Go Back

Baked Salmon

This baked salmon recipe is a favourite of ours. It's light and zingy, can be enjoyed straight from the oven, or cold on a salad the next day.
The marinade can be made in advance, and stored for a couple of days before use - this also gives it more time to develop some wicked flavour!
Course Appetizer, Entree, Lunch, Main Course, Salad, Starter
Cuisine Australian, New Zealand, World
Keyword baked, chili, chililies, fillet, marinade, salmon, soy sauce
Prep Time 10 minutes
Cook Time 20 minutes
Marinating 15 minutes
Total Time 45 minutes
Servings 6 Portions


  • Aluminium foil
  • Baking tray



  • 125 ml Olive oil
  • 50 ml Lemon juice
  • 25 ml Soy sauce light or dark as you prefer
  • 3 Garlic cloves crushed
  • 20 g Ginger root grated
  • 20 g Brown sugar
  • 10 g Chillies, fresh finely sliced
  • 5 g Thyme dried
  • Salt and black pepper
  • 1500 g Salmon fillet, or fish of your choice

To serve

  • 60 g Parsley fresh
  • 1 large Lemon sliced
  • 1 bunch Scallions sliced


  • Combine all of the marinade ingredients together, and leave to infuse for at least 5mins.
  • Place the fillet of salmon in a large air-tight container, and pour the marinade over the top. Turn the fish at least once to ensure all the surfaces are coated. Leave to marinate for 30mins.
  • Preheat the oven to 190˚C/375˚F, and prepare a sheet of aluminium foil - enough to wrap around the fillet of fish. Alternatively, use a shallow baking tray with enough foil to create a lid.
  • Place the foil on a baking tray, and place the fillet of salmon, and begin to fold the edges up to form a leak-proof pocket. Alternatively, use a the baking tray and foil lid.
  • Pour the marinade in on top of the fish, and seal before placing in the oven.
  • Bake for 20 to 25 minutes, or until the fish easily flakes off. (note, if the fillet is thick, this can take a little longer).
  • To serve, place the salmon on a serving platter, or cut into portions, and scatter the parsley, scallions, and lemon slices over the top.


You can also cook this dish with the fillets pre-cut into portions. If doing this, make sure there is some space between each fillet, to allow for the marinade to infuse the fish. The cooking time will also be about half, but do check for flaking before eating.