Salmon in Oven Recipe from the Chef
Author:
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Here I show you my salmon in oven recipe.
This is an ingenious variant of fish preparation that I learned about in a Michelin-starred restaurant.
Are you looking for a quick and easy fish dish for after work or when guests are coming?
Then you’ve come to the right place.
I wish you lots of fun and good luck!
Table of Contents
1. Recipe Salmon in Oven
Following my instructions with step by step photos and exact ingredients. If you have any questions, please contact me via the comment function.
A note in advance: the low temperature and cooking time are perfect and bring a glazed, juicy salmon fillet to your plate.
Prepare Salmon Fillet in Oven
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for preparing salmon fillets in the oven.
Preparation Time
15 Min.
Cook Time
25 Min.
Ingredients
|
Fish Fillet in the Oven |
||
| 2 | pc | Salmon fillet |
| some | thyme (fresh) | |
| Salt | ||
| Pepper (I like to use black pepper!) | ||
| 2 | tbs | oliv oil |
|
Courgette Mushroom Vegetables |
||
| 1 | pc | Courgette |
| 15 | pc | Mushrooms |
| 1 | tbs | sun flower oil |
| 100 | ml | Cream |
| 4 | pinches | Salt |
| 2 | pinches | Pepper |
| 3 | pinches | nutmeg |
| 2 | pinches | Cayenne pepper |
| 1/4 | bunch | Parsley |
|
Tomato Rice |
||
| 2 | Portiones | tomato rice (or any other supplement, item 2. supplements!) |
Instruction
Prepare Side Dishes
Prepare side dish
Prepare the tomato rice or choose another side dish.
The fish also tastes good with the courgette vegetables, which would be a food combining dish and also suitable for a low carb diet.
Prepare courgettes
Prepare the tomato rice or choose another side dish.
The fish also tastes good with the courgette vegetables, which would be a food combining dish and also suitable for a low carb diet.
Prepare Salmon Fillet
Wash fish
Wash salmon fillet with skin and scales under running cold water, dry and place on a board.
Prepare the fish fillet
Place the salmon fillet on the board with the skin side down.
At best use a flexible fillet knife to remove the skin.
Skin the fillet
Place the knife diagonally on the belly cloth and cut between the skin and the fillet.
Skinning detail
Flap the abdominal lobe upwards to be able to grasp the fish skin well.
Successful skinning
Hold the fish skin firmly and, under tension, guide the knife along the skin to the end of the fillet.
Fillet skinned
Cut off the fish skin completely and turn the fillet over.
Trim the fillet
Cut out the tranige, brown, midline generously.
Remove the belly lobes and cut off the skin thinly from the fillet.
Portioning fillet
Clean the salmon fillet and cut it into portions without skin.
Fish prepare
Season fish fillet
Prepare the fireproof oven moulds and brush with olive oil.
Sprinkle the oven moulds with salt, pepper and thyme.
Turn the portioned salmon fillets in the oil and season with it.
Place the salmon fillets on the underside.
Prepare fish filet
Place the fish fillets in the oven moulds in the preheated oven and cook at 90°C for 8-12 minutes.
Glassy fish, inside still slightly raw, cooking time 10 minutes.
fish still juicy but well cooked after 12 minutes.
Arrange
Serve
Heat the side dishes and serve with the fish.
Decorate with thyme blossoms and serve.
Enjoy your meal!
Video
Cousine
Keyword
2. Nutritional Information
3. Tips for Preparing Salmon in the Oven
Here I have prepared a short summary of the “fish in the oven” thing for you. Get an overview…
- Buy fresh salmon fillet or thaw frozen fish overnight in the fridge.
- Fresh salmon is always better than frozen.
- Prepare the side dishes for the fish, today this is a mushroom-courgette-vegetable and tomato-rice.
- Preheat the oven at 120-130°C hot air.
- Wash the raw fish fillet under running cold water and dry.
- Skin and prepare the fish fillet… no worries… I’ll show you below.
- Place the prepared fish fillets in the oven dishes, turn in salt, pepper, thyme and olive oil.
- Once the side dishes are ready, place the prepared fish fillets in the oven and cook gently for 20-25 minutes.
Are you wondering about the low temperature? I like to cook fish at this temperature in the oven, it is a gentle preparation and the apartment does not smell of it.
Tip for the guest kitchen: Get enough oven dishes, you can serve the fish and side dishes directly in them. I used moulds with a diameter of about 20 cm, you can put lots of them in the oven!
Preparing fish for guests Tip from Chef Thomas Sixt
4. Side Dish Ideas for Salmon in Oven
Here are some ideas for great and simple side dishes to this fish dish…
- Parsley potatoes
- Buttered potatoes
- Mashed potatoes
- Celery puree
- Jerusalem artichoke puree
- Tomato rice
- Saffron risotto
The oven fish tastes delicious with a fresh baguette and olive oil. A refreshing potato salad with yoghurt (summer) or a Bavarian potato salad (winter) is also suitable.
5. My Story About Fish in Oven
Where did I learn this way of preparing fish fillets in the oven?
More than 25 years ago, I had the opportunity to look over the shoulders of the gifted chef Hans Haas in the kitchen of the 2-star restaurant Tantris in Munich.
They served delicious St. Pierre (Peter’s fish) whole and the dorade fillets were always fried exactly on the skin side.
And that leads to this dish: fish without skin was poached in the plate drawer.
- Extra ramekins were used for this, smeared with butter and gently seasoned.
- Then the fish fillets were placed individually in the prepared ramekins.
- Before cooking, the fish fillets were brushed with liquid butter and additionally seasoned from above.
- The ramekins were then covered tightly with cling film.
- The foil was not allowed to touch the fish.
- When the waiter called for the dish in the kitchen, the ramekins were placed in the warming drawer.
- The fish fillets could cook in a short time with pinpoint accuracy.
- You can easily do this kind of preparation in the oven at home. The fish cooks absolutely gently and comes to the table with its own flavour.
With a little practice and feeling, you will quickly adjust the cooking time depending on the size of the fish fillet and always serve a great fish dish!
For my guests who try this fish for the first time, it is always a great experience.
The fish tastes simply excellent, it is not overcooked.
The fish, prepared exactly to the point, differs positively from salmon cooked in the oven for far too long and dry.
Not so long ago, the Shaman Angaangaq Angakkorsuaq from Greenland explained his father’s fish preparation to me in an interview.
In his childhood in Greenland, fish fillets were heated on dried hay or moss in winter.
There was no wood, so tufts of grass were formed into pillows, lit on fire and the fish could cook on this smouldering pad.
For me, this closes the circle to fine cuisine and at the same time to the original preparation.
6. More Ideas with Fish and Salmon
More fish in the oven recipes:
Guilthead in Oven
Trout in Oven
Fish in Oven
Trout in Alufoil
Other Recipes with Salmon:
Comments, Cooking Questions and Answers
Below you can write to me directly.
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