Baked Salmon Filets
Simple baked salmon filets topped with a honey-butter garlic herb glaze and baked on lemon slices.
Servings: 4 servings
Ingredients
Ingredients
- 4 4-6 ouncesalmon filets(see note 1)
- Salt and freshly ground black pepper
- 2 lemonsthinly sliced plus more for serving
- 6 tablespoonsbuttermelted
- 2 tablespoonshoney
- 3 clovesgarlicminced
- 1 teaspoondried oregano
- 1 teaspoonchopped fresh thymeor 1/2 teaspoon dried
- 1 teaspoonchopped fresh dillor 1/2 teaspoon dried plus more, for garnish
Instructions
Instructions
- Preheat the oven to 375°F. Spray a 9x13-inch baking dish with non-stick cooking spray.
- Arrange the 2 lemons (thinly sliced) in a single, even layer to cover the bottom of the prepared baking dish.
- Pat the 4 salmon filets dry with paper towels. Season both sides with salt and freshly ground black pepper.
- Set the salmon filets on top of the lemon slices, spacing them evenly.
- In a small bowl, whisk together the melted butter (6 tablespoons), honey (2 tablespoons), minced garlic (3 cloves), dried oregano (1 teaspoon), chopped fresh thyme (1 teaspoon) or ½ teaspoon dried, and chopped fresh dill (1 teaspoon) or ½ teaspoon dried until combined.
- Pour the butter mixture evenly over the salmon, spooning some over the tops and sides to coat.
- Bake until the salmon is opaque, flakes easily with a fork, and reaches 145°F on a digital thermometer inserted into the thickest part, about 15 to 20 minutes.
- Garnish with additional fresh dill and serve with lemon wedges.
Equipment
- Oven
- 9x13 inch Baking Dish
- non-stick cooking spray
- Small Bowl
- Whisk
- digital thermometer
- Paper Towels
Notes
Salmon:A large filet is around 1 to 2 pounds, which can easily be cut into 4 individual portions. Thicker filets may require more baking time.
Yield:This recipe makes 4 generous servings.
Storage:Store leftover cooked salmon covered in the refrigerator for up to 4 days. It’s a great recipe for meal prep along withcooked quinoaorriceandroasted broccoli. Reheat in oven or microwave with a splash of water.
Yield:This recipe makes 4 generous servings.
Storage:Store leftover cooked salmon covered in the refrigerator for up to 4 days. It’s a great recipe for meal prep along withcooked quinoaorriceandroasted broccoli. Reheat in oven or microwave with a splash of water.