Best Honey Garlic Glazed Salmon Recipe (Baked in the Oven) (2024)

FAQs

How does Gordon Ramsay cook salmon in the oven? ›

Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon.

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.

Roasting salmon fillets in the oven gives you beautiful, succulent fish that doesn't require constant attention. This method, which we recommend if you're cooking four or fewer fillets, has you sear the fish in a pan on the stovetop first, which crisps the skin delectably.

Since most fillets are about one inch thick in the thickest part, bake until salmon is cooked through, about 12 to 15 minutes. As a general rule, bake salmon for 10-12 minutes per inch of thickness at 425 degrees Fahrenheit to get perfectly baked salmon that is moist, flaky, and full of flavour.

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.

What's the Best Temperature for Baking Salmon? If baking individual salmon fillet portions, a higher temperature of 400 to 425 degrees F is best.

If you enjoy a crispy exterior, then pan seared salmon is the way to go. Baking salmon is a great option for a larger piece of fish (try this Baked Salmon in Foil for an easy technique).

No, it is generally not necessary to wash salmon fillets before cooking them. In fact, it is often recommended to avoid washing raw poultry, meat, or fish, including salmon, as it can increase the risk of spreading bacteria to other surfaces in your kitchen.

Seasoning salmon with salt and pepper for baking is exactly like seasoning it for any other cooking process: Pat it dry, sprinkle all sides with salt and pepper (including skin if your fish has it) and use a lighter touch if you're adding salty or peppery ingredients later.

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.

How long should salmon be baked at 400? ›

Drizzle the salmon with the oil, then add seasonings of choice. Bake salmon at 400 degrees F for 11 to 14 minutes for 6-ounce fillets or 15 to 18 minutes for a single side, until it registers 135 degrees F on an instant read thermometer inserted at the thickest part of the salmon.

Individual, 6-ounce portions bake in 12 to 14 minutes at 400 degrees F. The cooking time can be several minutes longer or shorter depending upon the thickness of your particular piece of salmon.

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.

Score the salmon skin

With a sharp knife, gently slice through the salmon skin, making slits along the fish every inch or so. Gordon Ramsey explains that scoring the skin helps the fish cook more quickly and keeps the skin extra crispy. Be careful not to cut too deeply into the fish or the inside will dry out.