I made this recipe on a workday, using what I had on hand. I found a piece of salmon, some simple spices, and a bit of oil. It didn't take long to prepare and I didn't dirty many dishes. I served it with boiled potatoes and it was just what I needed for a quick and filling dinner. The preparation is not complicated and you don't have to stand by it all the time.
Quick Info
Total time: about 1 hour and 15 minutes
Preparation time: 10 minutes
Baking time: 1 hour
Servings: 1-2, depending on the size of the piece of salmon
Difficulty: easy
Recipe type: simple dinner, baked fish + grill
Ingredients
1 piece of salmon (no exact weight, use what you have)
2 tablespoons oil
salt, to taste
white pepper, to taste
1 clove of garlic
a pinch of sweet paprika
Preparation method
1. Rinse the piece of salmon under cold running water and pat it dry with paper to remove excess water. Do not leave the salmon wet, as the crust will become watery.
2. In a small bowl, mix the oil with salt, white pepper, sweet paprika, and the crushed or finely chopped garlic clove. The sauce should be flavorful but not too liquid.
3. Place the piece of salmon in this sauce, ensuring it is covered on all sides. If you have time, you can let it marinate for 10-15 minutes, but it's not mandatory.
4. Transfer the salmon along with the sauce into a suitably sized baking dish. Place the dish in a preheated oven at medium temperature (about 180°C) for about an hour. There's no need to cover it, but you can check occasionally to ensure it doesn't dry out.
5. Once it's done in the oven, prepare a grill pan and brush it with a little oil, just enough to prevent sticking. Remove the salmon and place it on the hot grill pan. Leave it on each side until it develops a slight browning – it doesn't take long, usually 1-2 minutes on each side is sufficient.
6. Serve immediately, preferably with boiled potatoes or another simple side.
Why I make this recipe often
I find it quick and it requires ingredients that I usually have at home. It's a good solution when I want something filling but without much hassle. It works for lunch or dinner and I don't have to think too much about the side dish.
Tips and variations
Tips
- Use absorbent paper to remove excess moisture from the fish.
- The garlic sauce adds flavor, but don't let it burn on the grill, as it will become bitter.
- Don't overcook on the grill, it's just for the crust.
Substitutions
- White pepper can be replaced with black pepper if you don't have anything else.
- Sweet paprika can be omitted if you don't like it, but it adds a splash of color.
- The oil can be sunflower or olive oil, depending on what you have on hand.
Variations
- You can replace the garlic clove with a little chopped ginger for a different taste.
- If you want, you can add a bit of lemon juice when serving, but not in the baking sauce.
Serving ideas
- Besides boiled potatoes, it also goes well with a simple green salad.
- You can also place a slice of lemon on the plate for those who want to squeeze a bit over the fish.
- It also pairs well with steamed or boiled vegetables.
Frequently asked questions
Do I have to marinate the salmon beforehand?
It's not mandatory. If you let it sit in the sauce for 10-15 minutes, it may pick up a bit more flavor, but it's not an essential step.
Can I use salmon fillets?
Yes, you can use fillets, but be careful to adjust the oven time if the fillet is very thin, so it doesn't dry out.
If I don't have a grill, can I just bake it?
Yes, but the grilling part helps with the crust. If you don't have a grill, you can increase the temperature in the last 5 minutes in the oven to lightly brown it.
What type of oil is best?
You can use what you have on hand – sunflower or olive oil, there's no major taste difference in this recipe.
Can I add other spices?
The recipe works with other spices, but keep the proportions small. Don't overdo it, so you don't overpower the salmon's flavor.
Nutritional values
Estimates for one serving (approx. 200 g salmon + oil and spices):
Calories: approximately 350-400 kcal
Protein: 32-34 g
Fats: 24-28 g (depending on the type of fish and oil)
Carbohydrates: under 1 g
Values are approximate and may vary depending on the exact amount of oil and the size of the piece of salmon. The spices add negligible calories.
Storage and reheating
Salmon prepared this way is best fresh. If you have leftovers, you can store it in the refrigerator, in a covered container, for up to 2 days. I do not recommend reheating it on the grill, as it will dry out, but rather in the oven, covered, for a few minutes at low temperature or steamed. However, the texture will not be as pleasant as when it's freshly made.
Quick Info
Total time: about 1 hour and 15 minutes
Preparation time: 10 minutes
Baking time: 1 hour
Servings: 1-2, depending on the size of the piece of salmon
Difficulty: easy
Recipe type: simple dinner, baked fish + grill
Ingredients
1 piece of salmon (no exact weight, use what you have)
2 tablespoons oil
salt, to taste
white pepper, to taste
1 clove of garlic
a pinch of sweet paprika
Preparation method
1. Rinse the piece of salmon under cold running water and pat it dry with paper to remove excess water. Do not leave the salmon wet, as the crust will become watery.
2. In a small bowl, mix the oil with salt, white pepper, sweet paprika, and the crushed or finely chopped garlic clove. The sauce should be flavorful but not too liquid.
3. Place the piece of salmon in this sauce, ensuring it is covered on all sides. If you have time, you can let it marinate for 10-15 minutes, but it's not mandatory.
4. Transfer the salmon along with the sauce into a suitably sized baking dish. Place the dish in a preheated oven at medium temperature (about 180°C) for about an hour. There's no need to cover it, but you can check occasionally to ensure it doesn't dry out.
5. Once it's done in the oven, prepare a grill pan and brush it with a little oil, just enough to prevent sticking. Remove the salmon and place it on the hot grill pan. Leave it on each side until it develops a slight browning – it doesn't take long, usually 1-2 minutes on each side is sufficient.
6. Serve immediately, preferably with boiled potatoes or another simple side.
Why I make this recipe often
I find it quick and it requires ingredients that I usually have at home. It's a good solution when I want something filling but without much hassle. It works for lunch or dinner and I don't have to think too much about the side dish.
Tips and variations
Tips
- Use absorbent paper to remove excess moisture from the fish.
- The garlic sauce adds flavor, but don't let it burn on the grill, as it will become bitter.
- Don't overcook on the grill, it's just for the crust.
Substitutions
- White pepper can be replaced with black pepper if you don't have anything else.
- Sweet paprika can be omitted if you don't like it, but it adds a splash of color.
- The oil can be sunflower or olive oil, depending on what you have on hand.
Variations
- You can replace the garlic clove with a little chopped ginger for a different taste.
- If you want, you can add a bit of lemon juice when serving, but not in the baking sauce.
Serving ideas
- Besides boiled potatoes, it also goes well with a simple green salad.
- You can also place a slice of lemon on the plate for those who want to squeeze a bit over the fish.
- It also pairs well with steamed or boiled vegetables.
Frequently asked questions
Do I have to marinate the salmon beforehand?
It's not mandatory. If you let it sit in the sauce for 10-15 minutes, it may pick up a bit more flavor, but it's not an essential step.
Can I use salmon fillets?
Yes, you can use fillets, but be careful to adjust the oven time if the fillet is very thin, so it doesn't dry out.
If I don't have a grill, can I just bake it?
Yes, but the grilling part helps with the crust. If you don't have a grill, you can increase the temperature in the last 5 minutes in the oven to lightly brown it.
What type of oil is best?
You can use what you have on hand – sunflower or olive oil, there's no major taste difference in this recipe.
Can I add other spices?
The recipe works with other spices, but keep the proportions small. Don't overdo it, so you don't overpower the salmon's flavor.
Nutritional values
Estimates for one serving (approx. 200 g salmon + oil and spices):
Calories: approximately 350-400 kcal
Protein: 32-34 g
Fats: 24-28 g (depending on the type of fish and oil)
Carbohydrates: under 1 g
Values are approximate and may vary depending on the exact amount of oil and the size of the piece of salmon. The spices add negligible calories.
Storage and reheating
Salmon prepared this way is best fresh. If you have leftovers, you can store it in the refrigerator, in a covered container, for up to 2 days. I do not recommend reheating it on the grill, as it will dry out, but rather in the oven, covered, for a few minutes at low temperature or steamed. However, the texture will not be as pleasant as when it's freshly made.