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
610
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
  • 1 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.

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.

Nutritional Facts

Total Fat
45g
70%
Sugar
0.5g
N/A
Saturated Fat
9g
46%
Cholesterol
132mg
44%
Protein
47g
93%
Carbs
2g
1%
Vitamin A
2µg
N/A
Vitamin B12
7µg
100%
Vitamin B6
1mg
73%
Vitamin C
17mg
28%
Vitamin E
8mg
40%
Vitamin K
1µg
2%
Calcium
25mg
2%
Fiber
0.5g
1.8%
Folate (food)
61µg
N/A
Folate equivalent (total)
61µg
15%
Iron
0.9mg
4.9%
Magnesium
63mg
16%
Monounsaturated
12g
N/A
Niacin (B3)
20mg
98%
Phosphorus
547mg
78%
Polyunsaturated
18g
N/A
Potassium
847mg
24%
Riboflavin (B2)
0.4mg
20.9%
Sodium
536mg
22%
Sugars, added
0.1g
N/A
Thiamin (B1)
0.5mg
31.7%
Zinc
0.8mg
5.6%