Christmas salmon recipes (2024)

FAQs

What is the secret to best salmon? ›

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin. Credit... Gentl and Hyers for The New York Times.

Just about all flavors work with salmon. Because salmon is high in fat content and a firm fish, it has its own flavor that can hold up to strong flavors like garlic, ginger, hot pepper, and others. But like all fish, salmon is a little delicate, and also works well with more subtle flavors like fresh herbs and citrus.

Creamy Horseradish Dill Sauce

Salmon and dill is a classic flavor combo. Mayo is the base of this creamy dill sauce for salmon. It's transformed into a sauce with basic ingredients like shallots, lemon, and herbs. To make it special, the addition of freshly grated horseradish root adds spice.

What temperature to bake salmon. What is the best temperature to bake salmon? 400°F (205°C) is ideal as it allows the fish to gain colour and the skin to become crispy. If you prefer a milder method, you can bake it at 350°F (175°C) for 20-25 minutes or until done.

Wrap your salmon in a parchment packet with aromatics, citrus, veggies, and a drizzle of olive oil. The steam trapped in the packet will infuse the fish with flavor and cook it gently, making it tender and juicy. Bonus: The parchment packets only take about 15 minutes at 425°F and the cleanup is minimal.

I'm talking about brining! Soaking salmon in a simple, quick brine for as little as 10 minutes (up to overnight, if you like planning ahead) is all it takes. To make it happen you need two very basic ingredients: water and salt. Combine 1 tablespoon of salt for every cup of water.

Salmon does not need much seasoning to be flavorful. You can season it with just salt and black pepper or with a combination of lemon juice, fresh herbs, balsamic vinegar, Dijon mustard, butter, minced garlic, and any other flavors you desire. 3. Dry the salmon to ensure crispy skin.

The next time you make salmon, pair it with one of these delicious veggie side dishes. Veggies like zucchini, broccoli, cucumber and spinach are perfect sides for summer. Plus, these healthy sides are easy to make, only taking 30 minutes or less to prepare.

Do you cover salmon when baking? ›

Baked salmon is best when cooked at 425°F in the oven.

Even thicker fillets don't take long. We recommend baking the salmon uncovered. Simply rub the fillets with a little oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven.

For smaller, crispy, skin-on Salmon; a crispy pan sear is recommended. For bigger fillets, and succulent, skin-off King Salmon; the best method would be cooking in an oven.

No, there's no need to flip your salmon over in the oven. The skin side will be facing down on top of lemon slices and rosemary sprigs which will keep it from sticking.

So, you want skin that is super crisp and flavorful, just as you would want with chicken. Starting your salmon skin-side down, and cooking it until it is well rendered, lightly browned, and crisp, and then turning the salmon to finish the cooking, will make for a terrific dining experience.