Perfect Baked Salmon–part one

It’s below freezing here in the Midwest and to keep from having to go outside and access the grill, we’ll be cooking indoors—so this week I’ll be posting three perfectly fabulous ways to bake salmon. Here’s post one of three. Enjoy!

food kitchen pie cake

I’m not much of a baker. Truth be known, I rarely even bake cookies. Cake? Maybe a few times a year. Pie? Hold on a sec …. I need to regain my composure … pie? Hahahaha. Like one I make myself or do the ones that Marie Calendar so kindly makes for the freezer section of my grocery store count? Because I do not bake pies. Well, once a year I do buy Pillsbury premade crust and fill it with berries or peaches or apples. Does that count?

Moving on … so I’m not much of a baker when it comes to desserts, nor do I use the oven to bake other dishes on a regular basis. Oh sure, I make lasagna every now and then, and yes, I do make a mean Beef Burgundy, but since we cook so much seafood, the grill gets used far more often than the oven. Alas, every now and then the simplicity of putting something into the oven is exactly what I need … here’s the easiest way to bake salmon (or just about any fin fish.)


Baked Salmon (or any fin fish)
Note, I prefer fillets over steak cuts so the timing on this recipe is for a typical sized filet, approximately 1 inch thick in the middle, weighing 1-1 ½ pounds.
Salmon fillets (or other fin fish)
Cooking spray or olive oil
One half a stick butter cut into tablespoon equivalent squares, or pads
One lemon
Seasoning (I used a Herbs de Provence for this, but you can use an Italian blend, Cajun blend, or something as simple as garlic powder, salt and pepper.)

Preheat oven to 350 degrees. Spray bottom of oven-safe dish and place salmon skin-side down. Sprinkle with seasoning. Place butter pads evenly over fish and interspersed lemon slices. Cover with foil and bake for 15 minutes. Remove foil and bake an additional 15-20 minutes depending on the thickness of the fillet. Done!

One variation I LOVE as well, is the simply salt and pepper the fish, still add the lemon and butter, but also include capers and artichoke hearts. An easy, mess free way to make piccata-style salmon.

A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.

Coming up NEXT on the blog … perfect oven-baked salmon part two and lobster thermidor. Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

Enter your email address to follow this blog and receive notifications of new posts by email.

DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox

Posted by

Hey there. I’m Shauna—a West Coast transplant in the landlocked state of Indiana … when I moved here I missed the beaches, the mountains, the desert, the rivers … and it took me a while to find places nearby that paralleled my old stomping grounds. BUT. Now that I’ve lived here for over 15 years, I’ve had time to explore the region and you know what? It’s amazing. There’s so much to do—from skiing in northern Michigan to relaxing lakeside in southern Kentucky to rocking the nightlife in one of the many metropolitan areas. And I love it here. I really do. BUT. I do miss the sea … and the sand and the rush of the waves … the smell of seawater … even the sting of too much sun after a day spent lollygagging at the beach. And I miss the constant supply of seafood and shellfish and riverfish? About that … since I’ve moved to the Midwest I’ve noticed that a lot of people here don’t consider fish that come from the river seafood … I’m not sure I agree, but hence the new word I’ve created, “riverfish” … time will tell if Webster picks it up ; ) So my blog, Seafood is The New Black, is my way of bringing a little bit of sea life (or is it sealife?) to the Midwest. And over on Seafood in the Circle City, you can read up on my favorite Indianapolis restaurants that serve seafood, and serve it well. As you read along, you’ll find all kinds of information … some that you might find more useful than others—and some, you might just find amusing … or not. Either way, and if nothing else, I hope you leave my little space here on the world wide web a little refreshed and maybe even a little inspired to bring a little bit of the ocean home with you. (Yes, I did use the word “little” four times in one sentence … it’s OK … mermaids like to repeat themselves.) Cheers! The Midwest Mermaid Oh, and if your curious, yes, I do actually write for a living … if you want to know about the organizations I work with and the publications where you can find my land legs, swim on over to the “Portfolio” tab … and thanks for visiting.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s