The key to baking fish is 10 minutes per inch in fish thickness.
Another trick to baking fish is smothering a sauce on the top of the Salmon, locking in the moisture while it bakes.

FINALLY- the MOST important step: have fresh fish! Fresh fish tastes great-even to people that don’t like fish.
–> NEVER buy farm-raised fish, sure it is cheaper and convenient since you can buy it in the grocery store, but these fish have not formed the same muscle texture as wild fish. Nor are they been fed good food protein rich food that makes them thrive, instead they eat flakes and pellets-pretty much the fishy version of potato chips and candy. In fact, fresh fish-versus farm raised could be described as the difference between someone who eats McDonald’s everyday versus a person who cooks their own food.

If you don’t believe me, buy a fresh wild fish and a farm raised fish and cook them just the same-your taste buds will definitely have a favorite!

For this recipe I had fresh Alaskan Salmon, mayonnaise, lemon juice, cilantro, salt, and pepper.

salmon cropped

FRESH Salmon (Any type, Alaskan, Atlantic, Sockeye, etc)
Lemon Juice
Chopped Cilantro
Green Onions (Optional)

Depending on the size of your fish filet adjust accordingly (This amount makes approx. 3 servings)
Scoop one cup of Mayonnaise and place into a medium size mixing bowl.
Add 1 tablespoon of lemon juice (lime juice will work too)
Add 2 pinches of salt
Add 2 pinches of pepper seasoning
Add 2 Tablespoons of chopped cilantro
Optional-Add 1 Tablespoon of chopped onion

Mix the ingredients together and pour onto the top of the salmon fillet. Spread evenly to cover the top, you can cover the sides if you want.

Place in the oven at 375 Degrees Fahrenheit for 10 minutes per inch of fish thickness. (Now fish fillets have uneven thickness, that just means that your thickest part will be less cooked and more delicious than the thin edges which will be a bit more crispy.

~A neat trick to make sure your fish is done is to make a small incision in the center of the fillet-if the texture looks raw or feels more rubbery when you cut into it-place the fish back into the oven-it is not done yet.
Your knife should be able to go in smoothly and leave cleanly without much effort.

Bon Appétit