Go Back
Homemade Oven Baked Salmon with a Tangy Glaze photo
Print Recipe Save it for later

Oven Baked Salmon with a Tangy Glaze

This Oven Baked Salmon with a Tangy Glaze is quick, flavorful, and healthy! Perfect for a cozy night or dinner party with a creamy, zesty topping.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: Baked Salmon, Easy, Glaze, Healthy, Quick, Seafood
Servings: 4 servings

Ingredients

  • 2 lbs fresh salmon
  • 1/2 tsp salt
  • 1/8 tsp sugar
  • 1/8 tsp ground black pepper
  • 1/8 tsp garlic powder
  • 1/8 tsp paprika
  • 1/3 cup mayonnaise
  • 1 whole lemon sliced

Instructions

  • Preheat your oven to 400°F (200°C). This temperature is perfect for cooking the salmon evenly while allowing the glaze to caramelize slightly.
  • Line a baking sheet with parchment paper or aluminum foil for easy cleanup. This will also prevent the salmon from sticking.
  • Place the fresh salmon fillets on the prepared baking sheet. Sprinkle the salt, sugar, ground black pepper, garlic powder, and paprika evenly over the fillets.
  • In a mixing bowl, combine the mayonnaise with any additional seasonings you prefer. The mayonnaise acts as a base for the tangy glaze, creating a creamy topping that locks in moisture.
  • Using a spatula, generously spread the mayonnaise mixture over the top of the salmon fillets. Ensure that each piece is well-coated for maximum flavor.
  • Arrange the lemon slices on top of the glazed salmon. The lemon not only adds flavor but also infuses the fish with a refreshing citrus aroma as it bakes.
  • Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  • Once the salmon is done, remove it from the oven and let it rest for a few minutes. Serve hot, garnished with fresh herbs or additional lemon wedges if desired.

Equipment

  • Baking Sheet
  • Parchment paper or aluminum foil
  • Mixing Bowl
  • Measuring Spoons
  • Spatula

Notes

  • Use a meat thermometer to ensure salmon reaches an internal temperature of 145°F (63°C) for perfect doneness.
  • Substitute mayonnaise with Greek yogurt for a lighter, tangier glaze.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Add fresh herbs like dill or parsley into the glaze for enhanced flavor.