Don’t we all love a perfectly cooked piece of salmon? Light, delicious, moist and flaky! I have an easy way to bake salmon so it will come out of the oven scrumptious and it will not smell up the house! Salmon should not be dry or cooked until it screams, “I give up”! Many of us just don’t have a good technique to cook this pretty colored, good-for-us fish that works every single time! The secret to luscious salmon is to slow bake it! Here, I’ll show you how!
I found this recipe at Epicurious online. I love how Epicurious will work on a recipe until all the kinks are worked out of it! I trust their recipes to be consistently delicious and the instructions to be spot on! I did however, tweak their recipe for my taste.
Now, let’s talk salmon!
It seems that the culprit for a smelly kitchen when baking salmon is heat. When salmon is baked in a hot oven it will let you know that it is way too hot by smelling up your entire house! UGH!!! And that smell lingers!
High heat also dries salmon out and squeezes out the wonderful oils in salmon that keep it moist. Have you ever seen that white yucky stuff coming from salmon when it’s cooked? That’s really not yucky stuff. Its the glorious fat. We want to keep the fat in the fish! And we do this by cooking it in a low and slow oven!
Salmon loves low heat!
A 275 degree oven is salmons perfect baking temperature!
Here are some other tips for baking salmon and making this recipe!
We are going to make the entire meal above on one rimmed baking sheet lined with parchment. Yea! Easy clean up!
Asparagus will be the veggie that will accompany our yummy, moist, perfectly cooked salmon.
Cook the trimmed asparagus for 5 minutes before adding the salmon to the baking sheet.
Cut the salmon into 1 and 1/2 inch fillets. If the skin is still on the salmon bake it skin side down. If one end of the salmon is thin, roll it under itself. I did that with my salmon fillets.
Spread each salmon fillet with mayonnaise.
Spoon the breadcrumbs over the salmon fillets and then sprinkle with a little smoky paprika.
Baked for 18 minutes in a slow and low oven! While dinner is in the oven make the lemon dill sauce.
MAYONNAISE CRUSTED SALMON AND LEMON DILL SAUCE
- 2 TBS olive oil
- salt and pepper
- 1 bunch of fresh asparagus spears woody ends trimmed
- 4 -1 and 1/2 inch wide salmon fillets I use a big pieces of salmon and cut the fillets myself
- 2 TBS mayonnaise
- 1/4 cup panko breadcrumbs
- 1/2 tsp smoky paprika
- 1/2 cup mayonnaise
- juice of 1 lemon
- zest of 1/2 lemon
- 1 TBS fresh dill finely chopped
- extra dill for garnish
Preheat oven to 275°. Trim woody end from the fresh asparagus. Toss with 1 TBS olive oil and sprinkle with salt and pepper. Arrange asparagus on one end of a rimmed baking sheet lined with parchment and bake in oven for 5 minutes. If the spears are thick you may need to roast them for up to 10 minutes.
Meanwhile, prepare the salmon. Salt and pepper the salmon on both sides. Put the salmon skin side down on a work surface or baking sheet. Divide 2 TBS of mayonnaise among the 4 salmon fillets and spread over each fillet evenly.
Put the breadcrumbs and the remaining 1 TBS of olive oil into a small bowl and mix well. Spoon evenly over the salmon. Sprinkle with the paprika. If you are prepping the salmon on a word surface put them on the rimmed baking sheet. Bake for 18 minutes.
Make the lemon dill sauce. Mix the mayonnaise, lemon juice, lemon zest and the dill together in a bowl. Mix to incorporate.
Serve the salmon and asparagus hot from the oven with the lemon dill sauce over the salmon.
Adapted from from Epicurious
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