This is Natasha's Baked Salmon from Natasha's Kitchen, known as her all-time favorite, and it has over 105 star reviews. It's also in her cookbook. The best part about this recipe is you don't need to marinate. All you need is a fresh herb glaze made with parsley, garlic, olive oil, lemon juice, and Dijon, and it's baked hot to help seal in the juices.
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I do love a good salmon dish and enjoy cooking it at home, although not as regularly as I would like. This recipe is handy since you don't have to wait for it to marinate, which makes it perfect for the week. I would serve it up with some garlic-salted green beans and some roasted potatoes. That's a perfect weeknight meal.
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Key Takeaways
Prepare Your Salmon and Cooking Supplies
Selecting Your Perfect Salmon Piece
When getting your salmon ready to cook, how long you need to cook it all depends upon how thick your fillets are. If they are thick, you may need longer than 15 minutes. Medium ones tend to cook in around 12 to 15 minutes. If they are thin, they can be ready in 10 to 12 minutes.
When choosing your salmon at your favorite store, make sure it is firm, as this indicates it's fresh. We are looking to get the internal temperature to 145 degrees Fahrenheit, since any higher and it will start to dry out. I have cooked salmon many times, so I tend not to use a meat thermometer, but if you are new to cooking salmon, I would definitely invest in getting one.
It can take the guesswork out as you learn and make sure you don't end up with dry salmon. This is what happened to me the very first time I was learning, and overcooked salmon is not great. So take it from me, definitely get a thermometer.
I enjoy a nice, thick fillet of salmon, which takes a bit more skill to cook, but it's so worth it.
Thickness Guide:
Parchment Paper or Silicone Mat Decision
Creating That Amazing Flavor Coating
Quality Ingredients Are Everything
To get that flavor onto your glaze, we start with finely chopped parsley and minced garlic, along with some good olive oil, because there is lemon juice in this mixture. There's no need to marinate. If it sat, the acidity would just cook the fish. Be generous and apply the glaze to the top and sides of the fish before baking.
When using garlic, I like to mince it finely with a knife, or if I'm trying to be quick, I will grate it. I do feel that you get more of the garlic flavor doing it this way.
When it comes to olive oil, I tend to buy two types. I use a standard quality olive oil for shallow frying or sautéing, and I keep the extra virgin olive oil strictly for dressing or finishing off a dish. It's too good to use for cooking.
Skip the Wait Time
Fresh Citrus Makes the Difference
Getting Your Salmon Ready for the Oven
Coating the Fish with Goodness
To get your salmon ready for the oven, we begin by making the glaze first. All you need to do is add the ingredients to a bowl and mix with a fork. Brush this onto your salmon, the top and the sides, right before you put it in the oven. I waited to place some thin lemon slices on top as a finishing touch. I think the lemon adds a little extra flavor and also improves the presentation.
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I would stick with using Dijon mustard in this glaze; it's something you don't see with salmon too often. Using any other mustard may prove too powerful. This may sound super simple, but trust me on how good this will taste. The best food always tends to be the simplest.
Placing Those Pretty Lemon Rounds
Cooking Time and Heat Guidelines
Thickness matters:
Achieving the Perfect Tender Texture
Recognizing When Your Salmon Reaches Perfection
To get that perfect tenderness on the salmon, we want to make sure the internal temperature gets to 145 degrees Fahrenheit. Remember that the thicker the fillet, the longer it will take, and the thinner, the less time it will take. When it's done properly, it should flake easily with a fork and separate into layers.
Once you've done this a few times, try to remember to give the fish a gentle press to feel the firmness. You'll eventually learn how to do this without a thermometer. Think of it like cooking steak when you're trying to go for rare or medium; it's the same technique, and you will learn how to gauge doneness the more you practice.
The very first time, I thought I got it perfect, but it was completely raw in the middle.
| Fillet Type | Cooking Time | What to Watch For |
|---|---|---|
| Thick fillets | 15+ minutes | Check temperature frequently |
| Thin fillets | 12-14 minutes | Cooks much faster |
| Standard cuts | 12-15 minutes | Perfect middle ground |
Preventing Tough, Dried-Out Fish
Locking in Natural Moisture
Family-Friendly Ways to Enjoy This Delicious Salmon
Complementary Side Dishes: Grains, Starches, and Beyond
There are quite a few ways you can enjoy the salmon. You can serve it over rice or orzo, or serve it with some good mashed potatoes. It will even work with pasta, and it can work alongside Brussels sprouts or asparagus.
I like to serve my salmon on top of orzo, and if I want to make it more filling, garlic bread works too. I always make sure I have some lemon with fish; it just works. If I don't have pasta, I tend to go for rice
Adding Salmon Flakes to Fresh Salads
Making It Special for Weekend Meals
Why This Salmon Recipe Wins Hearts Every Time
The Secret Behind This Amazing Glaze
This salmon recipe will work for even the fussiest eater. They get all of the freshness from the parsley and the garlic flavor in the glaze, and the fresh lemon juice seals the deal. I always use fresh, not bottled; you can compare the two.
I always tend to keep parsley in the fridge. Not only does it give a pop of color to finish a dish, but the fresh note can elevate anything you add it to. It's amazing how even swapping a small ingredient can completely change your dish. I found this out when using ghee instead of butter when sautéing; you end up with a slightly more nutty taste and aroma. Play around with what you have and enjoy the process; it will make you a better cook.
What Happy Home Cooks Are Saying
From Blog to Beloved Cookbook
Tell Us About Your Salmon Adventures!
Finding Our Friend Sharkey
Always keep an eye out for our hidden mascot, Sharkey; he's usually hiding in the video. I like to follow Guy Fieri, not just as a stable food personality but for the passion and energy he brings. I would love to see a good honey and garlic salmon recipe, but maybe with added fresh orange; that's a combination I've wanted to try for a while.
It's great to have little traditions like Sharkey in food content; it adds a little bit of fun and can make the whole process of cooking more enjoyable.