This recipe was my very first time of baking a fish, which surprisingly turn out to be so delicious that I am now actually getting orders for it. I invented this recipe when I was done with my exams; it was a party to get over my stress. That party actually made me learn how to make best-baked salmon like a pro. The recipe I am sharing is good for beginners and quick. My inspiration for this recipe was my love for seafood and I would dedicate this dish to my mom from who I learn my experimental cooking skills.
Ingredients for baked salmon:
- Salmon fillets 1.5 lbs (I used wild sockeye)
- Freshly chopped parsley 2 tbsp
- Pressed garlic cloves 2 large or 3 small
- Dijon mustard ½ tbsp
- Freshly crushed black pepper 1\8 tsp
- Light olive oil (get something more with smoke point than extra virgin olive oil) 1\8 cup
- Lemon juice fresh 2 tbsp
- Salt 1\2 tsp
- Sliced lemons for presentation
To save time preheat your oven before you start your recipe. Preheat oven at 450F and line up a rimmed foil tray.
Now take a bowl add chopped parsley 2 tbsp, pressed and chopped garlic cloves 2-3, Dijon mustard ½ tbsp, black pepper 1/8 tsp, salt ½ tsp, olive oil 1/8 cup and lemon juice 2 tbsp mix all ingredients well and leave for 5 minutes to develop its taste into each other. Wondering how would it taste like? Just smell it, its aroma is amazing.
Cut salmon fillets into even portions, I managed to cut 3-4 even slices of salmon. Lay them on Greece and baked tray in line with the skin side down.
Now brush both sides of salmon with the sauce we made early generously. Or u can even deep salmon slices in the sauce and then let it bake. Put a slice of lemon on its top.
Mouth watering already? Can’t wait to eat it? Don’t worry its baking time is only 12-15 minutes on 450F. Don’t overcook it or it will get dry.
Get your drinks ready on the other hand and enjoy it hot fresh straight from the oven.
You can serve it with sauces or dips separately. Here are some useful recipes of sauces which have killing combinations with baked salmon.
- Sour cream 1\2 cup
- Fresh lemon juice 2 tbsp
- Freshly chopped dill 2 tbsp
- Chopped capers 1 tbsp
- Salt (to taste)
- Black pepper (to taste)
In a small serving bowl add sour cream, fresh lemon juice, freshly chopped dill, chopped capers, salt and black pepper, mix it well and serve it with beans and baked salmon.
HONEY MUSTARD SAUCE
- Dijon mustard ¼ cup
- Whole grain mustard 2 tbsp
- Honey 3 tbsp
- Drained and prepared horseradish 2 tbsp
- Salt (to taste)
- Ground black pepper (to taste)
- Fine and freshly chopped mint leaves 2tbsp
Take a bowl adds Dijon mustard ¼ cup, whole grain mustard2 tbsp, honey 3 tbsp, drained and prepared horseradish 2 tbsp, salt to taste, ground black pepper to taste, fine and freshly chopped mint leaves 2 tbsp, mix all the ingredients well and serve it with baked salmon. You can also refrigerate it one day before you plan to make it but DON’T adds mint leaves when you want to use it bring it to room temperature then add mint leaves.