Baked Salmon - the Best Ever
Baked Salmon - the Best Ever

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, baked salmon - the best ever. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Baked Salmon - the Best Ever is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Baked Salmon - the Best Ever is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook baked salmon - the best ever using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Baked Salmon - the Best Ever:
  1. Make ready Fish
  2. Make ready 1 dash oil
  3. Take 1 slice Salmon fresh, not frozen
  4. Take 1 whole grain mustard
  5. Get 1 dill fresh or dried
  6. Make ready 1 lemon pepper
  7. Make ready 1 butter (salted)
Steps to make Baked Salmon - the Best Ever:
  1. Preheat oven to 425º
  2. Rinse and dry salmon slice. In a baking pan large enough to hold salmon rub a tiny bit of oil on the bottom of pan. You don't need a lot. Just a dab is fine it helps to crisp the skin. Place salmon skin side down. If one side is very thin, tuck it under.
  3. Squeeze whole grain mustard onto the entire piece of salmon and using the back of a spoon spread evenly adding more mustard if you need so that it covers the entire top of salmon.
  4. Sprinkle dill over entire salmon add lemon pepper to your liking.
  5. Slice 3 wafer thin pieces of butter (or amount needed for the salmon) make it that the butter is evenly spaced.
  6. Baking time depends on the thickness of the salmon. For a slice 3/4" thick bake for 12-13 minutes. For a piece 1 1/2" thick bake 20-22 minutes. The test for doneness is like steak. If you press on it and there is no give, it's overdone and dry. Salomon is a delicate fish and cooked correctly results in a creamy buttery texture. You can test the thickest part of salmon by gently prying apart. It should be opaque but slightly pinkish.

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