Baked Salmon

Tender salmon flakes that pull apart easily, infused with fresh dill and lemon. The center remains moist and translucent.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 297
• Protein: 32 g
• Carbs: 1 g
• Fat: 18 g

Ingredients

• 600 g Oncorhynchus kisutch ( fillets with skin on )
• 1 piece Citrus limon (L.) Burm. f. ( thinly sliced )
• 2 piece Garlic ( unpeeled and crushed )
• 2 tbsp Extra virgin olive oil
• 1 piece Dill ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Oven and pan prep

   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. Seasoning

   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. Baking

   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. Finishing and rest

   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.

Chef's tips

• 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.

Storage

Eat immediately. Leftovers keep for 24h in the fridge and are best eaten cold in a salad to avoid overcooking when reheating.