Baked Salmon with Tangy Glaze

February is American Heart Month and what better way to keep your hearty healthy than with salmon?
Contributor
salmon

Natasha’s Kitchen and The National Salmon Council

February is American Heart Month and what better way to keep your hearty healthy than with salmon? Try this baked salmon recipe with a tangy glaze.

Recipe courtesy of Natasha’s Kitchen and The National Salmon Council

4
Servings
96
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Teaspoon  salt
  • 1/8  Teaspoon  granulated sugar
  • 1/8  Teaspoon  ground black pepper
  • 1/8  Teaspoon  garlic powder
  • 1/8  Teaspoon  paprika
  • 2  Pounds  fresh salmon
  • 1/3  Cup  mayonnaise
  • lemon, sliced

Directions

Preheat the oven to 350 degrees F.

Line a large rimmed baking sheet with parchment paper for easy cleanup. 

In a small ramekin, combine 1/2 teaspoon of salt, 1/8 teaspoon of sugar, 1/8 teaspoon of black pepper, 1/8 teaspoon of garlic powder, 1/8 teaspoon of paprika, and mix. Sprinkle the top of your salmon evenly with your seasoning mix. 

Spread with a thin layer of mayo. A little goes a long way in this recipe. Top with slices of lemon.

Cover with foil and bake at 350 degrees F for 20 minutes.

Remove foil and broil an extra 3 minutes or so to get a nice golden crust on the top.

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
8mg
3%
Carbohydrate, by difference
8g
6%
Protein
10g
22%
Vitamin A, RAE
605µg
86%
Vitamin C, total ascorbic acid
41mg
55%
Vitamin K (phylloquinone)
941µg
100%
Calcium, Ca
415mg
42%
Choline, total
34mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
159µg
40%
Iron, Fe
8mg
44%
Magnesium, Mg
149mg
47%
Manganese, Mn
3mg
100%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
150mg
21%
Selenium, Se
4µg
7%
Sodium, Na
79mg
5%
Water
218g
8%
Zinc, Zn
2mg
25%

Baked Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Baked Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Baked Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.

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