Baked King Salmon

This buttery baked king salmon recipe is easy to pull together and has a wonderful, rich marinade.

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: Servings

Author: Emily Wilson

Ingredients

1 ½ pounds king salmon
3 tablespoons butter melted
1 tablespoon lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
½ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon cumin
¼ teaspoon garlic powder
Optional toppings - fresh dill fresh parsley, lemon wedges

Instructions

Preheat oven to 400 degrees.
In a small bowl, combine the melted butter, lemon juice, honey, Dijon mustard, paprika, kosher salt, cumin, and garlic powder. Stir to combine.
Place the salmon, skin side down, on a parchment or aluminum foil lined sheet pan. Pat dry with a paper towel.
Brush the butter mixture all over the top of the salmon till it is fully covered.
Bake for 15 to 20 minutes until the salmon easily flakes apart and reaches an internal temperature of 145 degrees on an instant-read thermometer (at the thickest part of the fillet).
Serve immediately with optional lemon wedges and fresh herbs.

Video

Notes

To store - cooked salmon will keep in the refrigerator for up to 3 days, when stored in an airtight container.

Frozen Salmon Tip - If using frozen salmon, thaw overnight in the refrigerator and bring to room temperature before cooking. Make sure to squeeze out as much excess water as possible before cooking.

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