Baking and grilling are the most common dry heat cooking methods for salmon.
Roasting won’t be covered here because it is much like baking, except the flesh is basted frequently. Salmon baked in an oven is typically surrounded by hot dry air at a temperature of between 140°C and 250°C. Oil is often added to the baking dish and brushed on the flesh to help retain moisture.
- Simple and easy way to cook large quantities.
- Can give salmon a crisp outside coating while leaving it moist and tender inside.
- Considered healthier than frying by many because little fat or oil is used.
- Combines well with other cooking methods (e.g. fillet portions can be seared first
- then baked to finish cooking inside)
- Salmon can be covered or wrapped in foil to retain moisture.
- Suits whole HOG or fillet portions or cutlets
- Baking dish
- A barbeque with closable canopy
- Baking paper and a flat tray if cooking en papillote, a French term for cooking in a pouch.
- Butter, margarine or olive oil will add moisture and flavour.
- You may wish to use more oil if the fillets are skinless.
- 140–250°C. (The larger the portion, the lower the temperature.)
- Fillet portions around 8–15 minutes
- Whole HOG, 3.5–4.5kilo, (approx 45–60 minutes.)
- Preparation Season the salmon if desired, but avoid using salt as this draws out the moisture.
- If baking whole HOG or large fillet portions, score to ensure even cooking by making 2 or 3 diagonal cuts across the thickest parts on both sides.
- Consider adding stuffing to the whole HOG or rolling inside fillets.
- Place salmon (skin side up if applicable) in a single layer on an oiled baking dish, and brush the top with oil or lemon juice. Alternatively wrap in foil or place in oven bag.
- Add seasoning, herbs or juice if desired.
- Bake in a pre-heated oven.