Baked Salmon II Recipe - Allrecipes.com
Baked Salmon II Recipe
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Baked Salmon II
See a straightforward, 5-star recipe for making baked salmon. See more
  • READY IN 2 hr

Baked Salmon II

Recipe by  

"This is a great recipe for beginners! This was my first time making fish and it was a hit. Even my 9 year old daughter who wouldn't dream of eating fish EVER had half of my portion!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    2 hrs

Directions

  1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
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Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Mar 08, 2004

Excellent recipe. As recommended, made the following changes, and it turned out wonderfully: 2 T. olive oil, 1 T. melted butter, 3/4 tsp basil, 1/2 tsp salt, 3 T lemon juice, 1 tsp dried parsley, dash of dill weed. Instead of wrapping fillets individually, I just put the foil on top of the baking dish. I also skin fish before marinading (CRUCIAL for lessening fishy taste). Overall VERY easy. I make it with rice & serve the remaining marinade to drizzle on rice & fish.

 
Most Helpful Critical Review
Jan 05, 2008

The marinade was just perfect as written...no need to change ingredients or measurements. If you like your fish steamed rather than baked, this cooking method will work fine. I would have much preferred this simply baked, and maybe finished off by broiling for a few minutes at the end. This steaming method just did not appeal to me or my husband..almost too moist and definitely needing some richness and color that baking/broiling would have created. Will try again but open roasted.

 
Sep 04, 2003

I would like to give this one at least 6 stars. It was very good. I did decrease the olive oil to 1 (one) tablespoon and decreased the salt to 1/2 teaspoon and I can not imagine it tasting any better. I marinated it in a plastic bag and kind of massaged the oil mixture into the salmon and then left it for an hour. I may decrease the pepper a wee bit next time. For you fellow Weight Watchers I calculated the points for a 6 ounce fillet to be 8.5. ***That is the points using 1 tblsp. of oil for the 2 fillets. Enjoy! Thanks Norma.

 
Nov 06, 2003

We were trying to get into the habit of eating fish for dinner once a week. We printed out several fish recipes - this happened to be the first one we tried. We never got around to trying the others. This has become a staple in our weekly menu. We don't use fillets, we use boneless salmon steaks instead (you'll need to bake for the full 45 mins. if you do too). I add two slices of lemon atop each salmon steak prior to closing up the packets. Since we prefer to serve this over white rice (sounds odd but is delicious) we omit the parsley so that we're left with a bit of sauce after it's done baking which we then pour over and toss the rice in. We place the rice on a plate, the salmon on top and serve with steamed broccoli all around. Once a week every week and it's never gotten old. I still look forward to it every week.

 
Apr 17, 2007

Oh my gosh! I NEVER liked salmon before - but this was SO good!! I doubled the garlic, halved the olive oil, and used 1 tsp dried parsley. I was worried there wouldn't be enough juice, but after cooking the salmon for 45 minutes, there was plenty of yummy juice! It was a tad salty (and I love salty food!), so I might decrease the salt to 3/4 tsp next time. I will definitely make this over and over again - I'm proud of myself for actually loving a salmon dish! (UPDATE: I have started using this same method for chicken breasts, and they come out amazing too!! I love to serve it over brown rice...the juice gives the rice a nice flavor.)

 
Dec 18, 2006

Excellent recipe. As recommended, made the following changes, and it turned out wonderfully: 2 T. olive oil, 1 T. melted butter, 3/4 tsp basil, OMITTED the salt, 3 T lemon juice, 1 tsp dried parsley, dash of dill weed. Instead of wrapping fillets individually, I just put the foil on top of the baking dish. I also skin fish before marinading (CRUCIAL for lessening fishy taste). Overall VERY easy. I make it with rice & serve the remaining marinade to drizzle on rice & fish. I will be making this to serve again for a group of 52 people.

 
Feb 06, 2007

Really easy to make! A few notes: 1) There was way too much oil!! The fish was swimming in it! Use only 2 tablespoons and reduce the lemon accordingly if desired. 2) I used pressed grapeseed oil instead of olive oil and it was very light and added a buttery undertone that was nice. 3) I added 1/2 teaspoon of dill and was very glad I did. Next time I will add a full teaspoon. 4) I used half the salt and it was enough. 5) I marinated it only 1/2 an hour and it was plenty. You want to be able to taste the salmon! 6) I used 3 (8 ounce) fillets and baked in a small casserole dish with foil over the top, and a light coating of butter and lemon juice on the bottom. There was still enough marinate for the extra fillet. It worked very well except the marinate mix was about 1/2 inch deep after 20 minutes in the oven, hence the comment about too much oil. Overall an easy, low-mess marinate that I will make again with less oil.

 
Oct 21, 2003

This is a fantastic marinade that really brings out the flavors of the salmon! I do not use the tinfoil method as that tends to take too much time. Instead, I put the salmon in a glass dish, pour this fabulous marinade over the top and broil it. I've found that about 5-7 minutes on either side gets it done.

 

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Nutrition

  • Calories
  • 613 kcal
  • 31%
  • Carbohydrates
  • 2.9 g
  • < 1%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 51.9 g
  • 80%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 36.3 g
  • 73%
  • Sodium
  • 1235 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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