Baked Salmon

Photo by Nick Bramhall



4 to 6 oz Wild caught salmon fillet

2 teaspoons Olive oil or other

A dash Coarse ground black pepper

A sprinkling Turmeric

A pinch Paprika

A dash Oregano

A wedge Lemon (optional)




Preheat the oven to 400˚.

Line a baking sheet with tinfoil or place a greased metal rack on top of the sheet.

Place the salmon fillet on the sheet or rack and season it with the oil, lemon and spices.

Bake the salmon for about 10 to 15 minutes, depending on if it went into the oven frozen or thawed (frozen will obviously take longer). Check to see if the salmon is finished cooking by using the fork test. Take a fork and stick it slightly into the salmon and twist. If the salmon flakes away, you know it is done.


*Note that this dish is great for cooking in bulk, so if you have a lot of salmon on hand, it will be worth your while to cook it all at once. Adjust the seasonings appropriately. Once finished cooking and cooled, cut the salmon into meal-sized portions and wrap individually in foil. You can put it back in the freezer when you are ready for it or the fridge. To reheat, simply place in the oven, still wrapped in foil, at 250˚ for about five to seven minutes.