Baked Salmon (with soy sauce, lemon, olive oil, garlic) Calories

Keep Baked Salmon moist by avoiding overcooking and spooning some of its sauce over the fish as it bakes. Olive oil helps, too. Let it rest briefly after taking it out of the oven so the juices settle.

Bake Baked Salmon skin-side down when the fillet has skin. The skin helps protect the flesh from the hot pan and makes the cooked fish easier to lift away. You can remove the skin after baking if you prefer.

Yes, you can bake Baked Salmon from frozen, but it will take longer and the seasoning may not coat it as evenly. For more even cooking, thaw the fish in the refrigerator first and pat away excess moisture before adding the soy-lemon sauce.

Baked Salmon is done when the flesh is opaque and separates into flakes with gentle pressure from a fork. If the center still looks raw, return it to the oven and check again soon to avoid drying out the thinner edges.

A brief marinade gives Baked Salmon the flavor of soy sauce, lemon, olive oil and garlic. Avoid leaving it in lemon juice for a long time, since the acid can change the fish’s texture; you can brush on extra sauce just before baking.

Serve Baked Salmon with a green salad, roasted vegetables, rice or potatoes. Lemon-dressed greens complement the soy-and-garlic seasoning, while a simple grain or potato makes the meal more filling.

Yes, you can make Baked Salmon without soy sauce. Use olive oil, lemon, garlic and herbs, or choose a suitable savory alternative such as tamari; the latter is useful when you want a similar salty, savory flavor.

Baked Salmon keeps for up to three days in the refrigerator when cooled promptly and stored in a covered container. Refrigerate leftovers rather than leaving them at room temperature, and discard fish that smells off or looks unusual.

Reheat Baked Salmon gently in a covered pan over low heat or in the microwave in short bursts. A little water or leftover sauce helps prevent it from drying out; warm only the portion you plan to eat.