Baked Lemon and Wine Salmon
Rich salmon fillets are seasoned with briny sea salt, topped with buttery olive oil, and spritzed with fresh, zesty lemon before being baked to perfection to deliver a flavor-packed experience in every bite.
Servings: 4 servings
Ingredients
- 4 6 oz. Wild Alaskan Skin-On Sockeye Salmon thawed (see “Before You Start” section above)
- 1 teaspoon sea salt, divided
- 4 teaspoons olive oil, divided
- 4 teaspoons white wine, divided
- 1 quartered lemon, divided
- 4 parsley sprigs, divided, optional
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Remove thawed salmon fillets from resealable plastic bag and season each with 1/4 teaspoon of sea salt.
- Place seasoned fillets skin-side down on a baking sheet lined with foil or parchment paper.
- Top each fillet with 1 teaspoon of olive oil and 1 teaspoon of white wine.
- Bake for 12-13 minutes, until opaque throughout and registering an internal temperature of 145 degrees Fahrenheit, as indicated by a food thermometer.
- Before serving, squeeze a lemon wedge over each fillet and garnish with optional parsley sprigs.