Baked Salmon Recipe

This is a straightforward homemade version of Luby’s Baked Salmon — buttery, lemony, and way easier than it looks. It’s the kind of simple, feel-good dish that makes you feel like you know what you’re doing in the kitchen (even if you’re just winging it).

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Quick Summary

• Prep time: 15 mins
• Cook time: 15–20 mins
• Flavor: fresh, herby, lemony garlic heaven
• Great for: cozy dinners, impressing yourself, pretending you’re classy

Why I Like This Recipe

I made this on a whim with a sad lemon, a dusty rosemary sprig, and a salmon filet I forgot I had in the freezer. Somehow? Magic. Smells like something fancy, but it’s just herbs, garlic, and foil. And I love eating it straight from the pan with my fork. No shame.

Ingredients

• 2 lb side of salmon (boneless, skin on/off, your call)
• 5 sprigs fresh rosemary (or whatever herbs you’ve got)
• 2 small lemons, divided
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• ¼ tsp ground black pepper
• 4 garlic cloves, roughly chopped
• Optional: fresh herbs for topping (parsley, dill, basil, whatever’s around)

How To Make Baked Salmon

1. Let the salmon chill out: Take it out of the fridge and let it sit on the counter for 10 mins.
2. Prep your foil nest: Heat oven to 375°F. Line a big baking dish with foil. Spray it lightly.
3. Layer the base: Lay 2 rosemary sprigs + half the lemon slices on the foil. Salmon goes on top of that.
4. Season it up: Drizzle with olive oil. Sprinkle salt + pepper. Rub it in like a spa treatment.
5. Garlic bomb: Scatter garlic on top. Add the rest of the rosemary + lemon slices over the fish.
6. Juice it: Squeeze the second lemon all over the top. Don’t hold back.
7. Seal it: Fold the foil up and around — make a loose little tent, leave some air inside.
8. Bake: 15–20 mins depending on thickness. Thinner sides = less time. Thicker ones might need more.
9. Broil for drama: Carefully unwrap the foil, switch oven to broil, and let it get golden on top for 3 mins. Don’t walk away. Garlic burns fast.
10. Rest: If it still looks a bit under, rewrap and let it sit 2–3 mins. Once it flakes with a fork, you’re golden.

Tips for Success

• Don’t skip the rest time before cooking — makes the fish cook more evenly.
• Foil keeps it juicy. Don’t bake uncovered or it’ll dry out fast.
• Broiling is optional but adds that extra oomph.
• Watch that garlic while broiling — one sec it’s golden, next sec it’s toast.
• Leftovers? Toss them cold on salad, mix into pasta, or scramble with eggs.

Storage and Reheating

• Fridge: Keeps 2–3 days.
• Reheat: Low oven or microwave, but honestly? It’s better cold or room temp the next day.
• Freezer: Not ideal. Gets kinda meh texture-wise.

FAQs

Common Mistakes and How to Dodge Them

• Overcooking:
  Keep an eye on it. Salmon goes from perfect to dry in a blink.
• Skipping the foil:
  Don’t. It steams the fish gently and keeps it moist.
• Using dried herbs:
  Fresh really matters here. Dried stuff burns and gets bitter.
• Forgetting to let it rest:
  That quick 10-minute sit before cooking = juicy fish.
• Not broiling carefully:
  Broil time is brief. Garlic will betray you if you’re not watching.

Nutrition Facts (Per Serving, 1/6th of recipe)

• Calories: 180 kcal
• Carbs: 4 g
• Protein: 28 g
• Fat: 6 g
• Saturated Fat: 1 g
• Cholesterol: 60 mg
• Fiber: 1 g
• Sugar: —
• Vitamin A: 580 IU
• Vitamin C: varies
• Calcium: —
• Iron: —