salmon with softened butter, sprinkle lightly with salt and your favorite bottled lemon pepper seasonings. Pour wine or broth over seasoned salmon and bake for
15-30 minutes at 425 F.
***Timing depends on thickness of salmon, usually 15 minutes for every 1-1/2 inches in thickness, finish under broiler 3-5 minutes for a crispier coated top***
***Our salmon was Super Thick and took about 30 mins at 425 before being fork tender*** IF your salmon is thick, use the foil to cover thinner running side (edge) of salmon, which should cook in under 15 minutes***
***Is my salmon done? Go the thickest portion and twist into the fish with a fork, the fish should be uniform in pinkness and flake. If you see a darker pink looking into fish, and the fish appears rather firm - its NOT cooked and you need to put back in the oven until the darker pink is gone.***
Want a twist with a kick? try using 2 Tbs Cajun Seasonings in place of the lemon pepper.
Recipe Adapted from: Taste of Home
Photo by: Diane Baker for Canning and Cooking at Home