Simple Salmon Filets
Easy, really quick, tasty and healthy too! With seafood, always err on the side of undercooked rather than overdone.
- 113 grams wild salmon filet per person (skin on or off, we prefer on)
- extra virgin olive oil
- salt & pepper
- thin slices of lemon
- chili flakes
- miso mixed with mayonnaise
- chopped fresh dill or parsley
- dijon mustard mixed with greek yogurt
- sumac
- a little maple syrup
- soy sauce mixed with sesame oil
- garlic butter
Preheat oven to 220C/425F. Line your baking sheet or tray with parchment or foil. If your pieces of salmon are wet, pat them dry so you aren't steaming them.
Drizzle your filet(s) with a little olive oil and season with salt and pepper. Use you hands or a pastry brush to make sure the entire top part of the filet is 'greased' and seasoned. I placed some thin lemon slices on top of the filets, but they aren't necessary. You could also use any of the suggestions in the "optional" list of ingredients.
Guesstimate the time your filet(s) will need to bake based on the rule in the note below. Pop in the oven but start checking about 2 minutes before your guesstimated time. The salmon is done when it flakes easily and is opaque in the centre.
Bake for approximately 5 minutes per 1.3cm (1/2 inch) thickness based on the thickest part of the filet. Ours took 10 minutes.
