Moist Baked Salmon

 

 

My family loves seafood.  I am always trying to find new ways to add variations to baked fish.  For years, I would make baked salmon and could not figure out how to keep it moist and tender once cooked.  A couple of years ago I figured out how to make the best moist baked salmon.  Around the same time, I created a seafood sherry sauce to go over salmon when we want a little something extra on the salmon.

The key to moist baked salmon is to not over cook and to keep the juices locked in the salmon.  I mainly achieve this with covering the salmon in olive oil and baking it wrapped in foil.  I also like to add spices to enhance the flavor of the fish.  This salmon melts in your mouth and will put a smile on your face.

 

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Moist Baked Salmon Ingredients

• 1.75 lbs of Fresh Atlantic Salmon Fillet (skin on or off)

• Olive Oil
• Seasonings: Coarse Ground Pepper, Granulated Garlic or Garlic Powder, Tony Chachere’s Creole Seasoning, Spanish Style Paprika, Onion Salt

Supplies

• Regular Foil
• Baking Dish

Moist Baked Salmon Directions

• Pre-heat oven to 350 degrees Fahrenheit.
• Line baking pan with enough foil to cover salmon fillet.
• Cut salmon fillet in half.

 

• Cover salmon fillet with Olive Oil right on the foil.
• Season both sides of salmon with the above seasonings by shaking to cover lightly,  If the salmon fillet has skin on one side, only season the non-skin side.

 

• Wrap the salmon fillet with foil and bake for 20 minutes.  After 20 minutes check on the salmon.  Depending on how thick the fillet is, most are ready or it may need additional baking time of 5-10 minutes.  You can tell if the baked salmon is ready if it easily flakes with a fork. Another indicator is a white fluid starts to come out of the salmon when it is done.

 

• When it is done, cover the the baked salmon with foil and allow the salmon to rest for 5-10 minutes so the juices redistribute and it remains moist.
• Below is the Seafood Sherry Cream Sauce that I like to make to go over baked fish. It is delicious.

 

For another great recipe, try my seasoned catfish fillets: https://majorgates.com/recipes/seasoned-catfish-fillets/

 

Ingredients For Seafood Sherry Cream Sauce

 

• Any bag of FROZEN small seafood you like.  This can be shrimp, crawfish tails, lump crab, mussels, etc.  For this recipe I used a bag of pre-cooked frozen shrimp. You do not have to thaw out the seafood first.  Since it is small it will cook fast.
• 1 stick of butter
• 1 cup of Heavy Whipping Cream
• 3/4 cup of Sherry
• 1 can of Cream of Mushroom Soup (10 1/2 oz)
• 1- 4 ounce can of sliced mushrooms or use one package of fresh sliced mushrooms
• 2 teaspoons of minced garlic or 2 garlic cloves
• 1 yellow onion finely chopped
• 1 Tablespoon of Worcestershire sauce
• 1/4 teaspoon of crab boil
• 1 teaspoon of:  granulated garlic or garlic powder, Tony Chacheres Original Creole Seasoning, onion salt,
• 1/2 teaspoon of coarse black pepper

Supplies

• Large cooking pan
• Cooking spoon
• Mini Chopper

 

Directions For Seafood Sherry Cream Sauce Over Baked Salmon

• Melt butter in pan and add in the chopped onion and garlic.  Cook on medium heat until onions are translucent and cooked. Stir often so it cooks evenly.

 

• Add in the mushrooms and stir.  If you are using fresh mushrooms, it will take a little longer to cook.

 

• Pour the bag of frozen shrimp into the pan and cook until heated through.

 

• Add the can of cream of mushroom soup and stir well.

 

• Add in the heavy cream, all seasonings, sherry and bring to a light boil while stirring often.  Once it is heated through it is done.  Do not overcook or seafood will be tough.  Pour over the baked Salmon and serve with vegetables, salad or your favorite rice dish.  Garnish with fresh parsley if you like.

 

Enjoy!

This moist baked Salmon will go great with Garlic Mashed Potatoes, for the recipe, click here: https://majorgates.com/recipes/garlic-mashed-potatoes/

 

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