Salmon in Oven Recipe from the Chef

Salmon in the oven Preparing Recipe Picture

is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Here I show you my salmon in oven recipe.

This is an ingenious variant of fish preparation that I learned about in a Michelin-starred restaurant.

Are you looking for a quick and easy fish dish for after work or when guests are coming?

Then you’ve come to the right place.

I wish you lots of fun and good luck!

1. Recipe Salmon in Oven

Following my instructions with step by step photos and exact ingredients. If you have any questions, please contact me via the comment function.

A note in advance: the low temperature and cooking time are perfect and bring a glazed, juicy salmon fillet to your plate.

Prepare Salmon Fillet in Oven

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 756
Total Time 45 Min.
Preparation Time 15 Min.
Cook Time 25 Min.

Simple guide for preparing salmon fillets in the oven.

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Salmon in the oven Preparing Recipe Picture
Salmon in oven Recipe Image © Thomas Sixt


Fish Fillet in the Oven

2 pc Salmon fillet
some thyme (fresh)
Pepper (I like to use black pepper!)
2 tbs oliv oil

Courgette Mushroom Vegetables

1 pc Courgette
15 pc Mushrooms
1 tbs sun flower oil
100 ml Cream
4 pinches Salt
2 pinches Pepper
3 pinches nutmeg
2 pinches Cayenne pepper
1/4 bunch Parsley

Tomato Rice

2 Portiones tomato rice (or any other supplement, item 2. supplements!)


Prepare Side Dishes

Ready-cooked tomato rice.
Cooked tomato rice on a wooden spoon.

Prepare side dish

Prepare the tomato rice or choose another side dish.

The fish also tastes good with the courgette vegetables, which would be a food combining dish and also suitable for a low carb diet.

fried zucchini cubes in a pan.
Seared zucchini cubes.

Prepare courgettes

Prepare the tomato rice or choose another side dish.

The fish also tastes good with the courgette vegetables, which would be a food combining dish and also suitable for a low carb diet.

Prepare Salmon Fillet

Salmon fillet with skin photographed from above
Salmon fillet with skin on a kitchen board.

Wash fish

Wash salmon fillet with skin and scales under running cold water, dry and place on a board.

Fresh salmon fillet, skin side down
Lay out the salmon fillet with the skin side down.

Prepare the fish fillet

Place the salmon fillet on the board with the skin side down.

At best use a flexible fillet knife to remove the skin.

Salmon Fillet Skin Removal Step 1
Remove the skin from the salmon fillet, carefully cut between the house and the fillet with the knife.

Skin the fillet

Place the knife diagonally on the belly cloth and cut between the skin and the fillet.

Fold up the belly flap of the salmon fillet
Skin the salmon fillet, second step, fold up the belly flap.

Skinning detail

Flap the abdominal lobe upwards to be able to grasp the fish skin well.

Cut off salmon skin.
Peel the salmon fillet, hold the skin tightly, guide the knife along the skin to the end of the salmon fillet.

Successful skinning

Hold the fish skin firmly and, under tension, guide the knife along the skin to the end of the fillet.

Skinless salmon fillet on a board next to the cut salmon skin with scales.
Salmon fillet and skin from the salmon fillet.

Fillet skinned

Cut off the fish skin completely and turn the fillet over.

Clean the skinned salmon fillet.
Cut off the skinless salmon fillet, seared fish meat and remove the brook rag.

Trim the fillet

Cut out the tranige, brown, midline generously.

Remove the belly lobes and cut off the skin thinly from the fillet.

Portion the salmon fillet.
Cut the prepared salmon fillet into portions.

Portioning fillet

Clean the salmon fillet and cut it into portions without skin.

Fish prepare

Salmon fillets in ovenproof forms when seasoning
Oven dishes with salmon.

Season fish fillet

Prepare the fireproof oven moulds and brush with olive oil.

Sprinkle the oven moulds with salt, pepper and thyme.

Turn the portioned salmon fillets in the oil and season with it.

Place the salmon fillets on the underside.

Salmon fillet cooked in the oven at 120 degrees Celsius.
Salmon fillet gently cooked in the oven at 90-100° C.

Prepare fish filet

Place the fish fillets in the oven moulds in the preheated oven and cook at 90°C for 8-12 minutes.

Glassy fish, inside still slightly raw, cooking time 10 minutes.

fish still juicy but well cooked after 12 minutes.


Salmon from the oven, served with a side dish of courgette, mushroom vegetables and tomato rice.
Preparing salmon for two and more people stress-free © Food photographer Thomas Sixt


Heat the side dishes and serve with the fish.

Decorate with thyme blossoms and serve.

Enjoy your meal!


2. Nutritional Information

3. Tips for Preparing Salmon in the Oven

Here I have prepared a short summary of the “fish in the oven” thing for you. Get an overview…

Are you wondering about the low temperature? I like to cook fish at this temperature in the oven, it is a gentle preparation and the apartment does not smell of it.

Tip for the guest kitchen: Get enough oven dishes, you can serve the fish and side dishes directly in them. I used moulds with a diameter of about 20 cm, you can put lots of them in the oven!

Preparing fish for guests Tip from Chef Thomas Sixt
Salmon fillet prepared for cooking in the oven.
Put the fillets in ovenproof dishes without skin.
Salmon fillet cooked in the oven at 120 degrees Celsius.
Salmon fillet gently cooked in the oven at 90-100° C.

4. Side Dish Ideas for Salmon in Oven

Here are some ideas for great and simple side dishes to this fish dish…

The oven fish tastes delicious with a fresh baguette and olive oil. A refreshing potato salad with yoghurt (summer) or a Bavarian potato salad (winter) is also suitable.

Preparing salmon for two of us and more people without stress… © Foodfotograf Thomas Sixt

5. My Story About Fish in Oven

Where did I learn this way of preparing fish fillets in the oven?

More than 25 years ago, I had the opportunity to look over the shoulders of the gifted chef Hans Haas in the kitchen of the 2-star restaurant Tantris in Munich.

They served delicious St. Pierre (Peter’s fish) whole and the dorade fillets were always fried exactly on the skin side.

And that leads to this dish: fish without skin was poached in the plate drawer.

With a little practice and feeling, you will quickly adjust the cooking time depending on the size of the fish fillet and always serve a great fish dish!

For my guests who try this fish for the first time, it is always a great experience.

The fish tastes simply excellent, it is not overcooked.

The fish, prepared exactly to the point, differs positively from salmon cooked in the oven for far too long and dry.

Not so long ago, the Shaman Angaangaq Angakkorsuaq from Greenland explained his father’s fish preparation to me in an interview.

In his childhood in Greenland, fish fillets were heated on dried hay or moss in winter.

There was no wood, so tufts of grass were formed into pillows, lit on fire and the fish could cook on this smouldering pad.

For me, this closes the circle to fine cuisine and at the same time to the original preparation.

6. More Ideas with Fish and Salmon

More fish in the oven recipes:

Guilthead in Oven 
Trout in Oven 
Fish in Oven 
Trout in Alufoil

Other Recipes with Salmon:

Comments, Cooking Questions and Answers

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