Baked or Grilled Salmon

Ingredients

Salmon:

Butter and Olive Oil:

Seasonings:

Instructions

  1. For Oven Baking, Preheat oven:
    Standard Oven: 350°   |   Convection Oven: 325°
  2. For Grilling on a Gas Grill: Preheat grill on high with all burners on. Once grill is hot, turn off middle burner and turn the outer burners down to medium-low. If your grill has a temperature reading it should be at approximately 350°.
  3. When buying fresh salmon make sure there is no fishy smell and the color of the fish is bright and shiny.
  4. If you buy frozen salmon get it out of the freezer one day in advance. Remove from original packaging material and thaw overnight in the refrigerator.
  5. Line a shallow baking pan with a piece of foil that is twice the width of the pan.
  6. Place the salmon fillet skin side down on top of the foil.
  7. In a small bowl mix together butter and olive oil.
  8. Pour the butter and olive oil over the salmon.
  9. Sprinkle salt and pepper over the top of the fillet.
  10. Lay fresh dill and thyme over the top of the salmon or sprinkle with dried dill and thyme.
  11. Place lemon slices over the surface of the salmon.
  12. Wrap the foil loosely over the fillet.
  13. Bake for 10 to 20 minutes (NOTE: thick fillets may take 20 to 30 minutes); check frequently during the last 10 minutes of cooking time to prevent salmon from becoming dry. If you have an instant read thermometer it should register 125° when inserted midway into the thickest part of the fillet.
  14. If you are grilling: Place foil wrapped salmon in center of grill so it gets indirect heat. Grill for 10 to 20 minutes (thick fillets may take 20 to 30 minutes); check frequently during the last 10 minutes of cooking time to prevent salmon from becoming dry. If you have an instant read thermometer it should register 125° when inserted midway into the thickest part of the fillet.
  15. Remove the fillet from the oven or grill when a paring knife is easily inserted in the thickest part and the interior is warm when touched by your finger but still slightly dark salmon in color. Allow to rest wrapped in the foil for 5 minutes before serving.
  16. Salmon is ready to serve when it is just barely light pink/salmon in color and a paring knife inserted in the thickest part goes in and out easily.

Comments

Serves 3 to 4 adults.

Thickness of salmon fillets can vary widely based on species and how it has been filleted. Check frequently during the last 10 minutes of cooking time to prevent salmon from becoming dry.

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