Baked Salmon Recipe

There’s something so comforting about baked salmon. It’s simple, elegant, and surprisingly easy to make. The best part? It’s packed with flavor yet feels light and healthy—a win-win for any meal. This baked salmon recipe is one of my go-to options when I want to whip up something quick yet impressive. Between the zingy lemon, fragrant garlic, and herbs, it’s a foolproof way to elevate salmon into a truly mouthwatering dish. Plus, clean-up is a breeze thanks to the foil-wrapping trick (hello, less time at the sink!).

this RECIPE

A personal story: salmon and summer evenings

I can still remember the first time I made baked salmon on my own. It was a warm summer evening, and I had just started experimenting with cooking seafood. My mom was the queen of grilled salmon, but I didn’t have access to a grill in my tiny apartment. So, I thought, why not bake it? I followed a recipe similar to this one and nervously wrapped up the fillets in foil, crossing my fingers they wouldn’t end up dry or bland. When I pulled them out of the oven, I was hit with the most incredible aroma of garlic and lemon. The first bite was tender, juicy, and perfectly seasoned—it was a total confidence booster. Now, this recipe has become a staple in my kitchen, especially when I want a little reminder of those carefree summer nights.

A little background on baked salmon

Salmon has been a beloved food for centuries, especially in regions where it’s naturally abundant, like the Pacific Northwest, Scandinavia, and Japan. Baking salmon has long been a popular cooking method because it locks in moisture and enhances the fish’s natural flavor without overpowering it. Wrapping salmon in foil—known as the “en papillote” method in French cuisine—elevates this technique even further, allowing the fish to steam in its own juices. What’s particularly great about this recipe is how it combines the French-inspired foil method with Mediterranean flavors, like garlic, basil, parsley, and lemon, for a globally appealing dish.

Let’s talk ingredients: fresh, flavorful, and flexible

This recipe keeps it simple, but each ingredient plays a key role in building flavor. Let’s break it down:

• Salmon fillets: The star of the dish! Look for fillets with bright, firm flesh and a mild, ocean-fresh smell. If wild-caught salmon isn’t in your budget, farmed salmon is a perfectly fine substitute.
• Lemon juice: Adds brightness and cuts through the richness of the salmon. Freshly squeezed is best, but bottled lemon juice works in a pinch.
• Garlic: Infuses the marinade with a robust, savory kick. Mince it finely for maximum flavor release.
• Light olive oil: Helps distribute the marinade and keeps the salmon moist during baking. Avocado oil or melted butter can also work well.
• Dried basil: Adds an earthy, herbal note. Fresh basil is a lovely alternative if you have it on hand.
• Fresh parsley: Provides a pop of color and a hint of peppery flavor. Feel free to swap it with cilantro or dill for a different twist.
• Salt and pepper: The ultimate flavor enhancers! Use kosher salt and freshly cracked black pepper for the best results.

Kitchen gear: what you’ll need for this recipe

This dish is refreshingly low-maintenance when it comes to equipment. Here’s what you’ll want to have ready:

• Glass or ceramic baking dish: Ideal for marinating the salmon, as it won’t react with the acidic lemon juice.
• Mixing bowl: For whisking up that delicious marinade.
• Aluminum foil: Crucial for locking in those flavors and preventing the salmon from drying out.
• Baking sheet: Makes it easy to transfer the foil-wrapped salmon in and out of the oven.
• A good whisk: Essential for ensuring your marinade is evenly blended. No whisk? A fork works, too!
• Sharp knife and cutting board: For mincing garlic and chopping parsley.

If you don’t have foil on hand, parchment paper is a decent substitute, though it’s a bit trickier to seal tightly.

Step-by-step: how to bake the perfect salmon

Step 1: Whip up the marinade

In a medium bowl, combine the olive oil, minced garlic, lemon juice, parsley, dried basil, salt, and pepper. Whisk until everything is well blended. Don’t skimp on this step—it’s where all the flavor magic happens!

Step 2: Marinate the salmon

Place the salmon fillets in a small glass or ceramic baking dish. Pour the marinade over the fillets, making sure they’re evenly coated. Cover the dish and refrigerate for about an hour, flipping the salmon halfway through. Trust me, this step is worth the wait; the marinade really seeps into the fish.

Step 3: Preheat your oven

While the salmon marinates, preheat your oven to 375°F (190°C).

Step 4: Wrap it up

Place each salmon fillet on a large piece of aluminum foil. Drizzle any leftover marinade over the fillets, then seal the foil tightly. You’re essentially creating little flavor packets—so fun, right?

Step 5: Bake to perfection

Transfer the foil-wrapped salmon to a baking sheet and pop it into the oven. Bake for 35-45 minutes, or until the salmon is tender and flakes easily with a fork. (Pro tip: Check the salmon at the 35-minute mark to avoid overcooking.)

Step 6: Serve and savor

Carefully open the foil packets—watch out for steam! Serve your beautifully baked salmon hot, garnished with a lemon wedge for extra zing.

Variations and twists to try

• Make it spicy: Add a pinch of red pepper flakes or a dash of cayenne to the marinade for some heat.
• Go Asian-inspired: Replace the olive oil with sesame oil, swap parsley for cilantro, and add a splash of soy sauce and grated ginger.
• Low-carb keto version: Use ghee instead of olive oil and add a sprinkle of Parmesan cheese for a rich, cheesy finish.
• Seasonal spin: In summer, top the baked salmon with fresh tomato and cucumber salsa. In fall, a side of roasted Brussels sprouts and butternut squash is a perfect pairing.
• Herb swap: Try dill or thyme instead of parsley for a different herbal flavor profile.

Serving and presentation ideas

For a show-stopping presentation, place the salmon fillets on a platter lined with lemon slices and fresh parsley sprigs. Serve alongside fluffy white rice or creamy mashed potatoes for a comforting meal. A simple arugula salad with a light vinaigrette adds a nice contrast to the richness of the fish. And if you’re hosting, why not set the mood with some candles and soft music? Instant dinner party vibes!

Drinks that pair beautifully

When it comes to pairing drinks with baked salmon, a crisp white wine like Sauvignon Blanc or Chardonnay is a classic choice. If you’re more of a red wine fan, a light Pinot Noir complements the dish without overwhelming it. Not into alcohol? Sparkling water with a splash of lemon or a refreshing iced tea is just as delightful.

Storing and reheating leftovers

Leftovers? Lucky you! Store any cooled salmon in an airtight container in the fridge for up to 3 days. To reheat, wrap the salmon in foil and warm it in a 300°F oven for about 10-12 minutes. Microwaving works too, but keep it brief (around 30-60 seconds) to avoid drying it out. Pro tip: Flake the cold salmon over a salad or into a wrap for an easy next-day lunch.

Adjusting for different serving sizes

Cooking for a crowd? Simply double or triple the recipe, making sure the fillets are spaced out evenly on the baking sheet for even cooking. For smaller portions, just halve the ingredients—you might even have extra marinade for dipping bread!

Encouragement to try it out

This baked salmon recipe is perfect for home cooks of all levels, from seafood skeptics to seasoned pros. It’s packed with flavor, easy to customize, and guaranteed to impress. Give it a try and make it your own—whether you stick with the classic version or get adventurous with a twist. You won’t regret it!

FAQs about baked salmon

1. Can I use frozen salmon?

Absolutely! Just make sure to thaw it completely before marinating to ensure the flavors soak in.

2. What if I don’t have fresh parsley?

No worries—dried parsley works too. Use about a third of the amount since it’s more concentrated.

3. How do I know when the salmon is cooked?

The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F.

4. Can I grill this instead of baking?

Yes! Wrap the salmon in foil as instructed and grill over medium heat for 15-20 minutes.

5. What side dishes go well with this?

Rice, roasted veggies, or a crisp green salad are all great options.

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