Easy, no fuss baked salmon.
This dish is probably the easiest salmon you can make – but doesn’t mean it won’t taste great – just don’t overcook the salmon.
Ingredients
- fresh salmon fillet with skin
- garlic cloves
- white wine
- fresh rosemary branches (optional)
- olive oil
- kosher salt
Instructions
- Cut the garlic in slices, enough to cover the whole salmon.
- Spread the oil to cover the entire fish.
- Spread the kosher salt on the fish.
- arrange a layer of garlic slice covering the entire fish.
- In an oven dish, place the rosemary branches in a thin layer (if using).
- Carefully place the salmon with the garlic facing down. Some garlic slices will fall, but most will stick to the fish due to the oil.
- pour the wine to cover up to at least half the fish height.
- Put the fish in an oven preheated to 180°C (360°F) for 35 minutes. Don't let it stay there more as the salmon will dry up. If the fillet is thinner, take it out even at 30 minutes.
- Times may vary from oven to oven, try adjusting from time to time. Also, frozen fish will tend to be drier, use fresh when possible.
- When ready, take out of the oven and serve immediately, use a spatula to take the salmon out, keeping as much of the garlic slices as possible. Fish out fallen slices and put on the served fish. Throw away the rosemary.
