Perfect Baked Salmon: Timing, Temperature, and a Salt Brine
Servings: 4 Servings
Ingredients
For The Salt Brine:
- 4 cups cold water
- 4 tablespoons salt table salt
For The Salmon and Seasoning
- 2 to 3 pound whole salmon fillet skin-on
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 large lemon half juiced, half sliced into rounds
- 1 tablespoon fresh parsley or dill optional garnish
Instructions
- In a large bowl or a rimmed baking sheet, stir the 4 cups of water and 4 tablespoons of salt until the salt is mostly dissolved. Submerge the salmon fillet in the water for 10 minutes. This prevents the "white stuff" (albumin) from leaking out during baking.4 cups cold water, 4 tablespoons salt, 2 to 3 pound whole salmon fillet
- While the fish soaks, preheat the oven to 400°F, and line a large baking sheet with parchment paper.
- Remove the salmon from the brine. Use paper towels to pat the fillet completely dry on both sides. Place the fish skin-side down on the prepared pan.
- In a small bowl, whisk together the olive oil, minced garlic, Italian seasoning, salt, pepper, and the juice from half of the lemon.2 tablespoons olive oil, 3 garlic cloves, 1 ½ teaspoons Italian seasoning, ¼ teaspoon salt, ¼ teaspoon black pepper, ½ large lemon
- Spread the mixture evenly over the top of the salmon, covering it from edge to edge. Lay the lemon slices across the top of the fish.½ large lemon
- Place the pan into the center rack of the oven, and bake. Start checking at 12 minutes for thin fillets (1 inch) and at 18 minutes for thick fillets (1.5 inches).
- Check with a meat thermometer in the thickest part of the fish. Remove the salmon from the oven the moment it hits 130°F.
- Let the salmon rest on the pan for 5 minutes. The temperature will naturally rise to 135°F. Garnish with fresh herbs and serve immediately.1 tablespoon fresh parsley or dill
Notes
- The serving size is dependent of how large of fillet you use. For 2 pounds of fish you should easily get 4 servings that are about 6 ounces each. For a 3 pound fillet, you'll get around 6 servings that are 6 servings each.
- This method also works with individually portioned pieces of salmon.
- The salt brine is technically optional. If you skip it, consider adding some extra salt to the garlic butter mixture.
- Make sure to let the fish soak in the salt brine for the full 10 minutes. I didn't let mine soak long enough for these photos and there was still some albumin present.
- Use your favorite garlic! I've used garlic paste with good results.
- Store leftover fish in the fridge for up to 2 days.
Nutrition Facts
Perfect Baked Salmon: Timing, Temperature, and a Salt Brine
Serving Size
6 ounces
Amount per Serving
Calories
398
% Daily Value*
Fat
22
g
34
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
10
g
Cholesterol
125
mg
42
%
Sodium
7235
mg
315
%
Potassium
1176
mg
34
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
46
g
92
%
Vitamin A
195
IU
4
%
Vitamin C
16
mg
19
%
Calcium
64
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
