USA · Fish and Seafood Dishes

Baked Salmon

Salmon fillets brushed with garlic butter, Dijon mustard and a touch of brown sugar, baked at moderate heat until the center is just barely opaque.

25 min✻4 servings✻320 kcal
Baked Salmon

Ingredients

  • salmon fillets, 150–180 g each4
  • butter30 g
  • lemon1
  • garlic cloves3
  • Dijon mustard1 tbsp
  • brown sugar1 tsp
  • smoked paprika1 tsp
  • salt1 tsp
  • black pepper0.5 tsp
  • fresh dill or parsley2 tbsp

Method

  1. 1Take the salmon out of the fridge 15 minutes before cooking. Pat the fillets completely dry with paper towels — surface moisture prevents browning. Preheat the oven to 190°C (375°F).
  2. 2Melt the butter and stir in the minced garlic, Dijon mustard, juice of half the lemon, smoked paprika, brown sugar, salt and pepper. This is your glaze.
  3. 3Place the fillets skin-side down on a lined baking sheet or in a baking dish. Brush the glaze generously over the top and sides of each fillet. Slice the remaining half of the lemon and lay a slice on each piece.
  4. 4Bake for 12–15 minutes depending on thickness. A 2.5 cm thick fillet takes about 13 minutes. The salmon is ready when the flesh turns matte-pink and the thickest part flakes easily when pressed with a fork. Internal temperature at the thickest point: 63°C (145°F) is the recommended temperature for fully cooked fish. If you like it moister, take it out at 57–60°C (135–140°F), with the very center still slightly translucent — but not for pregnant women, children or older people, who should stay at 63°C.
  5. 5Remove from the oven and rest for 2 minutes — the salmon continues cooking from residual heat. Scatter fresh dill or parsley over the top and serve immediately with the pan juices spooned over.