How long to cook a small piece of salmon

• Why you’ll love this recipe:
• Ingredient Notes:
• How to make this easy baked salmon recipe:
• Air-Fryer Instructions:
• Time-Saving Tips:
• Flavor Variations:
• Storing Instruction:
• FAQs:
• Salmon Recipe Collection
• Baked Salmon
• Easy 2-Ingredient Baked Salmon

Why you’ll love this recipe:

It’s not really a recipe, rather a great method for cooking salmon. A little different than usual baked salmon, but in a good way…

• Small salmon cubes cook faster than a whole filet.
• Short on ingredients, but with maximum flavor!
• Completely customizable – easy to add different flavors.
• Delicious and nutritious dinner in less than 20 minutes!

Ingredient Notes:

• Salmon – I highly recommend sockeye salmon, as it’s the leanest of all salmon. (Read more about different salmon varieties.) Also, opt for skinless salmon, if you can.
• Mayo – You can’t go wrong with Hellman’s mayo. However, I prefer slightly more acidic Japanese mayo, called KewPie Mayonnaise.

How to make this easy baked salmon recipe:

It’s super easy to prep and cook this salmon dish. The most important thing is to not overcook the salmon.

1. Using a sharp knife, remove the skin. Next time, ask your butcher to do this for you.
2. Cut the filet into 1-inch cubes. Try to cut into uniform size for even cooking.
3. Then mix the salmon chunks with mayo, salt and pepper.
4. Bake for about 15 minutes at 375°F oven, or until the internal temperature reaches 135°F.

Air-Fryer Instructions:

You can also cook the salmon in an air-fryer, which takes about 5-7 minutes at 375°F.

Time-Saving Tips:

• Buy skinless salmon
• Cook the salmon in an air-fryer, which takes half the time in an oven!

Flavor Variations:

This basic 2-ingredient version is just a starting point. Feel free to add more seasonings to change things up every now and again! Here’re some of my favorite additions:

• Soy sauce (about a teaspoon or so)
• Sesame oil and sesame seeds
• Hot sauce!!!
• Minced garlic and/or garlic powder
• Cayenne pepper

And if you have other flavor ideas, do share in the comments!

Storing Instruction:

I don’t think you’ll ever need to worry about leftovers, but just in case, here’s how to store leftover salmon.

• Refrigerate leftover salmon in an airtight container for up to 2 days.
• To reheat, gently heat it in a skillet over medium low heat. Or heat it in an air-fryer for 60-90 seconds.
• You can also use leftovers for leftover salmon fried rice.

It’s important to heat leftover salmon gently in order to prevent overcooking. Remember, overcooked salmon is dry and chalky!

FAQs:

What temperature should you bake salmon?

You can bake salmon low and slow at 300°F, or you can take a faster route and bake the salmon at 375°F. Both methods have their pro’s and con’s. But when done right, both can yield a delicious result nonetheless.

How long does it take salmon to cook at 375°F?

The cooking time depends on the size of the salmon. It usually takes 20-25 minutes for a whole side of salmon filet at 375°F. And it takes about 15 minutes for small salmon chunks to cook perfectly in a 375°F oven.

Do you bake salmon covered or uncovered?

In my experience, there’s no need to cover salmon for baking, unless you want to steam salmon with aromatics.

Salmon Recipe Collection

If you love salmon, you don’t wanna miss out on my other quick and easy salmon dinner recipes!

Easy 2-Ingredient Baked Salmon

Servings 4 servings

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Velvety soft and flavorful, these baked salmon chunks will make a great addition to your weeknight dinner rotation!! And you only need 5 minutes to prep the salmon, and then pop it in the oven for 15 minutes. Meanwhile you can steam some veggies and cook some rice for a complete meal.

• ▢ 1 lb skinless salmon filet Note 1
• ▢ 2-3 tablespoons mayonnaise Note 2
• ▢ Salt and pepper about 1/2 teaspoon of each

• Preheat the oven to 375°F. Line a baking sheet with a parchment paper, or silicone mat.

• Cut the salmon into about 2-inch cubes.

• In a medium bowl, combine salmon cubes and mayonnaise.

• Spread the salmon on prepared baking sheet. Bake for 15 minutes, or until salmon is cooked through.

• Serve with cooked rice, steamed vegetables and fresh scallions, if desired.

Note 1: I highly recommend sockeye salmon, as it’s the leanest of all salmon. (Read more about different salmon varieties.) Also, opt for skinless salmon, if you can.

Note 2: You can’t go wrong with Hellman’s mayo. However, I prefer slightly more acidic Japanese mayo, called KewPie Mayonnaise, for this recipe.

Variations: Feel free to add other flavors to change things up. Some of my favorites are toasted sesame seed oil, toasted sesame seeds, hot sauce, cayenne pepper, soy sauce, grated garlic and/or ginger.

Storing Instructions:
– Refrigerate leftover salmon in an airtight container for up to 2 days.

– To reheat, gently heat it in a skillet over medium low heat. Or heat it in an air-fryer for 60-90 seconds.

Serving: 1servingCalories: 164kcalCarbohydrates: 0.3gProtein: 16.5gFat: 10.8gCholesterol: 46.2mgSodium: 370.3mg

* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.

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