My daughter's friend recently ordered a salad with baked salmon on top for lunch. I was impressed with her grown-up, good-for-you choice, and then I thought it was especially sweet when she said the salmon was not as good as her mom's. Boy, I hope my kids say that about my cooking some time! I know I'm a cookbook author, but to them, I'm also just "mom," so that would still be the ultimate compliment.
And after all of that I, of course, had to ask her mom ... how do you make this famous salmon!?! :) Her daughters ask for it about once a week, she said, and it's really just maple syrup and soy sauce on top. So, I started with that concept then expanded it with a few simple additional flavors for today's new Go-To Baked Salmon recipe. It's really so simple, so quick, and perfect when you need a fast and easy weeknight dinner!
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Go-To Baked Salmon
Ingredients
- 1 pound salmon ( (skin-on))
- 1 tablespoon soy sauce ((preferably low sodium))
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 2 teaspoons sesame seeds
- 1 clove garlic (minced)
- 1 pinch cayenne (red) pepper
- salt (to taste)
Instructions
- Preheat oven to 425 degrees F. Place salmon skin side down on a baking sheet lined with parchment paper. Cut several long (shallow) slits in the top of the salmon.
- Whisk together the soy sauce, honey, sesame oil, toasted sesame seeds, garlic, cayenne pepper, and salt until thoroughly combined. Brush over top of the salmon being sure to push some down into the slits. It's okay if some of the sauce pools onto the baking sheet.
- Bake until no longer (or just barely) translucent in the middle, depending on how done you like it and how thick the fish is, 10 to 15 minutes.
- Spoon any sauce back on top that has collected on the baking sheet. Serve with whole-grain ramen and veggies or over a salad. The fish will flake right off the skin when ready to eat.
Notes
- Gluten-free if gluten-free soy sauce is used.
- We recommend organic ingredients when feasible.
Mary C says
I used maple syrup instead of honey and omitted the sesame seeds. It was delicious. It also pays to spring for the good fish at your local health food store. I live in the Midwest and the quality of the fish makes all the difference.
100 Days Admin says
I agree that good quality fish makes a huge difference. - Nicole
Griff Neilson says
I have tried numerous salmon recipes and this one for sure hits my top 5! Loved it and I also loved the simplicity of it. I loved the sesame oil because I have never tried it before. I loved this recipe and I love your mission to cut out processed foods! Keep up the great work!
100 Days Admin says
Thanks so much! - Nicole
marie says
This is so delicious. We are now having once a week. It's really so tasty (and easy).
100 Days Admin says
Glad to hear it was a hit! - Nicole
Geert Verschaeve says
Thank you! Just tried this recipe last night and it was delicious! I used a king salmon for it (very fatty and soft) and switched the soy sauce for gluten free tamari, but other than that I followed the recipe to a T. Great and indeed easy recipe.
100 Days Admin says
Glad to hear it turned out easy and delicious for you. - Nicole
Adam says
That looks soooo yummy! I have some salmon I have been meaning to bake. This might just be the recipe for tonight!
100 Days Admin says
Great! Give it a go and let us know how it turns out. - Nicole
Kati Hagerty says
Will this work with thawed salmon (without skin)?
100 Days Admin says
The reason you leave the skin on salmon is that it provides a protective layer between the fish and the hot surface while cooking, helping to not overcook the fish and easier for you to slide a spatula between the skin and fish. Plus, the grey fatty tissue on the bottom is loaded with nutrients. You can definitely use salmon without skin, but keep an eye on it. - Nicole