This is a go-to recipe of mine that I have stuck to over the years and it never fails to satiate my craving for salmon. There’s just the perfect amount of heat from the crushed red peppers, it’s bright and light from the lemon butter mixture and my MOST favorite seasoning of this dish is the garlic! (pronounced gah-lic!) The best part is, it’s done in 30 minutes.
You can pair this recipe with rice or roasted potatoes (recipe for the roasted potato coming soon), or you can pair it with my favorite sides, roasted carrot “fries” and sautéed green and yellow zucchinis with onions. (Pictured below.)
- 1 ¼ pound salmon
- juice from 1 lemon
- 3-5 cloves garlic, minced (may use less)
- 1 – 1 1/2 tbsp melted butter
- freshly ground pink Himalayan sea salt – to taste
- freshly ground black pepper – to taste
- 1/2 tsp oregano
- 1/2 tsp crushed red pepper (optional)
- 1 tablespoon chopped parsley, for garnishing (may use dried parsley)
- Pre-heat oven to 375°F, line a baking sheet with foil. The piece of foil should be big enough to cover the fish.
- In a small bowl, place the butter and microwave 20-30 seconds to melt it. If there’s still whole pieces left of butter, just keep stirring until everything melts. Place the lemon juice and the minced garlic in the bowl and stir.
- Season both sides of the salmon with the freshly ground pink Himalayan salt and freshly ground black pepper, oregano and parsley. At this point you may choose to add the crushed red pepper flakes or you may choose to skip it. (I say add it, since it’s really not spicy at all and just gives the dish a bit of heat.)
- Once you’re done seasoning, cover the fish and place into the over and bake for 20-25 minutes. Check for doneness after the allotted time, it should be flaky.
- Let stand for 5-10 minutes as it will continue to keep cooking. This is the secret so the ends of the salmon don’t come out dry and the whole fish will be moist.
- Serve with your preferred sides and enjoy!