Baked Salmon

• servings: 6 servings
• total time: 50 minutes

Ingredients

1 1/2-2 lbs salmon fillets

salt and freshly ground black pepper

3 tablespoons butter (, melted)

3 cloves garlic (, minced)

1/4 cup low sodium chicken broth (, or dry white wine)

2 Tablespoons lemon juice

1 teaspoon honey

fresh chopped parsley and lemon slices (, for garnish, optional)

cajun seasoning

olive oil

1/2 cup butter (melted)

2 tablespoons freshly squeezed lemon juice

2 teaspoons lemon zest

3 cloves garlic (, minced)

1 tablespoon dried dill weed ((or 1/4 cup fresh dill, chopped))

Directions

Rest salmon. Set salmon on counter and allow it to rest for 20-30 minutes to come to room temperature. Pat with a paper towel.

Sheet Pan or Aluminum foil: Lightly spray a sheet pan with non-stick cooking spray and place fillet on top, skin side down. Alternately, spray a large piece of aluminum foil with non-stick cooking spray and place fillet on top, skin side down, and then place on a baking tray.

Prepare Desired Seasonings, and spoon over fillet.

For Garlic butter: Melt butter in a small saucepan over medium heat. Add garlic and sauté for 30 seconds. Add chicken broth and lemon juice. Cook for 3-5 more minutes to reduce the sauce. Stir in honey.

For Dill: Combine all ingredients in a small bowl.

For Cajun seasoning: spread olive oil over filet and sprinkle a thin, even layer of cajun seasoning all over the top of the fillet.

If cooking in foil, lift up all four sides of the tinfoil and seal together to create a pouch, to seal in the juices while the salmon bakes.

Bake at 400 degrees F for 12-15 minutes depending on thickness of salmon. For best results, test for doneness using a thermometer. Aim for no more than 140º F as the salmon will continue to cook after removing it from the oven. Or, use a fork to gently pull back on a section in the thickest part of the filet. The salmon should flake away easily and look opaque.