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!
Other Easy Fish Recipes You Might Enjoy
- Easy Walnut Crusted Salmond
- Almond Encrusted Fish with (an easy) Beurre Blanc Sauce
- Pesto Salmon Sheet Pan Dinner
- Easy Baked Fish
Go-To Baked Salmon
- 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.
- Gluten-free if gluten-free soy sauce is used.
- We recommend organic ingredients when feasible.