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Baked Salmon Recipes

These Baked Salmon Recipes are Nothing Short of Pure Yummy Genius

While baking salmon, there are so many herbs, spices, and flavors to be experimented with. Read the Tastessence article to find simple, yet delicious ways of cooking this amazing fish.
Sheetal Mandora
Last Updated: Apr 16, 2018
Tips to Baking Salmon Correctly
  • While using salmon fillets and steaks, make sure all the pieces are of the same size.
  • Always keep the fillets on top of foil or cookie sheet when you cook them in the oven. It keeps the fish from falling apart.
  • Season the fish before you bake it in the oven. You can try chopped herbs, salsa, Asian flavors, salt and black pepper, Indian spices, lemon juice, or Worcestershire sauce.
Baked Salmon and Veggies
  • Salmon, 2 fillets, 6 oz. each
  • Water chestnuts, drained, can, 5 oz.
  • Baby spinach, steamed, 3 cups
  • Mushrooms, sliced, 2 cups
  • Cherry tomatoes, halved, 2 cups
  • Onions, chopped, ¼ cup
  • Dark sesame oil, 1 tablespoon
  • Ginger, grated, 1 tablespoon
  • Herb blend (thyme, citrus blend, cracked pepper), 1 teaspoon
  • Garlic cloves, chopped, 2
  • Half a lemon

Preheat the oven at 350ºF. Rinse the salmon fillets under cold running water and pat it dry with paper towels. Rub lemon juice on both sides. Take a cake rack, keep a cookie sheet over it, and place the salmon fillets in the middle. This will keep the fish a bit firm. Bake the fish for 20 minutes. As the salmon is baking, take a non-stick pan, heat some oil and add garlic, onions, and ginger in it. Stir it for 2 minutes and add the mushrooms. After 4 minutes, add the tomatoes and water chestnuts. Once everything is heated thoroughly, add steamed spinach. Mix it properly and take it out in a serving plate. You can also make a sauce to serve over the salmon. For the sauce, mix 2 tablespoons of low-sodium soy sauce and 2 tablespoons of rice vinegar. Drizzle over the fish and veggies, and serve.
Salmon Rolls with Dill Sauce
  • Zucchini, 6 large, 24 ⅛'' slices
  • Salmon fillet, center cut, 1½ lb.
  • Mayonnaise, 1½ cups
  • Dill, chopped, 3 tablespoons
  • Dill pickle, chopped, 3 tablespoons
  • White wine vinegar, 7 teaspoons

Sprinkle some salt and black pepper over the salmon fillets and bake them in a 350ºF oven till they turn opaque. This will take about 15 minutes. Take a baking sheet and place paper towels over it. Cool the fillets over the paper towels. Steam the 24 center slices of the zucchini till it turns tender. Place it over the paper towels as well and let it dry. Take a small bowl and whisk in mayonnaise, dill, vinegar, salt, and black pepper. The salmon pieces will go in the bowl. Coat it properly with mayonnaise-dill mixture. Place each fillets on top of the zucchini, and roll them together. Place a toothpick at the end to keep it in place. Pour some mayonnaise-dill sauce over it and chill the rolls in the refrigerator. Serve the rolls with the leftover dill sauce.
Baked Salmon with Blackberry Ginger Glaze
  • Blackberries, 12 oz.
  • Skinless salmon fillets, 8 oz.
  • Water, 1 cup
  • Sugar, ¼ cup
  • Olive oil, 1 tablespoon
  • Lemon juice, ½ tablespoon
  • Ginger, peeled and sliced, 1"
  • Salt and black pepper, for taste

Preheat the oven at 400ºF. Take a baking sheet and brush olive oil, and place the fillets over it. Brush more olive oil over the fillets, and season it with salt and black pepper. Take a pot, pour in 1 cup water, blackberries, ginger, and lemon juice. Boil it, and reduce the heat to simmer for 5 minutes to break the berries. Take the pot off the heat and strain the mixture. Use a wooden spoon to push the blackberry pulp through the strainer. Once you get the pulp, pour it back into the pot and simmer it over low heat for about 20 minutes. Keep stirring it from time to time. As the mixture will reduce, remove it from the heat and set it aside to cool. As the blackberry sauce cools, brush one side of the baked salmon fillets and keep them in the oven for 4 minutes to bake. Turn it over, and do the same on the other side. As both sides are finished baking, take the fillets out and serve hot.