Baked Salmon

Ingredients You’ll Need

• Salmon: There are many types of salmon to choose from at the market. It’s genuinely the chef’s choice. However, I prefer Scottish, Atlantic, or King salmon for the most buttery and rich taste. Wild-caught salmon have a deeper red color and a leaner texture. It’s a healthier option, but it will taste a bit drier.
• Butter: I like to brush melted butter over the salmon before baking because the fat helps carry fat-soluble flavors, creates a barrier to lock in moisture, and promotes gentle surface browning for a rich flavor.
• Seasoning: Season the salmon with salt to enhance its natural flavor and help draw out a little surface moisture for better browning. Black pepper adds a subtle heat and balances the richness of the fish.
• Garlic: Freshly minced garlic adds aromatic sulfur compounds that release bold, savory notes as they cook.
• Herbs: Parsley adds a fresh, clean, slightly peppery note. Dill brings a delicate, grassy, anise-like flavor to the dish.
• Lemon: Baking lemon wedges softens the fruit, releasing aromatic oils and caramelized juices that mellow the acidity into a sweeter, complex citrus flavor.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This baked salmon recipe is easy to customize! Try these delicious options:

• Salmon Options: Different kinds of salmon can be baked. Pink salmon is mild and lean, coho is delicate with a subtle sweetness, chinook (king) is rich and buttery, wild sockeye salmon is bold and intensely flavorful, silver salmon is firm with a clean taste, and chum salmon is lighter and less fatty with a more delicate flavor.
• Fat: Extra-virgin olive oil is a good swap for melted butter. Browned butter adds a nutty butterscotch taste. Use Ghee if you want to be free of milk solids.
• Spices: Dried onion or garlic powder and a concentrated earthy allium flavor. A small amount of smoked or sweet paprika for a red hue.
• Heat: Dried chili powder or chipotle adds a hint of sizzling spice.
• Herbs: Fresh or dried rosemary, thyme, or oregano. Sprinkle on Italian seasonings or Herbs de Provence with lavender and marjoram for a quick herb blend. Place whole sprigs on top to infuse aromatics while baking.
• Sauce: Slather an herbaceous pesto on top. Add some homemade barbecue sauce for a sweet and tangy taste. Serve with hollandaise sauce on the side for a luxurious brunch dish. Drizzle on honey or sprinkle on brown sugar for a sweet taste. Marinate in soy sauce or brush with teriyaki sauce for an Asian-inspired twist.

How to Make Baked Salmon

Step 1: Preheat the Oven

The salmon is baked in a 375ºF (191ºC) oven. Using a moderate temperature will ensure the flesh stays moist. This method is fantastic because it has minimal clean-up! Just grab a rimmed baking sheet and line it with foil or a piece of parchment paper. Grease the pan with oil or cooking spray to prevent sticking.

Step 2: Prepare the Fillet

Large sides of the salmon fillets are sold with the center bone removed. For a stunning presentation with minimal work, you can keep the salmon whole or cut it into smaller filets for individual portions, about 4 to 6 ounces in weight. The smaller pieces may cook quickly since more sides are exposed to the heat, so check for doneness a few minutes earlier. 

Place the salmon in the center, then season evenly with melted butter, salt, black pepper, and minced garlic. I like adding lemon wedges because the juices will cook as they bake, mellowing in acidity and tartness.

Pro Tip: Nobody likes a surprise bone in their meal. Before seasoning, check for any long white pin bones running down the center of the fillet. I use needle-nose pliers or tweezers to pull them out. Pluck them in the same direction the bone is running to prevent the flesh from tearing.

Step 3: Bake the Salmon

Bake the salmon until it reaches 125ºF (52ºC) on an instant-read thermometer for a medium-rare texture. Salmon does not experience carryover cooking like red meat because it does not hold heat well. The fish will continue to cook once broiled to about medium doneness.

Tips for Perfect Execution: For a 1 ½ pound salmon, you need about 10 to 12 minutes for medium-rare doneness. The cooking time depends on the fish’s thickness. Note that the tail end cooks faster than the center part of the filet. Generally, it takes about 5 minutes for every half-inch thickness. For example, for a 1-inch thick fillet, you need at least 10 minutes of cooking time.

Step 4: Broil the Salmon

To add flavor to the surface, broil the salmon for 3 to 4 minutes after baking. Keep a close eye on the fish after the first 2 minutes of broiling. Make sure the garlic browns but doesn’t burn. This step is optional, but it deepens the flavors with roasted notes. If you skip broiling, add a few more minutes of baking time for medium-cooked doneness.

Checking for Doneness: Use a fork to gently separate a few layers of flesh in the thickest part of the filet to test for doneness. It should flake easily with the fork. The color should be opaque unless you prefer it medium-rare, in which case it will be a little glossier in the center. If you like a medium-rare center, target 125ºF (52ºC). For medium and fully opaque flesh, target 140º (60ºC). Above 145ºF (63ºC), the fish will taste dry.

Step 5: To Serve

Once the salmon is done, I like to gently peel off the skin, transfer the fillet to a platter, and finish it with a sprinkle of parsley, fresh dill, and a few roasted lemon slices for serving. Squeeze some lemon juice on top for a simple and delicious sauce. It’s great paired with fresh sauteed vegetables, or even on top of a salad for a protein-packed meal!

More Salmon Recipes

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Salmon Poke Bowl

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Seafood Main

Salmon En Papillote

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Grilling

Grilled Salmon

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Sandwiches/Wraps

Salmon Burgers with Lemon Dill Sauce

40 mins

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