Delicious and Easy Baked Salmon Recipes

Salmon is one of those foods that most people enjoy, but many are intimidated to prepare. Whether you prefer poached salmon, baked salmon, or grilled salmon, cooking salmon is quick and simple and it requires very little in the way of seasoning or preparation. Baked salmon is easy and delicious and it comes out moist and succulent every time. There’s no need to worry about your culinary skills when you want to serve baked salmon all you need to do is follow our simple directions on how to bake salmon.

Salmon is also very heart healthy and is high in Omega 3 fatty acids, which makes it an ideal entrée to serve frequently. Learn how to cook salmon with a few simple tricks and a fool-proof salmon recipe you will soon be serving up a healthy salmon dinner for friends and family and you’ll be surprised how easy it is!

Baked Salmon Recipes

Baked Salmon

Preheat oven to 450°F.

Ingredients:

• One salmon fillet – approximately 12 ounces
• Coarse salt
• Freshly ground black pepper

Directions:

Cut salmon fillet into four equal serving pieces. Season with salt and pepper and place skin side down on a non-stick baking sheet or a sheet pan lined with a silpat baking sheet. Bake about 12 – 15 minutes, or until salmon is cooked through and flakes easily.

Five Delicious Baked Salmon Recipes

Baked salmon is delicious on its own, but if you prefer a sauce it can be served with a decadent and classic French buerre blanc or hollandaise sauce and garnished with capers for an elegant presentation.

Classic Hollandaise Sauce

Hollandaise sauce is a secondary sauce derived from one of the five classic mother sauces of French cooking. It is an emulsion sauce commonly served with vegetables, fish or egg dishes.

Ingredients:

• 4 egg yolks
• 1 T lemon juice, freshly squeezed
• 1/2 cup (1 stick) unsalted butter, melted; do not use margarine or any other substitute
• Freshly ground white pepper or a pinch of cayenne pepper
• Pinch of salt

Directions:

In a stainless steel or glass bowl, vigorously whisk together the lemon juice and egg yolks until they become thickened and have about doubled in volume. Place the egg mixture in a double boiler, or over a saucepan with water that is barely simmering; be careful to not let the water touch underside of the bowl or double boiler pan. Continue to whisk vigorously and keep the water simmering low enough that the eggs do not get too hot. If the heat is too high, the eggs will scramble, this is not what you want. Very slowly begin to drizzle the melted butter into the eggs while whisking continuously until the sauce thickens and doubles in volume. Remove from heat and whisk in salt and white pepper or cayenne pepper. Cover hollandaise sauce and keep in a warm place until ready to serve. If the sauce becomes too thick a few drops of water can be whisked in before serving.

Hollandaise sauce is delicious served over poached, grilled or baked salmon or any white fish; and of course is a classic served over Eggs Benedict.