Baked Salmon Fillets


4.6 of 5 (18)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 358.5
  • Total Fat: 30.0 g
  • Cholesterol: 55.0 mg
  • Sodium: 622.5 mg
  • Total Carbs: 2.4 g
  • Dietary Fiber: 0.4 g
  • Protein: 21.3 g

View full nutritional breakdown of Baked Salmon Fillets calories by ingredient
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Submitted by: PRINCESAALI102

Number of Servings: 4


    Pacific Salmon Fillets, 4 serving
    Garlic, 2 cloves minced
    Pepper, black, 1 tsp
    Parsley, dried, 1 tsp
    *Extra Light Olive Oil, 6 tbsp
    Salt, 1 tsp (remove)
    *Lemon Juice, 1/4 cup
    Basil, 1 tsp


In glass bowl prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish and cover with marinade. Marinate in refrigerator about 1 hour.
Preheat oven to 375 degrees F
Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in glass dish and bake 35-45 minutes until easily flaked with a fork.

Number of Servings: 4

Recipe submitted by SparkPeople user PRINCESAALI102.

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    I would imagine the actual fat content would be much less when actually prepared. The bulk of it comes from the olive oil in the marinade but most of the marinade is discarded, not consumed. - 1/8/12

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  • Very Good
    1 of 1 people found this review helpful
    This was very good. I just hope that the fat content is a mistake. - 6/16/08

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  • Incredible!
    1 of 1 people found this review helpful
    The flavors were awesome! I was in a hurry, so I sort of just poured/sprinkled the ingredients on the salmon in the glass dish, marinated an hour covered with foil and popped it into the 375F oven for 35 minutes or so. Tasted great and was so moist. - 4/13/08

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  • I made this recipe for my husband and I tonight and we LOVED it! He catches a lot of salmon so we are always looking for new ways to cook it. This was a nice change and having fresh basil in there changed the whole taste of the salmon! Thank you.....colleen - 9/22/14

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  • Great flavor! I will probably use other recommendations and let it marinade longer next time. - 1/27/13

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  • It was so delicious. We all loved. It!!!! - 9/6/12

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  • I always love to try new recipes, but I don't think I can ever do salmon any other way! - 2/17/12

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  • Good recipe. Stll trying to get used to "enjoying" fish. This was simple and tasty. - 12/18/11

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  • This was so good! I marinated over night and steamed the salmon instead of baked it. Perfection. Love the citrus. - 6/11/11

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  • We usually have leftovers for lunch the next day, but we couldn't stop eating this dish. I let the salmon sit in the marinade for about 2 hours. It really soaked that flavor into the fish. I will definitely be making this one again! - 5/17/11

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  • This sounds like it would be good but the fat amount must be a mistake? I will try this soon! - 4/20/11

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  • MMMmmm... so good, I let mine marinade for 4-5 hours andI cut the salt and pepper in half. - 12/22/10

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  • This is the first time I've tried salmon. It was a bit fishy tasting for me, so I don't know that I'll buy it again if I have a choice. But this recipe made it very tasty - probably not much you can do to get rid of that fishy taste. I only made 2 pieces so I cut everything in half and baked 35min - 12/18/09

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  • This was excellent. Next time I am going to leave the salmon marinading in the mix overnight. It was light, filling and healthy...yummy! - 3/19/09

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  • I love this recipe! I've done it several times and the salmon always comes our great. - 1/30/09

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  • Very good! I cut out the salt, and I didn't even miss it. I loved the mixture of garlic and lemon juice! A must-try! - 5/4/08

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  • I broiled the salmon--10 min first side 6 the second. It browned up with a real nice crunch on the edges. I did cut the pepper down to 1/2 tsp. - 5/2/08

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  • LOVED it! Didn't have parsley, but I added a little bit of canned diced tomatoes on top when I put them in the oven. - 3/2/08

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