Servings
Font
Back
Baked Salmon Recipe
0 from 0 votes

Baked Salmon Recipe

This Baked Salmon recipe is "the best salmon I've ever had" (foodie friend) and is an easy, versatile, healthy, meal-in-one, on your table in 35 minutes! The salmon is perfectly juicy every time (thanks to my tips and tricks) bathed in a bright, garlicky, herbaceous lemon sauce – no bland salmon here!  This baked salmon can be made with or without the sheet pan veggies and served in salmon bowls, wraps or salads that will have everyone licking their plates!

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 5 fillets
Course: Main Course
Cuisine: American

Ingredients

SALMON
  • 5 salmon fillet skin on preferred, or 1 large fillet cut into 2-inch pieces
  • 1-2 lemon for finishing, fresh
WET RUB "MARINADE"
  • 2 tablespoons butter unsalted
  • 4-6 garlic minced, cloves
  • 2 tablespoons lemon juice fresh
  • 2 teaspoons lemon zest
  • 2 tablespoons honey
  • 1 1/2 teaspoons soy sauce reduced sodium
  • 1 1/2 teaspoons Dijon mustard
  • 2 tablespoons flat-leaf parsley freshly minced
  • 1 tsp EACH onion powder
  • 1 tsp EACH salt
  • 1/2 tsp EACH paprika dried dill or 1/2 tbsp fresh dill
  • 1/2 tsp EACH black pepper
  • 1/2 tsp EACH dill
TOMATOES AND ASPARAGUS (OPTIONAL)
  • 1 asparagus ends trimmed, medium thickness; bunch
  • 1 pint cherry tomato

Instructions

    Cup of Yum
  1. Prep Pan: Line a large/full size baking sheet with sides (15×21-inches) with foil and spray with cooking spray for easy cleanup.
  2. Make Wet Rub Marinade: Add the butter and minced garlic to a medium microwave safe bowl and microwave until butter is softened and just starting to melt. Whisk in all remaining Wet Rub ingredients.
  3. Prep Veggies: Add asparagus to the prepared baking sheet and toss with 1 tablespoon Wet Rub, push to one side of the pan. Add tomatoes and toss with ½ tablespoon Wet Rub, push to the opposite side of the pan.
  4. Prep Salmon: Line the salmon fillets, flesh side up, down the middle of the pan. Evenly drizzle fillets with the remaining Wet Rub, then brush it evenly over the top and sides of the salmon. Marinate while you preheat the oven to 400 degrees F. Don't marinate longer or the fish can become mushy.
  5. Bake: Bake uncovered at 400 degrees F for 12-16 minutes (depending on salmon thickness), or until the salmon registers 125-130 degrees F at the thickest part on an instant read thermometer (this one is my FAV), and easily flakes with a fork.
  6. Add Lemon: Let rest for 5 minutes. Add freshly squeezed lemon juice to each fillet. Garnish with fresh parsley if desired and season with freshly cracked salt, pepper to taste – always taste first!