Smoky Salmon Fillet

Prep Time
Cook Time
Ready In


Original recipe yields 1 serving


  • Serving Size: 1 (208.2 g)
  • Calories 311.6
  • Total Fat - 16.4 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 90.1 mg
  • Sodium - 193.7 mg
  • Total Carbohydrate - 1.1 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.1 g
  • Protein - 36.5 g
  • Calcium - 24.7 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Mix together the white wine, olive oil, liquid smoke, paprika, oregano and garlic powder in a re-sealable plastic bag.

Step 2

Add the salmon, gently swish to make sure the marinade is distributed evenly over the fish, seal bag and refrigerate for 4 hours.

Step 3

Remove fish from marinade and place on a rimmed baking sheet that has been coated with non-stick spray and sprinkle with slat and pepper.

Step 4

Place in a 450 degree Fahrenheit oven and bake for about 15 minutes, depending on thickness of fish, until it flakes easily when poked with a fork.

Step 5

Remove from oven and serve.

Tips & Variations

No special items needed.

2 Reviews

Chef shapeweaver

This recipe was doubled and made for mine and my SO's dinner on 7/13. My SO and I don't drink wine,so I used water instead.And the salmon fillets were marinated for about 6 hours.The fillets that I used were a bit on the small size,so they were baked for about 10 minutes.My SO was completely thrilled with this recipe.I've never made salmon fillets before,and was a bit hesitant to try. But if all salmon recipes turn out as well as this one,I'm going to keep making salmon for our dinners. " Keep Smiling :) "


review by:
(15 Jul 2014)


Really good salmon! Moist and flavorful. The marinade is simple to mix and baking is a snap. Our taste buds don't pick up the smoke flavors, so we may use regular paprika next time, but the wine was a great addition. Served it with herbed rice and avocado/tomato salad. A great Spring meal. Thanks! (Addition of liquid smoke will make a big difference. Thanks for the followup.)


review by:
(22 May 2014)