Description
Baking salmon is one of the simplest and most reliable ways to cook fish, requiring minimal attention and producing consistently moist, flavorful results. A brief stint at high heat gives you a slightly caramelized exterior with a silky, just-set interior that pulls apart in clean flakes.
Ingredients
- 4 skin-on salmon fillets (6 ounces each, about 1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 lemon, half juiced and half sliced into rounds
- Fresh dill or parsley for garnish
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper or aluminum foil.
- Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared pan. Drizzle with olive oil and season with salt, pepper, and garlic powder.
- In a small bowl, whisk together the Dijon mustard, honey, soy sauce, and lemon juice. Spoon this glaze evenly over the top of each fillet.
- Arrange the lemon slices around and on top of the salmon.
- Bake for 12 to 15 minutes until the salmon is opaque on the outside and the internal temperature reaches 125°F for medium (slightly translucent in the center) or 145°F for well done.
- Remove from the oven, garnish with fresh dill or parsley, and serve with the roasted lemon slices.
Notes
- Wild salmon is leaner and cooks faster than farmed — reduce time by 2 to 3 minutes.
- The white stuff that seeps out is albumin, a harmless protein; cooking at moderate temperatures minimizes it.
- For the silkiest texture, pull the salmon at 125°F — it will continue cooking from carryover heat.
- Leftover baked salmon is excellent cold in salads or flaked over grain bowls.
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 760mg
- Fat: 27g
- Carbohydrates: 5g
- Protein: 38g