Grammy's Kitchen · Baked Salmon · Slow Baked Salmon
One of 29 baked salmon recipes we measured
from foolproofliving.com
It ranks #1 of 29 for browning depth among the baked salmon recipes we compared. 2 cooks on foolproofliving.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 29.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 6% |
| salt | 0% | 0% |
| aromatics | 18% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 lb whole salmon fillet (or 6 fillets of salmon (4-5 ounces each)) |
| 40 g | 3 tablespoons olive oil |
| 9 g | 2 teaspoons Dijon mustard (optional) |
| 9 g | 3 garlic cloves (finely minced) |
| 4 g | 1 teaspoon kosher salt |
| 1 g | 1/2 teaspoon black pepper |
| 150 g | 1 small shallot (thinly sliced (or you can use white or red onion as well)) |
| 1/2 lemon (thinly sliced) | |
| 12 g | 2 tablespoons parsley (finely chopped - optional garnish) |
Method: 6 steps, published by foolproofliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is kind of hilarious… if you go to any of my salmon posts you’ll see almost the same exact story. I thought I HATED salmon, and it was because my mother overcooked it when I was growing up. I’m still scared to order it in restaurants unless I’m out for su” — a cook
“I adore salmon. It’s so easy to overcook it, indeed. But when it is prepared well, it is incredible. I have a love/hate relationship with smoked salmon. I love the taste, but the texture just isn’t my favorite. I can only have it in small portions. The next ti” — a cook