Olive Oil Baked Salmon

Why does everyone instruct that salmon be cooked until it flakes. If it flakes it is overdone and will dry out quickly. Remove from oven before it flakes, let it rest a bit and it will be the perfect texture and moist and luscious.

Note from an Alaskan: This recipe is fine with farmed salmon (it's only a few ounces of olive oil and adds a great lemon-rich baste), but if you have wild red/sockeye salmon or wild silver salmon, the olive oil thing is genius. Those wild fish are kind of dry when baked without a little fat. With wild king salmon (fatty and rich), I'd back off a bit on the olive oil. You're paying a premium for wild king, so let it do its own thing.

“Discard skin”?? That crunchy rind is delicious, and full of Omega 3!

This was so easy but so delicious. I tossed in about 8 ounces of sliced mushrooms, some Rosemary and some thinly sliced vidalia onion and served it with braised Swiss chard and fingerling potatoes - each dressed with some of the olive oil. Company worthy.

No need to bake in a puddle of oil. A couple of teaspoons of olive oil spread on the surface of the fillet before adding seasoning, herbs and lemon, is plenty. Bake on parchment paper to avoid sticking.

I find it interesting that the foodie community tends to prefer salmon at 120 or minimally cooked (someone comments that "if it's flaky, it is overdone") - am I the only one who likes salmon cooked more like to 140 in the thickest part? At 120 the texture seems a bit too raw for my taste, and my kids think it's gross. Sufficiently fatty cuts remain plenty moist at 140 or even 150 (for the thinner parts that get more cooked). Don't feel ashamed if you like your salmon more cooked!

I suggest cooking for a little longer—20 minutes or a little more—but at 230 degrees instead of 350. Makes it even more silky.

If you cook the salmon for 40 minutes at 225 degrees, you will get an even silkier texture, a wider time window to get that result, and you won't need any oil. I've probably gilded a few lilies over the years, but adding 1/4 cup oil to salmon--really?

I make this dish several times a month -- but, instead of herbs, I sprinkle on Trader Joe's "Everything But the Bagel" seasoning on top. I wilt spinach on top of the stove, in some olive oil, salt, pepper and garlic powder while the salmon's baking in the toaster oven - put a bag of Trader Joe's freeze-dried Brown Rice in the microwave for 3 minutes, and by the time the salmon is done in 13-14 minutes, everything else is also prepared. Put spinach on the brown rice, and top with salmon.

Yes, discard the skin into your stomach. Yummmy!

Try adding cherry tomatoes along the side of the fish for a tomato flavor burst.

I like broiling the salmon for 5 minutes toward the end of the cooking cycle for a slightly crispy top layer.

This was super easy and delicious. I added a couple of thyme sprigs and followed recipe.

The salmon was very silky and delicious. I served it with a caper, currant, caper condiment to boost the flavor.

I have been cooking salmon in n this way for years now. I rub it with fennel pollen, salt and pepper. Usually I cook just until the fish reached 110-115 degrees (about 15-20 minutes). A nice addition on the side is a fennel bulb, thinly sliced and cooked in evoo till very tender (this takes longer than than the salmon). Ever since I learned this technique I have cooked all my fish filets/steaks in this manner — timing varies depending on the fish.