Recipe by ngibsonn
This is a great baked salmon recipe for beginners!
Top Review by Ann Marie F
I made this twice. The first time I followed the recipe exactly. It was highly wonderful. The taste and texture were perfect. The lemon and garlic were in perfect balance, neither overpowering. The olive oil did not make it oily in the least. OK I did add a tad more fresh parsley than called for because I like it, and I get it free from my garden. I didn't bother with aluminum foil, just baked it in the same pyrex glass dish in which I marinaded it, tossing a sheet of foil over the top while it baked. A friend who shared it with me said it was the most flavorful salmon ever. I agree. I'm not an intuitive cook. In fact I'm a terrible cook. I can wreck delivered pizza. On the rare occasion I make something edible, good even, it has to be an easy recipe, and a good recipe. This recipe was not only easy, it was REAL easy. And it was not only good, it was REAL good. The second time I made it I was overconfident and careless. I accidentally poured in too much olive oil, guessed at the measurements of other ingredients instead of measuring, used dried parsley in probably the wrong amount (it was raining. I didn't want to go outside to get fresh parsley), forgot the garlic until I was almost ready to cook it. My worst misake probably was marinading it too long - almost 4 hours. Even with these mistakes it wasn't too bad, kind of oily from too much olive oill, and kind of soft from the long marinade. So learn from my mistakes and do it right. It's worth it. Good cooks suggest ways to improve a recipe. I suggested ways to make it worse. Measure once, cut twice. Wait... This is my first review. I'll get the hang of it.
- 2 garlic cloves, minced
- 6 tablespoons light olive oil
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 2 (6 ounce) salmon fillets
Directions See How It's Made
- In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
- Place salmon fillets in a medium glass baking dish, and cover with the marinade.
- Marinate in the refrigerator about 1 hour, turning occasionally.
- Preheat oven to 375 degrees F (190 degrees C).
- Place fillets in aluminum foil, cover with marinade, and seal.
- Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.