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.