The Best Oven Baked Salmon

Green Goddess Salmon

Fresh, flakey salmon smothered in a tangy, citrusy sauce. Pulse all of the ingredients together in a blender, lather them on the salmon, and let bake. Quick, easy, and healthy.

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I never know what to name recipes. It is usually as basic as “roast” or “tacos.” This entrée deserves more than a one word meal, although the prep is simple enough. After several recipe variations, and not knowing what to call it, Chance came up with the name “Green Goddess Salmon.”

The topping for this baked salmon is in fact, very green. Not sure where the goddess part comes from. I also pretty much only eat green vegetables. A fault I am not sorry for, but I should probably mix it up a bit. Unfortunately, most of the leafy greens I prefer to eat on the regular actually interact negatively with my blood thinning medications!!!

I love a good spinach salad! It could have literally anything in it, and I will eat it for 30 days straight. After my severe PE (blood clot in the lung), I was craving something healthy and wholesome. Well, of course, I ate a huge spinach salad for lunch every. single. day. I remember my jaw dropped when my home health nurse reminded me that spinach is full of vitamin K. Y’all…vitamin K HELPS BLOOD CLOT! Talk about a facepalm! It’s okay though, vitamin K is still good in moderation as long as I keep up with consistent levels in my diet.

Back To The Salmon

I came across the recipe in the midst of my AIP journey. I knew I needed to add more fatty fish into my diet, but I was terrified. Honestly, I didn’t know how to cook fish. I’m from South Louisiana, the only fish I ate was fried catfish! And the occasional trout meuniere or broiled redfish. But, there was no way I could recreate that at home.

Salmon was more my comfort zone, my speed. It was easily accessible and I could find many recipes online. I knew I could liven up the same, reliable fish with different seasonings.

I actually choose to get my salmon from Sam’s Club. It comes packaged fresh in a beautiful, big slab. You can get skin on or skinless, either is fine. I’ve tried the “fresh, frozen” 8 oz filets from Whole Foods, but I find the big slab is the way to go for price and quality. It is already cut in half, and you can freeze it as is in the original vacuum sealed packaging. Sometimes I will slice it into smaller filets, or cube it up to put in salmon bowls (another recipe for a different day).


This recipe is very simple in the fact that all you need to do is throw almost all of the ingredients in a blender and bake the salmon. The caveat is that there are quite a few ingredients. I do cheat a little, because I’m not good at keeping fresh ingredients on hand at all times.

I am not a huge fan of ginger despite its health benefits. I would always get the cute little root from the grocery, but only end up using one nub before it goes bad. Finally, I switched to the ginger paste, which lasts longer and you can’t tell the difference in taste.

It’s okay if you have no idea what coconut aminos are, and don’t want to go down that road. You can sub soy sauce in for the same effect. However, I would cut the quantity to 1 tablespoon instead. My poor kidneys and heart just can’t handle that much sodium!

Putting The Pieces Together

I never replaced my favorite nutribullet blender after the storm stole my kitchen, so it has been a while since I made this meal. Nana always provides, and she had a brand new blender left in her pantry just begging to be used. I may or may not have been afraid it was going to fall apart during the process. I threw all of the ingredients in, and hoped for the best!

Don’t worry, we all survived.

Don’t let the color deter you, the smell is amazing

After dealing with the bulky blender, I lathered up the salmon and let it rest. Make sure to leave it on the counter and let everything marinate while the oven is preheating. This also allows for the opportunity to clean as you go. Less mess after dinner to worry about!

I do prefer to have my salmon more on the well done side, because I don’t mess around with seafood. I was never one who could order sashimi at a sushi restaurant. I let it bake for a good 20 minutes. You could do less is you like a softer center.

The topping comes out to be a tangy, saucy coating to a perfectly flakey fish. I usually serve it with none other than some sort of green vegetable. Usually broccoli and/or asparagus in my case.

Energy Level = 2/5


Lots of ingredients, but pretty much a 2 step meal

And remember, don’t forget to check out my favorite kitchen essentials to make cooking easier!

Green Goddess Salmon

Difficulty:BeginnerPrep time: 30 minutesCook time: 25 minutesTotal time: 55 minutesServings:4 servings


Fresh, flakey salmon smothered in a tangy, citrus sauce. Pulse all of the ingredients together in a blender, lather them on the salmon, and let bake. Quick, easy, and healthy.



  1. Place chopped green onions, olive oil, ginger, garlic, coconut aminos, lime juice, honey, and salt into blender. Pulse until mostly combined, but not fully liquified.
  2. Put salmon in a greased baking dish.
  3. Pour marinade over the salmon, covering it entirely. Let it sit out on the counter for 20 minutes.
  4. Preheat oven to 375 degrees while salmon is marinating.
  5. After 20 minutes, place salmon in oven and cook for approximately 15-20 minutes depending on your liking.


  • Save a few green onions for topping when the salmon is done
  • Garnish with some lemon juice and wedge for extra tang
Keywords:Easy Dinner, quick dinner, gluten free, dairy free, baked salmon

2 thoughts on “The Best Oven Baked Salmon

  1. Do you think the sauce tastes a lot like green onions? It’s looks delicious. Out of my comfort zone, but I’ll have to try it!

    1. LOL It doesn’t take like green onion surprisingly! You get more of the garlic and ginger taste in my opinion. I’ll share another salmon recipe soon with different flavor profiles!

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