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–+ servings
Baked King Salmon

Buttery Baked King Salmon – A Quick and Flavorful Delight

This buttery baked king salmon recipe is a delightful meal perfect for busy weeknights, combining rich flavors and healthy ingredients.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 1 lb King Salmon fresh, skin-side down
For the Marinade
  • 3 tablespoons Butter melted
  • 1 tablespoon Lemon Juice fresh
  • 2 teaspoons Honey can substitute with maple syrup
  • 1 teaspoon Dijon Mustard can use yellow mustard
  • 0.5 teaspoon Paprika smoked paprika for more flavor
  • 0.5 teaspoon Kosher Salt or sea salt
  • 0.25 teaspoon Cumin or coriander if unavailable
  • 0.25 teaspoon Garlic Powder fresh minced garlic can be used
Optional Toppings
  • Fresh dill for garnish
  • Fresh parsley for garnish
  • Lemon wedges for serving

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Whisk
  • Pastry Brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a small mixing bowl, combine melted butter, lemon juice, honey, Dijon mustard, paprika, kosher salt, cumin, and garlic powder. Whisk together.
  3. Place the king salmon fillet skin-side down on a parchment-lined baking sheet and pat dry.
  4. Generously coat the top of the salmon with the prepared marinade.
  5. Bake the salmon for 15 to 20 minutes until it flakes easily and reaches an internal temperature of 145°F (63°C).
  6. Let the baked king salmon rest for a couple of minutes before serving with fresh dill, parsley, and lemon wedges.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 5gProtein: 36gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 300mgPotassium: 800mgSugar: 3gVitamin A: 800IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Allow salmon to reach room temperature before baking for even cooking. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

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