Skip to main content

Baked Salmon


  • 1 1/2-2 lbs. Salmon fillet 
  • Salt and freshly ground black pepper 

For garlic butter sauce

  • 3 tablespoons butter
  • 3 cloves garlic, minced 
  • 1/4 cup low sodium chicken broth or dry white wine
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • Fresh chopped parsley and lemon slices, for garnish, optional 

For Cajun Seasoning:

  • Cajun seasoning 
  • Olive oil 

For Lemon Dill Seasoning:

  • 1/2 cup butter melted
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons lemon zest 
  • 3 cloves garlic, minced
  • 1 tablespoon dried dill (or 1/4 cup fresh dill, chopped)


1. Allow salmon to rest at room temperature for 30 minutes. 

2. Pat gently with a paper towel. 

3. In the meantime, prep seasonings. 

4. Melt butter in a small saucepan over medium heat. 

5. Add garlic and sauté for 30 seconds. 

6. Add chicken broth and lemon juice. 

7. Cook for 3-5 more minutes to reduce the sauce. 

8. Stir in honey. 

9. Combine all ingredients in a small bowl. 

10. When ready to bake, spread olive oil over filet with a brush and top with the desired amount of cajun seasoning.

Nutrition Content

Not available at this time.

Baked Pan Salmon

1. Place salmon, skin side down, on a large baking sheet. 

2. Season with salt and pepper and add the desired type of seasoning or sauce. 

3. Bake at 400 degrees F for 12-15 minutes depending on the thickness of the salmon. 

4. Check for doneness with a thermometer, (aim for no more than 140 degrees F as the salmon will continue to cook a little after removing it from the oven) 

5. Use a fork to gently pull back on a section in the thickest part of the filet. 

6. The salmon should flake away easily and look opaque.

Open /*deleted href=#openmobile*/