AP Baked Salmon Side

Ingredient notes: Use any of our salmon sides and butters. Use our TF Trifecta blend (salt, pepper, garlic) to skip the extra measuring steps, it makes an awesome finishing seasoning too.

1. Preheat your oven to 375°F.
2. Place a large piece of foil on a rimmed baking sheet with parchment paper on top (if you prefer to not have your food touching foil), place the salmon on top skin-side down. Roll up the edges of the foil to make a little moat to keep the butter on the fish and not evaporating and burning all over the pan (you are making Butter Lake & Salmon Island). The top will stay uncovered.
3. Combine melted butter and minced garlic. Brush half over the salmon (easiest to brush after it starts to cool and thicken slightly). Mix the sugar and dry spices together and evenly season the salmon, then drizzle with the remaining garlic butter.
4. Bake the salmon for 15 to 20 minutes, basting with the juices halfway through. About 10° below your desired temp, you can broil for a few minutes to caramelize the garlic and sugar.
   1. Total time will depend on the fish’s thickness and your preferred level of doneness, so we like using an instant read thermometer.
      1. The USDA recommends an internal temperature of 145°F minimum for all fish. However, we find that a bit too high for salmon so, at your own risk, you could also consider foregoing that government rec in order to achieve the most succulent, and still flaky, wild salmon at 125°F to 130°F (think of this as medium-rare). Remember that after removing from heat, all meats will continue to increase by 3 to 5°F while resting.
      2. No thermometer? Use a sharp knife to check the thickest part. If it’s beginning to flake but still has a little translucency in the middle, it’s done (like a medium-rare steak). If it all flakes easily, it’s done done.
5. If you have wild salmon, eat the skin! Prefer it crispy? Slice into strips and air fry or pan fry. (Farmed or Great Lakes salmon? Do NOT eat the skin.)
6. Serve with asparagus, lemon rice, garlic mashed potatoes or any roasted vegetable. 

Awesome right? Since you’ll want to make this all the time now, try changing up the seasonings: lemon + dill, soy + ginger, rosemary, hot honey, pesto...

Cooking with a side of salmon is not only the best bang for your buck but it's also harder to overcook and may yield the best thing of all: leftovers! Think breakfast with some simple scrambled eggs, supper with some creamy pasta or tacos, salads as a protein boost or as a salmon dip for happy snacking!