Photo by eatrealfood of food.com.
This baked salmon recipe is so easy-to-make and so good!
Learn about the interesting
Story of Pacific Salmon.
More of Linda's great
Salmon Recipes and also
How To Select, Buy, and Cook Fish.
Baked Salmon with Rosemary
Yields: 4 to 6 servings
Prep time: 15 min
Cook time: 12 min
2 large bunches fresh
1 large red
onion, thinly sliced
1 (2- to 3-pound)
salmon fillet with skin, 1 1/2-inches thick
lemons, thinly sliced
1/3 cup extra-virgin
salt and freshly-ground black pepper
Preheat oven to 450 degrees F.
Arrange half of rosemary sprigs in single layer in center of heavy baking sheet. Arrange sliced red onion on top of the rosemary.
Place salmon, skin side down, on the onion. Sprinkle with salt and pepper. Cover salmon with remaining rosemary sprigs.
Arrange lemon slices over rosemary. Drizzle olive oil over. Sprinkle lemon slices with salt.
NOTE: Can be prepared 8 hours ahead, covered and refrigerated.
Bake, uncovered, 8 to 12 minutes or until a
meat thermometer registers an
internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part).
Remember the salmon continues to cook after it is removed from the heat source. Carefully remove salmon from pan and transfer onto individual serving plates.
Serve with roasted onions and lemon slices.
Approximate cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Makes 4 to 6 servings.