Content

• Ingredients
• Open baking
• Baking in bags
• Steps
• Method 1 of 2: Open baking
• Method 2 of 2: Bake in bags
• Tips
• Warnings
• What do you need

Salmon is a flavorful fish that contains numerous beneficial nutrients such as omega-3 fatty acids. The fish absorbs the aroma well enough and a lot of aromas go well with it. There are many ways you can cook salmon, including baking it in the oven. However, when using dry heat such as an oven, you must take a few extra precautions to prevent the fish from drying out when baked.

Ingredients

Servings: about 4

Open baking

• 450 gr. salmon fillet, with or without skin, cut into quarters
• Olive oil
• Salt and pepper to taste
• 1 cup (250 ml) yogurt (optional)
• 1/2 tsp (2.5 ml) honey (optional)
• 1/2 tsp (2.5 ml) prepared mustard (optional)
• 1/4 tsp (1.25 ml) dill (optional)

Baking in bags

• 450 gr. salmon fillet, with or without skin, cut into quarters
• Olive oil
• Salt and pepper to taste
• 435 ml. canned chopped tomatoes, dried (optional)
• 2 shallots, chopped (optional)
• 2 tbsp. l. (60 ml) lemon juice (optional)
• 1 tsp (5 ml), dried oregano (optional)
• 1 tsp (5 ml), dried thyme (optional)

Steps

Method 1 of 2: Open baking

1. 1 Preheat oven to 180 ° C. Line a baking sheet with non-stick aluminum foil or parchment paper.
2. 2 Place the salmon fillets on a baking sheet. If there is still skin on the fillet, place the salmon skin side down on the baking sheet. If there is no skin on the fillet, then it doesn't matter which side you put the fish on.
3. 3 Season the salmon. Spread enough olive oil on the fillets. The oil helps the fish stay moist when in the oven. Sprinkle the fish with salt and pepper, to taste, over the olive oil.
4. 4 Prepare the sauce. Salmon can be baked without sauce, but it absorbs the flavor well and the sauce will help the salmon stay even more moist. You can make a base sauce by whisking together yogurt, honey, mustard, and dill in a small bowl.
5. 5 Spread the sauce over the fish. The salmon does not need to soak up the sauce, but you should try to spread the sauce evenly over each bite.
6. 6 Bake fillets in a preheated oven. Like all fish, salmon cooks quickly. It should be ready in about 20 minutes. Test the fish with a fork when you take it out of the oven. If the salmon flakes easily and looks opaque, it should be cooked.

Method 2 of 2: Bake in bags

1. 1 Preheat oven to 200 ° C. Prepare four large sheets of non-stick aluminum foil. Each leaf should be about four times the width of each salmon fillet.
2. 2 Season the salmon. Spread on one side of each fillet, using a total of 2 tsp. (10 ml) olive oil, spreading the oil over the fillets in a thin layer. Sprinkle with salt and pepper to taste.
3. 3 Make the top. The foil bag method is ideal for topping salmon, such as seasoned vegetables or uncleaned salsa. The bag retains more moisture in the salmon, and the top soaks into the salmon for even more moisture and flavor. For a simple top, combine 2 tbsp. L. (60 ml) olive oil with chopped tomatoes, chopped shallots, lemon juice, oregano and thyme.
4. 4 Place one salmon fillet on one sheet of aluminum foil. Place the fillets as close to the center as possible. The fish should be placed on a sheet of aluminum foil, with the side that is anointed with oil facing down.
5. 5 Twist the two ends of the foil together. Arrange the fillets with shorter edges at the top and bottom so that the fillets appear taller than wider. Loosely twist the top and bottom edges of the foil together in a small spiral.
6. 6 Top the top of the salmon fillet. Divide the top of the tomatoes evenly into quarters, and cover each fillet with one portion.
7. 7 Fold and seal the sides of the foil. Cover the salmon and tomatoes with the unrolled sides of the foil, cover them completely. Take the edges together and fold, fold them securely together. Let some air remain inside the bag so that the salmon cooks properly, but don't let too much air out of the foil bag.
8. 8 Bake the salmon in bags. The bags should be baked for about 25 minutes in a preheated oven.
9. 9 Serve packages whole. Instead of opening each bag before serving, serve the bags to your family or guests and let them open the bags themselves.

Tips

• You can also marinate salmon fillets to keep them moist and flavorful. Serve the fish in a marinade made with oil, acid (such as vinegar or lemon juice), and desired seasonings 30 minutes before baking.

Warnings

• Eating undercooked fish can be hazardous to your health. Salmon is ready when its internal temperature reaches 65 ° C. Check the internal temperature of the fillets by inserting a meat thermometer into the thickest part of the fish.

What do you need

• Baking tray
• Non-stick aluminum foil
• Grease-drenched brush
• Corolla
• A spoon
• Small bowl