Hey, my lambs! It’s Mariah Carey, kicking off the heels and stepping into my kitchen for Mariah’s Culinary Butterfly. Today, I’m serving up something that’s got me hooked—Oven-Baked Salmon. We’re talking tender, flaky salmon with a little garlic, lemon, and herb kick—easy as pie and twice as good. I started making this one hectic night when I needed dinner fast, and honey, it’s been my saving grace ever since. Grab a seat—we’re baking this step-by-step, and I’m letting you in on all my tricks.
I’m all about big flavors, but some days I just can’t with the fuss—rehearsals, calls, life coming at me. This salmon’s my answer: quick, tasty, and keeps me glowing. I came up with it years back, back when I was juggling studio time and late nights, fridge half-empty, just some salmon and a lemon in sight. Threw it in the oven with whatever I had, and it turned out so good I couldn’t stop. It’s light, it’s simple, and it’s got that Carey magic—perfect for when I’m too beat to think but still want something dope.
We’re keeping it real here—me and you, seasoning, baking, maybe burning our fingers ‘cause we’re impatient. Takes about 30 minutes, start to finish, and it’s a vibe. Blast some Daydream, grab your baking sheet, and let’s get cooking, darling!
What You Need (For 4 of Us)
For the Oven-Baked Salmon
- 4 salmon fillets (6 ounces each, skin on or off—your call)
- 1 teaspoon salt (kosher, girl, always)
- ½ teaspoon black pepper (fresh-ground if you’ve got it)
- 1 teaspoon garlic powder (or 2 fresh cloves, minced)
- 2 tablespoons olive oil (extra virgin, ‘cause we’re extra)
- 1 big lemon (zest and juice—use it all)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, chopped (curly’s my jam)
- 1 teaspoon fresh thyme, chopped (or a pinch dried)
- 2 tablespoons butter, cut into little chunks
Gear
- Baking sheet (rimmed, ‘cause juice happens)
- Parchment or foil (cleanup’s a breeze)
- Small bowl (for mixing)
- Knife and cutting board
- Zester or grater
- Spoon or fork
Step 1: Get the Oven Going and Prep the Salmon
Let’s kick this off, honey. Crank your oven to 400°F—let it heat up while we get busy. Grab a rimmed baking sheet and slap some parchment or foil on it—I’m not scrubbing fish off metal when I could be chilling instead. Pull your salmon fillets out the fridge and pat ‘em dry with paper towels—wet fish doesn’t brown, and we want that golden vibe.
Lay the fillets on the sheet, skin-side down if they’ve got skin—I keep it on for the crispy bit, but you do you. Sprinkle the salt, pepper, and garlic powder over the top—rub it in with your fingers, get it everywhere. Drizzle that olive oil all over—makes it juicy and pretty. Let ‘em sit there, soaking it up, while we mix the flavor.
I started doing this back in my early days—tiny kitchen, oven barely worked, but I’d throw salmon in anyway. Came home one night, starving, and made it with just salt and a prayer. Still ate it like a queen—learned to jazz it up from there.
Mariah’s Tip: Let the salmon sit out 10 minutes—cooks better when it’s not ice-cold.
Step 2: Mix the Flavor Bomb
Grab a small bowl—nothing fancy, just something to hold the good stuff. Zest that lemon right into it—those yellow flecks are life, trust me. Smells so fresh I wanna bottle it. Cut the lemon in half and squeeze the juice in—couple tablespoons, watch the seeds. Add the dill, parsley, and thyme—chop ‘em rough, I like seeing the green. If you’re using fresh garlic instead of powder, mince it fine and toss it in. Stir it up with a spoon ‘til it’s a messy, bright mix.
Spoon this over the salmon—spread it out so every fillet gets love. I just smear it with the spoon, no brushes here—keeps it real. Dot those butter chunks on top—two or three per piece. That butter’s gonna melt down and make it all silky and rich. Smells like a garden already, and it’s not even cooked.
I’ve winged this part plenty—grabbed whatever herbs were around, sometimes just parsley ‘cause it’s all I had. One time, I forgot the butter—still good, but that richness? Game-changer.
Mariah’s Tip: Fresh herbs are gold, but dried works—half as much, ‘cause they’re strong.
Step 3: Bake It Up
Slide the baking sheet into the oven—middle rack, keeps it even. Set a timer for 12 minutes and chill. You want the salmon flaky but juicy—check at 10 if it’s thin, maybe 14 if it’s thick. The butter’ll melt, the top’ll get golden, and it’ll smell so good you’ll wanna climb in there. Poke it with a fork when the timer’s up—flakes easy but still moist? Perfect. Let it sit 2 minutes—gives you time to grab plates or sip something.
First time I made this, I overcooked it—left it in while I was dancing to “Honey.” Dry as hell. Now I watch it close—better early than late, lambs. That smell, though? Hits every time.
Mariah’s Tip: Peek through the oven door—don’t keep opening it, loses heat.
Step 4: Plate and Dig In
Scoop the fillets onto plates—spatula’s your friend, keeps it pretty. If there’s buttery juice on the sheet, drizzle it over—don’t sleep on that. Sprinkle a little extra parsley if you’re feeling it—makes it pop. I keep it simple—maybe some roasted veggies or rice on the side—but solo’s fine too. Looks dope—pink salmon, green herbs, golden shine.
First bite’s the best—tender, zesty, with that butter smoothing it out. Made this for my crew once—they kept stealing bites off my plate. Quick, easy, and tastes like I tried harder than I did.
Mariah’s Tip: Lemon wedge on the side’s cute if you’ve got company—lets ‘em squeeze it up.
Why I Love It
This salmon’s my quick-hit love—light, flavorful, and no stress. Lemon keeps it bright, herbs keep it real, butter makes it me. Perfect when I’m beat but still wanna shine. Try it, snap a pic, tell me on Mariah’s Culinary Butterfly. What’s next, lambs? Holler!
Love,
Mariah