Recipe

Simply Baked Salmon

Ingredients

Preheat your oven to 375°F .
Rinse the salmon fillet under cold water and pat dry with paper towels.
Place the salmon fillet on a baking sheet lined with parchment paper or aluminum foil.
Drizzle the olive oil over the salmon fillet, ensuring it is evenly coated. Sometimes we even add a pat of butter or two on top. Drizzle the olive oil over the salmon fillet, ensuring it is evenly coated. Sometimes we even add a pat of butter or two on top.
Sprinkle salt and pepper over the fillet. If you're using additional herbs, sprinkle them on, too.

Place lemon slices on top of the fillets.
Place the baking sheet in the preheated oven and bake for 12-15 minutes. Baking time may vary based on the thickness of your salmon fillet. Use a meat thermometer to check the internal temperature of the salmon. Insert the thermometer into the thickest part of the fillet. Aim for an internal temperature of 120-125°F for medium-rare salmon. If you prefer your salmon a little more well-done, you can bake it for a few extra minutes.
Once the salmon reaches the desired internal temperature, remove it from the oven and let it rest for a couple of minutes. This allows the juices to redistribute, keeping the salmon moist and flavorful.
Garnish the salmon with freshly chopped parsley and serve it hot.

We sell the best of wild Alaska—premium seafood, from fillets to specialty cuts. All wild. All the time.

Directions

Preheat your oven to 375°F .
Rinse the salmon fillet under cold water and pat dry with paper towels.
Place the salmon fillet on a baking sheet lined with parchment paper or aluminum foil.
Drizzle the olive oil over the salmon fillet, ensuring it is evenly coated. Sometimes we even add a pat of butter or two on top. Drizzle the olive oil over the salmon fillet, ensuring it is evenly coated. Sometimes we even add a pat of butter or two on top.
Sprinkle salt and pepper over the fillet. If you're using additional herbs, sprinkle them on, too.

Place lemon slices on top of the fillets.
Place the baking sheet in the preheated oven and bake for 12-15 minutes. Baking time may vary based on the thickness of your salmon fillet. Use a meat thermometer to check the internal temperature of the salmon. Insert the thermometer into the thickest part of the fillet. Aim for an internal temperature of 120-125°F for medium-rare salmon. If you prefer your salmon a little more well-done, you can bake it for a few extra minutes.
Once the salmon reaches the desired internal temperature, remove it from the oven and let it rest for a couple of minutes. This allows the juices to redistribute, keeping the salmon moist and flavorful.
Garnish the salmon with freshly chopped parsley and serve it hot.

Recipe

Preheat your oven to 375°F .
Rinse the salmon fillet under cold water and pat dry with paper towels.
Place the salmon fillet on a baking sheet lined with parchment paper or aluminum foil.
Drizzle the olive oil over the salmon fillet, ensuring it is evenly coated. Sometimes we even add a pat of butter or two on top. Drizzle the olive oil over the salmon fillet, ensuring it is evenly coated. Sometimes we even add a pat of butter or two on top.
Sprinkle salt and pepper over the fillet. If you're using additional herbs, sprinkle them on, too.

Place lemon slices on top of the fillets.
Place the baking sheet in the preheated oven and bake for 12-15 minutes. Baking time may vary based on the thickness of your salmon fillet. Use a meat thermometer to check the internal temperature of the salmon. Insert the thermometer into the thickest part of the fillet. Aim for an internal temperature of 120-125°F for medium-rare salmon. If you prefer your salmon a little more well-done, you can bake it for a few extra minutes.
Once the salmon reaches the desired internal temperature, remove it from the oven and let it rest for a couple of minutes. This allows the juices to redistribute, keeping the salmon moist and flavorful.
Garnish the salmon with freshly chopped parsley and serve it hot.

We sell the best of wild Alaska—premium seafood, from fillets to specialty cuts. All wild. All the time.