BAKED SALMON | easy, no-fail recipe with lemon garlic butter

Hello guys, today I will show you how to make the easiest

baked

salmon

recipe

. This

recipe

really is foolproof. It takes less than 20 minutes and gives you incredibly moist, flaky, and flavorful

salmon

. This is definitely the salmon recipe I make most often in my house and it's an

easy

and healthy dinner recipe that you can serve with a variety of sides, so let me show you how to make it on Instagram. I asked if you wanted to see this salmon recipe with individual ingredients. fillets or half a large salmon and individual fillets, that's what I'm using today, but you should know that you can also use this same recipe on a large piece of salmon, take the salmon out of the refrigerator and leave it in the room. temperature for about 15 minutes before cooking it for the same reason we do this with chicken or steak, it just helps ensure the salmon cooks evenly.

I always cook salmon with the skin on as it is much easier to remove after it has been cooked. and today I'm using these gorgeous, thick king salmon fillets. I talk about the different varieties of salmon in a separate blog post on my website and I'll link to it below, but king salmon is known for being thick, super moist, and having a soft,

butter

y texture and that's because it has a Higher fat content, it's the most expensive variety of salmon and definitely a splurge, but it's just as good. Of course, this recipe works equally well with coho and sockeye salmon, so just take what's in season and what's available. in your budget or what you have access to and lastly, for individual fillets, try to keep them about the same size so they are better suited to cooking evenly in the oven, preheat the oven to 375 degrees Fahrenheit and then get a baking dish or a rimmed baking dish.

I like to put down parchment paper so the salmon comes off easily, but to be honest, since we cook the salmon at a gentle temperature, it rarely sticks anyway, some recipes say to cook the salmon at a high temperature, like 425 degrees Fahrenheit, but I prefer 375 for an extremely moist and succulent salmon that is less likely to overcook and dry out, so place the fillets in your baking dish and once ready, set them aside, melt two tablespoons of

butter

and I just microwave this for about 20 seconds. I want it to melt but not heat and certainly not splatter or explode in the microwave, so 10 to 20 seconds is usually enough and then you'll add half a tablespoon of

lemon

juice.

I usually don't measure this, I just spray it. I juice a quarter

lemon

slice directly into the bowl and catch the seeds with my hands. The measurement usually ends up close enough. Mix in the lemon butter mixture and then generously brush it all over the salmon and if you don't have a brush you can also place it on top and then mince or finely chop three cloves of

garlic

and then sprinkle them all over the top of the salmon. I guess you can also add this with the butter mixture if you don't want

garlic

hands. but I've always sprinkled it on top so it spreads evenly and if you're worried about garlicky hands, there are some really simple tricks to get rid of that garlic smell, like rubbing salt and baking soda between your hands, rubbing coffee grounds between them, or rubbing your hands on something stainless steel, like a pot or utensil, even rubbing your hands on a stainless steel sink works if you have one, but once the garlic is well speckled all over the salmon, sprinkle the top with salt and ground black pepper. place those extra lemon slices around the salmon.

I don't have much extra space today because my salmon pieces are so big, but once these lemon slices have

baked

, they are soft and juicy and are great for drizzling on top of baked salmon. salmon for 12 to 15 minutes depending on the thickness of the salmon and always set a timer so you don't accidentally forget it because you don't want it to overcook while the salmon is baking. I'll cut a little quickly. Fresh herbs now, if you're wondering why I didn't add them to the salmon before putting it in the oven, it's because fresh herbs can burn quickly.

Parsley is a little more durable, but dill will scorch pretty quickly and then you'll have burned yourself. bits of dill on top and that's not very tasty so it's best to just sprinkle the fresh herbs on top of the salmon when it comes out of the oven for the freshest flavor and I'm chopping about a teaspoon of parsley and dill when the salmon comes out of the oven , it should look juicy and moist and the color will be a soft orange-pink. You may also notice some white bits coming out of the salmon. Many people think this is fat, but it is not.

It's called albumin and it's actually protein. that comes out of the salmon as it is heated and different varieties of salmon are cooked and different cooking methods will affect the amount of albumin that is seen, but a gentler oven temperature like the one we are using today helps reduce it and preserve the salmon. Long story short, it's totally normal and safe, but you can always scrape it off the sides before serving. Now it's time to put the finishing touch on the baked salmon and sprinkle on those fresh herbs, the simple combination of garlic, lemon and herb butter.

It's a classic and pairs very well with a variety of different accompaniments. Today I serve it with creamy mashed potatoes and green beans. Both recipes are also on my website. You'll know the salmon is perfectly cooked when it flakes easily with a fork and is still moist inside. King salmon is great because even if you cook it a little overcooked, it stays so juicy and tender that it really is foolproof. Oh, and don't forget to pour some lemon juice on top. that I almost forgot and then delved into this healthy dinner. I hope you enjoyed this recipe and if you did, be sure to like it, share it with your family and friends and I'll see you again in the next video.