Savory

Simple Seasoned Salmon

A straightforward yet delicious option for a weekday dinner or Friday night treat

This recipe is a hidden treasure in our household. Salmon isn’t part of our standard dinner rotation, but when we’re able to find it on sale, this recipe always “knocks it out of the park” with anyone sharing our table. It’s flexible — you can make it in the oven or on the grill — and is delightfully simple to prepare. Plus, it’s gluten free, so it’s a great option for friends and family with gluten intolerances or Celiac.

Jump to Recipe

Although I love using fresh salmon for this recipe, you can also prepare it using the frozen variety…just make sure your salmon has completely thawed in the refrigerator before baking or grilling.

A baked, spiced salmon filet has been cut in half; the lightly pink flaky meat is visible. A fork rests in front of the filet; both the filet and the fork sit on a gold-rimmed white China plate.

Start by making a small tray of aluminum foil. Fold a long piece of foil in half and crimp up the edges to make four sides. Liberally grease the inside of the makeshift tray with your preferred cooking spray. Place the foil tray on a baking sheet, if using the oven, or on a plate to eventually transport to the grill.

Place the salmon skin-side down in your aluminum tray. 

Two pink salmon filets rest side-by-side in a a makeshift aluminum foil tray.

Pour the lime juice and white wine over salmon. This is why the tray is important; it will hold the excess juices close to the fish while it cooks, infusing the meat with both moisture and flavor.

Spread a thin layer of mayonnaise over the fish. Does this sound a bit bizarre? Yes. But it helps to seal in the moisture, further boosting the final filet’s tenderness.

Two pink salmon filets rest side-by-side in a a makeshift aluminum foil tray. The filets have been doused in white wine and lime juice, and slathered with a small amount of mayonnaise.
A full plastic spice container with a homemade label reading "Salmon Seasoning" sits on a wooden surface.

Combine the spices for your seasoning mix and sprinkle over your prepared salmon. We make this recipe with enough frequency that we keep a container of the prepared seasoning mix in our cupboard. If you would like to do the same, I recommend doubling or quadrupling the seasoning recipe for your cupboard mix, and sprinkling approximately 3 teaspoons of the mix over the salmon before baking.

If baking your fish, keep the foil tray on a baking sheet and place into the oven. Bake for 10-15 minutes.

If grilling, transfer the foil tray directly to the grill. Cook on a covered grill for 10 minutes per inch of thickness of the fish filet; do not overcook!

The salmon is done when it has turned a light pink color and feels firm when gently pressed with the back of a utensil. 

Close-up of a baked salmon filet, dusted with spices, sitting in a makeshift aluminum foil tray.

Serve hot. The flavors work well when served alongside something savory and crispy – perhaps something akin to roasted brussels sprouts.

A baked, spiced salmon filet has been cut in half; the lightly pink flaky meat is visible. The filet rests on a gold-rimmed white China plate.

I hope you enjoy this recipe! If you try it at home, please tag #WhiskAverseBaking on social media or leave a message here in the comments.

Simple Seasoned Salmon

A straightforward yet delicious option for a weekday dinner or Friday night treat
Prep Time 15 mins
Cook Time 15 mins
30 mins
Course Main Course
Servings 4 servings

Equipment

  • Aluminum foil

Ingredients
  

  • 1-2 pounds boneless salmon filet approximately 1 inch thick
  • 2 tablespoons lime juice
  • 2 tablespoons white wine
  • 2-4 teaspoons mayonnaise I usually use 1 teaspoon per half pound of fish

Seasoning

  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon lemon pepper
  • ½ teaspoon oregano dried
  • ½ teaspoon basil dried
  • ½ teaspoon dill dried
  • ¼ teaspoon smoked paprika

Instructions
 

  • Preheat your oven to 450 degrees F, or begin heating your grill to high.
  • Prepare a tray using aluminum foil. Fold a long piece of foil in half and fold up the edges to make four sides. Liberally grease the inside of the makeshift tray with your preferred cooking spray. Place the foil tray on a baking sheet, if using the oven, or on a plate to transport to the grill.
  • Place the salmon skin-side down in your aluminum tray.
  • Pour lime juice and white wine over salmon. Spread a thin layer of mayonnaise over the fish.
  • Sprinkle seasoning over the prepared fish.
  • If baking your fish, keep the foil tray on a baking sheet and place into the oven. Bake for 10-15 minutes.
  • If grilling, transfer the foil tray directly to the grill. Cook on a covered grill for 10 minutes per inch of thickness of the fish filet; do not overcook!
  • The salmon is done when it has turned a light pink color and feels firm when gently pressed with the back of a utensil.
  • Serve immediately.

Notes

We make this recipe frequently, and keep a container of the prepared seasoning mix in our cupboard. If you would like to do the same, I recommend doubling or quadrupling the seasoning recipe for your cupboard mix, and sprinkling approximately 3 teaspoons of the mix over the salmon before baking.
Keyword baked, fish, gluten free, grilled, pescatarian, salmon

3 comments on “Simple Seasoned Salmon

  1. Made this for dinner tonight – it was awesome! So moist and the flavor was phenomenal. 10/10, will be my go-to salmon recipe.

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