Sage-Rubbed Salmon Recipe
Sage-Rubbed Salmon Recipe photo by Taste of Home
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Sage-Rubbed Salmon Recipe

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If you’ve always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. —Nicole Raskopf, Beacon, New York
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 2 tablespoons minced fresh sage
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 skin-on salmon fillet (1-1/2 pounds)
  • 2 tablespoons olive oil

Nutritional Facts

3 ounces cooked fish: 220 calories, 15g fat (3g saturated fat), 57mg cholesterol, 377mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 19g protein. Diabetic Exchanges: 3 lean meat.


  1. Preheat oven to 375°. Mix first four ingredients; rub onto flesh side of salmon. Cut into six portions.
  2. In a large cast-iron skillet, heat oil over medium heat. Add salmon, skin side down; cook 5 minutes. Transfer skillet to oven; bake just until fish flakes easily with a fork, about 10 minutes. Yield: 6 servings.
Originally published as Sage-Rubbed Salmon in Simple & Delicious October/November 2016

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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bjsilve0 User ID: 172187 261759
Reviewed Feb. 24, 2017

"Wonderful flavor! I too skipped the oven top directions and just put it directly into a baking pan sprayed with oil flavored Pam and just bake 15 min or until fish flakes."

browns19fan User ID: 919833 255259
Reviewed Oct. 10, 2016 Edited Dec. 22, 2016

"Two thumbs up! (And a paw -- the cat liked it, too.) I prepared the topping as directed (except for decreasing the salt by half), skipped the stovetop step, and baked two skinless fillets at 275 degrees for 13 minutes on a parchment-lined cookie sheet. This recipe goes in my "keeper" file.

To expand this delicious recipe to a one-pan meal for two, I trim 3/4 lb. of fresh asparagus, add 10-12 halved grape tomatoes, and toss them with salt, pepper, and 2 tablespoons of olive oil. I put them on the parchment and bake them 10-20 minutes, depending on the thickness of the spears, before adding the salmon."

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