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This homemade Baked Salmon dish offers juicy, flavorful fish with zesty lemon and garlic notes. It takes just 20 minutes to make, pairing basic ingredients with straightforward cooking techniques for a top-notch meal that works well for quick dinners or fancy get-togethers.
What Makes This Dish Special
The beauty of this salmon lies in how easy and consistent it is. Fresh lemon, garlic, and herbs work together perfectly while highlighting the salmon's natural goodness. It's a go-to option that's nutritious and filling, with almost no prep work and easy cleanup afterward.
Ingredients for Baked Salmon
- Main Ingredients:
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium lemon (half juiced, half sliced)
- Seasonings:
- 1 teaspoon Italian seasoning
- Salt and cracked black pepper
- Fresh thyme or parsley
- Equipment Needed:
- Large baking sheet
- Parchment paper
- Small mixing bowl
- Measuring spoons
Step-by-Step Instructions
- Prepare the Oven
- Heat your oven to 400°F (200°C). Put parchment paper on a big baking sheet.
- Season the Salmon
- Arrange salmon pieces on the lined sheet. Add plenty of salt and pepper.
- Make Garlic Sauce
- Mix olive oil, minced garlic, Italian seasoning, and lemon juice in a small bowl.
- Prepare for Baking
- Drizzle the sauce over salmon, making sure it's well covered. Place a lemon slice on each piece.
- Bake to Perfection
- Cook for 12-15 minutes until fish flakes with a fork. If you want, broil for 1-2 minutes to get a crispy top.
Helpful Cooking Tricks
Pick salmon pieces that are the same thickness so they cook evenly. Let the fish sit at room temperature before cooking. Don't leave it in too long - good salmon should still be a bit translucent in the middle. Wipe the fish dry before adding seasonings. Go for the best olive oil you can find.
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Ways to Serve
Enjoy while hot alongside roasted veggies, steamed asparagus, or a crisp salad. Add quinoa or brown rice to make it a full meal. Keep extra lemon pieces nearby for squeezing. Try adding tzatziki or a dill sauce if you want. Sprinkle fresh herbs on top to make it look fancy.
Keeping and Planning Ahead
Keep any leftover fish in a sealed container in your fridge for up to 3 days. Warm it up slowly in a 300°F oven so it doesn't dry out. You can also eat it cold in salads or sandwiches. Don't try freezing it though, as it'll probably end up dry. You can mix the sauce up to 24 hours before cooking.
Frequently Asked Questions
- → Can dried leaves replace fresh ones?
- Yes, swap 20 fresh leaves for 2 tablespoons of dried ones. The taste will vary a bit, but the benefits remain.
- → How else can lemon balm be used?
- You can mix it into salads, make jelly, or even infuse the leaves into wine as once done historically.
- → Is this tea safe to drink?
- If growing your own, it's safe. Store-bought leaves aren't FDA-regulated, so check their quality before buying.
- → What’s the recommended steep time?
- Let the leaves sit in warm water for about 10 minutes for the best taste and benefits.
- → Can I enhance the flavor?
- Sure! Add honey for sweetness or garnish it with lemon slices and extra lemon balm leaves.