Three Delicious Methods for Baking Salmon: Traditional, En Papillote and with Orange Juice

Baking salmon is a delightful and healthy way to cook this popular fish. Whether you're a novice home cook or an experienced chef looking to try something new, these three methods will ensure that your baked salmon is both delicious and memorable. Let's dive into each method in detail.

Traditional Baking

When preparing baked salmon using the traditional method, it's important to start with the right ingredients. Whole salmon fillets can range in color from pale pink to deep red, depending on the species. You may find options like Atlantic, Coho, Chinook, Sockeye, or King, each with subtle differences in taste, texture, and appearance based on where and when they are caught.

Steps to Traditional Baking

Choose the Right Fillet: Opt for a fillet with the skin still attached, as it helps retain moisture during cooking. Cut the fillet in half lengthwise for easy handling.

Preparation: Set your oven to a temperature between 325°F and 375°F (175°C and 190°C) based on the size of your fillet. Smaller fillets should be cooked at the lower end of the range, while larger ones require the higher end. Using a meat thermometer (available at most grocery or kitchen stores), insert it into the thickest part of the fillet and cook until it reaches 140°F (60°C).

Cooking Time: Cover the fillet in a covered oven-proof baking dish. Check the fillet often, as cooking times can vary widely depending on your equipment and the size of the fillet. A small fillet may only need 25 to 30 minutes, while a large one could take up to 40 to 60 minutes.

Baking En Papillote

Baking salmon en papillote, or in parchment paper, is a fantastic way to cook the fish while enhancing its flavors naturally. This method is not only delicious but also easy to clean up as you can simply throw away the parchment paper after use.

Steps to Baking En Papillote

Preparation: Preheat your oven to 350°F (177°C). Prepare the salmon by leaving the skin on, rinsing it in cold water, and seasoning with salt and pepper.

Wrapping: Fold the parchment paper in half crosswise and place it on a baking sheet. Center the salmon fillet onto one side of the parchment paper, followed by any herbs, aromatics, or vegetables that complement the salmon.

Seasoning: Drizzle a bit of olive oil or add a tablespoon of white wine to the parchment. You can also substitute butter for olive oil for a deeper flavor.

Sealing: Fold the parchment paper over the contents, creating a triangle seal. Ensure there is enough room in the paper chamber for the salmon and vegetables to cook in their own juices. Bake at 350°F (180°C) for 20 to 25 minutes.

Checking Maturity: The salmon fillet should be opaque and flaky. Translucent flesh indicates that the salmon is not fully cooked.

Serving: Remove from the oven and serve the contents on a separate platter or cut open the parchment and serve directly.

Baking with Orange Juice

If you prefer a tangy flavor in your baked salmon, you can infuse the fillet with the natural sweetness of orange juice. This method is a great way to complement the salmon with a hint of sourness and sweetness.

Steps to Baking with Orange Juice

Preparation: Set your oven to 325°F (175°C).

Marinating: Place the salmon in a dish and pour enough orange juice to just cover the piece of salmon.

Cooking: Cover the dish with aluminum foil and bake until the salmon is done. This should take around 20 to 30 minutes.

Serving: Once cooked, serve the salmon directly from the dish or transfer it to a separate platter.

In conclusion, there are multiple ways to prepare baked salmon, each offering a unique taste and texture. Whether you prefer the traditional method, en papillote, or with orange juice, these recipes will make your salmon dish both delicious and memorable.