How long to cook salmon at 400 F?

Pay special attention to the choice of fish. The priority, of course, is chilled salmon. Frozen fish has much fewer nutrients. You also need to know how to properly defrost fish: after freezing, put it in the refrigerator for 6–8 hours and only then completely thaw at room temperature.

Wash the fish well and pat dry. I have a salmon steak, but it can be just a fish fillet.

Pour soy sauce over the fish. Pay special attention to the choice of soy sauce. Now in stores there are many cheap fakes of this product.

Choose naturally fermented soy sauce. Even better if it is soy sauce, which is recommended for marinade.

From the lemon, we only need juice, so you can take ready-made factory-made lemon juice. If you squeeze juice directly from a lemon, pre-wash it with very hot water – so the lemon will give more juice. Pour the juice over the fish, while using a small strainer so that the bones do not fall on it.

Drizzle the fish with vegetable oil. It can be any vegetable of your choice. I have sesame oil – it's perfect for marinades.

Furthermore, at this stage, you can add some of your favorite herbs or seasonings to the fish: allspice, oregano, garlic powder. In my opinion, such a noble fish as salmon does not need many seasonings.

Leave the fish to marinate for 20–30 minutes.

Place the fish in an ovenproof dish. Bake in a preheated oven at 400 degrees for about 17 – 18 minutes. Focus on the size of your fish. For a more delicate texture of the fish, I advise you to cover the top of the form with foil.

Salmon in the oven – tasty, satisfying and healthy, yet an easy-to-prepare dish. The beauty of the dish is that the minimum amount of time is spent on preliminary cutting and processing of the carcass. And if you buy ready-made steaks, then you don’t need to do anything with them at all.

Tips:

• How to fillet a whole fish? Remove the tail, head, and fins. Cut the carcass along the ridge to the spine. Turn over onto the side. With a sharp knife, cut the meat from the spinal bone. Turn the carcass over and cut the fillet on the other side. Clean the inside, removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.
• Firstly. Attention should be paid to the correct choice of salmon because the taste of the finished dish directly depends on the choice of the main ingredient. The most ideal option is a chilled carcass. It has a wonderful taste and is very useful. When buying, be sure to smell the carcass, the aroma should be fishy, not putrid. The color of the meat should be saturated, but not much: a pale carcass is stale, too bright – with dyes.
• If the fish is frozen, then it should be properly thawed. So that it thaws and does not spread, it must be kept on the bottom shelf of the refrigerator. It is easier to do this at night, then in the morning it will be possible to cook it. It is not recommended to defrost fish in water because it will look untidy and lose its taste. Furthermore, do not defrost salmon at room temperature, especially in summer. Pathogenic bacteria quickly form in it, which will become hazardous to health. And if the carcass is slightly frostbitten, and there is no thick layer of ice, then it can be cooked without defrosting at all. Exposure to high temperature will quickly defrost it, but in this case, more time should be laid for its preparation.
• Fish storage. If it is not possible to immediately cook fresh fish, then after purchase, be sure to wash it, remove the insides from the carcass, dry it, put it in a glass container and send it to the refrigerator. So, the fish can be stored for no more than 3 days. For longer storage, keep it in the freezer or wrap in foil and store in the refrigerator in a glass container for up to 5 days.
• Cut. If the carcass needs to be cut, then it is convenient to do this when it is not completely defrosted. Therefore, try to clean it before the fish becomes soft. Wash salmon only in cold water, so as not to spoil the taste, not deprive of taste and juiciness. After washing, the seafood must be blotted dry with a napkin.

There is probably no nobler dish than salmon. Red fish is renowned for its health benefits, bright and fresh taste. It contains pure protein and natural fat, at the same time, unnecessary carbohydrates are completely absent. Fish is cooked in different ways, but one of the best ways is baking in the oven. Then the dish will be less high-calorie, not so fatty, dietary, and light.

Rules:

1. Make a marinade. For additional taste of fish, you can make some kind of marinade. Salmon absorbs flavors quite well, and many flavors go well with it. For example, olive oil, lemon juice, salt, pepper, mustard, fish seasoning, etc. can be used as a marinade. Soy sauce is also often poured into the marinade. In addition, the steak is even simply rubbed with salt and pepper and sprinkled with lemon/orange juice.
2. Preliminary preparation of products. If the fish will be baked with mushrooms or vegetables, then additional products are pre-prepared. Mushrooms and onions are chopped and fried. But tomatoes are usually cut into thin rings and spread fresh on top of salmon.
3. How to cook a stack of salmon? The best way to cook a steak is to bake it in the oven in foil. This method preserves nutrients, and the fish is tender and juicy. In order for the steak to be golden and crispy, it must first be fried in a pan on one side. Then, when baking in the oven, the cooking time is significantly reduced. You can also bake the fish half the time in closed foil, and after unrolling: the steak will turn out a little rosier.
4. Easiest way. The easiest way to cook salmon is to marinate it for 30 minutes in the marinade and bake it in the oven in foil. It is prepared quickly – 15–25 minutes. In this case, it will be almost impossible to spoil the fish. As a side dish for steak, you can boil tender potatoes, bake broccoli, blanch green beans, chop vegetable salad, etc.