simple treats of the sea made delicious
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This sensational baked salmon recipe is so easy to make and the flavor is excellent. Although you can swap the salmon for thick filets of trout, snapper, flounder or cod, it is also very nice as it is. Round out the meal with steamed spinach or broccoli, and swap the boiled potatoes with fries or quinoa if you prefer. If you are serving the potatoes on the side though, make sure you top the pile of piping hot potatoes with a pat of butter so it melts over them.

This recipe features parsley, thyme, rosemary and sage – four very aromatic and delectable herbs. Although many baked salmon recipes are made with dried herbs, the result is not the same. Fresh herbs give a very delicate, special flavor. The salmon is marinated for half an hour before cooking, so the flavors really permeate through. The exact cooking time of the fish depends on its thickness. The thicker it is, the longer it will take to cook.

Salmon is a healthy addition to most diets and it contains ‘good’ fats which your body needs. It also has a delicious flavor. Salmon is easy to find and cooking it is not hard either. Run your fingers along the filets before cooking just to make sure there are no bones in there.

Marinated Salmon with Fresh Herbs
Cuisine: American
Recipe type: Entree
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1½ lbs wild pacific salmon
  • 1 tablespoon fresh parsley
  • ½ tablespoon fresh thyme
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh sage
  • ½ cup olive oil
  • 4 peeled, chopped potatoes
  • 4 large pitted black olives, for garnish
  • Salt and black pepper, to taste
  1. Finely chop all the herbs.
  2. Rinse the salmon and pat it dry with paper towels.
  3. Put it in a large baking dish.
  4. Add the olive oil to fish and ensure it is well coated.
  5. Sprinkle over the balsamic vinegar and then sprinkle the chopped herbs on top.
  6. Add a couple grinds each of salt and pepper.
  7. Let the salmon marinate in the refrigerator for an hour.
  8. Preheat the oven to 400 degrees F.
  9. Bake the salmon for 15 minutes or until it is cooked through.
  10. Meanwhile, boil the potatoes in salted water you can slip a knife through without resistance, then drain.
  11. Serve the salmon with the potatoes on the side, and garnish with black olives.

Photo Description:

Sometimes the most basic recipes come out the best, and this wonderful baked salmon recipe is always a hit. Featuring aromatic fresh herbs, a splash of balsamic vinegar and extra-virgin olive oil, this simple yet mouthwatering salmon really hits the spot. This is one of the best ways to cook salmon. The boiled potatoes make a satisfying side dish and the black olive garnish stands out, as you can see in the picture, although you could easily omit it or add a couple of halved cherry tomatoes instead. Baked salmon is juicy, succulent and flavorful, and you should enjoy the results of this fine recipe.


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Christine Szalay-Kudra

Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.

Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.

Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.

Thanks for visiting,