Baked Salmon

190°C (375°F) for 12–15 minutes for a 2.5 cm thick fillet. Higher temperatures (220°C+) cook the exterior fast but leave almost no margin before the fish dries out. At 190°C the salmon stays moist even if you leave it 1–2 minutes longer. The most reliable guide is a thermometer: 57–60°C (135–140°F) at the thickest part is perfectly moist with a slightly translucent centre. 63°C (145°F) is fully cooked through. Above 65°C it starts drying. Without a thermometer: press the centre with a fork — the layers should separate easily and look matte-pink, not transparent.

The white substance is albumin, a soluble protein that coagulates and is pushed out of the muscle fibres as the fish heats up. It is completely normal and safe to eat. The higher the temperature and the faster the cooking, the more albumin appears. To minimise it: bake at a moderate temperature (190°C rather than 220°C+), don't overcook, and optionally brine the salmon for 10 minutes before baking (1 tsp salt dissolved in 500 ml cold water). The brine partially denatures the albumin in advance, so far less of it appears as a white layer on the surface during cooking.

Bake skin-side down and do not remove the skin beforehand. The skin serves three purposes: it protects the delicate flesh from the direct heat of the pan, helps the fillet cook more evenly, and holds in moisture. After baking, the skin separates cleanly from the flesh — just slide a spatula underneath. If you want crispy skin: start at 220°C for the first 3 minutes, then drop to 190°C. Removing the skin before baking takes away the fish's natural barrier and consistently produces a drier result.

Butter + lemon + garlic is the classic that always works: butter adds richness and helps browning, lemon cuts the fattiness and brightens the flavour, garlic adds depth. Dijon mustard is excellent specifically for baked salmon: it adheres well to the surface, forms a light glaze and doesn't overpower the fish. Honey + soy sauce + garlic produces a caramelised Asian-style crust. One important rule: apply any acidic marinade (one containing lemon juice or vinegar) immediately before the oven — not in advance. Leaving salmon in an acidic marinade for more than 15–20 minutes starts denaturing the surface protein and changes the texture before the heat has even started.

Three visual checks. First: colour — correctly baked salmon is matte-pink throughout, with a slightly darker, almost translucent centre. Uniformly pale throughout means it is overcooked. Second: texture — press the thickest part gently with a fork. The layers should flake apart easily but not fall apart completely. Third: juices — a small amount of whitish, translucent liquid appearing at the sides indicates the fish is ready. One critical point: salmon continues cooking for 1–2 minutes after it comes out of the oven from residual heat. Pull it out slightly before it looks completely done and let it rest on the tray for 2 minutes.