I'm new to making salmon. Do I eat the skin?

Salmon skin is technically edible, but I personally don't eat it. I like to just slide the skins off the filets before plating it, since they come off very easily after baking.

How do I prevent sad, dry salmon?

Overcooking your salmon will cause it to dry out! And, sad news: it doesn't taste good. You can use a meat thermometer if you want to get very precise with your temperature - but I usually don't use one and I just go off of how it looks and feels. I'll often flake apart one piece to see how it looks before deciding if it's done or if it needs another minute or two in the oven, even though it messes up the presentation slightly. I find that regardless of size of filets or oven variations, somewhere between 10-15 minutes is usually the right amount of time for the doneness that I like.

I have some extra sauce. Can I save it as leftovers?

The sauce might thicken and/or separate as you let it rest, so I think it is best served fresh; however, it is still delicious the next day if you just reheat and whisk it back together, maybe adding a little water as needed. Works great on leftover potatoes with an egg for breakfast!

Baked Salmon with Amazing Lemon Sauce Recipe

Description

Delicious baked salmon with crispy potatoes, broccoli, and the most amazing life-changing lemon sauce smothered on top of it all. This is restaurant bistro-style eating!

Ingredients

Units Scale

For the Sheet Pan:

1 lb. small gold potatoes, cut into bite-sized pieces
olive oil + garlic powder, salt, and pepper
2–3 cups of broccoli florets (I’m using baby broccoli in the photos)
1–2 lbs. salmon (cut into 2-4 filets)

Lemon Herb Sauce:

6–8 tablespoons butter
1–2 cloves garlic, minced
1 shallot, minced
2–3 sprigs of fresh thyme
1/2 cup heavy cream
1/2 cup chicken broth
juice of 1 lemon
2 tablespoons chopped fresh parsley or basil
salt and pepper to taste

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Instructions

Roast the Potatoes: Preheat the oven to 400 degrees. Line a baking sheet with parchment. Add the potatoes to the pan and toss with a little bit of olive oil, garlic powder, salt, and pepper. Roast for 25 minutes until lightly browned and delicious.
Make the Life-Changingly Delicious Sauce: While the potatoes are roasting, make your sauce. Melt the butter over medium low heat (I usually start with 6 tablespoons and add the last two if needed once the sauce is cooked). Add the garlic, shallot, and thyme sprigs; sauté for 3-5 minutes until soft and fragrant. Add broth and cream; bring to a low simmer. Let the sauce hang out over low heat until it starts to thicken enough to coat the back of a spoon. Remove the thyme sprigs. Whisk in the lemon juice, stir in the herbs, and season with salt and pepper. Give it a taste. Yes, you’re in heaven now.
Bake the Salmon and Broccoli: Add the broccoli and the salmon to the potato pan (keeping the potatoes on there). Toss or brush with a little more oil, salt, and pepper. Bake for another 10-15 minutes, until the salmon is fully cooked – I like it to be *just* past the point of translucent where it flakes apart very easily but isn’t dried out.
You’re Done: Serve salmon, potatoes, and broccoli with big spoonfuls of sauce, more herbs, and more lemon wedges. This is living. ♡

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Roast
Cuisine: American

Keywords: baked salmon, lemon sauce, salmon recipe