Is it better to bake or pan fry salmon in a skillet on the stove?

Pan frying salmon creates a beautiful, crisp skin and is great for preparing one or two salmon fillets. However, when it comes to making a complete meal, we prefer to bake salmon as it’s a super hands-off recipe.

Do you flip salmon over when cooking in the oven?

No, you don’t have to flip salmon over while it’s baking. The skin will get crisp without it!

Do I need to rinse salmon before cooking?

No, the USDA warns against rinsing salmon or any raw meat or poultry before baking.

What’s the white stuff that comes out of salmon?

If you’ve ever noticed a little white film that comes out of your salmon, it’s just albumin ! This is a harmless protein that solidifies as it cooks. It’s totally safe to eat and is actually good for you. However, if it weirds you out, you can totally scrape it off.

Do I need to pat salmon dry?

If you want to use a clean cloth or paper towels to pat the salmon dry, it can help the seasonings stick. However, it isn't crucial for this blueberry salmon recipe.

Blueberry Salmon (Sheet Pan Meal)

Name: Sheet Pan Blueberry Salmon Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 3 to 4 salmon fillets (4 to 5 ounces each or a 16 ounce fillet); 2 cups Brussels sprouts, quartered; Kosher salt, divided; 1 cup fresh blueberries; 1/4 to 1/3 light olive oil, divided; 1/4 to 1/3 cup chopped fresh basil; 3 Tablespoons balsamic vinegar; 2 cloves or 1 teaspoon minced garlic; 1/4 to 1/2 teaspoon black pepper; 2 lemons, one juiced and one sliced

Description

his Sheet Pan Blueberry Salmon and Veggies is a nutrient-rich dinner that’s ready in 25 minutes and bursting with flavor!

Ingredients

Units Scale

3 to 4 salmon fillets (4 to 5 ounces each or a 16 ounce fillet)
2 cups Brussels sprouts, quartered
Kosher salt, divided
1 cup fresh blueberries
1/4 to 1/3 light olive oil, divided
1/4 to 1/3 cup chopped fresh basil
3 Tablespoons balsamic vinegar
2 cloves or 1 teaspoon minced garlic
1/4 to 1/2 teaspoon black pepper
2 lemons, one juiced and one sliced

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Instructions

Preheat the oven to 400F. Place the salmon fillets on a sheet pan lined with parchment paper. Arrange the Brussels sprouts around the salmon. Generously sprinkle the salmon and Brussels sprouts with salt. Set aside.
Add the blueberries to a medium-sized bowl and mash a few times with a fork. Stir in the olive oil, basil, balsamic vinegar, garlic, black pepper, and a dash of salt.
Drizzle 2 to 3 Tablespoons olive oil over the salmon and Brussels sprouts. Spoon the blueberry mixture over the salmon fillets.
Squeeze fresh lemon juice on top of the salmon and veggies. Place lemon slices on top of the veggies on the sheet pan.
Place the salmon in the oven to bake for 15 minutes. Broil for 1 to 2 minutes for extra crispy Brussels sprouts, being cautious as to not to overcook the salmon. Remove from the oven and serve immediately.
Store leftovers in the fridge in an airtight container for up to 3 days.

Notes

Storage Tips – The baked salmon fillets can be frozen for up to 3 months in an airtight container or plastic bag.

We use Sizzlefish salmon, which offers both Atlantic and wild-caught varieties.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 filet with topping
Calories: 395
Sugar: 6.6g
Sodium: 316.1mg
Fat: 28.1g
Saturated Fat: 5.2g
Carbohydrates: 12.4g
Fiber: 2.8g
Protein: 23.7g
Cholesterol: 58.5mg