Salmon is a delicious-tasting fish with pink flesh that contains many beneficial nutrients, including omega-3 fatty acids. Salmon meat absorbs spices well and there are many delicious spices that can be varied to process salmon. If you're processing salmon using dry heat such as an oven, be sure to be extra careful not to dry the fish from the grilling process.
Ingredients
Servings: Around 4
Baked Open
- 450 g salmon fillet, with or without skin, cut into 4 pieces
- Olive oil
- Salt and pepper, to taste
- 1 cup (250 ml) plain yogurt (optional)
- tsp (2.5 ml) honey (optional)
- tsp (2.5 ml) prepared mustard (optional)
- tsp (1.25 ml) dill (optional)
Baked in Packages
- 450 g salmon fillet, with or without skin, cut into 4 pieces
- Olive oil
- Salt and pepper, to taste
- 450 ml canned chopped tomatoes, drained (optional)
- 2 garlic cloves, chopped (optional)
- 2 tbsp (60 ml) lemon juice (optional)
- 1 tsp (5 ml) dry oregano (optional)
- 1 tsp (5 ml) dry thyme (optional)
Step
Method 1 of 2: Baked Open
Step 1. Preheat the oven to 175 °C
Line a baking sheet with a sheet of nonstick aluminum foil or parchment paper.
Step 2. Place the salmon filets on a sheet of foil/paper
If the filet still has skin on, place the salmon strips skin down. Once the skin has been removed, you are free to choose which side is facing down.
Step 3. Season the salmon
Spread the salmon filet evenly with olive oil. The oil helps the fish meat stay moist when grilled over the dry heat of the oven. Sprinkle salt and pepper to taste, over the olive oil.
Step 4. Make the sauce
Salmon can be grilled without sauce, but the fish absorbs the flavor well and the sauce can make it even more moist. You can make a basic sauce by mixing yogurt, honey, mustard, and dill in a small bowl and whisking until smooth.
Step 5. Spread the sauce all over the surface of the fish meat
The salmon doesn't need to be soaked in the sauce, but try to spread the sauce evenly on the surface of each fillet.
Step 6. Bake the salmon filets in the preheated oven
Just like other fish, salmon only needs to be cooked briefly. The salmon should be cooked in about 20 minutes. Pierce the fish with a fork as you remove it from the oven. If the salmon looks opaque, it means it's done.
Method 2 of 2: Baked in a Wrap
Step 1. Preheat the oven to about 205°C
Prepare four sheets of non-stick aluminum foil that are wide enough. Each sheet of foil should be four times as wide as each piece of fish.
Step 2. Season the salmon
Spread about 10 ml of olive oil on one surface of the fish, smoothing it over the entire meat is lightly oiled. Sprinkle salt and pepper to taste.
Step 3. Make the toppings
This method of grilling fish by wrapping is perfect for cooking salmon topped with toppings, such as seasoned vegetables or chunks of salsa. The wrap will keep the salmon moist, and the toppings can soak into the salmon, making the meat more moist and flavorful. To make a simple topping, mix 2 tablespoons (60 ml) of olive oil with chopped tomatoes, chopped onion, lemon juice, oregano, and thyme.
Step 4. Place a salmon fillet on a sheet of aluminum foil
Try to put it right in the middle. You should place the fish pieces with the oiled side facing down.
Step 5. Twist both ends of the foil
Place the filet with the shorter sections pointing up and down so that the filet looks raised, not stretched. Twist the top and bottom ends of the aluminum foil loosely so it looks a bit like a spiral.
Step 6. Sprinkle the toppings over the salmon filet
Divide the tomato topping into quarters, and sprinkle over each salmon filet.
Step 7. Fold and lock both ends of the foil
Straighten the ends of the foil and bend it to completely cover the salmon and tomatoes. Bring the ends of the foil together and fold it over, tying the two together to lock tightly together. Allow some air to remain in the package so the salmon can cook properly. Try not to let all the air escape through the package.
Step 8. Bake the salmon wrap
Bake the packet for 25 minutes in the preheated oven.
Step 9. Serve the package whole
Instead of opening each package before serving it, serve the sealed package to friends or guests and let them open it themselves.
