North Shore Baked Salmon File

Ingredients

1. 1.0 lb (16 oz / 450g) salmon filet
2. 1.0 whole lemon (approx. 4 oz / 115g), thinly sliced
3. 0.5 medium yellow onion (approx. 3.5 oz / 100g), thinly sliced
4. 0.5 cup (4 fl oz / 120ml) white wine
5. 1.0 tsp. (0.17 oz / 5g) minced garlic
6. 1.0 tsp. (0.05 oz / 1.5g) dried oregano
7. 1.0 tsp. (0.08 oz / 2.3g) paprika
8. 1.0 tsp. (0.1 oz / 2.8g) turmeric

How to Cook North Shore Baked Salmon

1. Preheat your oven to 375°F (190°C).
2. Rinse the 1.0 lb (16 oz / 450g) salmon filet under cold water, pat it completely dry with paper towels, and place it into a 9x13 inch baking dish.
3. Pour the 0.5 cup (4 fl oz / 120ml) white wine directly into the baking dish around the base of the fish.
4. Sprinkle the top of the salmon evenly with the 1.0 tsp. (0.17 oz / 5g) minced garlic, 1.0 tsp. (0.05 oz / 1.5g) dried oregano, 1.0 tsp. (0.08 oz / 2.3g) paprika, and 1.0 tsp. (0.1 oz / 2.8g) turmeric.
5. Layer the seasoned fish by topping it evenly with the thinly sliced 0.5 medium yellow onion (3.5 oz / 100g) and the thinly sliced 1.0 whole lemon (4 oz / 115g), then tightly cover the entire baking dish with aluminum foil.
6. Bake in the preheated oven for 45 minutes, or until the North Shore Baked Salmon is opaque, cooked through, and flakes easily with a fork.

Nutritional Information

Please note that these nutritional values are approximate and can vary based on the specific ingredients and brands you use.

Amount Per Serving (1/4 of recipe):

• Calories: 275 kcal
• Carbohydrates: 4g
• Protein: 23g
• Fat: 15g

Pro Tips

As a chef, I always recommend a few simple tweaks to elevate a home-cooked meal to restaurant quality. Here is how to get the absolute best results with your baked salmon:

• Choose the Right Wine: Opt for a dry, crisp white wine like a Sauvignon Blanc or Pinot Grigio. Avoid sweet wines (like Moscato) or heavily oaked wines (like some Chardonnays), as they can clash with the delicate flavor of the fish and the savory spices.
• Opt for Fresh, High-Quality Fish: Whenever possible, use fresh, wild-caught salmon (such as Sockeye or King) for the best flavor and texture. If using farmed salmon, look for sustainably raised options. Leaving the skin on during baking also helps retain moisture!
• Use a Meat Thermometer: The easiest way to ruin salmon is to overcook it. The FDA recommends cooking fish to an internal temperature of 145°F (63°C). Insert a meat thermometer into the thickest part of the filet to ensure perfectly tender and flaky fish every time.
• Let It Rest: Just like steak, salmon benefits from a brief resting period. Let the baking dish sit covered at room temperature for about 3-5 minutes after pulling it from the oven. This allows the juices to redistribute throughout the filet.

Frequently Asked Questions (FAQ)

What is the best white wine to use for North Shore Baked Salmon? For this baked salmon recipe, it is best to use a dry white wine with high acidity, such as Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. The acidity helps cut through the natural richness of the salmon and balances the earthy flavors of the turmeric and paprika.

Can I use frozen salmon for this recipe? Yes, you can absolutely use frozen salmon! Just make sure to thaw it safely in the refrigerator overnight before cooking. If you are in a rush, you can seal the frozen filets in a watertight plastic bag and submerge them in cold water until thawed. Pat the fish completely dry before adding your spices.

How do I know when my oven-baked salmon is fully cooked? Your salmon is done when the flesh turns from translucent to completely opaque and flakes easily when gently pressed with a fork. If you have a meat thermometer, the thickest part of the fish should read 145°F (63°C). Keep in mind that the fish will continue to cook slightly from residual heat after being removed from the oven.

What are the best side dishes to serve with white wine salmon? Because this North Shore Baked Salmon is highly flavorful and creates its own pan sauce from the wine and lemon, it pairs beautifully with sides that can soak up those juices. Try serving it alongside roasted asparagus, garlic mashed potatoes, steamed quinoa, or a simple jasmine rice.