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Baked Wild Caught Salmon Fillet


    1 Wild Caught Salmon Fillet
    1 clove garlic, minced
    1 tbsp extra virigin olive oil
    1 tbsp basil
    1/2 tsp Tony Chachere's Creole Seasoning
    1 tbsp parsley

    Combine garlic, olive oil, basil, creole seasoning, and parsley in a ziplock bag. Place salmon fillet in the marinade and refrigerate for 1 hour. Preheat oven to 375 degrees. Place fillet in aluminum foil pouch and cover with the marinade, seal. Place sealed fillet in a baking pan or glass baking dish and bake 35 to 45 minutes. Fillet is done when it flakes easily with a fork. Double ingredients to increase the yield if you want more servings.

    Serving Size: Makes one baked fillet

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