Herb and Lemon Oven Baked Salmon


I think everyone loves a new salmon recipe! This is an easy dish, ready in about 20 minutes. You decide how spicy (or not) you want it! We found a little cayenne pepper really made this much better. Barb L.

Servings: 4-5


2pounds salmon fillets

3-4 Tbsp Flying Olive Gremolata, Garlic, Basil, Lemon, a spicy oil such as Chipotle or Harissa, or a Combination of Choice Extra Virgin Olive Oil, plus more for oiling the foil or parchment paper

2-3 tsp minced garlic

1Tbsp onion powder

1 Tbsp paprika

1/4-1tsp crushed cayenne pepper (optional)

2-3 Tbsp fresh parsley or basil

Salt and pepper to taste

1 Tbsp or more lemon juice

Lemon slices for garnish


Place a rack in the middle of the oven. Preheat the oven to 400ºF.

Line a baking sheet with foil or parchment paper; oil lightly with a little Flying Olive EVOO. Set aside.

Using a sharp knife, make about 4-5 slits in the salmon fillet, not cutting all the way through. Dry the salmon with paper towels; season both sides of the salmon with salt and pepper.

In a small pan over medium heat, add the Flying Olive Extra Virgin Olive Oil(s) of Choice, minced garlic, paprika, onion powder, cayenne pepper, and parsley or basil. Stir for about 30 seconds to 1 minute. Remove the mixture from the heat. Set aside for about 5 minutes to let the flavors meld. Add the lemon juice and stir it in well.

Brush the salmon with the spices, covering the fish completely with the mixture. Add a few slices of lemon around the fillet.

Bake the fish until it is cooked through, about 10-15 minutes, depending on the thickness of the fish. An instant read thermometer should read about 120-125 degrees. The salmon should flake easily with a fork when done.

Garnish with the lemon slices. 

Inspired by a recipe by Imma on africanbites.com

Submitted by Barb L.