Baked salmon marinated with herbs, a simple and tasty main course made with ingredients accessible to everyone.
For my recipe, I used frozen salmon fillets, but it’s also delicious made with fresh salmon steaks.
To use them, I thawed them in a large bowl inside their bags, in the refrigerator for about 14 hours. My advice is not to speed up the thawing process in any way to prevent the salmon from spoiling and losing its nutrients.
Afterwards, drain and pat dry with paper towels.
If you’re in a hurry and want to make the recipe, you can easily buy fresh salmon, indeed.
For the marinade, directly in the baking dish, try to respect the times for a more flavorful final result.
Below are some ideas for preparing salmon in its many variants available commercially.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 steaks salmon (frozen or fresh, about 7 oz pieces)
- 1 leaf bay leaf
- 1 sprig rosemary
- to taste parsley
- 3 tbsps extra virgin olive oil
- 2 pinches fine salt
- 1 pinch black pepper
- 20 black olives (pitted)
- 2 cloves garlic
Tools
- 1 Kitchen string
- 1 Baking dish
- 1 Paper towel
- 1 Plastic wrap
Steps
To make Baked Salmon Marinated with Herbs, first, as I explained above, follow the procedure indicated to defrost the fish if you are using frozen.
In both cases, pat it dry thoroughly with paper towels, gently pressing after rinsing under cold running water.
Wash and dry the herb leaves and tie them with a string.
Alternatively, you can use chive strands.
Drizzle the bottom of the baking dish with a couple of tablespoons of extra virgin olive oil, then season with a pinch of the provided salt and pepper.
Arrange the salmon slices and the herbs.
Add the remaining salt and oil, the black olives, garlic cloves in their skins, and cover with plastic wrap, letting it rest for 30 minutes in the refrigerator.
Bake in a preheated fan oven at 350°F (180°C) for 25 minutes.
Remove, let it cool slightly, and serve this main course with a salad.
