When it comes to fish, there is only one kind that the whole family likes – salmon. We eat salmon at least once a week, especially during lent when my husband doesn’t eat any type of meat. I’ve made salmon several different ways – grilled, poached, pan fried – but I’ve found that the easiest, guaranteed way to make perfectly cooked salmon is in the oven. The salmon is never overcooked, never dry, and is always a crowd pleaser.
Perfectly Cooked Salmon
Salmon fillet (whole or cut into slices, with or without the skin)
Use cooking spray to completely coat a rimmed cooking sheet.
Quickly rinse the salmon, and dry it with a paper towel.
Lay the salmon on the baking sheet, skin side down, and sprinkle with garlic salt and pepper.
Place the pan in the cold oven and turn the heat to 400 degrees.
Bake for 20 minutes. (If your salmon is particularly thick, you may want to add an additional minute or two to the cooking time).
That’s it! No need to preheat the oven, no need to constantly watch the salmon, trying to see if it’s done, and best of all, no need to flip it over! Perfectly cooked salmon, every time. Guaranteed!