August 11, 2013
Categories: Dinner, Lunch, Main Dish, Fish, Salmon, 5 Ingredients Or Less, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Sunday Dinner, Winter, Weeknight Meals, Convection Roast, Oven Bake, Oven Roast, Gluten-Free, Heart Healthy, High Protein, No Eggs, Non-Dairy more
"When Grilling outdoors is not an option here`s a great tasty way to make salmon fillets in the oven, simple and real good! we like to serve salmon with fresh asparagus and lemon potatoes or grains mixed with spinach, since the size of fish fillets may vary cook 4-6 minutes per 1/2-inch thickness the trick to fish is not to overcook it!"
- Serving Size: 1 (141.7 g)
- Calories 179.9
- Total Fat - 6.2 g
- Saturated Fat - 1.1 g
- Cholesterol - 65.2 mg
- Sodium - 106.3 mg
- Total Carbohydrate - 0 g
- Dietary Fiber - 0 g
- Sugars - 0 g
- Protein - 29 g
- Calcium - 9.9 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Line pan with parchment paper; set aside (use a pan that will fit all the fish without overcrowding them).
Preheat the oven to 450 degreesF.
Rinse the fillets under cold water then dry with a few paper towels.
Measure the thickest part of the fillets to give you an ideas of how long to bake them.
Place the fillets in the pan. Brush both sides generously with oil or melted butter.
If your fillets have skin DO NOT REMOVE! place skin-side down in the pan.
Season both sides with lemon pepper and garlic salt.
Bake uncovered 4 to 6 minutes per 1/2-inch thickness or until the fish flakes when tested with a fork (this won`t take long be careful not to overcook the fish).
Serve cooked fillets with lemon wedges.
Tips & Variations
No special items needed.