Baking is an easy preparation for salmon, especially if you're cooking for a crowd, but it can feel lackluster compared to the crispy crust you get from pan frying. This method has changed my mind.
Cooking salmon covered and at a low temperature gives the fish a melt-in-your-mouth texture, and the flavor of the lemon and herbs permeate the fish without being overpowering. It's not super-fast weeknight cooking, but most of the time is hands-free, without complicated techniques or timing to master. This recipe is for a 1-pound piece of fish, but feel free to scale up if you're feeling more people.
1 pound Loch Duart Salmon filet
2 lemons, sliced in thin rounds
2 teaspoon Wulf's Garlic & Herb spice blend (or other blend like Herbs de Provence)
2 scallions, both white and green parts, chopped into thin rings or on the diagonal
Coat the bottom of a medium baking dish with a little olive oil. You want something that will comfortably accommodate the salmon but not be too much bigger than that.
Arrange lemon slices in a single layer and place the salmon on top. The salmon can remain skin-on during cooking (it will pull away easily when you serve the fish) or remove the skin now, if you prefer.
Combine the Garlic & Herb spice blend with a tablespoon of olive oil and rub that all over the salmon. (If you use the Wulf's blend, no additional salt is necessary. If not, you'll want to add some to your herb and olive oil mix.)
Arrange a layer of thin lemon slices down the middle of the salmon and scatter the chopped scallions over the top and in the baking dish. Squeeze the lemon juice from the remaining slices and ends of the lemons in the pan around the salmon and give the salmon and the pan a generous glug of olive oil.
Leave the salmon to marinate in the flavors of the lemon and herbs for 20 minutes before cooking.
Heat the oven to 300 degrees F. Cover the baking dish securely with a lid or aluminum foil and bake for 30 minutes for medium rare or a little longer if you like your salmon more cooked through. If you are using portions instead of a 1-pound piece, reduce the cooking time. You can check doneness by inserting a table knife into the salmon to peek at the color.
After you remove it from the oven, let the fish rest covered for 5 minutes. Serve with the juices from the pan spooned over the top and finish with a little extra olive oil.
If there are leftovers, they are great flaked over a salad or made into an open-faced sandwich the next day.