Simple Baked Salmon
An easy and delicious way to make salmon! Pick from your choice of lemon or soy sauce marinade. Recipe adapted from Baked Salmon II recipe.
An easy and delicious way to make salmon! Pick from your choice of lemon or soy sauce marinade. Recipe adapted from Baked Salmon II recipe.
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 2 cloves garlic minced
- 2 tablespoons fresh thyme chopped
- 1 tablespoon fresh parsley chopped
- 6 tablespoons light olive oil
- 2 (6 ounce) fillets salmon
- 3 tablespoons roasted garlic and pepper seasoning (optional)
- 2 tablespoons fresh rosemary chopped
- 1/4 cup olive oil (alternative marinade)
- 3 tablespoons soy sauce (alternative marinade)
- 2 garlic cloves, finely chopped (alternative marinade)
- 3 scallions, finely chopped (alternative marinade)
- 1 tablespoon fresh ginger, finely chopped (alternative marinade)
- Carbohydrate 23.068197123896 g
- Cholesterol 0 mg
- Fat 48.2450567590296 g
- Fiber 6.8148833445274 g
- Protein 10.2436875194215 g
- Saturated Fat 6.69984067941402 g
- Serving Size 1 1 (444g)
- Sodium 28.850791716192 mg
- Sugar 16.2533137793686 g
- Trans Fat 1.68121316985836 g
- Calories 534 calories
Step-by-step
- In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
- Place salmon fillets in a medium glass baking dish, and cover with the marinade.
- Marinate in the refrigerator about 1 hour (I only marinated it for 30 min, but it still tasted great) turning occasionally.
- Alternative soy sauce marinate: 1/4 cup olive oil, 3 tbsp soy sauce, 2 garlic cloves, finely chopped, 3 scallions, finely chopped, 1 tbsp fresh ginger, finely chopped
- Preheat oven to 375 degrees F (190 degrees C).
- Place fillets in aluminum foil and cover with marinade (pour half if using soy sauce marinade).
- Sprinkle with roasted pepper and garlic, thyme, and rosemary.
- Seal aluminum foil.
- Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
- All done! Now take a photo, rate it, and share your accomplishments!
Flaky salmon emerges from the oven with a rich, opaque exterior and a moist, tender interior that yields easily to fork pressure. Achieving this exact texture requires managing moisture and heat correctly. Encasing the fish in aluminum foil creates an enclosed micro-environment where the fillets steam gently in their own fats and marinade rather than drying out in the circulating oven air. Seal the foil tightly at the edges to trap all steam inside during the 35 to 45 minute bake time at 375 degrees F.
Managing Texture Through Acid and Oil
Proteins in fish react strongly to acidic ingredients like lemon juice or soy sauce. Limit marinating time to one hour maximum; extended acid exposure denatures the outer protein fibers prematurely, turning the surface mushy instead of firm. Fat content matters significantly here. Olive oil provides a thermal barrier that slows heat transfer, protecting the delicate flesh from overcooking.
- Use fresh garlic instead of pre-minced or dried powder to prevent a bitter, burnt taste during high-heat roasting.
- Swap dried herbs for fresh ones at a three-to-one ratio when adjusting the marinade components.
- Check doneness by inserting a metal skewer into the thickest part; it should slide through with zero resistance.
