Baked Salmon Steaks

Ingredients

• 4salmon steaks (small bones removed)
• 2 tablespoonsolive oil
• 1/2 teaspoonsalt
• 1/2 teaspoonblack pepper
• 2 clovesgarlic (minced)
• 1 teaspoononion powder
• 1 teaspoonchilli powder
• to tastefresh basil (for garnish)

Instructions

1. 1

   Prepare the salmon

   Heat the oven to 200°C. Pat the salmon steaks dry with paper towels, drizzle them with olive oil and arrange them on a baking tray lined with parchment paper.

2. 2

   Season the steaks

   In a small bowl, whisk together the salt, black pepper, minced garlic, onion powder and chilli powder. Rub the mixture over both sides of the salmon steaks.

3. 3

   Bake until flaky

   Bake in the preheated oven for 12 minutes, until the salmon is cooked through and flakes easily while remaining moist.

4. 4

   Rest and garnish

   Take the salmon out of the oven and leave it to rest for 3 minutes. Garnish with fresh basil leaves before serving.

What are baked salmon steaks?

Salmon steaks are cross-cut portions of the fish, usually with the central bone removed for this recipe. Baking them is a simple American-style way to cook salmon with little hands-on effort.

This version uses olive oil and a savoury blend of garlic, onion powder, black pepper and chilli powder. The short bake keeps the method quick, while basil adds a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 309 calories, 34g protein, 1g carbs, 18g fat.

The salmon supplies most of the protein and fat, while the olive oil adds further fat. The seasoning contributes little carbohydrate; serve with vegetables and, if you like, a modest portion of potatoes or rice to round out the plate.

Seasoning the fish

Dry salmon: patting the steaks dry helps the oil and spices cling to the surface rather than slide off.

Build flavour: combine the salt, pepper, garlic, onion powder and chilli powder before rubbing the blend over both sides. Spread it evenly, including around the edges.

Getting the texture right

Doneness: the recipe gives a 12-minute bake, but steak thickness and oven performance can affect timing. Check that the fish is cooked through and separates into flakes easily.

Resting: leave the salmon for 3 minutes after baking. This brief pause lets it settle before serving.

Timing and tray setup

Heat the oven to 200°C before the salmon goes in, so the steaks begin cooking at the intended temperature. Line the tray with parchment paper for easier clean-up.

Arrange the steaks in a single layer with a little space between them. If they are crowded together, they may cook less evenly.

What to serve alongside

Vegetables: serve the salmon with roasted or steamed vegetables for a simple plate, or add a crisp salad for a lighter accompaniment.

Starchy sides: rice, potatoes or bread can make the meal more substantial. Add the basil just before serving so its fresh flavour stays noticeable.

Recipe notes & tips

• Remove any small bones before seasoning the steaks.
• Pat the fish dry so the spice mixture adheres well.
• Rub the seasoning over both sides for even flavour.
• Use a parchment-lined tray to make clean-up easier.
• Add the basil after baking to keep its fresh, herbal taste.

Variations

• More citrus: serve with lemon wedges for a bright finish.
• Milder seasoning: reduce the chilli powder to suit your preference.
• Herb swap: use chopped parsley instead of basil for a different fresh garnish.
• Extra garlic: add another minced clove for a stronger garlic flavour.
• Smoky note: use smoked paprika in place of the chilli powder.

Common mistakes to avoid

• Wet salmon: pat the steaks dry before adding oil and seasoning so the mixture sticks.
• Uneven seasoning: rub the spice blend over both sides of each steak.
• Crowded tray: arrange the steaks in a single layer with space between them for more even cooking.
• Overbaking: check for flaky, cooked-through fish at the stated 12-minute mark and adjust if needed for thickness.
• Skipping the rest: leave the salmon for 3 minutes after baking before serving.

How to store

Refrigerate leftover salmon in an airtight container and eat within 2 days. Reheat gently in a low oven or microwave until warmed through; take care not to overcook it.

Frequently asked questions