Ingredients
Method
- Preheat your oven to 375°F (190°C).
- 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.
- Pour the 0.5 cup (4 fl oz / 120ml) white wine directly into the baking dish around the base of the fish.
- 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.
- 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.
- 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.
- 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.
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.
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.