Salmon fillets can be cooked into many delicious dishes, but cooking salmon requires properly techniques because salmon is well done very quickly. Whether you are an experienced chef or a novice, you can cook salmon fillets based on the instructions that Mycookingtown give today.
Ingredients (4 servings)
- 4 fillets of salmon, about 0.4lb each
- 1/2 teaspoon of garlic salt
- 3 tablespoons of lemon juice
- 2 tablespoons of olive oil
Marinating the salmon fillets
- Mix garlic salt, lemon juice and olive oil together. Put all the ingredients in a small bowl, mix well and place in a sealed plastic bag. You can use glass plates covered with foil instead of plastic bags.
- Marinate the salmon. Put the salmon in the marinade and close the plastic bag. Turn the bag a few times to allow the marinade to cover the fish evenly. If you use a glass plate, turn the fillets over and over again to cover the fish with the marinade, and then cover the plate with foil.
- Put the salmon fillet bag/plate in the fridge for 30 minutes. Like other fish, it does not take a long time for salmon to absorb spices.
- Remove the salmon from the refrigerator at least 10 minutes before cooking. This step helps to raise the temperature of the salmon to allow it to be cooked evenly.
Method 1: Baking salmon fillets in an oven
- Preheat the oven to 400 F degrees. Put nonstick foil on the baking tray. Spray nonstick solution on the baking tray if no foil is available.
- Put the salmon fillets on the baking tray. If the salmon still has skin left, place the side with the skin down. Arrange the salmon fillets evenly spaced into one layer.
- Bake the salmon for 15 minutes. Place the baking tray in the middle compartment of the oven. When you can easily use the forks to poke the outer layer, the salmon is done. The fish flesh in the middle must be opaque.
- Enjoy the dish! Salmon fillets can be eaten immediately after being removed from the oven or allowed to cool.
Method 2: Grilling salmon fillets
- Prepare a grill. You can use a gas grill or charcoal grill to grill salmon fillets. If using a gas grill, heat the grill to 450 F degrees. If using a charcoal grill, put the charcoal in one layer at the bottom of the grill and burn it. Let the coal smolder for about 30 minutes.
- Wrap the salmon fillets in foil. Place each fillet of salmon in the middle of the foil. Fold the sides of the foil and wrap it tightly. Squeeze the raised foil. Put the salmon fillets on the nonstick side if using nonstick foil.
- Put the foil roll on the grill and grill for 14-16 minutes. Use a heat-resistant tong to turn over the salmon once every 7-8 minutes. Because the foil is very hot, it is difficult to check whether the salmon is done or not. You should wait until you remove the salmon from the grill. If the fork is hard to poke or the fish flesh in the middle is not opaque, fold the foil and grill until the salmon is cooked.
- Let the salmon cool before enjoying it: Remove the salmon from the grill and leave it in foil at room temperature for about 5 minutes and then enjoy.
- When cooking salmon by the grilling method, you may not use marinade; instead, just sprinkle on the salmon some fresh herbs, such as celery, basil and dill.
- If desired, you can prepare additional marinade and use it as a dipping sauce or topping. When using the marinade as topping, you can spread the sauce on the salmon while grilling. To serve the marinade as a dipping sauce, cook the marinade until the sauce has thickened.
- Find your favorite marinade ingredients by trying combining a variety of oils, acidic ingredients and spices. Acidic ingredients include vinegar and lemon juice, while other spices can be either dry or wet. For example, you can make marinade from soy sauce, rice vinegar, olive oil and brown sugar. Or you can make Vinaigrette sauce from vinegar, cooking oil, salt and black pepper.