Oven-Baked Salmon
Recipe type: Main
Cuisine: Seafood
  • 1 to 2 lbs salmon fillet, with the skin on (we prefer a wild-caught salmon, like a sockeye, but farm-raised bakes well too)
  • Extra-virgin olive oil (a generous pour to coat well the top of the salmon)
  • Coarse ground kosher salt
  1. Preheat oven to 450.
  2. Rinse salmon in fresh cold water, then pat dry.
  3. Place salmon in a glass or ceramic baking dish, skin side down.
  4. Coat with extra-virgin olive oil, then generously sprinkle with kosher salt.
  5. Bake until opaque and flaky.
How long to bake salmon? A general rule of thumb is to bake salmon for 4 to 6 minutes per ½-inch thickness. Salmon is done as soon as it begins to flake, and you can easily test the doneness by inserting a fork into the fish and gently twisting. If it starts to flake, it's done. Two other signs of doneness to look for: the flesh will be opaque and the juices will turn a milky-white.
Recipe by The Catholic Foodie at https://catholicfoodie.com/oven-baked-salmon