Oven Baked Salmon

 

 

Pan Roasted Salmon — juicy and flaky salmon fillets with a lemony, spicy bite. A great evening dinner for busy people or a low-carb go-to Lenten dish. Spicy, citrusy, and juicy — everything a salmon supper should be!

 

Ingredients

 

2 pounds (907.18 g) Salmon fillets

3-4 tablespoons (42.53 - 56.70 g) unsalted butter

2-3 teaspoons (5.60 - 8.40 g) minced garlic

1 tablespoon (6.90 g) onion powder

1 tablespoon (6.80 g) paprika

1/2 -1 teaspoon (1.80 g) cayenne pepper (optional)

2-3 tablespoon (5.30 - 15.90 g) fresh parsley, basil

salt and pepper to taste

1 tablespoon (15 g) or more lemon juice

 

Preheat the oven to 400oF and position a rack in the center. Line a baking sheet with foil or baking paper, as I did, and spritz or gently oil it. Place aside.

Make 4-5 incisions in the salmon with a sharp knife. Dry both sides of the salmon with paper towels and season with salt and pepper on both sides.

In a small saucepan placed over medium-low heat, combine the butter, chopped garlic, and Onion powder, paprika cayenne pepper, as well as parsley or basil Stir for 30 seconds to 1 minute. Allow this mixture to rest for about 5 minutes. Mix in the lemon juice.

 

Brush fish with spice mixture, being careful to coat every inch with spice.

 

Bake for 10-15 minutes, depending on the thickness of the fish and your preferred level of doneness.

 

Bake for 10-15 minutes, depending on the thickness of the fish and your preferred level of doneness. The salmon is fully done when the thickest section of the flesh can be flaked with a fork.

Top with lemon slices right away.