Rosemary Citrus Baked Salmon Recipe

There are some recipes that just work. They hit that sweet spot between elegance and ease, delivering flavours that feel special without demanding hours in the kitchen. This Rosemary Citrus Baked Salmon is precisely one of those dishes. The first time I made it, I was looking for something healthy yet impressive for a small dinner party. The aroma that filled my house as it baked – that bright, zesty punch of citrus mingling with the piney warmth of rosemary – was intoxicating. My guests were immediately curious. When I brought the glistening, perfectly flaky salmon to the table, adorned with caramelised lemon slices and fragrant herbs, it looked like something straight out of a gourmet magazine. But the real magic happened with the first bite. The salmon was incredibly moist, infused with the tangy citrus and savoury rosemary, complemented by a subtle hint of garlic. It was an absolute hit! Since then, it’s become a staple in our home, requested for weeknight dinners and special occasions alike. It’s proof that simple ingredients, combined thoughtfully, can create something truly memorable. This recipe isn’t just food; it’s an experience – one that’s surprisingly simple to recreate in your own kitchen.

Rosemary Citrus Baked Salmon: The Full Recipe

This recipe yields incredibly moist, flavorful salmon with a delightful balance of bright citrus and earthy rosemary. It’s designed for simplicity and elegance, making it perfect for both busy weeknights and entertaining guests. Below are the ingredients needed to create this dish, typically serving four people.

Ingredients:

• Salmon: 1 large salmon fillet (about 2 lbs / 900g), skin-on or skinless, preferably center-cut for even thickness
• Olive Oil: 1/4 cup (60ml) extra virgin olive oil, plus extra for drizzling if needed
• Citrus – Lemon: 1 large lemon, half thinly sliced, half juiced (about 2-3 tablespoons of juice)
• Citrus – Orange: 1 medium orange, half thinly sliced, half juiced (about 3-4 tablespoons of juice) Optional but recommended for sweetness
• Fresh Rosemary: 3-4 sprigs of fresh rosemary, leaves roughly chopped (about 2 tablespoons chopped), plus a few small sprigs for garnish/baking
• Garlic: 3-4 cloves garlic, minced (about 1 tablespoon)
• Salt: 1 teaspoon kosher salt, or to taste (adjust based on salmon size and preference)
• Black Pepper: 1/2 teaspoon freshly ground black pepper, or to taste
• Optional: 1 tablespoon honey or maple syrup (to balance citrus tartness and aid caramelization)
• Optional: Pinch of red pepper flakes for a subtle kick

Why these ingredients work together:

• Salmon: The star of the show, providing rich flavour and healthy Omega-3 fatty acids. A good quality fillet makes all the difference. Center-cut ensures more even cooking.
• Olive Oil: Adds moisture, helps conduct heat for even cooking, and carries the fat-soluble flavours of rosemary and garlic deep into the fish. Extra virgin offers the best flavour.
• Lemon & Orange: Provide bright acidity that cuts through the richness of the salmon. The juice tenderizes slightly, while the slices infuse flavour and become beautifully caramelized during baking. The combination offers both tartness (lemon) and a touch of sweetness (orange).
• Rosemary: Its robust, slightly piney flavour is a classic pairing with both fish and citrus. Fresh rosemary is essential here for its potent aroma and taste.
• Garlic: Adds a pungent, savoury depth that complements the other ingredients without overpowering them.
• Salt & Pepper: Fundamental seasonings that enhance all the other flavours. Kosher salt has larger flakes that distribute well. Freshly ground pepper offers more aroma and punch.
• Honey/Maple Syrup (Optional): Balances the acidity of the citrus fruits and helps the edges of the salmon and the citrus slices caramelize slightly in the oven, adding another layer of flavour complexity.
• Red Pepper Flakes (Optional): Adds a very subtle warmth that enhances the overall flavour profile without making it spicy, unless used generously.

Choosing high-quality, fresh ingredients is key to maximizing the flavour potential of this simple yet elegant dish.

Step-by-Step Instructions

Follow these detailed steps to ensure your Rosemary Citrus Baked Salmon comes out perfectly tender, flaky, and bursting with flavour every time.

1. Prepare Your Oven and Baking Dish:

• Preheat your oven to 400°F (200°C). Position an oven rack in the center. Proper preheating ensures the salmon starts cooking immediately and cooks evenly.
• Choose a baking dish or rimmed baking sheet large enough to hold the salmon fillet without overcrowding. Overcrowding can lead to steaming rather than baking.
• Line the baking dish or sheet with parchment paper or aluminum foil. This is highly recommended for easy cleanup – baked-on citrus juices can be stubborn! If using foil, lightly grease it with a bit of olive oil or cooking spray to prevent the salmon skin from sticking.

2. Prepare the Salmon:

• Remove the salmon fillet from its packaging. Place it on a clean cutting board or plate.
• Pat the salmon fillet completely dry with paper towels. This step is crucial! Removing excess surface moisture helps the skin crisp up (if using skin-on) and allows the oil and seasonings to adhere better, promoting better browning and flavour infusion rather than steaming the fish.
• If your fillet has bones, carefully remove any pin bones using tweezers or clean pliers. Run your fingers gently along the fillet’s centerline to feel for them.
• Place the dried salmon fillet, skin-side down (if applicable), into the prepared baking dish or onto the lined baking sheet.

3. Create the Rosemary Citrus Marinade/Sauce:

• In a small bowl, combine the 1/4 cup (60ml) of extra virgin olive oil, the juice from half a lemon (approx. 2-3 tbsp), and the juice from half an orange (approx. 3-4 tbsp).
• Add the minced garlic (3-4 cloves), the chopped fresh rosemary leaves (about 2 tbsp), the kosher salt (1 tsp), and the freshly ground black pepper (1/2 tsp).
• If using, whisk in the optional honey or maple syrup (1 tbsp) and the pinch of red pepper flakes.
• Whisk everything together until well combined. The mixture should smell fragrant and look slightly emulsified. Taste it (carefully!) and adjust salt, pepper, or sweetness if desired. Remember the flavour will concentrate slightly during baking.

4. Season and Dress the Salmon:

• Pour the prepared rosemary citrus mixture evenly over the top surface of the salmon fillet. Use a spoon or brush to ensure the entire top is coated. Make sure some of the minced garlic and chopped rosemary stay on top of the fish.
• Arrange the thin slices of lemon and orange decoratively over the top of the salmon fillet. Tuck a few small sprigs of whole fresh rosemary amongst the citrus slices or around the fillet in the dish. These will release their aroma during baking and add to the visual appeal.

5. Bake the Salmon:

• Carefully place the baking dish or sheet pan containing the salmon into the preheated 400°F (200°C) oven on the center rack.
• Bake for 12-18 minutes. The exact baking time will depend critically on the thickness of your salmon fillet.
  • Thin fillets (around 1 inch) may be done closer to 12 minutes.
  • Thicker fillets (1.5 inches or more) may need 15-18 minutes, or even slightly longer.
• How to Check for Doneness: The salmon is cooked when it meets these criteria:
  • Visual: The flesh should turn opaque (from translucent pink/orange to a lighter, solid pink/orange) all the way through to the center.
  • Flaking: It should flake easily when gently pressed with a fork at the thickest part. Insert the fork at an angle and give it a slight twist. If it separates easily into flakes, it’s ready.
  • Internal Temperature (Most Accurate): For perfect results and food safety, use an instant-read thermometer inserted into the thickest part of the fillet, avoiding contact with the pan. The USDA recommends cooking fish to an internal temperature of 145°F (63°C). However, many chefs prefer to pull salmon out slightly earlier, around 130°F to 135°F (54°C to 57°C), as it will continue to cook due to residual heat (carryover cooking) after being removed from the oven, resulting in a moister texture. Aim for your preferred level of doneness, but be cautious not to overcook, as salmon can become dry quickly.

6. Optional Broiling (for extra color):

• If you like a little more browning or caramelization on the citrus slices and the top of the salmon, you can switch the oven to the Broil setting (High) for the last 1-2 minutes of cooking.
• Watch Extremely Carefully! Broiling happens very fast. Keep the oven door slightly ajar and watch constantly to prevent burning. Remove the salmon as soon as you achieve the desired color.

7. Rest the Salmon:

• Once cooked to your liking, carefully remove the baking dish from the oven.
• Let the salmon rest in the dish for 5-10 minutes before serving. This crucial step allows the juices within the fillet to redistribute, resulting in a much moister and more flavorful piece of fish. If you cut into it immediately, the juices will run out.

8. Serve:

• Serve the Rosemary Citrus Baked Salmon warm. You can serve the fillet whole for a dramatic presentation or cut it into individual portions.
• Spoon some of the delicious pan juices (the mixture of olive oil, citrus juice, rosemary, and salmon juices) from the bottom of the baking dish over each serving.
• Garnish with fresh rosemary sprigs or a sprinkle of fresh parsley if desired. The baked citrus slices are edible and delicious alongside the salmon.

Enjoy your perfectly baked, flavourful, and healthy salmon!

Nutrition Facts (Estimated)

Please note that these nutritional values are estimates and can vary based on the exact size and type of salmon fillet used, the specific ingredients (e.g., oil quantity absorbed), and portion sizes. This estimation is based on the recipe serving 4 people (approximately 8 oz or 225g of raw salmon per person).

• Servings: 4
• Calories per Serving: Approximately 450-550 kcal

Breakdown per Serving (Approximate):

• Protein: 40-50g
• Total Fat: 25-35g
  • Saturated Fat: 5-8g
  • Polyunsaturated Fat (includes Omega-3s): 10-15g
  • Monounsaturated Fat: 10-15g
• Cholesterol: 100-140mg
• Sodium: 600-750mg (primarily from added salt; adjust to taste/dietary needs)
• Total Carbohydrates: 5-10g
  • Dietary Fiber: <1-2g
  • Sugars: 2-5g (mostly natural sugars from citrus, slightly more if honey/maple syrup is added)
• Key Vitamins & Minerals: Salmon is an excellent source of Vitamin D, Vitamin B12, Selenium, and Potassium. The citrus adds Vitamin C.

Nutritional Highlights:

• Rich in Omega-3 Fatty Acids: Salmon is renowned for its high content of EPA and DHA, Omega-3 fatty acids linked to heart health, brain function, and reduced inflammation.
• High-Quality Protein: Provides essential amino acids necessary for muscle building, repair, and overall bodily function.
• Healthy Fats: The combination of salmon’s natural fats and olive oil provides beneficial monounsaturated and polyunsaturated fats.
• Low Carb & Keto-Friendly: Naturally low in carbohydrates, making it suitable for low-carb and ketogenic diets (especially if omitting added sweeteners).
• Source of Vitamins & Minerals: Delivers a good dose of essential micronutrients.

For precise nutritional information, using a specific online calculator and inputting your exact ingredient measurements is recommended. This estimate provides a general guideline for a healthy, balanced meal component.

Preparation and Cooking Time

Understanding the time commitment helps plan your meal effectively. This Rosemary Citrus Baked Salmon is relatively quick to prepare and cook, making it ideal for various occasions.

• Preparation Time: 15 minutes
  • This includes gathering ingredients, washing and chopping rosemary, mincing garlic, zesting and juicing citrus, slicing citrus, patting the salmon dry, preparing the baking dish, and assembling the dish before it goes into the oven. If you need to remove pin bones from the salmon, allow an extra few minutes.
• Cooking Time: 12-18 minutes
  • This is the active baking time in the oven at 400°F (200°C). The exact time varies significantly based on the thickness of the salmon fillet. Thinner fillets (~1 inch) cook faster (12-15 mins), while thicker fillets (1.5+ inches) require longer (15-18+ mins). Using an instant-read thermometer is the best way to ensure perfect doneness without overcooking. Add 1-2 minutes if using the broiler at the end.
• Resting Time: 5-10 minutes
  • This essential time allows the salmon to finish cooking gently with residual heat and lets the juices redistribute throughout the fillet, ensuring maximum moisture and flavour. Do not skip this step!
• Total Time: Approximately 32 – 43 minutes
  • From starting preparation to being ready to serve, this elegant dish typically takes between 30 and 45 minutes, making it achievable even on busier evenings.

This timeline makes Rosemary Citrus Baked Salmon a fantastic option when you want a flavourful, healthy meal without spending hours in the kitchen.

How to Serve Your Rosemary Citrus Baked Salmon

Serving this beautiful Rosemary Citrus Baked Salmon is almost as enjoyable as eating it. Its vibrant colours and aromatic presence make it a centerpiece-worthy dish. Here are several ways to serve it, catering to different occasions and preferences:

Presentation:

• Whole Fillet: For a dramatic effect, especially when entertaining, serve the entire baked salmon fillet on a large platter. Arrange the caramelized citrus slices and rosemary sprigs attractively on top. Allow guests to serve themselves, flaking off portions.
• Individual Portions: Before or after resting, carefully cut the salmon fillet into individual serving sizes using a sharp knife or fish spatula. Plate each portion attractively.
• Garnishes:
  • Drizzle extra pan juices over the salmon just before serving.
  • Add a sprinkle of fresh, finely chopped parsley or dill for a pop of green color and fresh flavour.
  • A few extra fresh rosemary sprigs on the platter or individual plates enhance the aroma.
  • Serve with extra wedges of fresh lemon for those who like an additional citrusy squeeze.

Side Dish Pairings:

This salmon pairs wonderfully with a variety of side dishes that complement its bright, herbaceous flavours without overpowering it. Aim for a balance of textures and food groups.

• Starches & Grains:
  • Roasted Potatoes: Crispy roasted potatoes (perhaps with garlic and rosemary to echo the salmon’s flavours) are a classic and satisfying choice. Baby potatoes or fingerlings work well.
  • Quinoa: A fluffy bed of quinoa (plain, lemon-herb, or vegetable-studded) provides a healthy, gluten-free base that absorbs the pan juices beautifully.
  • Rice Pilaf: A fragrant rice pilaf, perhaps with toasted almonds or herbs, offers a comforting counterpoint.
  • Creamy Polenta: Soft, creamy polenta creates a luxurious base for the flaky salmon.
  • Couscous: Plain or lemon-herb couscous is quick to prepare and light in texture. Pearl couscous (Israeli couscous) offers a lovely chewy contrast.
  • Crusty Bread: Slices of warm, crusty baguette or sourdough are perfect for soaking up any remaining delicious pan juices.
• Vegetables:
  • Roasted Asparagus: A quintessential pairing with salmon. Roast alongside the salmon (adjusting timing as needed) or separately with olive oil, salt, and pepper. Lemon zest is a nice addition.
  • Steamed Green Beans: Simple steamed or blanched green beans tossed with butter or olive oil and a pinch of salt. Almond slivers add a nice crunch.
  • Sautéed Spinach or Kale: Quickly sautéed greens with garlic offer a healthy and flavourful side. A squeeze of lemon juice ties it into the main dish.
  • Roasted Brussels Sprouts: Caramelized Brussels sprouts, perhaps with a balsamic glaze, provide a slightly sweet and earthy contrast.
  • Glazed Carrots: Tender carrots glazed with a touch of honey or maple syrup complement the citrus notes.
  • Simple Green Salad: A light salad with a lemon vinaigrette provides freshness and balance. Think mixed greens, cucumber, cherry tomatoes, and a light dressing.
  • Fennel Salad: Thinly sliced fennel with orange segments and a light vinaigrette echoes the citrus theme and adds a refreshing crunch.
• Combination Sides:
  • Mediterranean Orzo Salad: Orzo pasta tossed with roasted vegetables (like zucchini, bell peppers), feta cheese, olives, and a lemon-herb dressing.
  • Farro Salad: A nutty farro salad with herbs, chopped vegetables, and a light vinaigrette.

Wine Pairing Suggestions:

• White Wine: Crisp, dry white wines pair beautifully. Consider Sauvignon Blanc (especially from the Loire Valley or New Zealand), Pinot Grigio/Gris, Albariño, or an unoaked Chardonnay.
• Rosé Wine: A dry Rosé from Provence or Spain is a delightful match, especially in warmer weather.
• Red Wine: If you prefer red, opt for a light-bodied, low-tannin option like Pinot Noir. Its earthy notes can complement the rosemary.

Choose sides and accompaniments that appeal to you and suit the occasion, whether it’s a simple family dinner or a more elaborate gathering. The versatility of this salmon makes pairing easy and enjoyable.

Chef’s Additional Tips for Perfect Baked Salmon

Elevate your Rosemary Citrus Baked Salmon from great to truly exceptional with these five expert tips:

1. Salmon Selection Savvy:

• Freshness First: Always choose the freshest salmon possible. Look for fillets that appear moist and vibrant in color, without any dullness, browning around the edges, or strong “fishy” odor (fresh salmon smells clean and slightly of the sea). If buying a whole fish, check for clear, bright eyes and firm flesh that springs back when pressed.
• Thickness Matters: Opt for a center-cut fillet whenever possible. These pieces tend to be thicker and more uniform in thickness than tail-end pieces. This uniformity is key to even cooking, preventing thinner parts from drying out before the thicker center is cooked through. Aim for a fillet that’s at least 1 to 1.5 inches thick.
• Wild vs. Farmed: Wild-caught salmon (like Sockeye, King, or Coho) often has a deeper flavor, firmer texture, and richer color, but can be leaner and cook slightly faster. Farmed Atlantic salmon is generally milder, fattier (making it more forgiving if slightly overcooked), and more readily available. Both can be delicious; choose based on your preference and availability. Knowing the difference helps you adjust cooking times slightly.

2. Master the Doneness Check:

• Don’t Solely Rely on Time: While the recipe gives a time range (12-18 mins), salmon cooking time is highly dependent on fillet thickness and your specific oven. Use time as a guideline, but rely on sensory cues and temperature for accuracy.
• The Fork Test: Gently insert a fork into the thickest part of the salmon and give it a slight twist. If the flesh flakes apart easily along its natural separations and has turned from translucent to opaque, it’s likely done.
• Thermometer is Your Best Friend: The most reliable way to guarantee perfectly cooked salmon (moist, not dry) is an instant-read digital thermometer. Insert it into the absolute thickest part of the fillet, avoiding the pan. For medium-rare to medium (recommended for moistness), aim for 130-135°F (54-57°C). For fully cooked per USDA guidelines, aim for 145°F (63°C). Remember carryover cooking: the internal temperature will rise another 5-10 degrees after removing it from the oven. Pulling it out slightly early prevents overshooting your target temperature. Overcooked salmon is dry and disappointing!

3. Flavor Variations and Enhancements:

• Citrus Swap: While lemon and orange are fantastic, feel free to experiment! Try using all lemon for a tarter profile, or substitute lime (great with cilantro instead of rosemary) or even blood oranges or grapefruit for different flavour nuances.
• Herb Harmony: Rosemary is robust, but other herbs work well too. Fresh thyme sprigs offer an earthier note. Dill is a classic pairing with salmon, providing a fresh, slightly anise-like flavour (add dill towards the end or after baking, as its flavour is more delicate). A mix of herbs can also be lovely.
• Aromatic Additions: Tuck thinly sliced shallots or red onion under the salmon before baking for extra aromatic depth. A splash of dry white wine (like Sauvignon Blanc or Pinot Grigio) added to the baking dish along with the citrus juice can create a delicious pan sauce. A scattering of capers or Kalamata olives added during the last 5 minutes of baking introduces a briny kick.

4. Make-Ahead and Storage Strategies:

• Prep Ahead: You can make the rosemary citrus marinade/sauce up to a day in advance and store it in an airtight container in the refrigerator. You can also slice the citrus ahead of time. Keep the salmon separate until just before baking. While you can marinate the salmon for 15-30 minutes before baking, avoid marinating it for hours in the acidic mixture, as the citrus juice can start to “cook” the fish (like ceviche) and affect its texture.
• Storing Leftovers: Let the cooked salmon cool completely. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
• Reheating Gently: Baked salmon is best enjoyed fresh, as reheating can dry it out. The best way to reheat is gently. Place it in an oven-safe dish, perhaps with a splash of water or broth, cover loosely with foil, and warm in a low oven (around 300°F / 150°C) for 10-15 minutes, or until just heated through. Avoid the microwave if possible, as it tends to cook unevenly and toughen the fish. Leftover cold salmon is also delicious flaked into salads or pasta dishes.

5. Optimize Your Baking Pan Choice:

• Size Appropriately: Choose a baking dish or rimmed baking sheet that fits the salmon fillet comfortably without too much excess space, but also without being cramped. If the pan is too large, the juices and oil can spread out too thinly and potentially burn. If it’s too small, the salmon might steam instead of bake/roast.
• Lining is Key: Always line your pan with parchment paper or foil (lightly greased if using foil). This prevents sticking, especially if using skin-on salmon, and makes cleanup incredibly easy. Baked citrus sugars can become very sticky!
• Material Matters (Subtly): Glass or ceramic baking dishes retain heat well and promote even cooking. Metal baking sheets (especially darker ones) conduct heat more quickly and can lead to faster browning on the bottom – useful if you like slightly crispier edges or skin. Choose based on the result you prefer, knowing metal pans might require checking for doneness slightly earlier.

By keeping these tips in mind, you can consistently produce delicious, perfectly cooked Rosemary Citrus Baked Salmon that will impress every time.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Rosemary Citrus Baked Salmon:

1. Can I use frozen salmon for this recipe?

• Answer: Yes, you absolutely can use frozen salmon, but it’s crucial to thaw it properly first. The best way to thaw salmon is to place it in the refrigerator overnight (allow at least 8-12 hours, or longer for very thick fillets). This slow, cold thawing method preserves the texture and flavour of the fish much better than quick thawing methods (like cold water or microwave), which can negatively impact quality. Once fully thawed, pat the salmon completely dry with paper towels, just as you would with fresh salmon, before proceeding with the recipe. Do not try to bake the salmon directly from frozen for this recipe, as it will cook unevenly and the exterior may overcook before the interior is safe to eat.

2. I don’t have fresh rosemary. Can I use dried rosemary?

• Answer: Yes, you can substitute dried rosemary if fresh is unavailable, but use it judiciously as dried herbs are more concentrated in flavour than fresh. A general rule of thumb is to use about one-third the amount of dried herb compared to fresh. So, for the 2 tablespoons of chopped fresh rosemary called for in the marinade, start with about 2 teaspoons of dried rosemary (crush it slightly between your fingers first to help release its oils). You can add a little more if you like a stronger flavour. Keep in mind that dried rosemary won’t provide the same vibrant aroma or visual appeal as fresh sprigs placed on top during baking, but it will still infuse the salmon with that characteristic piney flavour.

3. Can I use other types of citrus fruits besides lemon and orange?

• Answer: Definitely! This recipe is quite adaptable when it comes to citrus. Limes work very well, offering a brighter, tangier profile – consider pairing lime with cilantro instead of rosemary for a different flavour twist. Grapefruit can also be used, offering a unique bittersweet note; it pairs nicely with rosemary or thyme. Blood oranges add beautiful colour and a slightly less acidic, berry-like sweetness. You could even use a combination, like lemon and lime, or orange and grapefruit. Just ensure you have enough juice for the marinade (around 5-7 tablespoons total) and some slices for baking on top. Adjust the optional sweetener (honey/maple syrup) based on the tartness of the citrus you choose.

4. Should I use salmon with the skin on or off?

• Answer: This comes down to personal preference, as both work well in this recipe.
  • Skin-On: Baking salmon skin-on helps protect the delicate flesh from drying out, acting as an insulating layer. It also holds the fillet together nicely. While the skin won’t get super crispy in this baked preparation (compared to pan-searing), some people enjoy eating the skin, especially if it gets a little browned. If you don’t plan to eat the skin, it’s very easy to remove after baking – the flesh lifts right off. Patting the skin dry is important if using skin-on.
  • Skinless: If you know you don’t like salmon skin, using a skinless fillet is perfectly fine and more convenient for some. The salmon will still be moist and flavourful thanks to the olive oil and citrus juices. Just be slightly more mindful of not overcooking it, as it lacks that protective skin layer.
  • Recommendation: For maximum moisture, skin-on is often preferred, even if you remove the skin before eating.

5. How do I store leftovers, and what’s the best way to reheat them?

• Answer: To store leftover Rosemary Citrus Baked Salmon, first let it cool completely to room temperature (within 2 hours of cooking). Then, place it in an airtight container and store it in the refrigerator. It will keep well for up to 2-3 days.
• For reheating, the goal is to warm it through without cooking it further, which would dry it out. Avoid the microwave if possible, as it often heats unevenly and can make the salmon rubbery. The best methods are:
  • Oven: Place the salmon in an oven-safe dish. Add a splash of water, broth, or even a squeeze of fresh citrus juice to add moisture. Cover loosely with aluminum foil to prevent drying. Reheat in a preheated oven at a low temperature, around 300°F to 325°F (150°C to 160°C), for about 10-15 minutes, or until just warmed through. Check the internal temperature if unsure – you just want it warm, not hot or recooked.
  • Stovetop (Gentle): You can gently reheat flakes of salmon in a skillet over low heat with a little olive oil or butter.
  • Enjoy Cold: Don’t underestimate leftover cold salmon! It’s delicious flaked into salads, mixed into pasta dishes, used in salmon patties, or added to scrambled eggs or omelets.