Take the salmon out of the refrigerator for at least 30 minutes to an hour. Cut it to size if necessary, pat dry with a paper towel.
Preheat the oven at 400 F / 200 C/ Gas Mark 6.
Combine all the marinade ingredients in a small bowl - starting with garlic and onion powder, salt and pepper, thyme, dill, mustard paste, chilly paste, paprika, olive oil, brown sugar and lemon juice.
Line a baking tray with aluminum foil. Then, generously spray it with oil. Pro tip - The oil will prevent the salmon from sticking to the foil. If you don't have an oil spray use a pastry brush to smear some oil.
Place the salmon on the aluminum foil and season with salt and pepper on both sides. Then, pour the marinade and marinate on both sides as well. Pro tip - This salmon can be marinated in the fridge for up to 3 hours. If you choose to marinate for more than 30 minutes, use a stainless steel or glass container, not aluminum as aluminum can react with the acid in the marinade and give the fish a metallic taste.
Fold the foil close towards the salmon so the juices do not burn easily in the baking tray. Place the lemon slices and sprinkle some more chopped dill (or parsley) on top.
Bake for 20 to 25 minutes or until done. The recommended internal temperature for cooking salmon is - medium 145 F to 147 F or 60 to 63°C.But, it can also be served at medium-rare 122 to 127°F or 50 to 53°C (this is what I served my salmon).Pro tip - Resting after baking will continue to cook the salmon further.
When you take it out of the oven, let it cool for at least 5 to10 minutes before serving. I like to flip the lemon slices over putting the chared sides down and garnish with chopped parsley and more lemon wedges.
Ask the fishmonger/ butcher to clean the fish for you. Make sure he removes the pin bones. If not, use a pair of tweezers to remove them before you cook it. These small pin bones can be very unpleasant when swallowed.
Salmon skin is safe to eat but while it tastes good in some recipes, it does not in others. Baked in the oven makes the skin soft and rubbery which is not delicious. Pan-searing or pan-frying on the other hand makes it crispy and delicious.
Keep the skin on as it prevents the salmon from falling apart during cooking as well as locks in some moisture.
Score a few lines on the skin before cooking. This will prevent it from shrinking during cooking.
Pat dry the fish well before you season it. The marinade will stick better and the water won't create a big messy splatter as soon as it hits the oil.
Heat the oil /butter in the pan well before you add the salmon or the skin will stick to the pan. I always prefer using a non-stick frying pan for cooking fish
Always start by cooking the fish skin side down. This will give you crispy skin, keeps the fish moist, and also prevent you from overcooking it when you flip it
Use high heat at the beginning when cooking the skin. This will prevent it from sticking. But, lower the heat a minute later so the fish does not dry out.
Note that the salmon will continue to cook even after it has been taken out of the pan
Reheating salmon - Salmon can overcook when reheated so it must be handled carefully. To reheat in a
Skillet - heat the skillet once hot add the salmon and a splash of water. Cover and cook for 2 to 4 minutes
Microwave - place a clean wet paper hand towel over the salmon and cook at 50% powder for 60 to 90 seconds. Pro tip -the water in the skillet and wet paper towel for microwave creates steam which heats the salmon evenly.
Freezing salmon - Cooked salmon can be frozen in an airtight container for up to 2 months. Thaw in the fridge for best results.
Salmon cooking temperature
It is recommended that salmon be fully cooked at mediumwhich is an internal temperature of about 145 F to 147 F or 60 to 63°C (measure at the thickest part of the fish).
But, salmon can be eaten medium-rare if you buy from a trusted source. The internal temperature for medium-rare should be about 122 to 127°F or 50 to 53°C(this is what I like to serve my salmon)
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you