Are you looking for a healthy family dinner? This baked salmon recipe is easy to make! Just season with simple ingredients and bake in the oven at a moderate temperature to cook gently.
If you’re a fan of healthy, delicious meals, give my spinach-stuffed salmon recipe a try!
Jessica’s Recipe Science
- Farmed varieties like Scottish, Atlantic, or King salmon offer a buttery, rich taste, while wild-caught salmon have a leaner texture.
- Brushing melted butter over salmon locks in moisture, carries fat-soluble flavors, and encourages gentle browning for a richer taste.
- The salmon is baked to medium-rare doneness, then broiled to intensify surface browning and deepen flavor through.
Featured Comment 69
“Best salmon I have ever made! My family loved it. I have struggled making salmon and was losing the will to try. Thank you for this simple but delicious recipe.”—Grace
Why It Works
An easy, healthy seafood dinner is just minutes away! This baked salmon recipe is one of my favorites when looking for a nutritious entree. This type of fish is packed with nutrition like protein and heart-healthy omega-3 fatty acids, so I try to incorporate it into my meal rotation at least once a week. It’s a stunning sheet-pan dish perfect for sharing.
I keep the fillet whole to make preparation a breeze, with the skin intact. Alternatively, you can slice it into individual fresh salmon fillets. Baking ensures a consistent heated environment that prevents the dreaded dried-out texture. The fish gently cooks on a tray with melted butter, garlic, salt, pepper, and slices of lemon. Before serving, a quick broil helps brown the surface to enhance the taste and texture.
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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!
Frequently Asked Questions
Salmon cooks very quickly as its flesh is high in moisture and fat. Within minutes, the texture can rapidly change. To prevent it from drying out, bake at 375ºF (191ºC)to just about medium-rare. Then, for the last few minutes, adjust the heating element to broil and brown the surface. surface.
At 375ºF (191ºC), it takes about 10 to 12 minutes for a 1 ½ pound whole fillet to reach medium-rare doneness. Smaller portions will cook faster. You can cook longer for medium doneness if you skip the broiling step. To estimate based on thickness, factor in about 5 minutes of cook time for every half-inch thickness.
The flesh should go from translucent orange to opaque pink. It should flake easily with a fork in the center. The internal temperature will be 125 to 140ºF (52 to 60ºC) in the thickest part.
The skin contains the highest amount of omega-3 fatty acids, which have heart health benefits. However, it’s easier to eat when pan-seared and crispy, as baked salmon skin will be rubbery and harder to chew.
This baked salmon recipe offers a lot of versatility in preparation. To keep things quick and easy, I leave the skin on if it hasn’t already been trimmed off at the store. You can remove the salmon skin in just minutes if desired. It’s a simple technique to master. As the proteins in the fish cook during baking, it will be easy to separate the skin side later using a spatula. I don’t eat the skin because it will be chewy and soft, unlike a pan-seared salmon that is delightfully crispy.
More Salmon Recipes
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Baked Salmon
Ingredients
- 1 ½ pound salmon fillet
- 2 tablespoons unsalted butter, melted
- ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon minced garlic
- 8 lemon wedges
- 1 teaspoon chopped parsley
- 1 teaspoon chopped dill
Instructions
- Preheat the Oven – Set the oven rack to the center position—Preheat to 375ºF (191ºC). Line a rimmed baking sheet with foil and lightly grease with vegetable oil or cooking spray.
- Prepare the Fillet – Place the salmon on the sheet, skin-side down (if still intact). Brush half of the melted butter over the fillet. Season with salt and pepper. Drizzle the remaining butter on top, then add the minced garlic. Place lemon wedges around the sides.
- Bake the Salmon – Bake until the thickest part reaches an internal temperature of 125ºF (52ºC), about 12 minutes.
- Broil the Salmon – Change the oven setting to broil on high. Cook until the surface is a light golden color and the garlic just begins to brown, 3 to 4 minutes.
- To Serve – Carefully remove and discard the skin, then transfer the fillet to a serving platter. Garnish with parsley and dill, and serve with roasted lemon wedges.
Recipe Video
Notes
- Make it Whole30: Ghee or extra-virgin olive oil can be substituted for butter. Substitute kosher salt for sea salt.
- Larger Salmon: Adjust cooking time as needed until the 125ºF (52ºC) internal temperature is reached.
- Individual Fillets: Cut into 4 to 6-ounce pieces. Bake according to recipe directions. Check for doneness a few minutes earlier to prevent overcooking.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat: Cover and reheat in the microwave in 30-second intervals until warm. Bake on a foil-lined sheet pan at 275ºF (175ºC) until warm, about 15 to 20 minutes.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Brigit says
Best salmon ever and so easy to make. My husband kept saying, the salmon is so good, he ate 2 plates of it.
I’m new to your site and I already tried a few of your recipes, Italian meat balls, chicken piccata and the meat loaf all of which are 5 * .
Thank for your wonderful recipes and the way you are explaining those recipes, it’s making me a more confident and happy cook.
Jessica Gavin says
You are a rockstar, Brigit!