This salmon al horno recipe is so easy and so good. Citrus, chili powder, butter come together to make a baked fish dish that is tender and flaky and so good with a side of asparagus.
This recipe literally translates to baked salmon, but it’s so much more than that. I took our favorite fish and added a kick of citrus and a little heat to create a dish that explodes with flavor.
Salmon al Horno Recipe
The first time I tried this dish, it was love at first bite. Flavors of the sea and a hint of spice were brought to life with each delicious bite; my taste buds rejoiced as they had found their new favorite meal. The best part is that it’s so easy to make! This recipe calls for ingredients you can find in your kitchen or grocery store, making it accessible for all cooks, from beginner to pro. So what are you waiting for? Give this fishy delight a try tonight!
This was inspired by my other baked salmon recipe on this site, and pairs well with this amazing side dish recipe.
Ingredients
It only takes a few spices and a little butter to make this delicious baked salmon dish. Chances are, you have many of the ingredients in your kitchen already, and the ones you don’t have are easily found at your local grocery store.
- Salmon cut into 2 filets
- 1 bunch trimmed asparagus
- Unsalted butter, divided
- Chili powder
- Salt
- Ground black pepper
- Lemon juice
- Lemon zest
- Chopped parsley
- Lemon slices
See the recipe card at the end of the post for quantities.
How to Make Salmon al Horno
It only takes a few simple steps and a few minutes in the oven to make this dish. It all comes together so quickly!
Step 1: Prep
Preheat the oven to 350 degrees and spray a cookie sheet with nonstick cooking spray. Trim the ends off of the asparagus, and measure out your ingredients.
Step 2: Prepare the Salmon and Asparagus
Place the salmon slightly spaced apart on one end of the pan and the asparagus on the other end. Pat the salmon dry with a paper towel.
Step 3: Season
Melt 4 tablespoons of butter and drizzle it over the fish and the asparagus. Then, sprinkle the chili powder, salt, and pepper overall. Drizzle the lemon juice over the fish and asparagus and sprinkle with lemon zest. Let the fist sit for 5 minutes.
Divide the remaining butter and place a pat on each end of the fish. Then add lemon zest on the butter and sprinkle with parsley.
Step 4: Bake
Bake the fish and asparagus for 11 minutes, then remove the pan from the oven and let the fist rest for 5 minutes before serving.
Hint: It’s important to use a nonstick spray rather than lining the pan with parchment paper in order for the fish to cook properly.
Substitutions
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this salmon al horno recipe.
- Paprika – If you don’t like spicy food, replace the chili powder with paprika.
- Other Vegetables – If you don’t have or like asparagus, you can also pair this fish with broccoli, onions and peppers, cauliflower, or potatoes.
Variations
Want to personalize this salmon al horno recipe? Here are some of my tried and true tips for changing up this recipe.
- Extra Spicy – For even more heat, add chili pepper flakes to the fish.
- Thyme – Thyme works very well iwth this fish.
If you love recipes like this, you may also enjoy this smoked black cod.
Equipment
With a recipe this simple, it should come as no surprise that it only takes a few simple tools to make.
- Knife
- Cutting board
- Measuring spoons
- Zester
- Baking sheet
- Nonstick cooking spray
Storage
Store this salmon in an air-tight container in the refrigerator for 3 to 4 days. For longer storage, you can freeze this salmon for up to 4 months.
Tips
This is an incredibly simple recipe, but I do have some tips here to ensure that your fish comes out as fantastically as it possibly can. These are simple tips, but they make a big difference, so be sure to read them over.
- Don’t overbake the salmon. Salmon dries out quickly, so cook it for the prescribed time and then let it sit to complete the cooking process.
- Let the lemon juice sit on the salmon for the full 5 minutes. The acid in the juice will help in the cooking process, resulting in tender, flaky, buttery fish.
More Salmon Recipes
Do you like salmon? Here are some recipes you may also like to try.
FAQ
Do you have questions about this salmon al horno recipe? Here are some of the most commonly asked questions about salmon al horno.
It’s actually less fancy than it sounds. It’s Spanish for “baked salmon”.
It will last for 3 to 4 days in the refrigerator or up to 4 months in the freezer.
Place the salmon on a baking sheet lined with parchment paper and place it in the freezer. Once the filets are frozen, wrap them in a double layer of cling wrap and then place them in an air-tight, freezer-safe container or heavy-duty freezer bags.
Defrost frozen salmon overnight in the refrigerator.
Place the salmon in a rimmed baking sheet and warm it in the oven at 275 degrees for about 15 minutes.
Salmon al Horno
Ready to get cooking? Remember that you can print this recipe if you would like.
Salmon al Horno
Ingredients
- 1 pound Salmon cut into 2 Filets
- 1 bunch asparagus ends trimmed
- 6 tablespoons unsalted butter divided
- ½ teaspoon chili powder or paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons lemon juice
- Zest from one lemon
- 1 teaspoon parsley chopped
- Lemon slices
Instructions
- Gather the ingredients needed.
- Preheat the oven to 350° and spray a cookie sheet with nonstick cooking spray.
- Place the salmon on one end of the pan, slightly spaced apart, and the asparagus on the other end. Pat the salmon dry with a paper towel.
- Melt 4 tablespoons of butter and drizzle over the fish and the asparagus.
- Sprinkle the chili powder, salt and pepper over the fish and asparagus.
- Drizzle the lemon juice over the fish and asparagus and sprinkle with the lemon zest.
- Let the fish sit for 5 minutes with the lemon juice on it.
- Divide the remaining butter into 4 pieces. Place a pat of butter on each end of the fish.
- Add lemon zest or a slice of lemon on the butter. Sprinkle with some parsley.
- Place the pan in the oven and set the timer for 11 minutes. Remove from the oven and let the fish rest for 5 minutes before serving.
- Sprinkle with any remaining parsley.
- Serve while warm.
- Enjoy every bite.
Notes
Other options for vegetables are broccoli, onions and peppers, cauliflower, potatoes.
Lemon juice is very acidic and can “cook” the fish similar to heat. Allowing the fish to sit with the lemon juice for 5 – 10 minutes, helps in the cooking process of this fish. The fish is super moist and flavorful. The fish needs to marinade for 30 minutes to fully “cook”, so this fish won’t cook much with the lemon, it will just get a head start.
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