If you’re new to Cooking with Christina, you need to know:
- I cook mainly by eyeballing
- I measure with my soul
- We’re mostly winging it (outside of cooking included)
Perfectly baked salmon
What you’ll need:
- I used wild caught, boneless, skinless salmon fillets from Walmart (also Aldi)
- Olive Oil
- Butter
- Garlic (fresh, minced, or powder)
- Salt and pepper
- Lemon (optional)
- Glass casserole dish, oven safe (obvi)
- About 25 minutes of time (if salmon isn’t frozen)
What you’ll do:
- Pull salmon out of package and pat dry with paper towel on both sides
- Pre-heat broiler on high
- Put oven rack on the notch just below the broiler flame
- Coat bottom of casserole dish with olive oil
- Throw heaping tablespoon of butter on the bottom of casserole dish (a bed of butter)
- Throw a bunch of garlic on top of the butter
- Squeeze lemon juice onto salmon
- Season with salt and pepper to taste (and more garlic powder if you’re obsessed like I am)
- Put salmon fillets on top of bed of butter
- Add more butter to the top of the salmon, schmear it around
- Extra squeeze of lemon for good measure
- Put casserole dish in oven, uncovered
- Leave it in there ~10 minutes
- After 10 minutes, check and temp it
- When checking, spoon the melted butter on top of the fillets
- If your salmon is cooking too fast on outside and not through, flip the fillet(s) at the 10 min mark
- Continue cooking in 4-5 minute increments, temping salmon along the way
- Salmon is done cooking once internal temp is 145 degrees
- Take it out of casserole dish when it temps so it stops cooking
Your salmon should come out crispy on the outside and juicy and flakey in the middle.
I served this with a side of mashed potatoes and a can of carrots and ate it all so fast I didn’t snap a single picture.
Happy eating!