Garlic and Herb Baked Salmon

Be prepared for a flavor explosion with these fabulous baked garlic and herb salmon fillets! Shallots, garlic, and parsley give the salmon flavor that is sure to be a hit with everyone. Lemon wedges are served on the side for a refreshing kick.

This simple recipe is easy to customize to suit your taste. Add some citrus zest to the topping or place a slice of lemon on the fillets. Feel free to change up the herbs with some fresh dill, basil, or chives along with the parsley.

Garlic and herb salmon fillets are perfect for a fancy dinner, and they’re quick and easy enough for a weeknight meal. Impress your friends and family with these delectable salmon fillets.

Which Salmon to Choose

Salmon, in general, is a healthy fish that is rich in omega-3 fatty acids and much lower in mercury than most other species. There are several types of salmon, each with its own unique characteristics. Here are some of the types of salmon that you are likely to find in your local grocery store or fish market.

• Atlantic Salmon: Atlantic salmon has a mild and delicate flavor, and soft texture.
• Coho: Coho salmon is recognized by its bright orange-red color, and it has a firm texture and rice, slightly sweet flavor.
• King Salmon: King salmon, also known as Chinook salmon, is probably the most prized species of salmon. It is a large fish, with rich, buttery flavor and tender, flaky texture.
• Sockeye Salmon: Sockeye salmon is known for its deep red color and robust flavor. It is firm in texture and low in fat.
• Pink Salmon: Pink salmon are the smallest of the North American Pacific salmon. It is pale in color with a mild taste and soft texture.

Skin-on or Skinless?

The skin can help moderate the temperature as the salmon cooks, but salmon fillets may be baked with or without the skin. If there is skin on your fillets, place them on the baking pan skin-side down.

Cooking Times

The FDA recommends a safe minimum temperature of 145 F for fish. To avoid overcooking, remove it when it reaches 130 F to 135 F. It will continue cooking after it is removed from the oven, and should reach 140 F to 145 F. The salmon fillets should be moist in the center and pink, not cloudy. You should try to buy salmon fillets that are fairly uniform in size. If there are some thinner fillets, check them for doneness earlier.

If you don’t have a dependable instant-read thermometer, you can test the salmon with a fork or the tip of a small knife. It should flake apart easily. If the fillets don’t flake and are still quite translucent, cook them a little longer.

What is That Icky White Stuff?

The white albumin you sometimes see oozing out of cooked salmon is solidified protein. It’s not very appetizing, but it is normal, harmless, and doesn’t affect the flavor at all. If there is a lot, you can gently flake or brush it off before serving.

Preparation Notes

• Pat the salmon with paper towels to dry thoroughly and arrange—skin-side down if they have skin—them on a lightly oiled foil-lined baking sheet.
• Put the olive oil in a small saucepan or skillet and place it over medium heat.
• When the oil is hot and shimmering, add the shallots. Cook the shallots for about 2 minutes, or until they are slightly softened.
• Add the garlic and cook for 1 or 2 minutes longer.
• Remove the pan from the heat and add the parsley. Let the mixture cool slightly.
• Brush the shallot, garlic, and parsley mixture over the salmon fillets.
• Bake the salmon as directed until done. It should register about 130 F to 135 F on an instant-read thermometer. Be aware that thinner pieces may take less time. It’s best to use fillets of uniform thickness if at all possible.
• Remove the salmon and sprinkle with salt and pepper. Serve with lemon wedges.

Variations

• Add different herbs. Some herbs that pair well with salmon include basil, chervil, chives, dill, mint, and sorrel.
• Add 2 to 3 teaspoons of finely grated lemon zest to the olive oil mixture.
• Replace the black pepper with lemon pepper.
• Place a slice of lemon on top of each seasoned fillet before baking or drizzle with lemon juice.

What to Serve With Salmon

There are loads of side dish choices for salmon. Here are a few possibilities for starches, side vegetables, salads, and seasonings and sauces.

• Starches: Cooked rice, risotto, roasted potatoes, and boiled baby potatoes.
• Side Vegetables: Haricots verts, spinach, chard, fennel, kale, broccolini, snow peas, mushrooms, and artichokes.
• Salads: Coleslaw, dressed spring greens or watercress, tomatoes with fresh herbs, tossed salad with a light vinaigrette, and Caesar salad.
• Seasonings, Sauces, and Aromatics: Capers, caviar, crème fraîche, citrus, beurre blanc, hollandaise, pesto, and béarnaise sauce.

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