Baked Wild Caught Salmon

  • Yield:4 Servings
  • Difficulty:Moderate
  • Time:30 minutes

Wild caught Salmon provides essential Omega 3 fats which are necessary for many biological functions, such as contributing to a lower blood pressure, reduction in heart disease, decreases inflammation, and provides many other health advantages. It is important that the salmon is wild because the farmed salmon is fed a diet that does not contribute to the meat containing the valuable omega 3 fatty acids.

Salmon has a sweet, moist red or dark pink flesh that should never taste or smell fishy. Salmon pairs well with sweet potatoes, brown rice, wild rice, or the exotic red rice (pictured), along with veggies such as broccoli, yellow squash, green beans, spinach, etc.

Any leftover skin can be ripped up and put in pet food. A tiny 1×1” square piece can go a long way towards a shiny coat and healthy joints for cats and dogs alike, just make sure it has no tiny bones or spines from fins.


Pre-heat oven to 400 degrees. Spray a baking sheet with non-fat cooking spray and set pan aside. Take 16 oz. of wild caught salmon and cut it into 4 evenly sized pieces. Coat the surface of each piece of salmon with 1/2 tsp of extra virgin olive oil. Sprinkle about 1/2 tsp of your favorite salmon rub or seasoning, on top of each piece of salmon until it forms a thick coating. Sprinkle 1/4 tsp of ground cumin over the top of each piece of salmon. Place pieces of salmon on a baking sheet and bake in the oven for 15-20 minutes. Remove skin carefully with a sharp metal spatula and serve.


Calories: 256
Protein: 23g
Fat: 16g