Baking Center-Cut Salmon: The Perfect Timing

Salmon is a tasty and healthy fish, but it can be tricky to cook. The best part of the salmon is the centre cut, so always opt for a centre-cut fillet. The two most popular types of salmon are King Salmon, which has a buttery flavour, and Sockeye Salmon, which has a rich salmon colour and a very rich flavour.

When it comes to baking salmon, the best temperature is 425°F for tender, buttery fillets. For a 1 thick piece, bake for 12-14 minutes. You'll know it's done when it's no longer shiny and the flesh is opaque.

How to prepare the salmon for baking

Preparing salmon for baking is a simple process, but there are a few key steps to follow to ensure the best results. Here is a step-by-step guide on how to prepare salmon for baking:

Step 1: Buying the Salmon

The first step in preparing salmon for baking is to purchase the fish. When buying salmon, it is best to opt for the center-cut fillet as it is considered the best part of the fish. There are different types of salmon available, such as King Salmon, which has a buttery flavor, and Sockeye Salmon, which is known for its rich salmon color and flavor. It is recommended to buy 4-6 ounces of salmon per person.

Step 2: Preheating the Oven and Preparing the Baking Sheet

Preheat your oven to the desired temperature, typically between 350-425°F. Line a baking sheet with aluminum foil or parchment paper. Parchment paper or aluminum foil helps to enclose the fillets, making cleanup easier. If using aluminum foil, lightly coat it with baking spray or brush it with oil.

Step 3: Preparing the Salmon Fillets

Place the salmon fillets on the prepared baking sheet, skin-side down if the skin is still on. Drizzle olive oil or melted butter over the fillets, ensuring a light coating. Then, season the salmon generously with salt and pepper, or your preferred seasoning blend. You can also rub the garlic over the salmon for extra flavor. For a more intense flavor, you can marinate the salmon in a mixture of soy sauce, honey or maple syrup, and Dijon mustard before placing it on the baking sheet.

Step 4: Adding Accompaniments

Salmon pairs well with various ingredients that can be added to the baking sheet. You can add slices of lemon or other citrus fruits, fresh herbs such as rosemary, dill, parsley, or thyme, or even a dollop of pesto or gremolata. These accompaniments will infuse their flavors into the salmon as it bakes.

Step 5: Baking the Salmon

Once the salmon is prepared and seasoned, it is ready to be baked. The baking time will depend on the thickness of the fillets and the desired doneness. For medium-rare salmon, bake for 8-10 minutes in a 425°F oven. If you prefer your salmon well-done, you may need to bake it for a few minutes longer.

Remember to let the salmon rest for a few minutes after removing it from the oven to allow it to finish cooking and retain its moisture.

How to tell when salmon is done

There are several ways to check if your salmon is cooked to perfection. Here are some methods to try:

Check the Colour

The colour of cooked salmon will vary depending on the cooking method, but the centre should show a translucent pink colour. If it's too translucent, it's undercooked; if it's too opaque, it's overcooked. The outside of the salmon can vary from white to brown, depending on how you've cooked it.

Check the Flake

Salmon should be moist and flaky when it's cooked. You can check this by gently pressing down on the fillet with your fingers or a fork. If the flesh separates easily and the juices are translucent pink, it's ready to eat. Be careful not to press too hard, though, or you might ruin the fish.

Check the Temperature

The internal temperature of cooked salmon should be between 125 and 130 degrees Fahrenheit for medium-rare. If you don't have a thermometer, you can use a cake tester or a sharp knife to check the temperature. Insert it into the thickest part of the fillet and touch it to your bottom lip—if it's warm, the salmon is done.

Check for Flakiness

When salmon is cooked, it should be firm and offer a little resistance when poked. If it's hard to the touch and doesn't flake when tested with a utensil or your finger, it needs to be cooked a little longer.

Check for Albumin

Albumin is a white substance that appears when cooking salmon. It's the most abundant protein in salmon liver. If you see albumin oozing out of the fish, it's a sign that your salmon might be overcooked.

What to serve with salmon

Salmon is a versatile fish that pairs well with a variety of side dishes. Here are some ideas on what to serve with salmon:

Starches

Salmon goes well with various starches, including roasted potatoes, rice pilaf, white rice, mashed potatoes, and quinoa. Baked potatoes are also a good option, and you can personalize your toppings, such as fresh chives or bacon bits.

Vegetables

When it comes to vegetables, roasted green asparagus is a popular choice to serve with salmon. You can also stir-fry asparagus with olive oil and a tablespoon of butter for a quicker option. Other vegetable sides include roasted broccoli, sautéed squash, zucchini, and oven-roasted asparagus.

Salads

Salmon is often served with salads, such as a kale Caesar salad, sugar snap pea salad, and a lemony white bean salad with broccoli. A Brussels sprout slaw with apples and pecans is another option, offering a crunchy texture and a mix of sweet and salty flavors.

Other Sides

Other side dishes that go well with salmon include roasted cabbage wedges with hot bacon dressing, air-fryer zucchini chips, and hush puppies.

Sauces and Seasonings

As for sauces and seasonings, salmon is delicious with a drizzle of honey, a squeeze of lemon, or a pat of butter. You can also use soy sauce, sesame seed oil, red pepper, and mirin to stir-fry your vegetables. Don't be afraid to use plenty of dill and lemon on the salmon itself.

Full Meals

If you're looking for a one-pan meal, try salmon with potatoes and asparagus or a squash casserole.

These are just a few ideas, but the possibilities are endless! Salmon is a versatile fish that can be paired with various sides, depending on your preferences and what's in season.

How to store leftover salmon

Storing leftover salmon is a great way to ensure you have a tasty meal the next day, but it's important to do it properly to avoid food poisoning. Here are some detailed, direct, and instructive steps to follow to safely store your leftover salmon:

Cool the Salmon:

Firstly, let the salmon cool down to room temperature. This should be done within two hours of cooking to prevent harmful bacteria from growing.

Use an Airtight Container:

Place the salmon in an airtight container or wrap it tightly in foil or plastic wrap. If using plastic wrap, double wrap it with aluminum foil to prevent your fridge from smelling like fish, especially if it's smoked salmon.

Label and Date:

Always label the container with the date and the word "cooked salmon" to ensure you know what it is and when it was stored. If you've added specific seasonings, include that information on the label, so you know what other dishes it might go well with.

Refrigerate:

Store the salmon in the refrigerator. It is safe to eat if refrigerated for up to three days. If it's been in the fridge for longer, it's best to discard it.

Reheat:

If you want to enjoy your salmon warm, remove it from the fridge, unwrap it, and place it on a rimmed baking sheet. Cover it loosely with foil and put it in an oven preheated to 275 °F (135 °C) for around 15 minutes, or until warmed through.

Freezing:

If you want to store leftover salmon for longer, you can freeze it. Wrap the salmon in plastic wrap and then foil, or place it in a sealed freezer bag, ensuring you remove as much air as possible. Label the package with the date and "cooked salmon," and place it in the freezer. It will stay good for up to three months.

Thawing and Reheating Frozen Salmon:

To use your frozen salmon, transfer it from the freezer to the fridge and let it thaw for about six hours. Then, preheat your oven to 325 °F (163 °C), unwrap the salmon, place it on a rimmed baking sheet, cover with foil, and bake for 8-12 minutes, or until warmed through.

Using Leftover Salmon:

Leftover salmon can be used in a variety of dishes, such as soups, chowders, curries, casseroles, salads, or salmon burgers. You can also blend it with cream cheese to make a salmon spread for crackers or vegetable sticks.

Food Safety:

Always check the salmon before eating it. If it smells bad or sour, or if the flesh feels slimy, discard it.

By following these steps, you can safely store and enjoy your leftover salmon!

How to reheat leftover salmon

While it's always best to eat salmon fresh, there are ways to reheat it without losing too much of its flavour and texture. The key is to reheat it slowly and gently, so the fish doesn't dry out. Here are some of the best methods:

Stovetop

One of the simplest and most accessible methods for reheating salmon is using a stovetop. Brush the fish with olive oil, butter, or ghee to help it maintain moisture. Warm the salmon fillets for around six minutes on each side while covered over a medium-low flame. Use paper towels to blot any excess oil if needed.

Oven

Preheat the oven to between 275 and 325 degrees Fahrenheit. Remove the salmon from the refrigerator and place it on a baking sheet or in a shallow baking dish. Drizzle a little olive oil or melted butter over the salmon. Warm the salmon in the oven for 5 to 15 minutes, depending on the temperature of your oven. Use a cooking thermometer to check that the salmon has reached an internal temperature of 145 degrees Fahrenheit. Remove from the oven and serve.

Microwave

If you're short on time, you can reheat salmon in the microwave, but be aware that this method can dry out the fish and leave a fishy aroma. To reduce the odour, keep the heat low and reheat in small increments. Place your leftover salmon in a microwave-safe dish and heat it in 30-second intervals, flipping or stirring between intervals, until the internal temperature reaches 145 degrees Fahrenheit.

Air Fryer

Preheat the air fryer to 350°F. Once it has reached the desired temperature, place the salmon in the cooking chamber and heat for 4–5 minutes. Use a digital thermometer to ensure the fish reaches an internal temperature of 145°F.

Steam

Place the salmon in a steamer and cover with foil and a small amount of water. Reheat for 5–8 minutes, or until the fish is heated through.

Tips for Reheating Salmon

• Rub the salmon with olive oil or lemon juice before reheating to help retain moisture and flavour.
• Always cover the salmon when reheating to prevent the fishy smell from escaping and to stop the edges from drying out.
• Reheat salmon slowly and gently to preserve the texture and flavour.
• Don't reheat salmon more than once.

Frequently asked questions