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Dorothy Thomas

Chicken of the Sea Salmon Recipes

A quick and flavorful baked salmon recipe featuring tender Chicken of the Sea Salmon fillets coated in a rich garlic butter sauce, brightened with lemon and fresh herbs. Perfect for a healthy weeknight dinner or a fancy meal!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Chicken of the Sea Salmon (skin-on or skinless)
  • 3 tbsp Unsalted butter, melted
  • 2 cloves Garlic, minced
  • 1 Lemon (juiced + slices for garnish)
  • 1 tsp Dried oregano (or 1 tbsp fresh)
  • 1 tsp Dried thyme (or 1 tbsp fresh)
  • ½ tsp Paprika
  • To taste Salt & black pepper
  • 1 tbsp Fresh parsley, chopped (for garnish)

Equipment

  • Baking sheet
  • Parchment paper or aluminum foil
  • Small saucepan
  • Mixing bowl
  • Basting brush

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Prepare salmon: Pat fillets dry and place them on the baking sheet. Season with salt, pepper, and paprika.
  3. Make garlic butter sauce: In a small saucepan, melt butter over low heat. Add minced garlic, lemon juice, oregano, and thyme. Stir for 1 minute until fragrant.
  4. Coat salmon: Brush the garlic butter mixture generously over each fillet.
  5. Bake: Place in the oven for 12-15 minutes (or until salmon flakes easily with a fork).
  6. Garnish: Top with fresh parsley and lemon slices before serving.

Notes

  • Substitutions: Use olive oil instead of butter for a dairy-free version.
  • Storage: Leftovers keep in the fridge for up to 2 days. Reheat gently to avoid drying.
  • Serving Suggestion: Pair with roasted asparagus or quinoa for a complete meal.