BAKED SALMON | easy, no-fail recipe with lemon garlic butter, by Downshiftology on YouTube. 6 min 56 s.
- Video length
- 6 min 56 s
- Time to do it
- 25 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Take the salmon out of the fridge 15 to 20 minutes before cooking. Cold fish cooks unevenly, so let the fillets lose their chill on the counter.
Heat the oven to 375 F (190 C). Place the fillets skin side down in a baking dish, leaving a little space between each one.
Melt the butter in a small saucepan over low heat. Stir in the fresh lemon juice once the butter has fully melted.
Brush the lemon butter generously over the top of every fillet. Keep any leftover butter in the pan for serving.
Mince the garlic and scatter it over the salmon. Season each fillet with a pinch of salt and a grind of black pepper.
Bake for 12 to 18 minutes, depending on thickness, until the salmon turns opaque and flakes easily with a fork.
Chop the fresh herbs while the fish bakes. Sprinkle them over the hot fillets as soon as the dish comes out of the oven.
Serve straight away with the reserved lemon butter spooned over the top, plus rice, potatoes or a green salad on the side.
Tips and common mistakes
Pat the fillets dry with paper towel before seasoning so the butter and herbs stick.
Pull the dish out as soon as the fish flakes, since salmon keeps cooking in the hot pan.
Thin tail pieces finish faster than thick centre cuts, so check them a few minutes earlier.
Wash your hands and the cutting board with hot soapy water after handling raw fish.
Questions
How do I know when the salmon is done?
It is ready when the flesh turns from translucent to opaque and separates into flakes under gentle pressure from a fork. Aim for 145 F at the thickest point if you use a thermometer.
Can I bake frozen salmon this way?
Yes, but thaw it fully in the fridge first and pat it dry. Cooking from frozen gives uneven results and a watery sauce.
Should I leave the skin on?
Leave it on. The skin holds the fillet together and lifts off easily once baked, and it keeps the fish from sticking to the dish.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
