Cooking & EatingMany people love it: a nicely cooked piece of salmon from the oven. But how do you do this in such a way that it is always tasty? For example, which vegetables and sauces go well with such a dish? Success is guaranteed with these tips.
When it comes to salmon from the oven, according to Mariska Schrijer, founder of food blog Flying Foodie, in many different directions. “Preparing salmon in the oven is ideal, because your house will not immediately smell like fish. It is best to take a slightly thicker piece of salmon, a thin piece often overcooks too quickly and that is a shame.”
“It is therefore best to have a piece of salmon that is about the same thickness, so that it can cook evenly,” says Schrijer. “Sometimes there is still a thin piece on the salmon, which I usually just cut away myself. I just bake that as a snack for the chef.”
Use foil
If you use a marinade with sugar, such as teriyaki, with your salmon, it can be useful, according to Schrijer, to cover the salmon with foil. “The sugars can burn, especially if you are not completely used to the recipe.” By using foil you protect your dish against this.
“When you make salmon in the oven, it’s best to go for skinless salmon,” Schrijer says. In the pan this skin becomes nice and crispy due to the direct heat of the pan, but in the oven it becomes rather slippery.
“Salmon is fat by itself and therefore does not need that much,” says Schrijer. “I think a squeeze of lemon juice and some fresh herbs is enough, such as dill, parsley or tarragon that you sprinkle over it after baking.”
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When you make salmon in the oven, it is best to go for skinless salmon
Salmon with vegetables or fruit
Salmon pairs well with green vegetables, such as broccoli, zucchini or spinach. “I think salmon also goes very well with fruit,” says culinary author Janine Jansen, who specializes in Mediterranean cuisine. ,,In one of my cookbooks there is a recipe for salmon with pomegranate, which is delicious. I generally don’t like salmon that much, because it’s just so heavy. But with such a crust of pomegranate molasses, and then just pomegranate seeds on the side, it’s very tasty. You only need to put it in the oven for a while and when it starts to brown a bit, it’s ready. So that is my favorite and I make it very often.”
According to Jansen, a salad goes well with a salmon dish from the oven. ,,But green beans also go well with salmon. So, for example, beans with pesto and then that salmon on the side, which is very tasty. I also like salmon with horseradish, but otherwise I’m not really a big fan of salmon. I really like it raw, so just a Japanese sashimi with a slice of salmon and tuna, because tuna is part of it, I like that very much. And then with horseradish or wasabi.”
A marinade gives extra flavor
“Another option is to marinate the salmon, which is great with different combinations,” says Schrijer. ,,Think of mustard, honey, thyme and garlic. Or white wine, lemon, olive oil and garlic. A teriyaki marinade also goes well with salmon. Or make a marinade of soy, brown sugar, rice vinegar, garlic and chili.”
“If you rub your salmon steak with soy sauce or a type of teriyaki, so that it has a little sweetness, it takes the weight off the salmon a bit,” Jansen tips. “The sourness of those pomegranate seeds is very tasty, and it’s also an easy dish for when you don’t have time to cook. I always like it when the salmon is not very cooked. I think it can still be a little bit red on the inside, I like that much better than a well-cooked salmon.”
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