Description
This Best Baked Salmon Recipe offers a quick and flavorful way to prepare tender, flaky salmon fillets with a fresh parsley, garlic, and lemon glaze. Perfect for a healthy and elegant meal ready in just 20 minutes.
Ingredients
Scale
Salmon
- 1 1/2 lb salmon fillet, cut into 4 fillets
Marinade
- 2 Tbsp fresh parsley, finely chopped
- 3 garlic cloves, minced, pressed, or grated
- 2 Tbsp extra light olive oil or vegetable oil
- 2 Tbsp fresh lemon juice
- 1/2 Tbsp Dijon mustard
- 1/2 tsp fine sea salt
- 1/8 tsp black pepper, freshly cracked
Garnish
- 1/2 lemon, sliced into 4 rings for garnish
Instructions
- Preheat Oven and Prepare Salmon: Preheat the oven to 450°F and line a rimmed baking sheet with a silicone liner, parchment paper, or aluminum foil. Arrange the salmon fillets on the prepared baking sheet, skin-side down.
- Make the Marinade: In a small bowl, combine the fresh parsley, minced garlic, extra light olive oil, lemon juice, Dijon mustard, sea salt, and freshly cracked black pepper. Stir well to create the glaze.
- Apply the Marinade: Generously brush the marinade over the top and sides of each salmon fillet. Then, top each piece with a slice of lemon for garnish and flavor.
- Bake the Salmon: Bake the salmon uncovered at 450°F for 15 minutes or until the fish is just cooked through and flakes easily with a fork. The internal temperature should reach 145°F at the thickest part as measured by an instant-read thermometer. Avoid overcooking to keep the salmon tender.
Notes
- Once the glaze is applied, bake immediately to prevent the lemon juice from ‘cooking’ the salmon and making it tough.
- There is no need to marinate the salmon ahead of time; just brush on the glaze right before baking.
- Using a thermometer helps ensure the perfect doneness without overcooking.
- Extra light olive oil can be substituted with vegetable oil if preferred.
Nutrition
- Serving Size: 1 fillet (approx 6 oz)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 34 g
- Cholesterol: 85 mg
