My family has Joanna Gaines' Weeknight Salmon over and over again—it's impossible to mess up.

I've had a lot of bad salmon in my day. It's often overcooked or undercooked, and that makes me sad because it's not that hard to get salmon right. This is one of the reasons I love this weeknight salmon recipe from Joanna Gaines. It's so simple you can't mess it up.

I have watched Joanna Gaines' show “Fixer Upper” for years. I admire her “realness” and love that she can make anything super cool in any way she wants. The same goes for her cooking. If you've ever made her recipes, you know they're practical, designed to please the palates of everyone from kids to grandparents. They are modern, simple and delicious too.

I stumbled upon Joanna's recipe for weeknight salmon after scouring the internet for a basic baked salmon recipe. I needed something quick, but tasty and suitable for feeding guests. It's a tall order, but after a quick look at the ingredients and recipe, I knew Joanna's recipe could be a winner.

Turns out I was right. My guests loved it and so did my family, so it's been in rotation in my house ever since. No bad salmon for us—and no bad salmon for you!

Joanna Gaines's Weeknight Salmon Recipe

Start by mixing the paprika, onion powder, garlic salt, and salt in a small bowl. Next, line the salmon fillets, skin side down, on a large baking sheet lined with parchment paper.

Drizzle the salmon with olive oil and then sprinkle with the spices. I find this easiest with clean hands, but a spoon will also work. Squeeze lemon half over salmon and bake at 425°F until flesh comes out easily with a fork, about 10 minutes. Garnish with fresh dill and parsley and serve with lemon wedges. that's it!

Just recipes / Sarah Haas

My tips for making salmon from Joanna Gaines

  1. Choose your salmon wisely.. Choose pieces of salmon that are not cut from the thin tail of the fish. These pieces will be smaller and therefore cook faster than thicker cuts towards the head of the fish. If you can only get your hands on the tail end pieces, adjust your cooking time, checking for doneness around the six to eight minute mark.
  2. Use a food thermometer.. Checking the temperature of your fish is not a sign of weakness. If anything, it's a great way to make sure the fish is cooked perfectly. You spent good money on that salmon, so use a thermometer! The USDA recommends a final internal temperature of 145°F for fish, but aim for 135°F for optimal texture.
  3. Skip the slits.. The only major change I make to this recipe is that I never diced the salmon. It requires a very sharp knife to accomplish and honestly, I think it's a waste of time. It's best to just rub in oil and spices with clean hands.
  4. Serve with simple sides.. I like to roast Brussels sprouts or asparagus on a separate baking sheet while the fish is cooking. You can even prepare a quick spinach salad with a lemon vinaigrette and plate the cooked salmon on top.

Just recipes / Sarah Haas

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