Easy Baked Salmon - Pilar Hernández's Chilean Kitchen
If you've ever overcooked your salmon, you know it doesn't have the same flavor and texture, and it's a real shame not to fully enjoy this delicious fish. This recipe is practically foolproof, easy to make, and you'll get perfect oven-baked salmon every time.
Ingredients · Servings 4
- 1 (500-700 grams) salmon fillet with skin, cleaned and boneless
- olive oil
- salt, pepper and merkén
Method · PT-497395H33S
- Preheat the oven to 135 °C or 275 °F.
- Prepare a pudding mold, cover it with aluminum foil or grease it. Place the salmon in the pudding mold, spreading it out completely and skin-side down.
- Using a brush or your hand, spread olive oil over the salmon. Season with salt, pepper, and merkén if desired.
- Bake for 30-40 minutes until cooked through; when pierced with a fork, it should separate into fringes.
Salmon is a seasonal fish; it's at its best during spring and summer, and you can buy wild salmon then. The rest of the year, fresh salmon is almost always farmed. In my opinion, wild salmon tastes better. In Houston, I recommend this very old fish market. What's your favorite way to cook fish? I think in Chile we need to broaden our options; the quality of our seafood is truly sublime.
Description
A recipe for playing it safe.
