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

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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