Rosemary Ranch Salmon

Rosemary Ranch Salmon

Author: Christy Denney


  • 4 salmon filets
  • kosher salt
  • 1 lemon
  • pepper
  • fresh rosemary , chopped finely (about 1 tablespoon)
  • ranch dressing (about 1/3 cup)


  1. Preheat oven to 375 degrees and spray a baking dish with cooking spray to prevent sticking. I used foil for easy cleanup.
  2. 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)
  3. Squeeze fresh lemon juice over filets. Sprinkle with kosher salt and cracked pepper.
  4. 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.
  5. Spread ranch dressing evenly on top. I just added enough for an even layer on top.
  6. Bake for 10 minutes, skin side down (if yours have skin). Mine were from Costco and were skinless.
  7. 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.

Recipe Notes
Many of you have asked why the fish is rinsed in salt. Supposedly it helps tone down the fishy flavor. You can skip this step if desired.
Source: Crystal from Dangerously Delicious

Source :

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