Best Recipe for Baked Salmon
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!
Servings 5 fillets
Ingredients
SALMON
- 5 salmon fillets or 1 large fillet cut into 2-inch pieces (skin on preferred)
- 1-2 fresh lemons, for finishing
WET RUB "MARINADE"
- 2 tablespoons unsalted butter
- 4-6 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons honey
- 1 1/2 teaspoons reduced sodium soy sauce
- 1 1/2 teaspoons Dijon mustard
- 2 tablespoons freshly minced flat-leaf parsley
- 1 tsp EACH salt, onion powder
- 1/2 tsp EACH paprika, pepper, dried dill (or 1/2 TBS fresh dill)
TOMATOES AND ASPARAGUS (OPTIONAL)
- 1 bunch asparagus (medium thickness), ends trimmed
- 1 pint cherry tomatoes
Instructions
- Prep Pan: Line a large/full size baking sheet with sides (15×21-inches) with foil and spray with cooking spray for easy cleanup.
- 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.
- 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.
- 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.
- 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.
- 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!