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Easy Salmon Recipe for the oven?

Anyone got good salmon recipes that can be cooked in the oven? Nothing spicy. Looking for something as simple and healthy as possible. I love Japanese marinades. The sockeye salmons are on sale...

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  1. I just did some local King steaks in a teriyaki marinade, drained them, placed in uncovered baking dish at about 350 till no longer deep pink in center. Delicious.

    1. If I get the temperature and timing right, salmon doesn't need any more seasoning than salt, and pepper. In fact a sweet marinade can complicate the cooking, since the sugar can burn before the fish is done.

      I prefer to use a preheated cast iron skillet in a hot oven.

      paulj

      15 Replies
      1. re: paulj

        I agree with this. The only thing except S&P that improves good fresh salmon, IMO, is good fresh bacon drippings in that hot skillet.

        1. re: PhoebeB

          PB,

          Yup bacon drippings are great for everything but if you have discovered a new "healthy" bacon dripping method, please post. All of us anxiously await with skillet in hand.

          1. re: jfood

            The most memorable salmon that I've fixed was a steak that I cooked with just a bit of olive oil using a simple camping stove. I don't know if it was the fish itself, the cooking method, or the setting, but the result had just that right balance of delicate crispness of the surface, and cooking interior.

            Occasionally I buy salmon belly strips from an Asian grocery. They are particularly rich in the fat that is just under the skin. I should reserve some of the rendered fat for cooking other pieces of fish.

            paulj

            1. re: jfood

              I was raised on bacon drippings as the often-only-available cooking oil in WWII and I put a spoonful or so in very many things I cook: cornbread, green beans and many other fresh or frozen veggies, I often add some to the oil I saute aromatics in. I keep my drippings in the fridg, just as my mother did, so they stay sweet.

              I'm 71. I've been in a hospital as a patient 5 times in my life--when my five children were born. I haven't had a doctor's prescription since I had an infected finger in 1988. In my medicine cabinet are Neosporin/Bandaids/Mentholatum/Visine AC/an almost full bottle of buffered aspirin that's approaching its expiry date.

              I run up and down two flights of stairs an average of 87 times every day, walk my dog two miles a day (can outwalk anyone I know except my own children). I'm never sick, never had a digestive system problem, not a touch of arthritis, never have a headache, haven't had a cold in five years, can put my hands flat on the floor with knees straight even in 2 1/2" heels, wear only cheap magnifying reading glasses for close work, can read a street sign a block away.

              When you reach my age and can say the same, I'll listen to you re: bacon drippings.

              I repeat: I know of nothing that compliments the flavor of salmon like the flavor of good smoked bacon.

              1. re: PhoebeB

                PhoebeB

                Today is younger jfood graduation from HS after attending older jfood's college graduation this past Sunday. Reading your post brought a tear to jfood's eye. That is as magnificent a post as jfood has read. You have turned a special day into an even better day as we attend this affair with momma jfood and the in-laws.

                You are now enshrined in the jfood hall of fame. God bless you and please remember to post the same "in your face" youngsters posting when your 81, 91 and the big 100.

                Man jfood loved this post. :-)))))

                1. re: jfood

                  I suspected I liked you, young sprout. Congratulations to younger jfood. Two of my grandchildren graduated HS this month. "Pomp & Circumstance" will make me cry as long as I live.

                2. re: PhoebeB

                  Wow, very impressive. My Grandparents are 87 and 92 and they are not going to be entering the olympics any time soon, but both still have ALL their marbles and Grandma still volunteers in the cardiac ward one morning a week and Grandpa is still the king of dremel tools. My answer to anyone who goes on about eating lard. Maybe I should eat some.

                  1. re: PhoebeB

                    Damn. I want to be you when I grow up.

                    1. re: PhoebeB

                      Hoorah for you, PB...My grandfather lived on Burger King Whoppers, Snickers, Hershey's chocolates and about a cup of sugar a day (often sprinkled liberally on tomatoes or by heaping spoonfuls in coffee and even red wine)...

                      he lived to the ripe old age of 96 and enjoyed every minute of it...:o)

                    2. re: jfood

                      I've been reading this thread wondering more every day if I'm the only person in the world who even noticed how salmon and bacon go together,and finally--still smarting a bit re: my maligned suggestion to paulj--decided to google it.

                      "salmon bacon" = 1,390,000 entries
                      "salmon bacon drippings" = 51,300 entries.

                      For instance:
                      Bacon-wrapped salmon fillets with wilted spinach
                      Gourmet, Feb. 2006
                      "Wrapped with bacon, these delicious fillets self-baste during broiling, eliminating the need for a sauce. ..."

                      http://www.epicurious.com/recipes/rec...

                        1. re: QueenB

                          Have you ever tasted Nueske's? It's too expensive for me to just eat; I keep it in the freezer for seasoning aromatics, topping a meatloaf/roast chicken/pork roast with, wrapping scallops, etc.

                          I've had other applewood-smoked bacon, but it isn't in the same league w/Nueske's.

                          1. re: PhoebeB

                            You go girl...Nueske's applewood smoked bacon rocks!

                            Make sure to deglaze the fond at the bottom of the pan after baking--the "au jus" is the key to great soups and sauces.

                        2. re: PhoebeB

                          Salmon takes salting and smoking well, so there will be a flavor affinity between salmon and bacon. But I don't think of salmon as needing much help when it comes to fat. A salmon steak with the skin on already comes wrapped in its own 'bacon'. Bacon might make of a difference with a dryer fish like tuna or swordfish.

                          paulj

                          1. re: paulj

                            That's true w/the basting concern, but (notice that the Gourmet recipe calls for skinless fillets) it's the blend of the two flavors that's extraordinary.

                  2. Try a packet of parchment paper. I'm sure you can find exact recipes online, but it is to die for. Take some of whatever you got that goes together (herbs, spices, citrus etc) and cram it in a packet of parchment paper, staple it shut, put it on a cookie sheet and cook it at 350 or so for maybe 20 minutes? Not exactly sure but it is GOOD!

                    12 Replies
                    1. re: LaurenTX2CA

                      I do this with foil. Double layer the foil to prevent leaks. Place fish on the foil, then add seasonings. You don't need a recipe! When I'm going for simple, I squeeze on juice of half a lemon, then add salt, pepper, and thin slices of lemon on top of fish. If I have any dill, I sit the fish on a bed of dill. Fold up and seal the foil, then place in oven (375 to 400 degrees) for about 20 to 25 minutes. That's if the fish is about an inch or so thick. Check after 20 minutes; better to undercook than overcook. However, with this method, even slightly overcooked isn't bad.

                      You can experiment however you like with this. I've done cherry tomatoes, onion, and herbs; ginger, chili, cilantro, and lime; and a few other options with vegetables that will steam easily in 20 minutes (think zucchini, green beans, etc.). Seriously, no recipe needed--it's so hard to mess up.

                      1. re: Kagey

                        And if you use foil, you can poach it in the dishwasher. I've always wanted to do that. :)

                        1. re: creativeusername

                          That sounds like an interesting experiment... Top level, I'd assume...

                          1. re: cookiejesus

                            Heard rumor about it for years and saw the surreal gourmet do it on tv once: http://www.surrealgourmet.com/html/re...

                            Never had the guts though.

                          2. re: creativeusername

                            My sister-in-law has made "dishwasher salmon" many times, including once for a 25th wedding anniversary party. It's always delicious. She puts herbs and lemon slices inside the salmon and on top, adds some white wine, and seals it really well in heavy duty foil. She places it on the top shelf of the dishwasher and puts it through a regular cycle. YUM!!! And what a conversation piece!

                          3. re: Kagey

                            Some of the best salmon I've had has been steamed in foil. We've put a layer of lemon slices on the bottom, along with some slivers of garlic, s&p, then the salmon and the same layers on the top. Really good. So flavourful, that for me, no need for extra oil, fattening sauce etc...

                            1. re: tochipotle

                              I am a terrible cook, but have been trying to get better. I wanted to surprise my boyfriend with some salmon one night since he had been craving it for months. I tried "tochipotle" 's recipe and it was DELICIOUS!! Even though I made it! He loved it and was very surprised. He was surprised by the salmon and the taste! Thanks for sharing your super simple and mega delicious recipe!

                            2. re: Kagey

                              I believe the reason to use parchment paper is because foil can be reactive.

                              I would love to try with leaves...banana or grape maybe...

                              1. re: LaurenTX2CA

                                I've found that a layer of wax paper, then foil works really well and is far cheaper than parchment paper.

                                I like to keep it very simple, just a little lemon, or lime, or orange (which works really well for salmon) and a little salt and pepper. Sometimes a teaspoon of dry vermouth.

                                1. re: bryan

                                  Vermouth sounds really good.

                                  I get my parchment paper at Walmart for 3 or 4 bucks, it's no big expense, but next time I'm out or can't find a stapler I'll try that. I guess we can thank Martha Stewart for bringing parchment paper into the mainstream...

                              2. re: Kagey

                                I do mine in foil, too. Same recipe...sliced lemon (or any citrus, i.e. lime, orange, grapefruit, etc.), herbs like dill or marjoram, and a splash of white wine (helps keep it moist). No salt needed, really, but adds a little zip. In 350 oven with foil closed for 15 -20 minutes; open foil just at the top, and poach 5 minutes more. Really simple...

                                1. re: Kagey

                                  An article in the NYTimes last week piqued my interest in going to the local dollar store to examine their food department. Imagine my surprise to find four ounces of wild salmon for a dollar. It's packed in NC but it's a product of China. Thawed in fridge and baked in foil, easy and cheap.. and tasty. Can you do tilapia in foil? They have that frozen too.

                              3. Marinate the salmon in soy sauce, some freshly grated ginger, and a bit of sesame oil for about 30 minutes before placing in an oven, I cover it with foil for 10 minutes, then take the foil off and turn the heat up so it gets a bit crispy on top. I usually bake it in the same dish I marinate the fish in. Be sure to add a bit of olive oil to the dish so the fish doesn't burn on the bottom.
                                Delicious and even better cold. A friend adds some honey to the marinade, which is a nice addition.

                                1 Reply
                                1. re: mschow

                                  I use basically the same ingredients (lime, soy sauce, sesame oil, chopped green onions, ginger slivers) and just put it in the foil pouch without marinating. It's fantastic! It actually came from a poached salmon recipe where you made a sauce with the same ingredients and poured it over the poached fish. Poaching is another method the OP could try, it might be easier to get the timing right since you can watch it carefully. With any method the key is to not overcook the fish, it really should have just achieved the flaking point.

                                2. I'm not a fan of heavy marinades for a fish that has such great flavor on it's own. My basic oven salmon is lemon juice, sea salt, fresh ground pepper and dill. No marinating necessary so prep time is about 30 seconds. I spray the broiler pan with cooking spray for maximum fat reduction. Broil on high to your taste which for me is med-rare. No need to flip. It's a great weeknight meal b/c it's so easy. Serve up with steamed broccoli and a halved acorn squash and you've got a fresh, healthy, quick meal.