Entree: Argentina – Patagonia – Salmón del Pacífico al Horno (Oven-baked Pacific salmon seasoned with lemon, regional herbs, and simple aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 14 min

Additional 2 min

Total 26 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 salmon fillets, approx. 6 oz (170 g) each (total about 24 oz (680 g))
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 lemon, thinly sliced (about 3 oz (85 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 medium shallot, finely chopped (about 1/3 cup (50 g))
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) dry white wine (optional)
- 1 tbsp (14 g) unsalted butter
- 1 tsp (5 ml) extra olive oil for the baking dish

Show original ingredient measurements

- 4 salmon fillets, approx. 6 oz (170 g) each (total about 24 oz / 680 g)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 lemon, thinly sliced (about 3 oz / 85 g)
- 2 cloves garlic, minced (about 6 g)
- 1 medium shallot, finely chopped (about 1/3 cup / 50 g)
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) dry white wine (optional)
- 1 tbsp (14 g) unsalted butter
- 1 tsp (5 ml) extra olive oil for the baking dish

Instructions

1. Preheat the oven to 400°F (200°C). Lightly oil a baking dish with 1 tsp (5 ml) olive oil and arrange lemon slices in a single layer to form a bed for the fillets.
2. Pat salmon fillets dry and place them skin-side down on the lemon slices. Drizzle 3 tbsp (45 ml) olive oil and 2 tbsp (30 ml) lemon juice evenly over the fillets; sprinkle minced garlic, chopped shallot, parsley, sea salt, and black pepper across the fish.
3. Pour 1/4 cup (60 ml) white wine into the bottom of the dish around (not over) the fillets if using, and dot the fillets with 1 tbsp (14 g) butter.
4. Bake uncovered in the preheated oven for 10–14 minutes, depending on thickness, until the salmon flakes easily with a fork but remains moist inside (internal temperature around 125–130°F / 52–54°C for medium).
5. Remove from oven and let rest 2 minutes. Spoon a little of the pan juices over the fillets and garnish with additional chopped parsley before serving.