Baked Wild Salmon
This two-step method allows you to enjoy the robust flavor of wild salmon without fear of dry fish. Because it has more collagen and less fat than farmed salmon, wild salmon has firmer flesh and is easier to overcook. This method works for all sizes and types of wild salmon, including those long, gorgeous, red sides of sockeye, which can be tricky to maneuver in a skillet or over grill grates. Wild salmon can stand up to punchy accouterments or be adorned more simply; add juiciness with a squeeze of lemon, dollop of Greek yogurt or another sauce.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ¼cup kosher salt (such as Diamond Crystal) or 2 tablespoons fine sea salt, plus more if needed
- 5 ½pounds wild salmon, such as coho, king or sockeye, cut in fillets or kept whole
- Extra-virgin olive oil or unsalted butter, for greasing and cooking
- Black pepper
- Lemon wedges, plain Greek yogurt, flaky sea salt or a combination (optional), for serving
Instructions
Step 1
In a sheet pan or baking dish that fits your salmon, use a fork to stir together the salt and 4 cups water until the salt has dissolved. Add the salmon skin side up. If the flesh isn’t submerged, add another cup of water and tablespoon salt; it’s OK if the skin isn’t submerged. Let sit at room temperature for 15 to 30 minutes while you prepare the rest of your meal.Step 2
Heat the oven to 275 degrees.Step 3
Drain and pat dry the salmon and pan. Line or grease the pan, then add the salmon skin side down. Drizzle with olive oil or dot with a few thin slices of butter. Season with black pepper.Step 4
Bake for 10 to 35 minutes depending on the size and type of your fish; the fish should be opaque at the edges but still slightly wet and translucent in the center (the salmon will continue to cook out of the oven). The thickest part should register between 115 and 120 degrees. Serve with a squeeze of lemon, dollop of Greek yogurt or sprinkle of flaky salt, or a combination, as you like.