Whether it’s a weeknight meal, or a special dinner for a crowd, this easy baked salmon recipe will deliver in presentation and flavor!
Although this is the kind of easy baked salmon recipe I’d make on any given day of the week, it’s one I’d also put on the menu if I were to host an Italian La Vigila.
La Vigila, or The Vigil, is an Italian-American Christmas Eve tradition marked by what is called, the Feast of Seven Fishes. The idea is to observe a partial fast by eating lean–mostly seafood and veggies.
Feast of Seven Fishes, My Way
I assume no expertise on what fish must be included in the Feast of Seven Fishes. Nor how many fish and seafood courses there needs to be–apparently some families serve up to 12 courses! But I do love the idea of a fish and seafood meal for Christmas Eve. And I’d probably include this easy baked salmon and a few other favorites like: whole stuffed snapper; Seafood Paella; shrimp orzo soup; maybe even , fish shakshuka.
Easy Baked Salmon
So the gist of this easy baked salmon recipe. One large salmon fillet, three pounds or so, to feed a crowd. The salmon is simply seasoned then covered in a flavorful garlic-balsamic glaze. I like to add generous bunch of fresh herbs on top; this time, parsley and dill. Bakes in a few short minutes.
What to serve with this Easy Baked Salmon
Easy Baked Salmon with Garlic Balsamic Glaze
Easy Baked Salmon with Garlic-Balsamic Glaze. The garlic-balsamic glaze does all the work in flavoring, but don’t skip the fresh herbs! Great for a quick weeknight meal or a special dinner for a crowd!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 6 to 8 people
For Balsamic Glaze
- 1 cup balsamic vinegar
- 1/4 cup quality dark honey
- 4 garlic cloves, minced
- 1/2 tsp caynne pepper
- 1/2 tsp Aleppo pepper
- 3 tbsp Dijon mustard
- 2 tbsp Private Reserve extra virgin olive oil
- 3 lb Salmon fillet, no skin
- Salt and black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/3 cup chopped fresh dill
- Preheat oven to 425 degrees F.
- In a small saucepan, mix balsamic vinegar and honey. Bring to a boil over medium heat, then reduce heat to simmer. Cook for 15 minutes or so. Remove from heat, and let cool for 5 minutes.
- To the balsamic mixture, add garlic, spices, mustard, and olive oil. Mix until well combined.
- Line a large baking sheet with parchment paper.
- Season salmon well with salt, and a little black pepper on both sides. Brush one side with the balsamic glaze, then lay salmon, glazed sided down, on the prepared baking sheet. Dress the top generously with the balsamic glaze (reserve a small bit of the glaze for the end.)
- Place salmon in oven (middle rack), and bake until salmon flakes nicely. Baking time will depend on the thickness of your salmon, as determined by the thickest part of the salmon fillet. For every inch of thickness, roast 8 to 10 minutes. Could be a total of 15 to 18 minutes.
- Remove from oven and brush with remaining glaze. Top with fresh chopped herbs. Enjoy!
- Leftover Instructions: Baked salmon will keep for 3 to 5 days in the fridge (in tightly) closed container. Reheat gently in oven or use cold.
- Recommended for this recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives). And from our all-natural spice collection: Aleppo Pepper, a unique and mild pepper with a subtle sweetness.
- SAVE! Try our Greek olive oil bundle! Create your own 6-pack from our all-natural and organic spice collections.