Salmon en croûte recipe | Jamie Oliver salmon recipes (2024)

FAQs

Should you bake salmon covered or uncovered? ›

Baked salmon is best when cooked at 425°F in the oven.

Even thicker fillets don't take long. We recommend baking the salmon uncovered. Simply rub the fillets with a little oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven.

Salmon en Croute is such a favourite. This one is also packed with a prawn mousse and spinach and is served with a tasty beurre blanc sauce!

Salmon Method: Poached in Olive Oil

Heat over low heat until the oil reaches 120 degrees F, at which point you'll transfer the entire pan to a 225-degree F preheated oven for 25 minutes. Results: I will admit that this method yielded the best-tasting salmon — but what would you expect from cooking something in fat?

What is the best temperature to bake salmon? 400°F (205°C) is ideal as it allows the fish to gain colour and the skin to become crispy. If you prefer a milder method, you can bake it at 350°F (175°C) for 20-25 minutes or until done. The salmon baked at 425°F (215°C) produces tender, creamy fillets that cook quickly.

Cooking salmon in foil just makes things easier. It creates a buttery, fresh, evenly cooked fish without having to be as precise. Moisture is preserved while flavor is exploded! Your fish won't have any char marks either!

The white stuff that oozes out of salmon is called albumin, a type of protein in the fish (other foods with albumin include eggs, beef and milk). You can't see albumin when the fish is raw—it only appears when the salmon is exposed to heat. As salmon cooks, the albumin turns from its liquid state into a semi-solid one.

Serve with a crème fraiche dressing and lemon wedges. Try it with a warm salad of asparagus tips, roasted beetroot wedges, fresh dill and pea shoots, and a drizzle of a zingy salsa verde dressing.

Yogurt or Crème Fraîche Sauce

A creamy but slightly tangy sauce works really well with salmon, and it's why sour cream-dill sauce over salmon is such a classic. Try mixing in curry powder, Sriracha, or scallions into yogurt or crème fraîche for an easy, elegant salmon topper.

Brown explains that wet-brining salmon—soaking it in water seasoned with salt—helps solidify the fat within the protein, so it doesn't leach out as quickly once the fish hits the heat, “keeping it nice and succulent.” In other words: less chance of drying out.

Is salmon better sauteed or baked? ›

For smaller, crispy, skin-on Salmon; a crispy pan sear is recommended. For bigger fillets, and succulent, skin-off King Salmon; the best method would be cooking in an oven.

Instructions. Preheat the oven to 250°F. Brush each salmon filet on all sides with olive oil and season with salt and pepper. Place the salmon in a small baking dish, add the garlic cloves, and slowly cook until buttery and soft, about 30 minutes.

Internal temperature: Use an instant-read meat thermometer; the salmon should register 145°F (63°C) at its thickest part. Flakiness: When gently pressed with a fork, the fish should easily flake apart. Avoid overcooking, as it can dry out the salmon. Cook with the skin side down for best results.

PAN SEARING

Add enough cooking oil to coat the bottom of the pan and heat over medium-high heat. Place salmon, skin-side up, into pan and cook until browned, about 4 minutes. Carefully flip salmon and cook for another 3 minutes or until done.