Great Tasting Baked Salmon Recipes

The secret to great tasting salmon is bringing out the natural flavors of the salmon while not overemphasizing the flavor of the herbs and spices in your baked salmon recipe.

Certain spices add a natural complement to baked salmon, while others actually can take away from the natural flavors of this great fish.  For example, Dill and Rosemary are two herbs that really add to a baked salmon recipe. I wouldn’t use Dill and Rosemary together in the same recipe, but separately these two herbs can create distinctly different salmon recipes that are both outstanding in their own right.

A different type of baked salmon recipe that is also very good uses celery salt and teriyaki sauce to bring out the wild flavors.  This type of meal goes well with any sort of wild rice and vegetable. By the way, a Teriyaki based recipe can also be used for grilled salmon.  You can also add some variety by using Alaska Smoked Salmon in your recipes.

Baked Salmon recipes tend to go over well when they enhance either the wild, woody aromas that accompany salmon.  On the other hand, some of the more common Chinese recipes for salmon really don’t do this wild fish justice. Adding too much garlic and ginger root really creates contrasting flavors that do not sit well.

The other recommendation to ensure that your baked salmon recipes are enjoyed by a wide variety of people is to remove the skin before preparation.  When you’re baking a salmon the flavor from the oils in the skin can take away from the wonderful flavor of the natural salmon. In contrast, when you’re grilling salmon it is actually beneficial to leave the skin on so that it protects one side from the hot grills.  This is usually personal preference and there are benefits to both methods as long as you use the correct blend of spices and herbs to suit your recipe.

There are varying degrees of difficulty when trying to bake salmon and you should stick to the level of cooking complexity that you’re comfortable with and that suits your cooking experience.  It is also critical that you do not overcook the salmon and use the appropriate temperatures at all times.