Baked salmon, although simple to prepare, can be a show-off dish at the table. The secret is to bake it long enough.
This time should vary depending on the thickness of the pieces of fish, how it is baked and, of course, the temperature. How to do it right? We suggest.
Salmon roasting – rules
Although baked salmon does not seem to be a difficult dish, there are also rules to follow. First of all, the size of the portions into which you divide the fish is important. The smaller the piece is, the more you reduce the time of its baking. What does it look like in practice? As a rule, we should proceed as follows:
- a whole fillet of average thickness requires baking for 30 to maximum 35 minutes – remember, however, that with increased thickness, the baking time should be prolonged;
- a fillet divided into pieces should be baked for less time, i.e. about 20 minutes;
- bell peppers, on the other hand, require thermal treatment for about 15 minutes.
A common problem is that salmon is very easy to dry out, which will adversely affect its taste and texture. So you can make it in foil, then bake from 20 to 40 minutes, taking into account the size of the fillet, or in an ovenproof dish. In the latter case, it is recommended to bake up to 30 minutes. The expected temperature is between 170 and 220 degrees Celsius.