Baked Fish⚓︎

Personal rating:



  • Olive Oil and Lemon: this is so good that it gets it own page (Can be made with asparagus and tomato)
  • Chef’s John’s Salmon is also has a separate page
  • Lime-Baked (Based on this and this)
    • 1 lb fillet
    • In a bowl, mix:
      • 1/2 tbsp brown sugar
      • 1/4 tsp cayenne
      • 1/2 of a lime, zest and juice
      • 1/4 tsp garlic
    • 1/4 tbsp butter, sliced (placed on fish before baking)
    • 1/2 of a lime, sliced for garnish
  • Tomato Basil (Based on this)
    • 12 oz fillet
    • salt and pepper
    • 1/2 tbsp dried basil
    • tomato, thinly sliced
    • olive oil
    • Parmesan cheese
  • Blackened Seasoning:
    • 1 lb Salmon or Chicken
    • 1 tsp smoked paprika
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp dried thyme
    • 1/2 tsp Kosher Salt
    • Neutral oil or butter for blackening


Cast Iron⚓︎

  • On medium heat, sear face down for 10 minutes, then flip and cook for another 10-15 min based on thickness

Oven Baked⚓︎

  • Preheat oven to 400F
  • Cover a baking sheet with tin foil and prep the fish
    • For the Lime-Baked variant, mix all of the spices in a small bowl and brush onto the fish. Then place the butter slices on top of the fish
    • For the Tomato Basil variant, drizzle the olive oil, sprinkle the basil and pepper, add the tomatoes, then sprinkle with the Parmesan cheese
  • Bake for 15-25 min depending on thickness with most being around 20 min


For thin frozen fillet, bake at 450F for 4 minutes, then flip and bake for 8-12 min (frozen recipe source)