Good salmon is at a premium recently. Dana recently wrote regarding her special splurge on truly wild salmon. We've additionally reported on the increasing rarity of very well-raised salmon. we have a tendency to do anticipate that it's in the fish industry's best interest to increase the ocean friendliness of their fishing practices which eventually well-farmed fish are going to be easier to find. Until then, we have a tendency to are very careful regarding the salmon we have a tendency to get and eat. And when we do get it, we have a tendency to stick to the classic, totally dependable way of cooking our precious salmon fillets.
We bake our salmon till it's delicately cooked - sweet and juicy. Overcooked salmon is detestable - dry and flaky. Yuck!
But it isn't exhausting at all to do it right. In fact, if you're willing to spend a trifle money on an honest piece of salmon, the tradeoff is simply regarding the easiest and most delicious dinner you can imagine. it's so easy!
Here's how we have a tendency to bake our salmon.
How to Bake Salmon Fillets
Heat oven to 350°F
...and line a baking pan with aluminum foil. lightly grease with olive oil.
Cut a pair of 1-pound salmon fillets in 0.5
...and lightly brush with olive oil and season with salt and pepper.
Optional: Add a creamy mustard sauce.
we have a tendency to prefer to brush ours with a trifle bit of yogurt sauce, sweetened with honey, and seasoned with dill and mustard.
Bake for twenty minutes.
No more! just till it's tender and flakes with a fork.
Serve hot or cold.
We're keen on this cold, served with just a trifle more yogurt.
How do you cook your salmon?