Here’s a super easy salmon recipe that doesn’t require a marinade or tons of prep to get in the oven and on the table.  High protein, omega-3’s, bright lemony flavor and still great tasting leftover for tomorrow’s lunch.  And super affordable when salmon is on sale; which it always seems to have been for us lately.

I like to line my baking dish with foil to start ~ this will make clean up a cinch!

Wash your salmon and pat dry.  Place on foil lined baking sheet.  Grab a lemon, fresh (or dried) dill, capers, sea salt and pepper & garlic powder.

If you’re not afraid of mustard, grab a jar of country dijon.  Smear about a tablespoon or so over the fish ~ makes an easy, delicious, secret weapon-style, layer of flavor.  Next, sprinkle on sea salt, pepper, garlic powder, dill and capers.  Spill a little caper juice on top. Go ahead; it won’t hurt.  Just a little.  Squeeze half the lemon over the dressed salmon and slice the other half thinly.  Dress the salmon with the sliced lemons and throw it in a cold oven.  Bake for 25 minutes at 400 degrees.

Enjoy right away, with a side of veggies for dinner, or the next day on top of field greens as a salad.

I love lemons…and salmon…and capers.  I hope you will, too!

xoxo,

~p

Best Baked Lemon & Dill Salmon Recipe

 

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Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

An easy, baked salmon recipe with bright lemon, briney capers, dill, salt and pepper. Couldn't get much easier than that!

: Phanneth Wood | www.fireflytales.net

: Dinner

Serves: 4

Ingredients

• 1.5 lbs of salmon
• 1 lemon - half juiced / half sliced thinly
• 1 teaspoon fresh dill, chopped (or ½ teaspoon dried)
• 1-2 teaspoon of capers (more is ok if you like capers!)
• 1 tablespoon caper brine
• Sea salt & cracked black pepper, to taste
• ¼ - ½ teaspoon garlic powder, to taste
• 1-2 tablespoons Extra Virgin Olive Oil, divided

Instructions

1. Line a baking sheet with foil, drizzle with 1 tablespoon of olive oil.
2. Wash salmon and pat dry. Cut into 4 portions, place on the olive oil, skin side down.
3. Squeeze the juice of half the lemon and drizzle the other tablespoon of olive oil evenly over the top of each piece.
4. Sprinkle with garlic powder, salt, pepper, dill, capers and caper brine.
5. Lay sliced lemons over the top.
6. Put in a cold oven and bake for 25 minutes at 400 degrees (just don't pre-heat the oven).

3.2.2929

Well, here we are at another Fish Friday.

I love seafood, so this is a nice for me to get to incorporate fish dishes into my week without Joel missing a steak!

Today’s recipe is a super easy, super affordable, super tasty soy & brown sugar marinated salmon that is baked for only 15-20 minutes.

I paired ours with boxed couscous (5 minutes to done, but not GF) and roasted asparagus with Parmesan cheese (which I roasted alongside the salmon for its 20 minutes).

So salmon is almost always on sale during Lent.  I got mine for $5.99/lb.  Go grab yourself a pound or so of a grizzly bear’s favorite meal.

Wash and rinse then lay on paper towels for like 2 minutes and pat dry. That’s a totally arbitrary number.  Just long enough to prepare your marinade will do.

Mince, or practically ground up your fresh garlic.  I guess you could call this smashing the heck out of it, too.

Anywhoo, measure your liquids into a measuring cup, give a good robust-o whisk and pour over the salmon, that you’ve just seasoned with fresh cracked pepper and sea salt or kosher salt.

If you’re going Gluten Free, be sure to use Bragg’s Amino or San-J, or any other brand of GF ‘soy’ sauce.

As you can see, I’ve removed my 2 minute towel and replaced with aluminum foil.  Mostly because I wanted the baking dish to be easier to clean up with a non-stick effect once the salmon was done cooking.

I let this hang out in the pool for about 20 minutes, using a basting brush to help coat evenly, and I’m a believer in marinating.  You could probably throw this right in the oven and the salmon would still taste A-mazing.

If you’re waiting on the marinade, you should preheat your oven to 425°.

Oh, and sprinkle some more brown sugar on top of the salmon for good measure.  Just because you can!

Bake the salmon for 15 minutes, basting at least once.  The fish should be slightly opaque, but still pink.  Turn your oven to broil for the last 5 minutes to bubble up the glaze and really set it into the salmon.

Remove from the oven and plate with your lovely side dishes.

*Note: this was baked with the skin on, then I used a spatula to remove the fish from the skin (it literally slid right off!) before plating.

Sure beats that drive thru filet-o-fish, huh?

Mouth watering Lent-full-ness.  Enjoy!

~pw

5.0 from 1 reviews

Soy & Brown Sugar Glazed Salmon Recipe

 

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Prep Time

25 mins

Cook Time

20 mins

Total Time

45 mins

 

Easy and delicious baked salmon with a soy and brown sugar glaze. As fancy as a restaurant!

Ingredients

• 1lb of fresh salmon, as 2 pieces or cut into 4
• 2-4 cloves of garlic, minced
• ⅛ cup of olive oil
• 4 tablespoons low-sodium soy sauce or GF tamari (such as Bragg liquid amino, or San-J)
• ¼ cup brown sugar + 2 tbsp for sprinkling on top
• 1 lemon, juiced
• 2 tablespoons water or white wine
• Lemon wedges for serving

Instructions

1. Preheat oven to 425 degrees and line a baking dish with aluminum foil.
2. Place washed and patted dry fish on foil and season with salt & pepper.
3. In a measuring cup, measure liquids, brown sugar and minced garlic then whisk to incorporate.
4. Pour over salmon, using a basting brush to coat entire surface and sides.
5. Marinate for 20 minutes.
6. Bake in preheated oven for 15 minutes, then broil for last 5 minutes. Fish should be opaque but still pink.

3.2.1199

Super easy weeknight salmon supper coming right up!  I just happened to find a filet of wild salmon in the freezer along with a stick of my trusty herb butter that I keep frozen and on hand.

Digging through the pantry last night I pulled out garlic powder, lemon pepper and garlic & herb Mrs. Dash.

I know I could gather up all the ingredients that make up Mrs. Dash (because trust me, I’ve got them all in my spice rack), but I had 30 minutes to get dinner on the table before my sweet little Drew bit my ankles again.

Which gave me a bright idea; sweet little Drew might like his fish a little sweeter.  I decided I would do a brown sugar/paprika twist on the kiddo side.  Kind of like a BBQ dry rub, minus the chili powder and cayenne. 

I sprinkled half the salmon with brown sugar & paprika.

And topped with a few pats of butter.

I sprinkled the other half with the lemon & herb mixture.

And then topped it off with a few pats of frozen herb butter. 

Please ignore my Frankenstein-ish-ly green looking hand in the pic below.  I was playing with a photo editor and now can’t seem to un-do what I did!

Ahem, and now back to your regularly scheduled fishing program…

Then, I squeezed half a lemon onto the herby side.

After a quick 18-20 minutes in the oven, I was in business and dinner was served!

Add a box of 5 minute couscous and a handful of fresh spinach and you’ve got a square meal! 

Now pour yourself a glass of wine and relax.  I’m sure it’s been a long week.

Lemon & Garlic Butter Salmon

• 1 lb. of salmon
• ¼ teaspoon garlic powder
• ½ teaspoon lemon pepper seasoning
• ¼ teaspoon garlic & herb seasoning (like Mrs. Dash)
• 1 tablespoon of butter or pre-made garlic butter
• Juice from ½ of a lemon

Preheat the oven to 375°.  Rinse salmon filets and pat dry.  Place fish on a parchment paper lined baking sheet.

Mix garlic, lemon pepper and garlic & herb seasonings together and sprinkle on top of the salmon.  Top with butter, or garlic butter, and juice half a lemon onto the butter, spices and fish.

Bake for 15-20 minutes or until the fish is opaque and flakes easily with a fork. 

*Brown Sugar Glazed Salmon (variation)

• 1 lb. salmon
• ¼ cup brown sugar
• ¼ cup paprika
• 1 tablespoon butter

Substitute brown sugar and paprika for the herbs and leave out the lemon juice. 

Cook Time: 25 minutes

Serves: 4