Contact Us

My Favorite Baked Salmon

My Favorite Baked Salmon


All of my guests and friends, Persian or not, simply love this fish. I also love it because it is so easy to make! My mouth is watering as I am cooking this recipe! It freezes well, too, but make sure to undercook it before freezing, since it can overcook while reheating.

Tricks of the trade: I use Lawry’s® seasoned salt in this recipe. It’s available in most supermarkets and a very versatile seasoning.


  • 1 skinless salmon fillet (around 1.5 lb)
  • cooking oil spray
  • ¼ teaspoon paprika
  • ½ teaspoon seasoned salt
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder or 3 cloves fresh garlic, chopped
  • 3 tablespoons olive oil


  • Preheat oven to 350 °F.
  • Coat a 9”x13” disposable aluminum pan or oven-to-table roaster with oil spray
  • Place fish on the oiled pan.
  • Rub fillet with seasonings and olive oil.
  • Bake for 25 minutes or until a knife easily flakes the fish. Do not overcook; the fish will become very tough. If this dish is to be frozen and reheated before serving, bake only 20 minutes.
Reyna Simnegar, the author of Persian Food from the Non-Persian Bride, was born and raised in Venezuela. Her family history dates back to the Spanish Inquisition when her family fled from Spain and ultimately arrived in Venezuela. Reyna moved to the United States in 1995 to pursue higher education. She now lives with her wonderful husband and vivacious five boys in Boston, MA
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with's copyright policy.
Join the Discussion
Sort By:
1 Comment
1000 characters remaining
Wendy March 21, 2017

This was so delicious! You really tasted the fish, but all the spices added so much. Loved it, thanks for sharing this delicious way to prepare salmon. Reply

Related Topics
Cook It Kosher - Food Blog