Rosemary Ranch Salmon
This Rosemary Ranch Salmon is delicious! The combo of the flavors creates a tender and savory sauce that is out of this world. If you’re looking for a baked salmon recipe, this seafood dinner is so easy and so delicious!
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ROSEMARY RANCH SALMON
When my son was 15 months old he was sitting on my lap and headbutted me so hard that he broke my nose. It was undeniably broken.
There was a huge cracking noise and my nose looked ‘C’ shaped. The doctor had to reset my nose and straighten my septum.
While he was examining me, he offered to give me the perfect nose for free while I was already under. You know, shave a little off the sides and make it smaller.
I’ve never liked my nose. Growing up I was always self conscious that it was big so the offer intrigued me – for a second.
After talking it over with my husband he said, “Yeeaaah, no. It’s not like trying on a shirt. If you don’t like it, you can’t just take it off – you’re stuck with a Micheal Jackson nose. I like the nose I married.”
I knew he was right and I also knew I wanted my kids to know where they got their noses from.
My point is, change isn’t always good. Sometimes it is though. Like this salmon. I known everyone has their particular way that they like to cook salmon and few like to vary from their way. But you have to try this!
This recipe comes from my friend Crystal who is an amazing cook and has her own blog Dangerously Delicious.
We’ve known each other for years and everything she makes is always the absolute best. This salmon is no exception. We had no leftovers and everyone was fighting for the last piece – yes, even the kids.
You’re going to start by sprinkling your salmon with kosher salt and then rinsing it with water. Pat it dry and give it a generous squeeze of lemon. Sprinkle with kosher salt and pepper. Fresh rosemary is a must here. I thought I would use this much but I ended up using half. Rosemary is very fragrant and I was afraid it would be overly herb tasting but the rosemary mellows out while baking. I used about a tablespoon of minced rosemary.
And here’s where you turn this salmon into a dish your kids will eat. Ranch. I know it sounds weird but mixed with the lemon and rosemary, it’s divine.
My kids eat salmon regularly and used to think it was pink chicken. I’ve now educated them that pink chicken isn’t something they ever want to actually eat.
Bake and then broil for the last couple of minutes until you get a few golden spots. So easy and so delicious.
OTHER SEAFOOD RECIPES:
- Grilled Asian Salmon
- Rosemary Ranch Salmon
- Baked Dijon Salmon
- Grilled Tilapia with Mango Salsa
- Honey Pecan Salmon
- Grilled Shrimp Tacos with Avocado Salsa
- Creamy Shrimp Enchiladas
Rosemary Ranch Salmon
Ingredients
- 4 salmon filets
- kosher salt
- 1 lemon
- pepper
- fresh rosemary, chopped finely (about 1 tablespoon)
- ranch dressing, (about 1/3 cup)
Instructions
- Preheat oven to 375 degrees and spray a baking dish with cooking spray to prevent sticking. I used foil for easy cleanup.
- Cut filets into individual serving sizes if large, about 3 inches wide. Sprinkle with kosher salt and rinse with water. Pat dry and place on prepared baking sheet. (see note)
- Squeeze fresh lemon juice over filets. Sprinkle with kosher salt and cracked pepper.
- Chop fresh rosemary finely and sprinkle on top. I chopped about a full tablespoon but you can do more or less to taste. The flavor will become more mild when baked.
- Spread ranch dressing evenly on top. I just added enough for an even layer on top.
- Bake for 10 minutes, skin side down (if yours have skin). Mine were from Costco and were skinless.
- Transfer to top rack and broil for 1-3 minutes or until top mixture is hot and bubbly and beginning to brown. You just want little specks of brown starting to happen. Serve immediately.
Notes
Source: Crystal from Dangerously Delicious
such a good recipe! adding it to my seafood rotation.
Thank you!
Really enjoyed this recipe.
Thanks!
Tried this with some fresh steelhead. Cooked nicely, but was pretty bland. I used Kraft brand ranch dressing. Although we weren’t wowed by the basic recipe, I think with some additional spices it could be worth another try. Maybe some dry mustard and mix some Siracha with the dressing.
Made this last night. I omitted the salt and wash part. Tasted magnificent!!! LOVED it! Thanks for the great recipes!!!
I tried this recipe exactly as it is shown, and it turned out amazing!!! My boyfriend and I both loved it, and I will be making it again (I love how easy it is!). Thanks!
Glad you liked it!
I’m another big-nosed girl who grew up self-conscious and now wouldn’t change my nose for anything. I like to joke that my nose helps to balance out my big eyes and my fat mouth. 😉
I am a fan of all fish dishes and have been looking for more sauces to try, so I will be giving this recipe a go in the next day or so. Thanks for the great ideas!
Thanks Julia. I also have big eyes and a big mouth so I guess it’s good my nose isn’t small!
Simple and really yummy!
I love love love salmon. I have never fixed it this way. It sounds like an appealing winner to me! I love Rosemary and it grows in my garden.
Ooh. you’re a luck duck. OR should I say goose!
Can’t wait to try this recipe. Just curious, why sprinkle with salt and rinse? I’ve never seen that in a salmon recipe before.
Hi Kathy,
My curiosity got the best of me about salting and rinsing this salmon, so looked up the recipe on Dangerously Delicious and it says to “simply wash your fresh wild salmon with kosher salt and water – pat dry”. Still not sure exactly why you need to wash it, but let’s try it!
Haha. I asked her the same thing. I don’t think it’s entirely necessary. It’s known to get rid of some of the fishy flavor.
Haha. I asked her the same thing. I don’t think it’s entirely necessary. It’s known to get rid of some of the fishy flavor.
Yummy!! This looks great!!
Rosemary and Ranch! I honestly love the sound of that combination. Can’t wait to try it!
i would love to know some side dish options especially if they are recipes you already have here. Thank you so much!
Oh of course. These would be great:
https://www.the-girl-who-ate-everything.com/2014/05/greek-garbanzo-bean-salad.html
https://www.the-girl-who-ate-everything.com/2009/08/orzo-and-vegetable-confetti-salad.html
https://www.the-girl-who-ate-everything.com/2013/06/corn-avocado-and-tomato-salad.html
https://www.the-girl-who-ate-everything.com/2010/04/roasted-asparagus-with-balsamic-browned.html
A beautiful simple recipe. Thank you.
I am always looking for new recipes to try. Some are interesting, some are just O.K., and then there are the keepers. I already know by the ingredients that this will not only be a keeper but a favorite.
Thank you Debbie! And I agree.