Baked Salmon

Baked Salmon

The only secret to a perfectly baked salmon is to avoid drying the fish. Salmon is so wonderfully flavorful, that as long as you don’t overbake it, you’ll emerge from the kitchen with a delectable, tender, succulent salmon that everyone is going to love.

Salmon is a fatty fish, so this is not a low-calorie dish, but this fat is very healthy. Just make sure you get wild salmon (Pacific, king/chinook or sockeye) rather than farmed (Atlantic).

Baked Salmon
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Low-Carb, Primal/Paleo, Gluten-Free
Yield: 4 servings
  • Olive oil spray
  • 4 (6 oz) wild salmon fillets, skin on or skinless, about 1-inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  1. Preheat the oven to 425 degrees F. Place rack in the middle of the oven. Line a large baking dish with foil and lightly spray it with olive oil spray.
  2. Run your finger across the fillets to check for bones. If your fish have bones in them, remove the bones with fish bone tweezers.
  3. Arrange the salmon fillets on the baking dish, skin side down. Brush the tops with the olive oil, and sprinkle with the salt, pepper, thyme and garlic.
  4. Bake for 10 minutes (20 minutes if baking frozen fillets), or until opaque and cooked through and internal temperature reaches 135 degrees F.
Nutrition Per Serving
Calories: 335; Fat: 21g; Carbohydrates: 0g; Sugar: 0g; Sodium: 360mg; Fiber: 0g; Protein: 34g;

baked salmon

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