Tender and juicy baked salmon with garlic and easy tartar sauce is a quick and simple meal. This fish is savory, flaky and incredibly full of flavor with an extra burst of yum from the sauce.
This recipe is so quick and easy that you could add it to your regular week night rotations. It is also scrumptious and fancy enough that you can dress it up for fancier occasions as well.
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With only 5 ingredients and 15 minutes to cook this salmon is practically a perfect meal. It will save you so much time in the kitchen.
Oven baking salmon or other fish will ensure that it comes out perfect every time. It is a great go to dish when you don’t have a lot of time.
Clean up is so easy with this quick recipe. Simply roll the tinfoil up and throw away. Take care to fold the sides of the tinfoil or parchment toward the middle so none of the mess seeps out.
Feel free to double the ingredients or increase the number of portions to feed your household. This is a nice enough dish that you could even serve it to guests, if you felt like sharing.
You could also easily cut the ingredients in half if you are just cooking for one or two people.
How to Cook Salmon in the Oven
Oven baking one of the easiest ways to prepare salmon.
Simply preheat your oven according to your recipe. This will usually be somewhere between 300 and 425 degrees. This recipe calls for a 375° oven.
A hotter oven will cook your fish faster while a lower temperature will cook it slower. If you use a higher temperature you will want to keep a close eye ion your fish to make sure it does not over cook.
Next cover a sheet pan or baking dish in tinfoil or parchment paper. Place your cut salmon portions skin side down. Top with your choice of herbs and seasonings and then bake.
The FDA recommends that you bake until it reaches an internal temperature of 145°. However most chefs will bake salmon until it reaches about 125°.
To make sure your salmon does not get overdone, remove it a little sooner from the oven that you think. It will continue to rise in temperature as it sits and rest prior to eating.
When in doubt simply cut one filet in half and look at the center. It should still be slightly translucent but flake along the muscles.
Many people like to eat the fish skin. It is actually very healthy and packed with many vitamins and healthy oils.
If you prefer not to eat the skin it is easy to remove after cooking. Let it rest, skin side down for about 5 minutes then the skin should easily peel away.
How to Cook Fish with Less Smell
I love fish but hate the odor, however this recipe does not smell up the whole house. By baking instead of frying you reduce a large amount of the fishy smell.
It also helps to crack a window and run your hood fan while cooking, but even of you don’t there is not a huge smell. In addition, tossing the tinfoil or parchment that you baked on makes the whole process less odoriferous and so easy.
Ingredients
For the salmon you will need
- Salmon - Start with either fresh or frozen individually portioned salmon fillets. You can also use a whole salmon fillet then then slice it up into individual serving sizes before you cook it.
The specific type of salmon also does not matter. Just use whatever is available to you in your area. Wild or farmed salmon both work well so it is your choice.
Personally, I prefer the individually wrapped frozen portions because they are so easy. Just make sure your salmon is defrosted before you cook it.
- Garlic powder - I use garlic powder sprinkled directly on the salmon. It is delicious and easy. You could use 1 to 2 cloves of fresh garlic if you prefer.
- Dill weed - I keep a supply of dried dill weed in the cupboard for a variety of different seasoning emergencies. Fresh dill will also work if you want, just make sure to double the amount because fresh herbs are not as intense in flavor as dried ones.
- Salt - Regular old salt will do.
- Olive Oil - I usually don’t even measure this out but just drizzle a little on each fillet. About a teaspoon for each.
For the tarter sauce you will need
- Dill relish - As a shortcut I usually use store bought dill relish. If you wanted you could finely pickles instead of using relish.
- Mustard - Yellow mustard is the best kind of mustard for tartar sauce.
- Mayonaise
- Dill Weed
- Garlic Powder
Storing and reheating
I don’t recommend making extra to reheat later because fish tends to be best when it is cooked and eaten right away.
Store any leftovers in the refrigerator in an airtight container. Eat within three days for the best flavor and freshness.
You could also freeze any leftovers if needed. Simply defrost when ready to eat.
To reheat your salmon place in a small pan over medium heat. Cover with a lid and heat until warm, about 5 to 10 minutes.
Alternately, you could reheat in a microwave. Place on a microwave safe plate and nuke each serving for about 30-45 seconds.
The tartar sauce can be stored in the refrigerator in an airtight container or jar for about 2 weeks.
Directions
To bake your salmon with garlic start by preheating your oven to 375º. Cover a baking sheet pan with parchment paper or tinfoil.
Place the salmon portions onto the pan skin side down. Drizzle about a teaspoon of olive oil over each salmon cut. Sprinkle with the garlic powder, dill and salt.
Then bake for about 15 minutes until fish is light pink and cooked completely through. If you like your salmon less done, cook 10-12 minutes.
Let sit for about 5 minutes. Then remove the the skin if you don’t want to.
To make the tartar sauce whisk the mayonnaise, relish, garlic powder, dill weed and mustard together until it is smooth.
What to Serve With
While you are waiting for this to cook you can throw together a quick green salad or classic coleslaw.
Caramelized onions with cauliflower or sweet potato fries are always a favorite side to go with this meal. Simple steamed broccoli or petite green peas are also great accompaniments.
It is also great with almost any kind of potato. Mashed or fried are my favorites. Rice dishes work well with this meal.
Don’t forget a loaf of fresh crusty bread.
I recommend a crisp white wine such as Sauvignon Blanc, Viognier, or Marsanne with this meal. A full bodied Chardonnay would also pair well.
Health Benefits of Salmon
Not only is salmon delicious but it is also super good for you. Salmon is full of omega-3 fatty acids which are good for your heart, eyes and skin.
Serotonin increases after eating the fish which helps boost your nervous system and relieve stress. Packed with vitamin B, it increases brain function and memory.
In addition the high protein gives you energy and helps keep you full longer.
Recipe
Baked Salmon with Garlic and Easy Tartar Sauce Recipe
Ingredients
- 4 Salmon portions defrosted
- ¼ t. Garlic Powder
- ¼ t. Dill Weed fresh or dried
- ⅛ t. Salt
- 4 t. Olive oil
Dill Tarter Sauce
- ¼ C. Dill Relish
- ½ C. Mayonnaise
- ¼ t. Dill Weed
- ¼ t. Garlic Powder
- ½ t. Yellow Mustard
Instructions
For the Salmon
- Preheat oven to 375º. Cover baking pan with tinfoil or parchment paper. Place salmon portions on pan skin side down.
- Drizzle about a teaspoon of olive oil over each salmon cut.
- Sprinkle with garlic powder, dill and salt.
- Then bake for about 15 minutes until fish is light pink and cooked completely through. If you like your salmon less done, cook 10-12 minutes.
- Let rest for 5 minutes and then remove skin if desired.
For the Tartar Sauce
- Mix all ingredients until smooth.
- Serve with salmon, other fish or French fries.
Notes
Frequently Asked Questions
Baking instead of frying you reduce a large amount of the fishy smell. Cover the baking pan with tinfoil or parchment paper also helps cut down spreading smells during the cleaning process.
It also helps to crack a window and run your hood fan while cooking, but even of you don’t there is not a huge smell.
Yes! Salmon is full of omega-3 fatty acids which are good for your heart, eyes and skin.
Serotonin increases after eating the fish which helps boost your nervous system and relieve stress.
It is also packed with vitamin B, it increases brain function and memory and is high in protein.
Cook the salmon first. Let it rest for about 5 minutes at room temperature with the skin side down. The skin should easily peel off the filet.
The FDA recommends that you bake until it reaches an internal temperature of 145°. However most chefs will bake salmon until it reaches about 125°.
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Please make sure to leave you ratings, questions and comments below.
Marty
Fantastic and delicious. Totally making this salmon again. Really liked the tartar sauce too.