Easiest Garlic Salmon

Aug 31, 2014

Dave Menke_public domain_sockeye salmonI’m a big believer in garlic. If you follow my recipes on this blog, this fact has probably become pretty clear. If it’s not dessert, it usually has garlic in it. That being said, this salmon is an extreme version. Garlic is front and center and this recipe is not for those who are not wanting their breath to smell at least a little bit like garlic the next day. But it’s worth it—so good for your immune system and the perfect amount of bite to balance out the buttery flavor of a quality piece of salmon.

¾ lb. wild caught salmon ( I used a particularly delicious piece of wild Alaskan sockeye that I got at Whole Foods)
3-4 large cloves of garlic, roughly chopped
1 tablespoon soy sauce or tamari
1 tablespoon olive oil
Freshly ground black pepper
½ medium lemon

Preheat oven to 350º Fahrenheit. Use 1 teaspoon of the olive oil to oil the bottom of a pyrex baking dish. Unwrap your salmon and pat it dry with a paper towel. You could definitely use the soy sauce, garlic and olive oil to marinate the fish, but I’ve found it to be unnecessary when the quality of the fish is good. Instead, simply lay the salmon in the oiled pan and rub the remaining olive oil on top. Pour the soy sauce on top of that and rub that in as well. Finally, press the chopped garlic on top of the salmon and sprinkle with as much pepper as you like. Bake for 20-30 minutes until flaky all over. Take out of the oven and top with a squeeze of lemon. Serve with mustard or aioli.

Serves 2 generously.

Sockeye Salmon with Garlic_Laura Derr


Garlic salmon photo, above, courtesy of Laura Derr.
Photo, top right: Sockeye salmon by Dave Menke [Public domain], via Wikimedia Commons.


Editor’s note: While Pacific sockeye salmon are in their “ocean stage,” they are greenish blue on the top of the head and back, silvery on the sides and white to silver on the belly. At spawning, the head and tail fin become bright green and the body turns “brilliant scarlet.” Sockeyes average 26 inches in length, and 7 t0 11 pounds, though they can reach the length of 34 inches and weigh up to 15 pounds. (Source: Fish and Wildlife Service)



Read about Laura Derr and Laura’s Mobile Kitchen in her interview with Hometown Pasadena in “Creative Types.” Her business, recipes, and observations may be viewed at

Laura-DerrTry Laura’s other recipes:
Beet Cabbage Slaw with Lime Dressing
Gluten Free Chocolate Raisin Muffins
Weekend Frittata

Savory Potato Bacon Tart
Blanched Vegetables with Garlic-Thyme Aioli
Potato Leek Beet Soup

Strawberry Port Ice Cream

Honey Wheat Flatbreads & Eggplant Walnut Dip
Simple Vibrant Summer Salad

Summer Quinoa with Watermelon & Lime

Lemon Curd Berry Tart



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