This Baked Salmon that turns out perfectly every time. Ready in about 15 minutes, this baked salmon recipe is a weeknight and entertaining favorite!
Salmon recipes have to be some of my favorite fish or seafood recipes. I could seriously eat salmon two or three times a week and be perfectly happy. Thankfully, over the years, I’ve figured out how to make baked salmon that turns out absolutely perfect every time.
You can use any type of salmon filets that you prefer, I personally use wild-caught salmon from Alaska. On our family bucket list is to make a family trip to Alaska for a fishing trip. I think it would be an adventure we’d all remember for a lifetime! My husband, his brothers, and my father-in-law made the trip years ago and still talk about it being one of the best trips they’ve ever taken together. Not to mention, it is one of the states we’ve not visited as a family. Yet!
Okay, so back to the baked salmon. Even though my whole family loves it, my husband can not stand a very fishy taste in his fish. He prefers a milder salmon flavor. Through years of testing this, that and the other baking salmon, I found a couple of tricks that make it just right every single time I make it. That’s this baked salmon recipe. That’s why I call it perfect. It reduces any heavy fishy taste, yet makes the salmon flavor even better, in my opinion.
Here’s my recipe for my baked salmon. It turns out perfect every time! I can’t wait to hear how you like it.
- 12 ounce salmon filet, left whole
- ½ teaspoon brown sugar
- ¼ teaspoon garlic salt
- fresh parsley, chopped
- 1 lemon, cut into wedges
- Preheat oven to 425º F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup.
- Place salmon, skin side down, onto lined baking sheet. Sprinkle brown sugar on top of salmon, making sure entire flesh side of salmon has a light dusting. Sprinkle garlic salt onto the salmon. Bake salmon until it has cooked through, about 12-15 minutes.
- Remove from oven and top the salmon with optional garnishes, if desired.
(Originally published March 3, 2014. Republished February 3, 2015.)