Updated date:

May 11, 2021

Baked Fresh Salmon: 15-Minute Meal

Author:

Peg Cole is a self-taught cook who shares favorite recipes and methods of cooking and baking.

Fresh Atlantic salmon is quick, easy, anddelicious
Peggy Cole

What's for Dinner?

Whether you're on a budget or just looking for something new to fix for dinner, this meal is easy to prepare, requires little clean-up effort, and is economical. One fresh salmon fillet can easily make three main dish entrees for under $10.

Add your choice of veggies, bread, or a green salad, and you're ready to eat in under 20 minutes.

Cook Time


Prep time	Cook time	Ready in	Yields
5 min	15 min	20 min	3 servings

Ingredients

1 large salmon fillet, fresh
Dash of salt and pepper
3 teaspoons butter or margarine

Optional seasonings:

Onion salt, to taste
Garlic powder, to taste
Seasoned salt, to taste
Parsley flakes, to taste

Cut the fillet with scissors and place skin-side down on a cookie sheet covered with foil.
Peggy Cole

Instructions

Remove the salmon from all packaging and place on a cookie sheet with the skin side down.
Cut the raw fillet into portions as desired using kitchen shears or a sharp knife.
Season lightly with salt and pepper (and optional onion salt, garlic powder, seasoned salt, or any combination of spices that you enjoy on seafood).
Put a small spoonful of butter or butter substitute on each portion and sprinkle each fillet with optional parsley flakes.
Place the prepared cookie sheet into a preheated oven at 375°F. After 2-3 minutes, when the butter starts to melt, use a fork to spread it evenly over the fillet.
Bake for 15 minutes (total) or until the salmon is light in color and flakes with a fork.
Remove from the oven. Using a fork to hold the fillet in place, separate the cooked fish from the skin using a spatula. Plate as desired and serve.

Salmon after 15 minutes in a 375-degree oven
Peggy Cole

Cooking Notes

Seasonings: Seasoning the raw fillet is a matter of personal taste and preferences. Our family likes a dash of Lawry's Seasoned Salt and garlic powder before it's topped with butter substitute and parsley flakes.
No oil needed: Since the fish is oily in nature, cooking oil or other shortening is not required. It does help to spray the aluminum foil with a light coating of olive oil or vegetable shortening, although it's not really necessary.
How to separate the skin: If the skin sticks to the foil, it's actually easier to separate the skin from the fillet. Simply hold the edge of the cooked portion with a fork along either side and scoop off the fillet with a spatula. Then, place the fish directly on a plate or on top of a prepared salad. Ready-washed, bagged greens are great for this dish.

Place the baked salmon fillet on a bed of prepared greens for a quick lunch or dinner.
Peggy Cole

Nutrition

Salmon Salad Using the Leftovers

Flake the cold salmon fillet using a fork.

Add 1 tablespoon of mayo, pickle relish, salt and pepper and yellow mustard (optional).

Stir the ingredients together and serve on bread or a bed of salad greens.

7 Grain bread makes this sandwich even more nutritious.

Using the leftovers for a salmon salad

Instructions for Salmon Salad

In a small bowl use a fork to separate the cold salmon fillet into smaller pieces.
Add one chopped hard-boiled egg.
Add 1 tablespoon of mayo, pickle relish, salt and pepper and yellow or Dijon mustard (optional).
Stir the ingredients together and serve on bread or a bed of salad greens.

Salmon Burgers

Tips and Ideas

If the salmon is frozen, be sure to thaw the package in the refrigerator and not at room temperature.
Refrigerate any leftover portions immediately.
Cold fillets are great the next day for making salmon salad.

Comments

Peg Cole (author) from North Dallas, Texas on May 18, 2021:

Linda, My hubby always asks, "Are we going to eat or just take photos of this stuff?" Thanks for the nice comment about the pics.

Peg Cole (author) from North Dallas, Texas on May 18, 2021:

Mary, It's always nice to have you drop by. Thank you.

Peg Cole (author) from North Dallas, Texas on May 14, 2021:

Hi Bill, Thanks for stopping by. Sunday is special. In fact, every day seems more and more special as I grow older. I'll try to catch your next article and comment in the rather short window of opportunity.

Peg Cole (author) from North Dallas, Texas on May 14, 2021:

Hi Flourish, Lucky you. My husband won't eat salmon at all so I have to put the leftovers to good use. :)

Peg Cole (author) from North Dallas, Texas on May 14, 2021:

Thanks, Umesh.

Peg Cole (author) from North Dallas, Texas on May 10, 2021:

Hello Dora. Thanks so much for coming by.

Peg Cole (author) from North Dallas, Texas on May 10, 2021:

Hi Peggy W, I forgot that the comments come in reverse order and yours looks like it was first. I always appreciate your visits and kind words. Meals that are simple and healthy. That's important to me, too. Thank you.

Linda Crampton from British Columbia, Canada on May 09, 2021:

Thank you for sharing the recipes. Your photos are lovely. The food looks and sounds delicious!

Mary Norton from Ontario, Canada on May 09, 2021:

I love salmon and we often have it for dinner in the summer. Usually, we cook it on foil in the barbecue. I usually cover my pan with foil when I bake in the oven. It makes for ease in cleaning.