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Baked Salmon Glazed
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Baked Salmon

Baked Salmon is a glazed main dish with a delicious smoky flavor. No garlic in this recipe. Liquid Smoke is a key ingredient. Easy to make. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Dish
Cuisine: American
Servings: 1 serving

Ingredients

  • 2 each fresh salmon fillets Weighs 10 ounces total.
  • 2 tablespoons olive oil
  • 2 tablespoons light brown sugar Divided in half.
  • 1/4 teaspoon salt More or less as preferred.
  • 1/4 teaspoon coarse ground black pepper More or less as preferred.
  • 1 teaspoon dried oregano
  • 1-1/2 teaspoon dried thyme
  • 1-1/4 teaspoons whole grain mustard
  • 2 teaspoons Liquid Smoke divided
  • 2 teaspoons fresh lemon juice
  • 4 each lemon slices cut in half (8 total) For garnish (optional)

Instructions

  • Preheat oven to 400 degrees.
  • Rinse fresh salmon fillets. Pat dry with paper towel.
  • 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. Set aside.
  • In small bowl, combine ONE TABLESPOON of light brown sugar, salt, coarse ground black pepper, dried oregano, dried thyme, whole grain mustard, lemon juice, and 1-1/2 teaspoons of Liquid Smoke. Stir seasonings together until well combined. Taste a sample. If more flavor is desired, add additional one tablespoon of light brown sugar and 1/2 teaspoon of Liquid Smoke.
  • 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 above.
  • 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.
  • NOTE: Very thick fillets will take longer to bake. Adjust time accordingly.
  • Serve drizzled with hot glazes. Garnish with lemon slices (optional).