How to Bake the Perfect Salmon in 30 Minutes

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How to Bake the Perfect Salmon! I should do more of these recipe posts since we cook at home almost every night and we make some darn good food!

This is my absolutely perfectly baked salmon recipe! I HATE when fish tastes fishy.. this doesn’t at all! Best of all, I get all the ingredients from HEB. Yes, I’m a Texas girl. Don’t worry if you don’t live in Texas with no HEB (which is almost literally heaven on earth)… You can still make this great dish with ingredients from your local market.

I am all about efficiency these days. I don’t usually take 5 days chopping an onion or making dinner that have a prep time of over 30 minutes. We both work and my baby is hungry all the time, and when he wants to eat, HE WANTS TO EAT. NOW. LIKE YESTERDAY. WHERES THE FOOD, MOM?! SO, I tend to buy fresh ingredients I can cook quickly and end up being F***ing delicious!

I get the center cut salmon from the seafood department at HEB. It’s usually around 12 dollars, but it is plenty for 2 people (2.5 for us). FIsher LOVES THIS MEAL. I then grab Uncle Ben’s Long Grain and WIld Rice as a side. My mom made this for us growing up and its a relatively healthier option than plain white rice. I make my way to produce and grab an HEB brand, ready-to-mix bag of Asian style salad. It is literally the perfect addition to the dish and you get your greens for a well balanced meal.

Prepping the salmon:

1. Grab a glass dish and line it with heavy duty aluminum foil that comes out the sides. Shiny side FACING INWARDS. A lot of people don’t know that your aluminum foil needs to face shiny side down because it will reflect the heat and light from the oven. TRUTH.

2. oven set to 375

3. Place salmon in the foil and drizzle olive oil on top. Spoon some chopped garlic on top, squeeze fresh lemon, chili powder, parsley flakes, course ground pepper, and then some course kosher salt. I don’t use exact measurements. Just evenly distribute the ingredients over the top of the salmon. There is no need to flip over as usually the skin is on the other side. Slice left over lemon into thin slices and put on top. Add a tablespoon of butter if you want to (do it-its delish)

4. Pull the aluminum together gently and crunch it closed. Like, basically make the folds meet in the middle and make a pocket out of the aluminum… does that make sense?? LOL.

5. Put in oven and set timer for 30 mins. Check after 30 mins to see how the center of the salmon looks. It needs to flake easily and be careful not to over cook. If it’s still pretty raw let it continue cooking for maybe 2 more minutes.

6. Start the rice! Instructions are on the box!

7. When timer goes off take the salmon out and check the flakyness.. if it falls apart when you cut it- its PERFECT. Like, pieces should be flaking off….. OMG. YOU ARE A BOSS CHEF. I want you to tell yourself that, too. Then, start mixing the salad.