Easy, Baked Salmon

Easy, Baked Salmon

Easy, Baked Salmon

This baked salmon is extremely easy! All you need is salmon, salt, pepper, and an oven. Eventually, I’ll post variations to this recipe with sauces to give it lots of flavor. However, I wanted to post this recipe as a blank slate. That way, if you wanted to, you could get creative with flavors at home! 

I think the most important part of this recipe is how to cook the salmon. If you’re new to cooking meat/fish for a dysphagia diet, I hope this post will help. You can read our post on modified meats here, or go to our get started page. Sometimes, meats can develop an exterior crust that make it hard to swallow. By baking the salmon, you will avoid that!

All you need to do is season the salmon with salt and pepper, and bake! The color will become more pale pink. The salmon will stay soft and you’ll be able to flake it easily with a fork.

Raw Salmon
Baked Salmon

According to IDDSI, you’ll need to cut it easily with a fork into 1.5 cm pieces for a soft and bite sized diet.. Just make sure the salmon is cooked all the way through! If it is, you will EASILY be able to achieve both of these requirements. If you look at this picture, you can see how easily I could flake the salmon with my fork.

Modified Meats

Serve this salmon with a wedge of lemon and voila, the easiest baked salmon ever! It’s also incredibly delicious. 

I hope you enjoy this recipe! It should be an easy way to incorporate fish into your modified dysphagia diet. 

Let us know your thoughts and leave a comment below!

Easy, Baked Salmon

Prep Time5 mins
Cook Time12 mins
Course: Main Course

Ingredients

  • Salmon
  • Salt & pepper
  • Lemon wedges for serving

Instructions

  • Preheat the oven to 425.
  • Place the salmon on a baking sheet. Season generously with salt and pepper.
  • When the oven is preheated, cook the salmon for 10-12 minutes. The salmon is done when it’s easily flaked with a fork and cooked all the way through.
  • Serve warm with a slice of lemon. Enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating