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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


  • Aluminum foil


  • 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


  • 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


  • 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.


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