Kalyn's Kitchen

Roasted Salmon with Rosemary and Garlic Rub

For a tasty low-carb meal any time of year, it doesn’t get much easier than this Roasted Salmon with Rosemary and Garlic Rub. 

PIN Roasted Salmon with Rosemary and Garlic Rub to try it later!

Quick and Easy Roasted Salmon with Rosemary-Garlic Rub found on KalynsKitchen.com

If anyone asked me what foods I’d never get tired of, salmon would be near the top of the list, so I love easy recipes like this this Roasted Salmon with Rosemary and Garlic Rub. This recipe is easy enough to make after a hard day at work or home, and it’s so delicious that you won’t feel like you’re dieting. If you don’t want to make the Rosemary and Garlic Rub just use a commercial fish rub but do try this easy method for making tasty salmon!


Quick and Easy Roasted Salmon with Rosemary-Garlic Rub found on KalynsKitchen.com

How to Make Roasted Salmon with Rosemary and Garlic Rub:

(Scroll down for complete recipe with nutritional information.)

  1. Salmon filets are rubbed with a small amount of olive oil and about a tsp. of the rub and allowed to come to room temperature while the oven heats.
  2. You can use my favorite Szeged Fish Rub (affiliate link) if you don’t want to make the Rosemary and Garlic Rub!
  3. Then salmon is roasted at high heat for 9-10 minutes, or until the salmon feels slightly firm to the touch.
  4. That’s it for this easy and delicious recipe!

Quick and Easy Roasted Salmon with Rosemary-Garlic Rub found on KalynsKitchen.com

More Tasty Salmon from Kalyn:

Baked Salmon with Pesto and Tomatoes
Greek Salmon Cooked in a Grill Pan
Salmon with Tomato and Olive Relish

Quick and Easy Roasted Salmon with Rosemary-Garlic Rub found on KalynsKitchen.com

Roasted Salmon with Rosemary and Garlic Rub

Yield 4 servings
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

This Roasted Salmon with Rosemary and Garlic Rub is an easy low-carb meal any time of year!

Ingredients

Instructions

  1. Put salmon on roasting pan or rack.
  2. Rub each salmon piece with about 1 tsp. olive oil.
  3. Sprinkle both sides of salmon with Rosemary and Garlic rub, rubbing with your fingers so the surface of the salmon is well coated with the rub.
  4. Let rubbed fish come to room temperature while you preheat oven to 450F/230C.
  5. Roast salmon (without turning) for 9-10 minutes, or until fish feels slightly firm but not hard to the touch.
  6. I prefer my salmon slightly undercooked rather than overcooked and cooked it just 9 minutes, but actual cooking time will depend on the thickness of the salmon.
  7. Serve Roasted Salmon hot.

Notes

This rub is good on salmon, chicken, or pork, so make the full amount and store in a glass jar, but you can use my favorite Szeged Fish Rub (affiliate link) if you don't want to bother making the rub.

This Rosemary and Garlic Rub and salmon recipe created by Kalyn.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 510Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 143mgSodium: 139mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 50g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Salmon roasted in the oven is a perfect main dish for any phase of the original South Beach Diet, or any other low-glycemic or low-carb  eating plan. The salmon in the photo was served with Mary’s Perfect Salad. Another great phase one side dish would be Roasted Broccoli with Lemon and Pecorino-Romano Cheese.

Find More Recipes Like This One:
Use Seafood Recipes or Oven Dinners to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Roasted Salmon with Rosemary and Garlic Rub

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    37 Comments on “Roasted Salmon with Rosemary and Garlic Rub”

  1. Katrina, I rarely buy kosher salt, but I do think sea salt might be a little less strong. Also I was starting with coarse sea salt which might make a difference. Easy enough to use less salt though. (I admit, I’m a salt lover, but Wanda didn’t seem to think it was too salty.) And do get some Spike, it’s great in this.

  2. Made this last night, with a few adjustments. I thought it was really good, maybe a little salty, my husband thought it was almost too salty. We used kosher salt, is that a different saltiness than sea salt? Also used garlic powder (a little less than your recipe) and darn it, need to get some of that Spike seasoning. I even saw it at the store, thought of you, but didn’t buy it. Added a little seaon salt instead, with the combo of changes, that’s probably why it was too salty. Still was great though. Can’t wait to buy more salmon AND some of that Spike! Thanks for the recipe.

  3. Just made this again last night for dinner for my friend Wanda, and we ate it with this horseradish sauce from Elise, which was awesome with the salmon! I had the sauce in the fridge from cooking some prime rib on Christmas.

  4. Great way to start off the new year. Those few extra pounds sure can creep up during the holidays. Lucky for us, fresh salmon is easy to come by. Happy New Year, Kalyn.

  5. Nate-n-Annie, I don’t know why you couldn’t roast a whole salmon side. It might take a few minutes longer if it’s very thick; this salmon was about 1 inch at the thickest part.

  6. I’m so glad our fishmonger sells wild Canadian salmon year round.

    But his fillets and steaks are usually $15 / lb while his whole salmon sides are way cheaper. Could you do a whole salmon side this way?

  7. Kalyn, thank you so much for all your wonderful recipes. Because of you, not only do I cook yummy foods, but I am starting the South Beach Diet to get rid of those holiday pounds (and then some). Thank you for introducing me. Looking forward to your posts.

  8. Kalyn, with fish & seafood, less is more and a simple adornment is best, like here.

    The fish and seafood flavour should be complemented. Nice start to the New Year!

  9. I love a simple roasted salmon. My fresh time grows pretty much all year, but I usually cut off a few stems and store it in the freezer in a plastic bag. It seems to keep well and keep it’s fresh texture (maybe softens a bit).

  10. We are making this one for sure!

  11. I love the flavors of roasted salmon and rosemary – it’s so satisfying. After weeks of feasting, this sounds like the perfect January antidote!

  12. I think I could eat salmon every day! For a fish that is so rich in good Omega-3 oil, it’s also really adaptable to so many types of flavoring. I love to toss chunks of roasted salmon over a spinach salad.

  13. excellent reposting idea 🙂

    this makes me wish I had horded more farmers market salmon 🙁

  14. Hi Katie, Simona, and Ulrike! Happy 2009 to everyone.

    Lyn, I know what you mean about dried rosemary. If it was summer I would use fresh rosemary to make a rub and then dry it. But if you use a food process or mortar and pestle to make this rub, I promise the rosemary will be ground up enough that you won’t get a big chunk of dried rosemary. I buy cracked rosemary from Penzeys (www.penzeys.com) which starts with pretty small pieces, but if you only have regular rosemary, just grind it a bit longer.

  15. I adore salmon, and I love rosemary/garlic flavors. However I have a question.

    When I buy dried rosemary, it is like hard, sharp pine needles. Or, if I buy the chopped kind, it is like sliced,hard, sharp pine needles. When I cook with rosemary I inevitably find myself wishing I hadn’t because I am not fond of big, sharp pine needles in my food. But I love the flavor.

    Sooo… what to do? Must I use fresh? I can imagine pounding it in a bag but then I would have pounded sharp pine needles in my food, eh? Or is it just me? Why don’t they just powder this stuff?

  16. Happy New Year Kalyn!

    And: thanks

    Love

    Ulrike from Küchenlatein

  17. Happy New Year!
    I love salmon and can’t think of nothing better to start of the new year with healthy flavor.

  18. Like you, I love salmon… and it’s the only fish mon mari likes so all good!
    Yes, once again, time to stop the madness and start eating more healthily… sure was fun, tho, wasn’t it?
    Happy New Year!

  19. Jeannette, the first comment of 2009! Thanks for starting us off on such a positive note, and good luck with losing those few pounds! I’ll be doing phase one right along with you, and yes, it really does work doesn’t it!

  20. Maybe I’ll be the first to post in 09!! Thanks Kalyn for posting phase 1 recipes this month – perfect timing! I’m going back to South Beach eating – it’s been a while but I really need to loose pregnancy weight and a few holiday pounds. I did South Beach a few years ago in preparation for my wedding and it really worked! I purchased the first South Beach Diet cookbook but found some of the recipes a little boring. Your blog is really inspiring me – I love to cook and your food always looks so tasty. Thanks for all your work with this blog – I’m really enjoying it!