The Secret to Bobby Flay’s Perfect Baked Salmon

Bobby Flay is one of the most renowned chefs in America, known for his expertise in various cuisines and mastery of different cooking techniques. When it comes to preparing fish Bobby Flay has shared many tips and tricks for cooking salmon to tender, flaky perfection. One of his favorite methods for cooking this healthy, omega-3 rich fish is baking. Read on to learn Bobby Flay’s tips for how to bake salmon for the best results.

Choosing the Right Salmon

The first step in baking amazing salmon is selecting high quality, fresh fish. Bobby Flay recommends using wild-caught salmon rather than farmed. The diet of wild salmon results in higher omega-3 levels and a cleaner, purer taste. For even cooking, uniform thickness is key. Bobby Flay suggests purchasing center-cut salmon fillets for baking, ideally around 1 inch thick. Thinner tail sections will cook more quickly and may dry out.

Seasoning is Key

Salmon can easily become boring and bland if underseasoned. Bobby Flay emphasizes the importance of properly seasoning the salmon before cooking. He recommends drizzling salmon fillets with olive oil and then generously sprinkling both sides with kosher salt and freshly ground black pepper. The olive oil helps the seasonings evenly coat the fish. Other easy seasoning mixes he suggests include lemon pepper, herbes de Provence, or Cajun seasoning.

Low and Slow Baking

Here is where Bobby Flay’s baking technique differs from many other salmon recipes. Rather than blasting the salmon at a high temperature, Bobby Flay only bakes the salmon at 250°F. This slower roasting method allows the salmon’s natural oils to gently render, basting the fish and resulting in flaky, silky flesh. Bobby Flay recommends checking the salmon after 20 minutes. If still slightly undercooked, continue baking for another 5-10 minutes until the salmon is opaque but still moist.

Adding Flavorful Toppings

In addition to seasoning the salmon before cooking, Bobby Flay often adds flavorful toppings to provide moisture and prevent drying. Fresh lemon slices, sprigs of herbs like dill or thyme, thinly sliced garlic, capers, anchovies, chili flakes, diced tomatoes, or olives can all infuse the salmon with flavor. Apply toppings about 5 minutes before the salmon finishes cooking so they warm but don’t burn.

Allowing Salmon to Rest

Once the salmon comes out of the oven, Bobby Flay stresses the importance of resisting the urge to immediately dig in. Allowing the salmon to rest for at least 5 minutes allows juices within the flesh to redistribute evenly. Slice into the salmon too soon and those juices will spill out onto the cutting board rather than staying within the fish. A quick rest yields salmon that is evenly moist and tender.

Serving Suggestions

A perfectly baked salmon fillet needs little else besides some lemon wedges and perhaps a sprinkling of chopped fresh herbs. However, Bobby Flay has some tasty suggestions for rounding out the meal. Steamed asparagus or green beans make ideal vegetable pairings. Parmesan roasted potatoes or rice pilaf complement nicely. For a full meal, Bobby Flay recommends topping the salmon with a simple arugula salad dressed with a lemony vinaigrette.