Whitfield’s Baked Salmon

Terri’s Recipe for Salmon in the Oven

Preheat oven to 350°F and line a large baking sheet with foil. Brush with olive oil & sprinkle with salt, pepper, garlic powder. Bake filet skin side down for 12 to 15 minutes, or until pink and opaque. Season with dill, lemon or other seasonings.

From frozen: Heat the oven to 425°F—middle rack. Place the frozen salmon fillets skin-side down in an 8×8-inch baking dish. Combine sauce (try and stir to combine.). Brush the salmon with the sauce mixture. Cover the baking dish tightly with aluminum foil. Roast for 15 minutes. Uncover and continue to roast for another 8 to 10 minutes until salmon can be easily flaked with a fork or a probe thermometer inserted in the thickest part of the salmon registers 145°F. Remove the salmon from the oven and let it rest uncovered for 3 minutes.

• 3 T Dijon mustard
• 2 T maple syrup
• 2 cloves minced garlic
• 1/2 t salt