Baked Salmon
Ingredients
- 600 gOncorhynchus kisutch (fillets with skin on)
- 1 pcCitrus limon (L.) Burm. f. (thinly sliced)
- 2 pcGarlic (unpeeled and crushed)
- 2 tbspExtra virgin olive oil
- 1 pcDill (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender salmon flakes that pull apart easily, infused with fresh dill and lemon. The center remains moist and translucent.
- 1
Preheat your oven to 200°C. Line a baking sheet with parchment paper to prevent sticking. The oven must be hot to sear the fish fat immediately.
- 2
Place salmon fillets on the sheet. Brush with olive oil. Season with grey salt and black pepper. Place lemon slices and crushed garlic directly on the flesh.
- 3
Bake. Watch the color: the flesh should turn from translucent red to opaque pink. When a light white foam begins to bead on the sides, it's perfectly cooked.
- 4
Remove from the oven. Sprinkle with chopped fresh dill. Let rest for two minutes to equalize the heat. A knife tip should slide in like butter.
Frequently asked questions
How do you get this dish right?
- Keep the skin on during baking to protect the flesh and lock in the juices.
- If the fillet is very thick, add 2 minutes, but never exceed 15 minutes total.
How long does this dish keep?
Eat immediately. Leftovers keep for 24h in the fridge and are best eaten cold in a salad to avoid overcooking when reheating.
