Baked Lemon Herb Salmon Recipe

About this recipe

A flavorful baked salmon dish seasoned with a tangy lemon-herb sauce, perfect for a satisfying pescatarian dinner. Easy to prepare and packed with fresh, zesty flavors.

Ingredients

• 25 g Parsley
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 100 g x 2 Milky Mist Butter Chiplet Pack
• 120 g Golden Prize Pink Salmon Fillet In Oil
• 500 ml I'Mwow Apple Cider Vinegar (With Mother)
• 290ml Lea And Perrins Worcestershire Sauce
• 180 g Devavo Dijon Mustard Sauce (Classic French)
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 pc (52 g) On1Y Paprika Powder
• 100 g Salt
• 500 g Dairy Craft Unsalted White Butter

Instructions

1. 1. Preheat your oven to 425°F (220°C).
2. 2. Arrange 1 lb of salmon fillets in a single layer in a shallow baking dish.
3. 3. In a small bowl, mix 1 tbsp cider vinegar, 1 tbsp Worcestershire sauce, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp salt, 1/8 tsp black pepper, and 1/2 cup melted butter until well combined.
4. 4. Pour half of the prepared sauce over the salmon, ensuring it is evenly coated.
5. 5. Bake the salmon in the preheated oven for 20 minutes, basting with the remaining sauce halfway through cooking.
6. 6. Once cooked, sprinkle the salmon with a pinch of paprika and freshly chopped parsley for garnish. Serve immediately.