Do you eat a lot of fish at home? We try to have it once or twice a week, but I find it can be a tricky one as most of the family prefers meat over fish. I usually have to: a) Be a little more experimental (Thai fish burgers - so good!) b) Serve it with lots of temping extras (oh yeah Fish Tacos) or, c) Make a recipe that’s a little more time consuming (I still love you Fish Pie - even if you do take an hour to make). However…. This recipe knocks all that on the head. This baked salmon is a simple, minimal-ingredient, quick-to-cook recipe that we all LOVE. That’s it! Tender, fall-apart salmon with a lovely sticky-garlic glaze.
Place the salmon fillets skin-side-down on the baking tray.Mix together melted butter, garlic, honey, parsley, salt, pepper and paprika and pour over the salmon filletsArrange the lemon wedges on and around the salmon.Bake for 12-15 minutes, basting once during cooking.
TIP: You could also double up the sauce if you like, then you have more to drizzle on when you come to serve.
Baby new potatoes and some Garlicky Green Beans with Parmesan Perfect Mashed Potatoes Feta and Couscous-Stuffed Roasted Romano PeppersHearty Cobb Salad with Smoky ChickpeasBroad Bean and Quinoa Caprese SaladSmashed New Potatoes
Leftovers:
The leftover salmon tastes great serving cold as part of a salad or in a wrap.Simply cool, cover and refrigerate the salmon 1-2 days, then flake it up before serving cold.
Can I freeze it?
I don’t recommend freezing this recipe.
Watch how to make it
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