The easiest baked salmon is roasted whole on a sheet pan and topped with a quick lemon tahini sauce that’s nutty, fresh and perfect for fish.
This post was sponsored by Moink. As always, all opinions remain my own, and I’m proud to partner with brands I love and trust.
We’ve been making this for years, and it’s one of those recipes that is SO darn simple to make. I think we can all agree that we ALL need more simplicity in our lives. So, here it is.
If I am being honest, if we aren’t smoking our salmon on the Traeger, or making them in to tacos, THIS is our favorite way to serve up a fresh piece of salmon.
Speaking of simplicity and ease, I didn’t even have to leave my house to make this. I’ve been using Moink, a farmer-owned and operated company that ships really amazing quality ethical meat and fish right to my door. So, that GORGEOUS piece of fish you see
Jared and I are really serious about the type of meats we buy. Since he harvests a lot for us, it’s important for us to consume ethically sourced proteins when we’re not eating wild game. Ideally, we’d eat the game he humanely provides us with and
You guys HAVE TO try Moink out for yourselves. This time, I went with the beef, chicken and salmon box, but you can make swaps to each item so you get exactly the combination of meats you want.. I’m still blown away by the quality and amount of meat you get for the price (13-16 lbs of meat per box, working out to about $4.50 per serving), and you can get $20 off your first order if you use my code MISSALLIE.
INGREDIENTS & KITCHEN TOOLS
Salmon fillet (or salmon fillets)
Olive oil
Sea salt
Black pepper
Tahini
Lemon, juiced
Garlic powder
Water (this will depend on the consistency of your tahini, which differs by brand & batch)
Kitchen Tools:
You truly don’t need much for this quick and simple dinner. A large sheet pan that will fit your salmon fillet and a mixing bowl to mix together your tahini sauce.
STEP BY STEP
Step 1: Preheat the oven to 400F.
Step 2: Place the salmon fillet on a sheet pan skin side down and drizzle on olive oil, 1 teaspoon of the salt, and 1 teaspoon of the pepper.
Step 3: Place in the oven and bake for about 20-25 minutes, or until the salmon flakes apart easily in the middle.
Step 4: In the meantime, in a small bowl, mix together the tahini, lemon juice, garlic powder, remaining salt, remaining pepper, and 1 tablespoon of the water. Gradually add more water, if needed, until you reach your desired consistency. I like my sauce runny enough to drizzle, but thick enough that it sticks to what I dip it in.
Step 5: When the salmon is done, drizzle on the tahini sauce, or serve it on the side and dig in!
HOW TO SERVE
This is such an easy recipe to throw together. It can easily be served as is with some roasted veggies and some crispy potatoes. The key is the tahini sauce, don’t leave it out, it is seriously delish!
STORING AND REHEATING
Whether you are serving guests are making this recipe for yourself, this salmon stores super well if packed in an airtight container. You can keep it in the fridge for 3-4 days and reheat in the microwave or broiler.
OTHER QUICK AND EASY DINNER IDEAS
If you are looking for another salmon recipe to spice up your dinners, you have to try my Air Fryer Salmon Tacos. Sticky Ground Pork Bowls are made in our house on repeat, it is such an easy meal to throw together and packed with protein. Venison Egg Roll in a Bowl is a staple around here, made with fresh veggies and a delicious sauce, this meal comes together in no time. Venison Sloppy Joes is always a winner in our home too, plus it comes together super quick!
PrintEasiest Baked Salmon With Lemon Tahini Sauce
The easiest baked salmon is roasted whole on a sheet pan and topped with a quick lemon tahini sauce that’s nutty, fresh and perfect for fish.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Fish
- Method: Oven
- Cuisine: American, Lebanese
Ingredients
- 1 lb. Moink salmon fillet (or salmon fillets)
- 1 tsp. olive oil
- 1 + 1/2 tsp. salt, divided
- 1 + 1/2 tsp. black pepper, divided
- 1/3 cup tahini
- 1/2 lemon, juiced
- 1/4 tsp. garlic powder
- 1 Tbsp – 1/4 cup water (this will depend on the consistency of your tahini, which differs by brand & batch)
Instructions
- Preheat the oven to 400F.
- Place the salmon fillet on a sheet pan and drizzle on olive oil, 1 teaspoon of the salt, and 1 teaspoon of the pepper.
- Place in the oven for about 20-25 minutes, or until the salmon flakes apart easily in the middle.
- In the meantime, mix together the tahini, lemon juice, garlic powder, remaining salt, remaining pepper, and 1 tablespoon of the water. Gradually add more water, if needed, until you reach your desired consistency. I like my sauce runny enough to drizzle, but thick enough that it sticks to what I dip it in.
- When the salmon is done, drizzle on the tahini sauce, or serve it on the side and dig in!
Nutrition
- Serving Size: 4 oz.
- Calories: 455
- Sugar: 0 g
- Sodium: 821 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 45 mg
Lori says
Looks simple and delicious! Trying this for sure. Is there an additional seasoning sprinkled over the tahini in the photo that’s not listed in the ingredients?
Miss AK says
Hope you can give it a try! There’s a bit of cracked pepper on the top, I do add this for texture on photos, but it’s not necessary. I like a lot of cracked fresh pepper on my food, and I tend to dial back in my recipes because others don’t always feel this way. How the recipe is written is delicious!
Rose Martine says
Great recipe, very yummy! Any suggestions for other ways to use the left over Miso paste? Marinade? Make into another type of sauce? Ideas??? It’s too good to not use up!
Miss AK says
There isn’t miso paste in this recipe, but you can use the sauce on chicken, in sandwiches, and on salads.
Harold Burton says
Very tasty looking! I do love cilantro, but I have heard that some people have an aversion to it. Love your photo!
Sophia says
It sounds so delicious 🙂 Such an amazing recipe. Going to try it. Thanks for sharing the recipe.
Jody Battisti says
So easy and quick! I’ve made this countless times and it always comes out perfect! I’ve skipped the tahini when I’m short on time and just squeeze some lemon on it when it comes out of the oven and it’s just as delicious. This is the only recipe you need for cooking salmon in the oven. Perfection!
Lauren says
Hi! Love your recipes! I order salmon from Alaska as well! Only way to eat salmon, I think! Curious, I’ve been told you can bake salmon straight from the freezer. Have you ever done this?
Miss AK says
Hey Lauren! Thank you so much, love that you’re able to get such fresh salmon. I have not, but I bet it’ll work! Let me know if you give it a try and how it turns out!