Baked Salmon

Cook the salmon fully, then cool, wrap tightly, and refrigerate up to 3 days. Eat cold or reheat: place on a baking sheet, cover loosely with foil, and warm in a 300°F oven for 8-10 minutes until heated through. Do not microwave.

Use 0.5 tsp dried dill or Italian seasoning per fillet. Alternatively, skip herbs entirely and use only lemon and butter—the dish is still excellent.

The oven temperature was too high or the fish cooked too long. Use a 400°F oven and an instant-read thermometer; pull at 125°F, not higher. Thick fillets and thin fillets cook at different rates, so measure the thickest point.

Yes, pan-sear: heat 1 tbsp butter and 0.5 tbsp oil in a large skillet over medium-high heat until foaming. Sear salmon skin-side up for 4-5 minutes, then flip and sear another 2-3 minutes until 125°F internally. It's faster (9 minutes total) but requires more attention than the oven method.

Roasted asparagus, green beans, or broccoli; a simple arugula salad with lemon vinaigrette; or boiled new potatoes with butter. White wine, sparkling water, or a crisp Sauvignon Blanc pair well.

Store salmon in an airtight container for up to 3 days. Reheat gently at 300°F covered with foil for 8-10 minutes, or eat cold. Microwaving will dry it out severely.