Folded, Oven-baked Salmon Fillets

It’s below freezing here in the Midwest, so to keep from having to go outside and access the grill, we’ll be cooking indoors—so I’ll be posting three perfectly fabulous ways to bake salmon. Here’s post two of three. Enjoy!

When my husband said he had a new way to cook salmon that required folding the fish before cooking it, I was skeptical. Very skeptical. I mean who folds their food?? OK, sure, there’s the late night snack that I may or may not have had after I may or may not have had seven two glasses of wine … the one where I may or may not fold a few pieces of cheese over a pickle and shove it into my mouth … but other than that, when else would anyone fold their food? Especially something as delicate as fish?

As it turns out, this folding this is actually a pretty cool idea and it cooks salmon absolutely perfectly. When finished, it literally peels right off the skin, and it’s moist and slightly crisped. Perfection. Here’s what you need to know.

Folded, Baked Salmon
1-2 pound salmon fillet
Olive oil
Salt and pepper
Fresh dill

Take a nice sized fillet—we used a 1½ pound piece of previously frozen Alaskan sockeye—and add a little salt and pepper to the flesh. Cut into fours, then with each section, take a sharp knife and make a small “fold line” down the flesh side but not so deep you cut the skin. Fold the sections, skin side together, and place on plate. Add lemon juice, a drizzle of olive oil, and some snips of fresh dill.

Heat a cast iron skillet to med-high, add about 2 Tbs of olive oil and sear each side of the sections for 1 minute each. Then transfer to oven-safe dish and bake at 350 degrees for 15 minutes. That’s all there is to it. Enjoy.

A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.

Coming up NEXT on the blog … perfect oven-baked salmon part three and lobster thermidor. Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox