Salmon fillets are versatile and delicious, but they cook quickly and require a bit of technique to get right. They are generally prepared by baking, broiling, grilling, pan-searing, or poaching them. Adding a marinade is a common way to infuse the fish with extra flavor. Whether you’re a novice in the kitchen or an experienced cook, there’s no reason to fear salmon. Skip to Step 1 to marinate your salmon, and then move on to the appropriate following method depending on how you want to cook your salmon.
Combine the garlic salt, lemon juice, and olive oil. Whisk the three ingredients together in a small bowl and transfer to a 1-gallon (4-liter) resealable plastic bag.
- You can also use a glass dish covered with aluminum foil instead of the plastic bag.
Coat the salmon. Place the salmon in the marinade and seal the bag. Turn the bag several times to coat all sides of the salmon.
- If using a glass dish, turn the fillets in the marinade several times to coat all sides, then cover the dish with a lid or aluminum foil.
Refrigerate for 30 minutes. Place the bag with the marinade and salmon fillets in the refrigerator for 30 minutes.
- Salmon, like all fish, is not as dense as red meats and poultry. As a result, it does not need to be marinaded for long in order to absorb flavor.
- Remove the salmon from the refrigerator at least 10 minutes prior to cooking. Doing so raises the temperature, allowing it to cook more evenly throughout.
Preheat the oven to 400℉ (200℃) Prepare a baking sheet with shallow sides by covering it with nonstick aluminum foil.
- Coat the pan with nonstick cooking spray if you don’t have aluminum foil on hand.
Transfer the salmon to the prepared baking sheet. If the salmon fillets have skin on them, lay them skin-side down on the sheet.
- Position the fillets in a single layer, spaced evenly.
Bake for 15 minutes. Place the baking sheet on the middle rack in the oven and cook the salmon until done.
- When done, you should be able to easily flake the salmon apart with a fork. The middle should also be opaque.
Serve at your desired temperature. Salmon fillets can be served warm out of the oven or after they have cooled to room temperature.