Salmon Bake (Printable Version)
# What You'll Need:
→ For the Salmon
01 -
4 pieces of salmon (6 oz each), with or without skin
02 -
2 tablespoons virgin olive oil or melted butter
03 -
1 tablespoon fresh juice from lemons (extra for serving if you want)
04 -
2 garlic cloves, finely chopped
05 -
1 teaspoon oregano dried (or grab fresh if you can)
06 -
1 teaspoon dried thyme leaves (fresh works too)
07 -
1 teaspoon smoky paprika (skip if you don't want the smoky taste)
08 -
Salt and ground black pepper as needed
09 -
Some fresh herbs for topping like dill, parsley or cilantro if you want
10 -
Slices of lemon for decoration if you feel like it
→ Optional Marinade
11 -
2 tablespoons Dijon style mustard
12 -
2 tablespoons natural honey
13 -
1 tablespoon soy sauce or tamari sauce for folks avoiding gluten
14 -
1 teaspoon grated lemon peel
# Steps to Follow:
01 -
Turn your oven on to 400°F (200°C).
02 -
Dry your salmon pieces with some paper towels. Put them on a baking sheet with parchment or in a greased baking dish.
03 -
Coat each piece with oil or butter. Shake some salt, pepper, chopped garlic, oregano, thyme, and smoky paprika on top if you want that flavor.
04 -
Want more flavor? Mix up the mustard, honey, soy sauce and lemon zest in a bowl. Spread it on your salmon and let it sit for 10-15 minutes.
05 -
Pop it in the oven for 12-18 minutes based on how thick your fish is (roughly 10 minutes for each inch). You'll know it's done when it breaks apart easily and hits 145°F (63°C) inside.
06 -
Let the salmon cool down for a bit. Throw some fresh herbs and lemon pieces on top before you eat it if you'd like.
# Additional Tips:
01 -
The salmon will cook better if you leave it out of the fridge for a while before cooking.
02 -
Your fish might need more or less time depending on how thick the pieces are.
03 -
This fish tastes great with veggies from the oven, rice, quinoa, or a simple green salad.
04 -
Want a crunchy top? Turn on the broiler for the last minute or two of cooking.