Updated Published May 19, 2017 By Julia 34 CommentsThis post may contain affiliate links.
Summary:
Looking for an easy, foolproof method for cooking salmon? Try this simple recipe for baked salmon on foil — yielding flaky, juicy, and tender salmon fillets with minimal cleanup. It's paired with a flavorful sauce that is equally tangy, spicy, sweet, and savory.
Baked Salmon
4.9 from 13 votesPRINT PIN
Prep: 10 minutes mins
Cook: 20 minutes mins
Yield: 2 servings
INGREDIENTS
- 1 pound salmon (Note 1)
- 1/4 teaspoon table salt
- 1/8 teaspoon ground black pepper
- 1/2 navel orange, sliced
- 1 teaspoon fresh dill
Sauce:
- 1/2 navel orange, juiced (about 3 tablespoons)
- 1/4 cup
low-sodium soy sauce - 1/4 cup
brown sugar (Note 2) - 1 tablespoon
sriracha (Note 3) - 5 cloves garlic, minced
- 1 teaspoon minced fresh ginger
INSTRUCTIONS
Make Sauce: Add all sauce ingredients to small saucepan, saving other half of orange for later. Stir together and simmer for a few minutes over medium to medium-low heat. Remove from heat and set aside.
Prepare Salmon: Prepare greased foil-lined baking sheet. Lay salmon on top of foil. Evenly sprinkle salt and pepper over salmon. Slice remaining half of orange and tuck slices under sides of salmon. Fold up sides of foil to hold in liquid, and pour half of sauce over salmon.
Bake: Bake uncovered at 400 F until salmon is cooked through (internal temperature reaches 145 F), about 15 minutes. Top salmon with remaining sauce, garnish with fresh dill, and serve (Note 4).
NUTRITION
| Makes 2 Servings |
| Amount Per Serving: |
| Calories 490 (24% from fat) | |
| Total Fat 13g | 20% |
| Saturated Fat 2g | 11% |
| Cholesterol 138mg | 46% |
| Sodium 1860mg | 77% |
| Net Carb 29.5g | |
| Total Carb 31.5g | 11% |
| Dietary Fiber 2g | 9% |
| Sugars 25.5g | |
| Protein 64g |
Vitamin A 17% · Vitamin C 65% · Calcium 9% · Iron 12%
PHOTOS
NOTES & TIPS
(1) Salmon. Ideally, select a salmon portion that has uniform thickness so that it cooks evenly. Skin-on is fine; to cook, place the salmon skin side down on the foil-lined baking sheet. If frozen, defrost in the refrigerator before using in this recipe, or run under cold tap water until thawed.
(2) Brown Sugar. This can be replaced by sugar substitutes like Swerve’s “brown sugar,” which has zero calories and zero carbs. Making this substitution would result in about 420 calories and 11 grams of net carbs per serving.
(3) Sriracha. I use the brand Huy Fong. You can substitute with another chili garlic sauce or your favorite hot sauce.
(4) Serving. Serve salmon with side dishes like sautéed asparagus, roasted mushrooms, steamed broccoli, or Asian cucumber salad.
(5) Other Cooking Methods. If you prefer not to use the oven, check out recipes for pan-seared salmon and pressure-cooked salmon.
About Julia
ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.
Previous Post: « Spicy Peanut Noodles With Chicken
Next Post: Instant Pot Chicken Noodle Soup »
newest oldest most voted
DiepT
This pin has been sitting in my recipe box for years. I finally made it tonight and it was delicious! The sauce is AMAZING. I didn’t have orange juice but had a kumquat tree that still had fruit and used it. (Same difference?). It was a hit with the family.
Vote Up3Vote Down Reply
4 years ago
Vanessa
Byfar the best tasting salmon recipe I ever made! My house smelled like a 5 star restaurant for 2 days lol. Thanks
Vote Up2Vote Down Reply
5 years ago
Keith P.
I’ve now made this 3 times for the family and have to say it’s excellent. Never a bite left. Making it again tonight. I didn’t change one thing about the recipe.
Vote Up1Vote Down Reply
4 years ago
Mandi
Do you cover the salmon with foil or do you leave it uncovered? Thanks!
Julia
Leave it uncovered.
Vote Up1Vote Down Reply
5 years ago
lglover
That was my question as well, as it seemed unclear if the salmon was covered the whole time. Thanks again for this great recipe!
Vote Up0Vote Down Reply
3 years ago
liliya s
For some reason, I cant seem to understand wether the orange slices go on top of the salmon or on the bottom? from your instructions it sounds like the top, but then on your images its on the bottom?
Vote Up1Vote Down Reply
5 years ago
Julia
They go on the bottom. See instruction #2 where it says “Slice the remaining half of the orange and tuck the slices under the sides of the salmon.”
Vote Up2Vote Down Reply
5 years ago
Annie
I LOVE this recipe! It’s simple and oh so delicious! I found this recipe after going grocery shopping so I left out the orange juice. I also used 1 TBSP of Brown Swerve. Even with these changes, it was soooo good! My sauce was thicker so it stayed around the fish better and I used a smaller Pyrex dish so I didn’t have to use foil. I don’t know how to cook or bake fish. But this recipe made me feel like I’m a real cook.
Vote Up1Vote Down Reply
5 years ago
Sydney dyer
I am attempting this recipe this evening, it looks delicious. Treat for my wife.
Vote Up1Vote Down Reply
5 years ago
Pete saro
Do you have a recipe for salmon using balsamic vinegar?
Vote Up0Vote Down Reply
7 months ago
Julia
I don’t, but you could take this recipe https://www.savorytooth.com/pan-seared-salmon/ and use balsamic vinegar instead of lemon juice in the strawberry relish.
Vote Up0Vote Down Reply
7 months ago
Caress
This is my go-to way to prepare salmon! It’s a crowd pleaser! The only way my family eat salmon. Thank you! Chef kiss
Vote Up0Vote Down Reply
1 year ago
Jules
I really don’t like dill. Is there another herb you would suggests using with this recipe?
Vote Up0Vote Down Reply
4 years ago
Julia
You can substitute with another fresh herb, like chives or parsley.
Vote Up0Vote Down Reply
4 years ago
Jan
My salmon has a thick skin on it remove or bake with skin?
Vote Up0Vote Down Reply
4 years ago
Julia
Hi Jan. I personally prefer to remove the skin, especially a thick one, but it should be fine if you bake it with the skin on. Lay the salmon skin side down on the foil-lined baking sheet.
Vote Up2Vote Down Reply
4 years ago
Kimberlee
I made this tonight, and it was very tasty. I don’t like ginger, so I just left that out. I had to bake my salmon 6 minutes longer because it was a thick fillet. I paired the salmon with sauteed garlic parmesan asparagus. This is worth making again.
Vote Up0Vote Down Reply
4 years ago
Olivia Allshouse
Made this tonight. All I can get out my mouth is Mmm mmm, GOOD!!
Vote Up0Vote Down Reply
5 years ago
Michelle
This was delicious! Served with riced cauliflower and stir fry veggies.
Vote Up0Vote Down Reply
5 years ago
Cheryl Smith
I forgot I also used dry dill since I didn’t have fresh and it was tasty
Vote Up0Vote Down Reply
5 years ago
Cheryl Smith
Delicious recipe! This is my second time making it. The first time was oh so delicious, so I decided to try it again the only difference is I didn’t use sriracha I used hot sauce, still delicious
Vote Up0Vote Down Reply
5 years ago
Chris
I made this recipe tonight! I received excellent reviews! It was delicious!
Vote Up0Vote Down Reply
5 years ago
Mare
Just made this Salmon recipe and it was really good. I dont really care for Salmon but trying to eat better. I can eat it more if it’s made this way.
Vote Up0Vote Down Reply
5 years ago
Angelseer
My absolute favorite way to make salmon now
Vote Up0Vote Down Reply
5 years ago
Christina
Whats a good side dish to go with this?
Vote Up0Vote Down Reply
5 years ago
Julia
Sauteed asparagus or roasted broccoli would be delicious.
Vote Up0Vote Down Reply
5 years ago
Shawna
Bacon wrapped asparagus. Or a salad
Vote Up0Vote Down Reply
5 years ago
Janice
I am making this this evening.
Vote Up0Vote Down Reply
5 years ago
Sharon
I usually grill our salmon outdoors but decided to give this recipe a try since I could prepare inside. It turned out beautifully and the flavor was amazing. Served each piece of salmon on an orange slice. Will definetly prepare this dish again.
Vote Up0Vote Down Reply
5 years ago
Taffy
The sauce was great!!!
I just wish my dad filleted the salmon better..lol
Vote Up0Vote Down Reply
5 years ago
Evelyn Morales
Planning on making recipe asap
Vote Up0Vote Down Reply
6 years ago
Wendy
There is more and more research coming out about the danger of cooking with aluminum foil, especially where high heat and spicy foods are concerned. Your recipe sounds wonderful, but I would not bake it in foil. It may be a little harder to clean up but healthier to eat!
Vote Up0Vote Down Reply
6 years ago
Edie
Maybe put a piece of parchment paper underneath and the foil around it. Trying this tonight.
Vote Up0Vote Down Reply
5 years ago
