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Baked Salmon II
SUBMITTED BY:
LADYBLADE
PHOTO BY:
LADYJAYPEE
"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!"
RECIPE RATING:
Read Reviews
(787)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
2 Hrs
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
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DIRECTIONS
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.
Preheat oven to 375 degrees F (190 degrees C).
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.
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.
Learn how to shop for salmon in our
Choosing Salmon
video.
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REVIEWS
Reviewed on Mar. 8, 2004 by ROUVER
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ROUVER
Mar. 8, 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.
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45 users found this review helpful
Excellent recipe. As recommended, made the following changes, and it turned out...
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Reviewed on Nov. 6, 2003 by A277387
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A277387
Nov. 6, 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.
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32 users found this review helpful
We were trying to get into the habit of eating fish for dinner once a week. We printed out...
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Reviewed on Sep. 4, 2003 by GAYLAF
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GAYLAF
Sep. 4, 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.
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28 users found this review helpful
I would like to give this one at least 6 stars. It was very good. I did decrease the olive oil...
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Reviewed on Apr. 17, 2007 by
RedRobynNAU
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RedRobynNAU
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.)
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21 users found this review helpful
Oh my gosh! I NEVER liked salmon before - but this was SO good!! I doubled the garlic,...
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Reviewed on Dec. 18, 2006 by Shara in Pdx
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Shara in Pdx
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.
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19 users found this review helpful
Excellent recipe. As recommended, made the following changes, and it turned out wonderfully: 2...
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Reviewed on Jun. 28, 2003 by BBFITZ
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BBFITZ
Jun. 28, 2003
I read all the great reviews on this recipe so I just had to try it, and boy am I glad I did. It was sooo good!!! All the other salmon recipes that I have are now history, as this is delicious and easy. I only used 2 tbl. olive oil, 1/2 tsp. each of salt and pepper, and increased lemon juice to 3 tbl. I marinated the salmon for about 3 hours. I had to cut the cooking time down to 25 min. as it was done when I first checked it. Thanks Norma for a wonderful recipe!!
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18 users found this review helpful
I read all the great reviews on this recipe so I just had to try it, and boy am I glad I did....
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Reviewed on Feb. 6, 2007 by Famouscook
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Famouscook
Feb. 6, 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.
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15 users found this review helpful
Really easy to make! A few notes: 1) There was way too much oil!! The fish was swimming in it!...
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Reviewed on Oct. 21, 2003 by
MARSHAKA
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MARSHAKA
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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14 users found this review helpful
This is a fantastic marinade that really brings out the flavors of the salmon! I do not use...
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Reviewed on Oct. 21, 2003 by
KELLIGH
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KELLIGH
Oct. 21, 2003
I normally would not eat salmon, but after reading the reviews I decided to give it a try. Like others I reduced the olive oil to 4 tablespoons and increased the lemon juice to 2 tablespoons. It was very easy and tasted great. I can't stand fish that tastes too fishy and this definately didn't. I will make this again.
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14 users found this review helpful
I normally would not eat salmon, but after reading the reviews I decided to give it a try. ...
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Reviewed on Jun. 28, 2003 by MDFILL
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MDFILL