Oven Baked Salmon
Oven Baked Salmon – moist and flaky highly seasoned salmon fillets with a lemony and spicy kick. A perfect easy weeknight meal for busy folks or as a low-carb go-to Lenten meal. Spicy, lemony, and moist – everything you want a salmon dinner to be!
Servings 4 - 5 slices
- 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
Position a rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with foil or baking paper, like I did, spray with cooking spray or lightly oil. Set aside.
Using a sharp knife, make about 4-5 slits on salmon. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
In a small pan set over medium low heat butter, minced garlic, Paprika, onion powder cayenne pepper and parsley or basil. Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minute. Add lemon juice to mixture.
Brush salmon with spice mixture, making sure every inch is covered with spice .
Bake until cooked through, about 10-15 minutes, depending on the thickness of your fish and your preference of doneness. When the thickest part of the salmon is easily flaked with a fork, the salmon is perfectly cooked.
Garnish immediately with lemon slices.
Calories: 450kcal | Carbohydrates: 5g | Protein: 47g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 147mg | Sodium: 104mg | Potassium: 1233mg | Fiber: 1g | Vitamin A: 1425IU | Vitamin C: 3.2mg | Calcium: 63mg | Iron: 2.9mg