Baked Salmon Fillets

2
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"This is a great tasting and attractive to the eye recipe. I like to serve it with tartare sauce. I found the recipe on Cooks.com but had no measuremeants all they said was be generous with each of the spices. I was quite generous and came up with these measurments. I used 5 ounce Jail Island salmon fillets. This recipe is aso excellent with skinned boned chicken"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (88.5 g)
  • Calories 144.8
  • Total Fat - 6.8 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 41.3 mg
  • Sodium - 212.9 mg
  • Total Carbohydrate - 4.8 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.9 g
  • Protein - 15.5 g
  • Calcium - 15.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step 1

Wash and dry the fillets, spread a thin coat of mayonnaise on each fillet

Step 2

Place the fillets in a lightly oiled oven proof dish

Step 3

Sprinkle seasonings over the fish ending with the paprika

Step 4

Bake in 375f oven for 15 minutes or until the fish flakes easily. Do not overcook

Tips & Variations


No special items needed.

Related

Felix4067

I used tilapia since that's what I had, and my favourite no-salt blend instead of Mrs. Dash. This was certainly easy, and pretty tasty. I think I'd use a lot more dill next time (and also use fresh), and maybe a squeeze of lemon juice to serve. In all, it definitely fit the bill for a quick and easy fish dinner.

review by:
(10 Jun 2014)

QueenBea

I loved the simplicity of this recipe. I served this up with a side of rice and it made for a tasty dinner. Made for the Pick Me! Recipe Tag Game.

review by:
(29 Mar 2013)

KathyD

I read the recipe quickly, then assembled the salmon fillets without paying close attention to the directions. I ended up mixing the spices with the mayonnaise and spreading that mixture on the salmon. I was happy with my mistake, although the finished dish didn't have the nice color contrast of the bright orange salmon with the white mayonnaise.

review by:
(2 Nov 2011)