Baked Salmon is a glazed main dish with a delicious smoky flavor.
No garlic in this recipe. Liquid Smoke is a key ingredient.
Quick and easy to make.
EDITOR’S NOTE (May 26, 2022): Completely revised the recipe and instructions. It tastes better and looks better than the previous version. Your comments and suggestions are welcomed.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse any picture product.
Delighted to share the ingredients I purchased and used to make this delicious recipe.
All comments are my own.
HOW TO BUY FRESH SALMON FROM A GROCERY STORE
Visit the seafood department of your favorite grocery store. Fresh seafood is displayed on shelves covered with ice and safely enclosed in glass.
The flesh of fresh salmon should be pink, moist (not slimy) and firm. If it has gray areas, brownish blemishes, looks dry and wilted, it’s very likely bad. Leave it in the store.
Fresh salmon smells like salty, ocean air with a very mild hint of fish. A strong fishy smell means it is bad. Leave it in the store.
Wild-caught fresh salmon is expensive because of its limited supply. However, frozen and canned versions are available all year.
Farmed salmon is usually labeled Atlantic Salmon whether it’s raised in Chile, Norway, or British Columbia. It’s raised in a contained area with a controlled environment and diet.
Read more helpful tips on Yummly.com.
The main ingredient is fresh, affordable Atlantic Salmon (10 ounces). I purchased two fillets from my local grocery store.
Olive oil, whole grain mustard, Liquid Smoke, salt, coarse ground black pepper, and lemon (2 tablespoons fresh lemon juice). Ingredients continued below.
Dried oregano, light brown sugar and dried thyme.
My Homemade “Light” Brown Sugar is perfect for this recipe.
HOW TO MAKE THE SMOKY GLAZE
In a small bowl, combine ONE TABLESPOON of light brown sugar, salt, coarse ground black pepper, dried oregano, dried thyme, whole grain mustard, lemon juice, and Liquid Smoke.
Stir seasonings together until well combined. Taste a sample. If desired, add additional one tablespoon of light brown sugar.
PREPARE SALMON FOR BAKING
Rinse fillets in warm water. Pat dry with paper towels.
Line baking pan (or sheet pan) with aluminum foil or parchment paper.
Place fillets in prepared baking dish skin down. Drizzle both sides with olive oil.
Coat both sides of fillets with the seasonings. Make sure fillets are skin side down.
Arrange six lemon slices around top, sides and bottom as shown in photo.
Cover baking pan with foil. Bake 15 minutes.
Remove baking pan from oven. Remove foil.
Return to oven without foil. Bake 10 more minutes to thicken glaze.
When fillets are done, they will easily flake with a fork.
Very thick fillets will take longer to bake. Adjust time accordingly.
Serve hot drizzled with hot glaze and lemon slices.
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