Oh You Fancy Huh Salmon

I know I've mentioned before that my alma mater has one of the best college dining programs in the country (probably beyond too if we're being honest), so it should be no surprise that the first time I tried salmon was in one of their dining halls. And I was hooked (fishy pun unintentional)! It's pretty much a weekly staple at this point - and since it involves almost no prep and cleanup (if you do it right), why wouldn't it be?!


In this picture I made homemade French fries, a Brussels sprout salad I'm obsessed with, and a salad with homemade blue cheese dressing. I'm still tweaking the fry recipe, I'll share the Brussels sprout salad recipe in a future post since it is the perfect savory/salty/cheesy/vinegary accompaniment to any filling entree, especially with barbecue in the summer, and the blue cheese dressing will be brought up next time I make it! Always a work in progress with so many blue cheeses to play with. There are endless options for sides here - couscous, risotto, rice, or OreIda gluten free fries are all great starches, and steamed broccoli with lemon, the tomato salad from my barbecue sides post, or Caesar salad would be great for some fresh crunch.


Serves: 4

Total Time: 20 minutes (not including your sides! Probably want to prep those first)


  • 4 fillets salmon
  • 1 tablespoon EVOO
  • 1 teaspoon table salt
  • 3 grinds of black pepper


  1. Preheat oven to 450°.
  2. Line a pan with aluminum foil,  or - even better! - use a disposable foil pan. I really should've bought stock in these a long time ago.
  3. Dry salmon with paper towels, then evenly space in pan and drizzle EVOO over, rubbing in to coat. This should be a super light layer, we're not trying to swim in oil right now kiddos. Sprinkle salt and pepper evenly over each fillet.
  4. Place salmon in middle setting of oven for 13-16 minutes until you can flake it easily with a fork and tell it's fully cooked through (not opaque).

Some people will add mustard or soy glazes before serving - the most exciting I'll probably ever get here is adding some full lemon slices on top first, but let me know if you've found a wonderful addition that takes this next-level. Don't forget your lemon wedges and tartar sauce!*


*This tartar sauce piece is much more divisive than I ever realized. To each his own, but I'll be using some a jar (or whipping together mayo relish and lemon juice if I'm all out) of it fo' sho.