The Best Baked Salmon Recipe
Natasha Kravchuk published this recipe on 07494aa4.click.convertkit-mail4.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Johan Pordon on SeeMeCook
Juicy, flaky salmon fillets are roasted at high heat with a zesty garlic, lemon, parsley, and Dijon mustard marinade. This easy 20-minute meal is flavorful, tender, and ready without a lengthy marinating time.
- Time
- 20 minutes
- Equipment
- Oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 8 g
- 25 g
- 30 g
- 9 g
- 8 g
- 3 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 805 g before cooking, which is about 200 g per serving.
Steps
Preheat the oven to 450°F (230 °C) (230°C (450 °F)). Line a rimmed baking sheet with a silicone liner, parchment paper, or aluminum foil.
If necessary, remove the salmon’s pin bones by running your fingers over the surface to locate them and pulling them out with kitchen tweezers in the direction they lie.
Cut the salmon fillet into 4 portions and arrange the pieces skin-side down on the prepared baking sheet.
In a small bowl, combine the finely chopped parsley, garlic, olive oil, lemon juice, Dijon mustard, sea salt, and freshly cracked black pepper. Stir until evenly mixed.
Divide the marinade evenly among the salmon pieces. Brush it generously over the tops and sides of each fillet.
Place one lemon ring on top of each salmon portion. Apply the glaze immediately before baking; do not leave the salmon sitting in the acidic marinade, since the lemon juice can begin to cook the fish and make it tough.
Bake the salmon uncovered at 450°F (230 °C) (230°C (450 °F)) for 12–15 minutes, depending on the thickness of the fillets. The salmon is ready when it flakes easily and reaches 145°F (63 °C) (63°C (145 °F)) at the thickest point on an instant-read thermometer. Do not overcook.
Notes
Serve with mashed potatoes, quinoa, rice, vegetables, or a fresh salad. Refrigerate cooled salmon in an airtight container for 3–4 days. To freeze, wrap individual portions tightly and store in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator. Reheat gently at a low temperature to retain moisture; microwaving is not recommended.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 423
- Protein
- 37 g
- Carbs
- 3 g
- Fat
- 29 g
- Fiber
- 1 g
Where the calories come from
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