When the pantry feels a little bare but supper still needs to be hearty, this 5-ingredient oven baked smoked salmon is the kind of sensible, old-fashioned meal that comes through beautifully. Using a block of canned smoked salmon keeps things simple and affordable, and with just a few everyday staples, it turns into a rich, savory dish with plenty of cozy flavor. It is the sort of practical country cooking that reminds me how some of the very best meals come from knowing how to make something special out of what is already on the shelf.
This baked salmon is especially good with buttered egg noodles, fluffy rice, roasted potatoes, or a pan of simple green beans on the side. A spoonful of the savory juices over mashed potatoes is mighty fine, and if you want to round it out with something fresh, a crisp cucumber salad or sliced tomatoes gives a nice balance to the smoky richness.
5-Ingredient Oven Baked Smoked Salmon
Servings: 4
Ingredients
1 block canned smoked salmon
2 tablespoons butter, melted
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon dried parsley
Directions
1. Preheat your oven to 375°F. Lightly grease a small oven-safe glass baking dish, then place the block of canned smoked salmon right in the center without breaking it apart.
2. In a small bowl, stir together the melted butter, lemon juice, garlic powder, and dried parsley until well combined.
3. Pour the butter mixture evenly over the salmon, making sure the top and sides are coated as much as possible.
4. Bake uncovered for 20 to 25 minutes, until the salmon is heated through and the edges look slightly browned and glossy.
5. Spoon a little of the warm pan juices over the top before serving. Serve hot with rice, potatoes, or noodles and a green vegetable if you like.
Variations & Tips
Add a little onion: If you have it on hand, a few thin slices of onion tucked around the salmon in the baking dish will bake down sweet and tender and give the pan juices even more flavor.
Make it creamier: For a richer supper, stir a spoonful of mayonnaise or sour cream into the butter mixture before pouring it over the salmon. This makes a softer, almost casserole-like finish that is lovely over toast or potatoes.
Watch the salt: Smoked salmon can be naturally salty, so taste before adding any extra seasoning. Most times, the fish brings enough savoriness all on its own.
Handle it gently: Keeping the salmon block mostly intact in the dish helps it stay moist while it bakes. You can flake it apart a bit after baking if you want it easier to serve over rice or noodles.
Brighten it at the table: A fresh squeeze of lemon just before serving wakes everything up and balances the smoky flavor nicely, especially if you are serving the salmon with starchy sides.