It is amazing how good the most simple dishes can be. The only thing you need for this is fresh salmon, farmed is fine, and a digital instant-read thermometer with a probe. The salmon is cooked to medium rare in the oven and will be so tender and succulent that you can eat it with a spoon.
You can serve the salmon with your preferred sides, fresh herbs, or sauce, but it’s good enough by itself. This is so easy that anyone can do it. Please give this a try, you will be amazed!
Fresh (not frozen) salmon fillet, with skin is easier to transfer from the oven dish to a plate
salt and freshly ground black pepper
extra virgin olive oil
Preheat the oven to 120C/250F.
Rub the salmon fillet liberally with salt, freshly ground black pepper, and some freshly squeezed lemon juice. Put in an oven dish and drizzle with olive oil. Insert the probe of an instant-read thermometer into the salmon such that the tip of the probe is in the thickest part of the salmon.
Bake in the oven at 120C/250F to a core temperature of exactly 43C/109F. This is easiest with an instant-read thermometer that has an alarm you can set at a certain temperature.
16 thoughts on “Simple Succulent Salmon”
Salmon is one of favourite fish to eat and I agree that you don’t need to do much with it for it to taste amazing. Very yummy!
Very interesting indeed. We normally grill ours (using the same cut). Must try this.
Would love to hear how it turns out!
This is the meatiest thing I can get my wife to eat! We like it with creamed spinach
Interesting! We always cook salmon over higher heat on the grill or in a pan. I will try this, though–what temp would you say for medium cooked? I like my salmon cooked a shade past medium-rare. 🙂
Medium is 46C/115F, but you could go as high as 50C/122F.
Between 38C/100F and 60C/140F, salmon changes in texture every 5 degrees F, so it is a good idea to experiment.
If you’ve never had 43C/109F salmon before, I urge you to try (even just a bite) because it’s so good 🙂
Ok, I’ll try a bite of J’s. 🙂 I like the idea of using a thermometer because it’s so hard to be sure when fish is done without cutting into it!
Would love to hear what you thought.
And you’re absolutely right about the thermometer. It helps to use a low oven, because in a hot oven the fish will go from undercooked to overcooked in minutes.
I love salmon but usually grill it. I’ll have to try this method.
It gives more control over the level of doneness. Would love to hear what you think.
Simple preparation done to perfection. You let the salmon serve as the star accented by the freshness and brightness of the lemon. We love salmon done this way.
Thanks, Richard. So many people cook salmon (and other fish too) to death, which is such a shame.
Hi Stefan, I’d love to try this. Do you have any idea how long time it will take for a piece of about 3 cm? As I want to pair it with your perfect sound vide asparagus (45 min./85*C) I want finish them at the same time. Thanks, Frans
I think about half an hour. The asparagus can easily stay a bit longer if needed.
Thanks! It was a great taste. I was in doubt because my thermometer seemed to malfunction. Sure to try another time again!
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