Baked Salmon
Made with a sweet and savory rub and baked to perfection, this recipe delivers perfectly seasoned baked salmon in under 30 minutes!
Servings: 4
Ingredients
- extra virgin olive oil for greasing
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper optional
- 1 large lime zested & juiced
- 4 salmon fillets skin-on (about 6 ounces each)
Instructions
- Preheat the oven to 400°F (200℃). Line a large, rimmed baking sheet with parchment paper or foil, and lightly brush the foil with extra virgin olive oil.
- In a shallow bowl, mix together 2 tablespoons brown sugar, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ⅛ teaspoon cayenne pepper, and the zest of 1 large lime .
- Pat the salmon fillets with a paper towel and then sprinkle the seasoning mixture onto the flesh side of each piece of salmon. Use your hands to massage the seasoning into the flesh of the fish.
- Place the salmon, skin side down, on the prepared baking sheet. Insert an oven-safe digital thermometer into the end of the thickest part of one of the salmon fillets, ensuring that the probe is not angled downward nor touching the pan. Place the pan in the oven and cook until the salmon reaches 142℉ (62℃), about 15 to 20 minutes, depending on the thickness of the salmon.
- Once the salmon reaches 142℉ (62℃), remove the pan from the oven, loosely cover with foil, and allow to rest until the temperature increases to 145℉ (63℃).
- Drizzle the salmon with juice of 1 large lime and then serve immediately.
Video
Notes
Salmon: The recipe is for individual 6-ounce fillets but if you purchase a whole fillet, simply cut it into 5-6-ounce portions. You can use skin-on or skinless Salmon fillets. Skin-on fillets help to seal the moisture in the salmon. While edible to eat, I prefer slicing off the skin before serving or eating around the skin once served. If you do not want skin on your salmon, simply ask your fishmonger to remove the skin when you purchase the salmon and prepare the recipe as directed.
Salmon Seasoning: The brown sugar helps to balance out the spice in the rub, making it pleasing to even sensitive palates. However, you can omit the cayenne pepper if desired. For the smoked paprika that gives the salmon a nice smokey finish. If you don't have it on hand, use regular paprika.
Leftovers: It is best to serve salmon immediately for the best flavor. However, you can store leftover salmon in an airtight container in the fridge for up to 3 days, safely. Reheat over low heat in a nonstick skillet until just warmed through.
Nutrition
Calories: 273kcal | Carbohydrates: 8g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 667mg | Potassium: 871mg | Fiber: 1g | Sugar: 6g | Vitamin A: 489IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 2mg
