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.
I am FINALLY posting this recipe! I’ve been making this for about 6 months, and it’s one of those recipes that is SO darn simple to make, I almost debated posting it, but then I thought – we ALL need more simplicity in our lives. So, here it is.
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
Last year, Jared and I really got 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.
All you need to do to make this is preheat the oven, liberally season your salmon with salt and pepper, bake and while it’s in the oven, mix up the tahini sauce. Just drizzle it on, or serve it on the side – it’s delicious. You don’t have to use a piece of salmon this big – I do it with smaller fillets all the time. But, if you order from Moink (don’t forget about my discount code
This bad boy is Whole30 and paleo compliant, so it’s the perfect thing to make if you’re doing a January Whole30! Go make it & show me on Instagram!Print
Easiest 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
- 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)
- 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!
- 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
Keywords: salmon, whole30, paleo, healthy dinner