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Tracy’s Baked Salmon

Tracy's Baked Salmon

SALMON – A ‘Vitality’ Booster! From heart health to brain development, salmon is an excellent source of vitamin B12, vitamin D, and selenium. It is a good source of niacin, omega-3 fatty acids, protein, phosphorus, and vitamin B6. It is also a good source of choline, pantothenic acid, biotin, and potassium. When purchasing salmon, make sure it is ‘wild-caught’ and NOT ‘farm-raised’.

Tracy's Baked Salmon

I purchase my Frozen Salmon fillets from a discount grocery store called Aldi. Four individually wrapped fillets come in each bag. Every once in awhile, you may get an extra fillet in the bag. There is a printable recipe down below, but I am going to go over each step on this blog post, as well. Preheat your oven to 400 degrees and let’s jump right in:

Tracy's Baked Salmon

1. Leaving the fillets in their individually wrapped pouches, place all of them in a large bowl and fill the bowl with cold water. Leave the bowl out on the counter for at least two hours to thaw. If you need to leave them out for several hours, place the bowl in the refrigerator and they will be thawed when you are ready to bake them.

Tracy's Baked Salmon

2. After your filets are thawed, cut open each pouch and dump each salmon fillet back into the bowl of water. Meanwhile, line some paper towel on the countertop. Pull each fillet out of the water-filled bowl and place them bottom-side up on to the paper towels. Using additional paper towel, pat your fillets dry.

Tracy's Baked Salmon

3. Sprinkle the bottom side of each fillet with Sea Salt and Pepper. After that, cover a baking sheet with aluminum foil. Fold up the perimeter of the foil about a half inch. Place the fillets onto the foil-lined baking sheet; this time, bottom side down.

Tracy's Baked Salmon

4. If you are making only one bag, containing four fillets, you will need one large lemon. Slice the lemon in half. Using a lemon squeezer, squeeze fresh lemon juice over each fillet. Slice the other half of the lemon into slices, to put on top of your salmon fillets later.

Tracy's Baked Salmon

5. After squeezing the lemon juice on your fillets, add Sea Salt, Pepper and Mrs. Dash. Capers add nice flavor to your fish, as well. If you like Capers, place as many as you wish on top of your salmon. Sliced green onion is another nice, added flavor. Chopped fresh dill is fantastic on salmon. Lastly, add your sliced lemon, and drizzle a little water around each fillet, so as not to dry out.

Tracy's Baked Salmon

6. Bake your fish for about 16 minutes at 400 degrees.

Tracy's Baked SalmonTracy's Baked Salmon

I am a meal prepper, and I am also a fish lover. I eat fish pretty much every single day of the year, and salmon is the main one. When I dine out, I eat fish. I never order chicken or beef entrees. The ONLY reason I do this, is because I love fish. As a child, if we dined out as a family, I ate fish (mainly fish & chips).  I generally make enough salmon fillets to cover two days worth, planning for two each day. In my opinion, even on the second day, it tastes great. I reheat my salmon  in the microwave for close to a minute. You will want to cover your leftover salmon with paper towel, as the fish can slightly explode if it gets over-microwaved. All microwaves vary, so keep an eye on it until you figure out how many seconds your fillets will require. Some of this will depend on if you are re-heating other food, like veggies alongside it.

Tracy's Baked Salmon

 

I hope you enjoy! Fish on!!!

5.0 from 2 reviews
Tracy's Baked Salmon
 
Prep time
Cook time
Total time
 
Purchase 'Wild-caught' fresh or frozen Salmon Fillets. If you buy 'fresh', they may be thicker in cut and require additional baking time. With any fish, the result should be to flake with a fork.
Author:
Recipe type: Fish (Protein)
Serves: 4
Ingredients
  • Frozen or Fresh Salmon Fillets
  • Lemons
  • Sea Salt
  • Pepper
  • Mrs. Dash (any flavor, I prefer Lemon-Pepper)
  • Capers (optional)
  • Green Onion (optional)
  • Fresh Dill (optional)
Instructions
  1. Leaving the fillets in their individually wrapped pouches, place all of them in a large bowl and fill the bowl with cold water. Leave the bowl out on the counter for at least two hours to thaw. If you need to leave them out for several hours, place the bowl in the fridge and they will be thawed when you are ready.
  2. After your filets are thawed, cut open each pouch and dump each salmon fillet back into the bowl of water. Meanwhile, line some paper towel on the countertop. Pull each fillet out of the water-filled bowl and place them bottom-side up on to the paper towels. Using additional paper towel, pat the fillets dry. Sprinkle the bottom side of each fillet with Sea Salt and Pepper. After that, cover a baking sheet with aluminum foil. Fold up the perimeter of the foil about a half inch. Place the fillets onto the foil lined baking sheet, this time bottom side down.
  3. Sprinkle the bottom side of each fillet with Sea Salt and Pepper. Cover a baking sheet with aluminum foil. Fold up the perimeter of the foil about a half inch. Place the fillets onto the foil-lined baking sheet, this time bottom side down.
  4. If you are making only one bag, containing four fillets, you will need one large lemon. Slice the lemon in half. Using a lemon squeezer, squeeze fresh lemon juice over each fillet. Slice the other half of the lemon into slices, to put on top of your salmon fillets later.
  5. After squeezing the lemon juice on your fillets, add Sea Salt, Pepper and Mrs. Dash. Capers add nice flavor to your fish, as well. If you like Capers, place as many as you wish on top of your salmon. Sliced green onion is another nice, added flavor. Chopped fresh dill is fantastic on salmon. Lastly, add your sliced lemon, and drizzle a little water around each fillet, so as not to dry out.
  6. Bake your fish for about 16 minutes at 400 degrees.

  
xoTracy

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16 Comments

  • Reply Monica erre

    Thanks for the recipe. I really like the salmon .I eat with lemon and oil extravergine 🐟🍋

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    • Reply tracyhensel

      Your welcome, Monica! I hope you enjoy! Have a beautiful weekend! xo

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  • Reply Ronda Geldean

    OK, Sorry….this is actually about your “eggs” you eat….
    Would you mind sharing what skillet you use? I have such a problem with eggs sticking in my pans, without using any “bad” things with it! LOL
    Thank YOU!

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    • Reply tracyhensel

      No problem Ronda! I don’t use any sprays or anything when making my eggs, either. But I also don’t have any real sticking. Once in awhile there will be a type of egg film on the bottom (if I haven’t been constantly scrambling them), but it peels right off. I believe my pan was purchased as a set from Sam’s club. Prior to the purchase, we did some research on safe & healthy cooking surfaces & this is what we were led to, I will try to find out the exact name & get back with you. The pans were not expensive .. I do remember that. I wish you better luck & we’ll get back with you later. Have a nice day!

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    • Reply tracyhensel

      Ronda, the pans are by Cuisinart. That’s all the information I have. Again, purchased at Sam’s Club. Good Luck on those eggs!

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  • Reply Roselen

    Hi, Tracy. I purchased a bag with salmon fillets like you did, but I just noticed yours was skinless, mine came with the skin. I’ll have to look for the “skinless” kind. I prepared like you did and it’s delicious. Now I have salmon ready to go for lunches for me. I’ll have to get the glass to-go containers like you’ve shown. Thanks for the idea!

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    • Reply tracyhensel

      Nothing wrong with the skins being on Roselen! If they are wild-caught, turned out good, I say go for it. If the ones you purchased are convenient … stick with them. Glad you enjoyed the recipe! Lunches are made & you are prepared! Way to go! Thanks for sharing! xx

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  • Reply Laurie

    I have a vegetarian question. Is it carb over load to eat mostly pastas, grains, fruits & veggies & beans (for protein)?

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    • Reply tracyhensel

      Laurie, I am going to answer this question as if I was giving my input to one of my clients. If you are currently eating this way, is it working for you. Meaning .. do you feel good? Are you maintaining your weight where you would like? If the answer is yes, then by all means … I don’t see a problem with it. It wouldn’t work for me personally, but I am all about feeling optimal. Let that be your guide. If it is something considering ‘trying’. Go ahead, go back to the questions I have above and decide if it works for you from there. Beans don’t supply the body an adequate amount of protein .. in my opinion. Hope this was helpful.

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  • Reply Adele Trimble

    I usually make my salmon in foil packets, but thought I’d try your recipe. I prepped it early, then had to go out of town for an open house (I’m a realtor). After a very busy day, I tossed these in the oven and they were so easy. I added some potatoes and a green salad, and dinner was on the table! I will add a little more water next time and decrease the baking time a bit to keep from drying out. Thanks for the recipe Tracy!
    -Adele

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    • Reply tracyhensel

      Glad you enjoyed the recipe, Adele. Yes, all ovens cook different. Glad you found what works for you.

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  • Reply VegasDude

    OMG.. You make me believe “I” could do a BLOG.. I do stuff like THIS all the time..

    Cook stuff, Creative Staging with tons of pics.. Put it on Facebook, or send to friends.. LOVE IT.. !!!

    And YES.. I use Frozen Salmon too.. straight to the Oven.. Salmon, Cod.. It’s Foolproof…

    And I’m a night owl… I get inspired to cook like… at 3am !! .. Start mixing bread dough at midnight.. :0)

    Matter of Fact.. IT’s 1:42am here in Vegas. AND.. I just turned on the OVEN.. to make Your Recipe !!

    Best to you ALWAYS !!!! Dennis….

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    • Reply VegasDude

      I usually do them in foil – sealed.. or Parchment Paper folded/sealed… that’s interesting. kinda tricky..

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    • Reply tracyhensel

      Hi Dennis! First of all, yes … you certainly could do a BLOG!! I love that you were making my Salmon in the middle of the night! Bless you! I hope you enjoyed! Good Luck WHEN (not IF) .. you get that blog going!!!

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  • Reply Melissa Fideli

    Hello,
    I’ve watched you make your salmon recipe quite a few times. I’ve also watched you make you sautéed spinach with it. What kind of pans do you use to cook with? They look like ceramic pans and they look really nice to cook with. We are looking for some nice new pots and pans
    Thank you!

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    • Reply tracyhensel

      Melissa, I’ll be honest … we have no rhyme or reason with our pans. I think the one your talking about is one that belongs to my oldest daughter and she forgot to take it with her when she moved out.

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