Baked Salmon Recipe

Salmon has always had a special place on my dinner table, and this baked salmon recipe is the one I return to time and again. It’s ridiculously easy to make yet tastes like something you’d order at a fancy restaurant. With just a handful of simple ingredients and a foolproof method, this dish comes together in under an hour (most of that is hands-off marinating and baking time!). Plus, the lemon-garlic-herb combination is fresh, vibrant, and pairs beautifully with the rich, flaky salmon. Trust me—this is the kind of meal that makes you look like a culinary genius without breaking a sweat!

this RECIPE

The story behind my love for this dish

I remember the first time I made this baked salmon for a family dinner. It was a rainy Saturday evening, and I wanted something warm and comforting but also light enough to feel refreshing. I stumbled upon a recipe that called for wrapping salmon in foil and baking it, and the idea of locking in all that flavor sounded like a winner.

As the salmon baked, the smell of garlic and lemon filled the kitchen. It was one of those meals where everything just worked—no scrambling to save a dish or wondering if people would like it. When I opened those foil packets, the salmon was perfectly cooked: tender, juicy, and infused with the marinade. It’s been a go-to recipe ever since, especially when I want a reliable, no-fuss option that feels a little special.

A quick dive into the history of baked salmon

Baking fish in foil or parchment has been a classic technique across many cultures for centuries. It’s called “en papillote” in French cuisine and has the dual benefit of steaming and baking the fish, locking in moisture and flavor. Salmon, with its rich, buttery texture, has long been a favorite for this method because it holds up well to high heat without drying out. While earlier versions of baked salmon might have featured just salt and herbs, today’s recipes incorporate bright flavors like lemon, garlic, and fresh herbs, reflecting modern palates and global influences.

Let’s talk ingredients: the stars of the show

Each ingredient in this recipe plays a key role in making the salmon shine.

• Salmon fillets: The star of the dish! Look for fresh, high-quality fillets with a vibrant pink color. If wild-caught salmon is available, it tends to have a deeper flavor. Can’t find salmon? You can substitute trout or arctic char.
• Light olive oil: This adds richness to the marinade and helps the salmon stay moist. You could also use avocado oil for a subtle nutty flavor.
• Garlic: Minced garlic brings bold, savory notes. Fresh garlic is best, but in a pinch, garlic powder works too (just halve the amount).
• Lemon juice: Brightens the dish and cuts through the richness of the salmon. Fresh-squeezed is worth it here!
• Fresh parsley: Adds a pop of color and herbaceousness. If you’re out of parsley, fresh dill or cilantro would work as well.
• Dried basil: This herb brings warmth to the marinade. You can substitute oregano or thyme if that’s what you have on hand.
• Salt and black pepper: The essentials for bringing out the flavors of the dish.

Kitchen gear: what you need (and what you can totally skip)

To make this baked salmon, you’ll need a few basic tools:

• A baking dish: A glass or ceramic dish works best for marinating the salmon. If you don’t have one, a shallow mixing bowl will do the trick.
• Aluminum foil: Essential for wrapping the salmon. If you’re looking to reduce waste, parchment paper is a great alternative.
• A whisk: To blend the marinade ingredients. A fork will work if you don’t have a whisk handy.
• A baking sheet: This supports the foil packets in the oven. If you’re using sturdy foil, you could place the packets directly on the oven rack.

Optional tools include a zester for adding extra lemon zest as a garnish and kitchen tongs for turning the salmon while it marinates.

Step-by-step: how to make perfect baked salmon

1. Mix up the marinade: Start by whisking together the olive oil, minced garlic, lemon juice, parsley, dried basil, salt, and pepper in a bowl. It should smell amazing already!
2. Marinate the salmon: Place the salmon fillets in a baking dish and pour the marinade over them, turning the fillets to coat them evenly. Cover the dish and pop it in the fridge for about an hour. Turn the fillets occasionally so every bite is infused with flavor.
3. Preheat and prep: While the salmon marinates, preheat your oven to 375°F (190°C). This is also a good time to cut your aluminum foil into large pieces.
4. Wrap it up: Place each salmon fillet onto a piece of foil and spoon some extra marinade on top. Wrap the foil around the fish tightly to create a sealed packet.
5. Bake to perfection: Transfer the foil packets to a baking sheet and bake for 35-45 minutes. Check for doneness by flaking the salmon with a fork—it should be tender and opaque.

Variations and twists to make it your own

• Gluten-free: This recipe is naturally gluten-free, but double-check any pre-packaged spices or herbs you use to ensure they’re gluten-free too.
• Dairy-free: This dish is also dairy-free as written!
• Spicy kick: Add a pinch of red pepper flakes or cayenne to the marinade for a bit of heat.
• Herb swaps: Try swapping parsley for dill or cilantro for a new flavor profile.
• Citrus twist: Add orange or lime juice to the marinade for a slightly sweeter or tangier twist.
• Vegetable pairing: Add thinly sliced zucchini, cherry tomatoes, or asparagus to the foil packets for a complete meal.

How to serve and present your baked salmon

To serve, place each salmon fillet on a plate with a wedge of lemon for squeezing over the top. For an elegant touch, sprinkle a bit of freshly chopped parsley or dill. Pair it with a side of roasted vegetables, wild rice, or a fresh green salad. You could even serve it family-style by opening the foil packets at the table—guaranteed to impress your guests!

Beverage pairings

For a refreshing pairing, serve this salmon with a chilled glass of sparkling water infused with lemon slices and fresh mint. A lightly sweetened iced green tea with a splash of honey and lemon also complements the dish beautifully. If you’re looking for something cozier, a cup of herbal chamomile tea is a calming option that won’t overpower the flavors of the meal.

How to store and reheat leftovers

If you have leftovers, transfer the salmon to an airtight container and refrigerate it for up to 3 days. To reheat, place the salmon in a baking dish with a splash of water or broth, cover it with foil, and warm it in a 300°F (150°C) oven for about 10 minutes. Avoid microwaving—it can dry out the salmon.

Adjusting for different serving sizes

This recipe is perfect for two, but it scales easily! For more servings, simply multiply the ingredients. Just be sure not to overcrowd the baking dish while marinating, and adjust baking time slightly for larger or thicker fillets.

Encouragement to give it a try

If you’ve been searching for a foolproof salmon recipe that’s packed with flavor, this is it. It’s simple, healthy, and versatile enough for any occasion. Don’t be afraid to play around with the ingredients and make it your own—you might just discover a new family favorite.

FAQs

1. Can I use frozen salmon for this recipe?
Yes, just be sure to thaw it completely before marinating. Pat it dry with paper towels to help the marinade stick.

2. What’s the best way to tell if the salmon is cooked?
When the salmon flakes easily with a fork and is opaque throughout, it’s ready!

3. Can I grill the salmon instead of baking it?
Absolutely! You can place the foil packets directly on a preheated grill. Cook for about 15-20 minutes.

4. Can I use other fish for this recipe?
Yes, trout, cod, or halibut would work well. Adjust the cooking time based on the thickness of the fillets.

5. Is it okay to skip the marinating step?
While marinating enhances the flavor, you can skip it if you’re short on time. Just brush the marinade on the salmon before wrapping it in foil.

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