Whether you’re looking for a light lunch or an impressive entrée, this baked lemon and wine salmon recipe is the citrusy dish you’ve been searching for. 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. And with a combined prep and cook time under 20 minutes, its taste is only surpassed by its convenience and ease!
Why We Love This Salmon Recipe
If you’ve grown bored with the flavor and texture of classic salmon, you’re in for a treat! We’re whipping up this delightful dish with Omaha Steaks Wild Alaskan Skin-On Sockeye Salmon as the star of the show. These aren’t your everyday salmon – these low-sodium fillets are sustainably wild-caught from Alaska’s Pacific waters and deliver a taste unique to their icy cold habitat, where they developed extra layers of richly flavored fat to survive. This is one unforgettable salmon dish you’ll crave again and again.
Before You Start
To safely thaw your Wild Alaskan Skin-On Sockeye Salmon, remove from original packaging, place in a resealable bag, and thaw in the refrigerator for at least 7 hours. To thaw faster, remove from original packaging, place in a resealable bag, and submerge the bag in cold water for 30 minutes to 1 hour. Cook and consume within 2 days.
Tools You Will Need Before You Start
- 1 Large Resealable Bag
- 1 Non-Stick Foil- or Parchment Paper-Lined Baking Sheet
- Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Baked Lemon and Wine Salmon
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.
Omaha Steaks Seafood
Responsibly sourced and flash frozen day of catch to preserve the quality for the best seafood experience in every bite.