Classic Baked Salmon

February 5, 2016
A delicious dinner to end any day with a touch of class.
I don't know why but salmon seems like a classy fish to me. Maybe because it seems like one of those things that are in really expensive restaurants or it's one of the pricer things on the menu. While it's still pricer than buying chicken it is a lot more cost efficient cooking it at home. And it can taste just as good as those fancy restaurants. The secret is in the fat. I know fat tends to freak people out but it's so worth it! Atlantic salmon is definitely our favorite you can totally use another kind of salmon if the fat content freaks you out. But maybe you could splurge. Just once. You'll be able to tell the difference easily it has thicker white streaks running through it. It's not just the flavor, that extra fat makes it harder to overcook. To me over cooked fish is the worst. It looses all it's tender flavorful flakiness. So, I'm more than grateful for that extra bit of fat. Since salmon is one of our favorite fish. I tend to like to cook a big fillet at once, salmon is perfect to add to salads the next day so a little extra never hurts. It's perfect with baked potatoes and steamed broccoli no matter what kind you get!


  • 2-3 pounds Atlantic salmon fillet (they can cut these into individual slices for you, I tend to cut mine after I cook it)
  • 2-3 teaspoons butter, oil/fat
  • Sea salt/pepper to taste
  • 1 lemon, sliced (optional)
  • thyme or basil to taste (optional)


  • Preheat the oven to 350ºF
  • Place the salmon on a baking sheet and spread butter or oil/fat over entire top side
  • Sprinkle pepper, thyme or basil and layer lemon slices on top of salmon, wait to salt until after it’s done cooking, it tends to dry out the fish
  •  Put the salmon in the oven for about 25-35 minutes, when it’s done it should easily flake with a fork
  • Salt when done if desired and serve warm

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