Baked Salmon

My family loves salmon.  I will often buy cheaper fish such as tilapia, but once in a while I spend the extra money on salmon.  It’s a meal that I know all five of us will enjoy, so I try to time it for an evening when everyone will be home for dinner.

When the weather is warm I often do this recipe on the grill.  I have cooked salmon directly on the grill, but wrapping it in foil is my favorite way to cook it, whether on the grill or in the oven.   Wrapping the fish in foil keeps it from drying out and produces delicious results every time.  This is one of those unrecipes where I just tell you what ingredients I use.  The amounts don’t need to be exact.

Baked Salmon
Recipe type: Main Dish
  • salmon filet
  • olive oil
  • lemon juice
  • salt
  • dried basil
  • dried parsley
  1. Preheat oven to 375°
  2. Lay sheets of foil going both directions in a baking dish or cookie sheet. The foil should be long enough that you can wrap up the salmon and fold over the edges so it is pretty well sealed.
  3. Place the salmon filet on top of the foil. Drizzle olive oil generously over top the fish.
  4. Squeeze fresh lemon juice over top of that.
  5. Sprinkle with salt, basil, and parsley to taste.
  6. Fold up the foil, sealing it well so the juices won’t leak out.
  7. Bake at 375° about 30 minutes. The length of time will depend on the thickness of the fillet.
  8. Open the foil very carefully because steam will escape. Test for doneness. If you have a very large filet, you may want to remove parts that are done and return the thickest center part to the oven for another 10 minutes.
  9. Serve with Remoulade Sauce or Tartar Sauce.

Submitted to Slightly Indulgent Tuesdays and Paleo AIP Recipe Roundtable

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
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  1. A Joyful Chaos says:

    Thanks for sharing this recipe! Our family also enjoys salmon and it's always great finding a new way to fix them.

  2. gfe--gluten free easily says:

    I'm game for this unrecipe, Linda! Son and I love salmon, but hubby only tolerates it. He likes all other fish though … hard to figure.


  3. Tasty Eats At Home says:

    We love salmon at our house. This sounds easy and tasty.

  4. Simple, yummy, delicious. Lately, I've been getting wild salmon at our local supermarket. While a wee bit pricey (about $12.99 a lb.), it is spectacular!

  5. Cheryl says:

    We buy frozen salmon fillets at BJ’s so they are always at hand. Could eat them every night. I bake them at 450° for about 25-30 minutes. I put a simple balsamic vinagrette dressing on top at the beginning of the baking process then add a little more the last 5 minutes. Delicious!!

  6. This recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link:

  7. Jeanne says:

    Thanks! We really enjoy salmon, too. One of my favorite ways to cook it is: place a piece of salmon in the middle of a piece of parchment paper. Add a little salt and a thin slice of lemon. Fold the paper over the salmon, crimping all edges so it’s sealed in there. Make as many of these little packets as you need for your family. Put them in the crockpot. It’s about 4 hours or so on low, 2 or 2 1/2 hours on high. I use my crockpot a lot, as that means in our busy family no one really has to ‘cook’…..the supper’s in the crockpot when it’s time to eat and we’re all hungry! This salmon goes great with baked potatoes or rice. It’s also delicious cold the next day.

  8. I love salmon. I season it with salt pepper and the dill. Poach it in clam juice. It is so moist. Try it

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