Baked Salmon with Lemon
Weeknight salmon that tastes like you tried. Olive oil, lemon, and the Ancho Chili Smoked Blend for a little Hill Country smoke.
- Time25 minutes
- MakesServes 4
- FeaturingAncho Chili Smoked Blend
Ingredients
- 4 salmon filets, 5 oz. each
- 1 tbs. good olive oil
From our kitchen½–1 tsp. Ancho Chili Smoked Blend- Salt and pepper
- Lemon slices, enough to cover the salmon
Method
- Preheat the oven to 400°.
- Brush or drizzle each filet with olive oil. Sprinkle with salt, pepper and the Ancho Chili Smoked Blend, then top with lemon slices.
- Bake 10–15 minutes, until the salmon flakes easily.
Lemon on top, smoke underneath.
Chef's notes
The lemon slices do two jobs: they keep the top from drying out and they perfume the fish while it bakes. The Ancho Chili Smoked Blend adds depth without heat — it's smoke, not spice. If you'd rather go herbal, the Sage & Shallot Blend works just as well.
Serving suggestions
- Serve over rice or with roasted potatoes
- Spoon the pesto over the top for a summer dinner
- Flake leftovers into a salad with the lemon vinaigrette
Used in this recipe
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Ancho Chili Smoked Blend
$11.00
Inspired by long days at Hill Country barbecue joints, this blend brings together the deep richness of ancho chilies with the subtle smoke of Spanish paprika.
