Oven Baked Salmon – moist and flaky highly seasoned salmon fillets with a lemony and spicy kick. A perfect easy weeknight meal for busy folks or as a low-carb go-to Lenten meal. Spicy, lemony, and moist – everything you want a salmon dinner to be!
This quick and easy salmon dish is just in time for the Lenten season. I couldn’t think of any better dish during this season for Christians like me, than my all-time fave fish – salmon – which is a very good source of protein. This blog certainly has a wide array of salmon recipes that you can choose from. You can start browsing some salmon recipes through HERE. (You’re welcome! 🙂 )
The closest recipe that I can think of to this one is this popular Paprika Salmon and Green Beans, but it’s better than that. Oh yesss! Let me tell you why.
Aside from the herbs and spices like paprika, cayenne pepper, thyme and basil, among others, this Oven Baked Salmon here is doused with butter and also the vibrant flavor of lemon. Oh I’d never leave my lemons for this recipe especially now that they’re in season. Just one of the many reasons why I love LA!
That lemony kick is a must on most of my savory dishes especially when dealing with meat and sometimes with my sweet treats. I’m all down for anything with lemons. Seriously!
The thing with lemon though is that also helps achieve a moist flaky salmon inside and out. A beautiful and easy perfect weeknight go-to meal or midweek fancy date night protein.
There is so much flavor sitting atop on these salmon fillets that you can serve it with other veggies (like some roasted brussel sprouts) or simply enjoy it as it is.
Take note though that cooking times must be adjusted depending on the thickness of the salmon cut. The US Food and Drug Administration recommends an internal temperature of 145 F to determine that a salmon is cooked enough. You can use an instant read thermometer inserted onto the salmon or do the fork testing. Insert a fork into the center of the fillet and slightly twist it. If it comes flaky, opaque and moist, then you’re all set.
Enjoy eating!
Watch How to Make It
Oven Baked Salmon – moist and flaky highly seasoned salmon fillets with a lemony and spicy kick. A perfect easy weeknight meal for busy folks or as a low-carb go-to Lenten meal. Spicy, lemony, and moist – everything you want a salmon dinner to be!
- 2 pounds (907.18 g) Salmon fillets
- 3-4 tablespoons (42.53 - 56.70 g) unsalted butter
- 2-3 teaspoons (5.60 - 8.40 g) minced garlic
- 1 tablespoon (6.90 g) onion powder
- 1 tablespoon (6.80 g) paprika
- 1/2 -1 teaspoon (1.80 g) cayenne pepper (optional)
- 2-3 tablespoon (5.30 - 15.90 g) fresh parsley, basil
- salt and pepper to taste
- 1 tablespoon (15 g) or more lemon juice
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Position a rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with foil or baking paper, like I did, spray with cooking spray or lightly oil. Set aside.
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Using a sharp knife, make about 4-5 slits on salmon. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
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In a small pan set over medium low heat butter, minced garlic, Paprika, onion powder cayenne pepper and parsley or basil. Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minute. Add lemon juice to mixture.
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Brush salmon with spice mixture, making sure every inch is covered with spice .
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Bake until cooked through, about 10-15 minutes, depending on the thickness of your fish and your preference of doneness. When the thickest part of the salmon is easily flaked with a fork, the salmon is perfectly cooked.
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Garnish immediately with lemon slices.
How to Bake Salmon in the Oven
Position a rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with foil or baking paper, like I did, then spray with cooking spray or lightly oil. Set aside. Using a sharp knife, make about 4-5 slits on salmon OR you can slice it through after cooking. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
In a small pan set over medium low heat butter, minced garlic, smoked Paprika, onion powder cayenne pepper, parsley or basil .
Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minute. Add lemon juice to mixture.
Brush salmon with butter mixture. Bake until cooked through, about 10-15 minutes, depending on the thickness of your fish and your preference of doneness.
When the thickest part of the salmon is easily flaked with a fork, the salmon is perfectly cooked.
Just made this today and OMG…amazing bites indeed. Thanks for the recipe. John
This was absolutely amazing. I think I added some basil and thyme and used onion flakes because I didn’t have any onion powder and I laid it on thick, so it didn’t look professional like the picture does but it was delicious. IT was so delicious that I used it on a pork roast a few days later and it works just as well with pork…plus it came out very moist. Thank you for this recipe. Next is beef. I’m going to try it on everything.
Thanks for sharing!!!!
So this is my 3rd time making this dish and each time it gets better and better!!!
Thank you so much for sharing this delicious recipe 🙂
If I use frozen salmon fillets, do I thaw n bake or just bake for longer time?
I would thaw them first before applying the spice rub.
I made this recipe tonight. It was delicious! Thanks!
I made this last night, and it was FABULOUS! Thank-you for a great recipe. I altered very little, adding a tablespoon of Herbs de Provence, as somebody suggested, and cooking the salmon on a bed of sliced zucchini and yellow squash. Both the salmon AND the squash were tender and succulent, and my family was delighted with the meal!
Thank you Imma for sharing your recipe! It’s super delicious and my family loved it! Will be making it again.
Is it supposed to be paprika or smoked paprika? The ingredients & instructions say one and the picture instructions says the other. Not being sure, I went with regular paprika but I’d like to know for next time. It’s in the oven now!
Both work. I use whatever paprika I have on hand for this recipe
I just wanted to let you know that when the recipes ‘googled up’ (that should be a phrase now, I think) … Anyhow, I clicked on this one because of the teasing intro of ‘Christian’ recipe. As a Christian, I was intrigued and curious. In any case, just letting you know I’m going to making salmon filets with fresh green beans and roasted sweet potatoes for dinner for me and my wife tonight. Only real deviation I’m planning is a little rosemary since we have a bush, but the only parsley it basil we have is dried. In any case, I’ll let you know what at think, but I’m really looking forward to it and I’m sure my wife will love it!
Thanks the recipe and taking the time to share!
P.S. I’m just curious now … Looking back at the comments, was that supposed to say “Christian” or “Christmas?” Now I’m wondering if spell-check ‘helped’ out. In any case, like I say, just curious.
Thanks again!
I’ve got to give a rating to leave a comment, but I’m guessing it’ll warrant the 5star anyhow!
Yes, it’s Christians indeed. We aren’t allowed to eat meat on Fridays during Lenten season and salmon is my go-to protein.
Is Salmon not a meat? Its flesh from a living creature . By the way great recipe!
I’ve always found that funny. “Oh I can’t eat meat, I’ll have the fish” but I guess it just means (or has been changed to mean) no meat from a land animal. I guess technically in food meat and fish are considered different.
Loved the combination of salmon and butter, my results were lovely.
Awesome! Thanks for the feedback!
So good and so easy to make. I never would have thought to put butter on salmon as it is a fatty fish but the flavour is amazing and the house smelt great while cooking it. Ate a piece right out of the oven!!
Glad you like it, Paula!
I hope mine come out good because I used both basil and parsley because that’s how the ingredients read. Then I look at the below directions and it says parsley or basil. That’s why my mixture looks more green than red
Hi Courtney, I have used both parsley and basil and it works out just fine.
This was delish…
I never follow recipes exactly…
Somehow a few other flavors entered the mix…
Red hot pepper seeds
Lime & Mandarin Orange Juice subbed for Lemon
1/2 butter, 1/2 Olive Oil
Herbs de Provence
Mined green Onions
A tbs of soy subbing for salt
Hot Papricka
a bit of siracha Mustard
The color was beautiful
Salad with avacado, endive, olives, beets, blue cheese and herbal vinaigrette.
The side stayed calm, a rice quinois combo.
Zuchini cooked under the grilled fish was the veggie.
YUM YUMMM YUMMMMM
Thanks for sharing your thoughts. Glad you like it. Happy New Year!
This was absolutely delicious!!! After trying many bland and disappointing recipes from various other sources, so happy to have stumbled across this treasure trove of a website! Thanks for sharing your wonderful recipes!
Thanks for the kind words, Sara. Happy new year! 🙂
I missed the cayenne pepper by accident and it’s still so good. N just let me tell u that I cannot cook to save my life n I succeeded with this. Thank u !
Wohooo! Glad it turned out well for you, Jim!
Hi Imma,
Is this done with skin-on salmon? Do I need to take the skin off before brushing the sauce on both sides? Do you turn the salmon over halfway through cooking? Usually I cook it on the skin side under the broiler and then turn it over and cook the other side and remove the skin before eating.
Hello Kira, It’s made with skin on. No you do not have to take the skin off before brushing, turning the salmon over is optional. I usually just let it cook on one side . Happy Cooking !!!
When leaving the butter/seasoning to set for 5 minutes is that over heat or no heat? Thank you!
Hi Lisa,
It’s no heat.
Thanks so much!! Loving your recipes by the way… making this fish and one of your chicken breast recipes today. Love all the spicy!!
I did it and it was great thank
Is it okay to marinate with the glaze for several hours?
Yes it is.
I am a young university student and new to living on my own and your recipes have helped immensely! Thank you for helping me bring that back home afro-caribean taste to my home away from home. And I always come back to this salmon recipe.
I’m so happy you find my recipes helpful, Brishawna! Thank you for dropping by and best of luck in school.
Made your salmon a few weeks ago as I had a few friends over for Sunday lunch in my new apartment. It was such a hit. Will be making again tomorrow when I get home from church for my birthday lunch. Thank you for such a tasty and simple recipe.
Thank you for the wonderful feedback. And happy happy birthday, Phyllis!
Truly one of the best tasting salmon dishes I’ve ever had. Wonderful and simple recipe too.
Glad you like it, Louise. This one’s a keeper! 😉
Fantastic recipe just loved it !!
Awesome!! Thanks so much!!!
I am always reluctant to try new things as I have VERY PICKY eaters at my home. This recipe sounded just the way I would like the seasoning to be and also the positive comments encouraged me to try it. So finally I made it today for lunch and my hubby LOVED it. He wont stop praising it. Thank you so much for such an awesome yet easy recipe.
BTW I used olive oil instead of butter and used griddle over my stove.
I’m so happy it turned out well for! I always feel that sweet triumph whenever picky eaters dig in my dishes. 😉 Thank you for your time!
This was definitely the best salmon recipe I have tried on Pinterest. I scaled it down to make one filet, eyeballing ingredients, but this will be my new go-to recipe for salmon! Yum! Thanks for the recipe.
You’re welcome, Julie! And thanks for dropping by.
Hi can I use olive oil instead of butter for the mixture ? How will it fare . Plan to cook this for dinner tonight
Hello!
Olive oil will do just fine. Hubby prefers olive oil to butter. Do let me know how it works out for you.
Thanks !
How do you think this will fare with dried parsley and basil, instead of fresh?
It will do just fine – reduce the amount of herbs in half .
Amazing! I love cooking salmon and i have 2 go-to recipes. I decided to expand and made this last night. It was the best salmon. Wonderful flavor, perfect amount of kick, great after taste. Next time i will make more so we have left-overs.
So happy it turned out great for you, Randi!
We had your baked salmon last night and it was the best oven baked salmon we’ve ever had! Just so moist and flavourful. Thanks for sharing!
Hi Jane,
So happy to hear this. Thank you SO MUCH!!!
This was delicious!! I made this for dinner this evening and absolutely loved it, as did my husband. I used some of the sauce to cook some broccoli to go with it, and the broccoli was delicious, too!! Thanks so much for sharing a great recipe. Oh, and thank you also for teaching me to put little slits in the salmon. Not sure why that never occurred to me, but it worked great! 🙂
Yaaay! Thank you for taking the time to let me know. 🙂
What Flavor! If I could give it a 10, I definitely would, served with broccoli and jasmine rice. My husband caught salmon in the Pacific Ocean. These flavors only enhanced such a beautiful piece of fish. Thank you!
Thank you for the wonderful feedback, Donna. Now you got me thinking on going on fishing with hubby. 🙂
Sweet! I just made some salmon fillets last night with honey glazed sauce but looking at your dish truly motivates me to try this recipe soon. I like that you used the cayenne pepper and paprika! Spicy is absolutely a plus for this dish
– Natalie Ellis
Yes it is Nathalie. Thanks for stopping by.
When did u add the basil and the parsley?
My bad . After the cayenne pepper .
First try with this one and wow what a hit! 5 hungry people…2.5 lbs salmon gone in minutes.
Thanks.
It’s always a hit, Maria! Thank you for taking the time to let me know. Have a great day! 🙂
I used your Baked Salmon recipe for our supper this evening and it’s a BIG HIT with my picky eaters! Thanks!
Yaaay! I always love hearing when my recipes are a hit to picky eaters. 😀 Thanks for letting me know, Janice!
Hi Imma! I’m so glad that I found your blog. I’ve been trying new baked salmon recipes lately and I found this one yesterday. I made it last night. It was so delicious to me! Not only that, but for my husband too, who ate all of it quickly. I didn’t have a cooking brush so I just placed all of the paste on top of each fish. I paired it with basmati rice cooked in chicken broth. We also ran out of pepper the night before, but this recipe didn’t need it, at all, since I put the max amount of cayenne and a little extra 😀 Thank you so much! I can’t wait to browse through and recreate more of your recipes. Quick question. Is this recipe a mix of African, Caribbean & Southern? If so, how so? I’ve only ever had Southern Creoles and Cajuns, never African or Caribbean so I’m curious to know what is what. Thanks!
Yaaay! Glad it came out well for you, Jami. I don’t think it’s a fusion of those three, but I’d say it’s more like of a creole with the presence of cayenne and parsley. Can’t wait for you to try other recipes on the blog. 😉
Thank you! I just made this recipe for a second time last night. Yum again lol
I made this salmon tonight and my husband and I love it! I used smoked paprika and fresh thyme because that’s what I had on hand and lots of lemon juice! Very good!,
Glad you love it, Loretta. This recipe here is truly a keeper. 🙂 Thanks for stopping by.
Have you ever changed this recipe up and used your Creole Cajun Seasoning? I just made a ton of it and I am thinking that using 6 tablespoons to replace the spices in the recipe might be a bit much. Any thoughts? Love the site, thank you so much!
Hi Ian, Yes I have . 7 Tablespoons might be a bit too much. Start with 3 1/2 tablespoons – you can always add as needed.
Hey! This is is so simple and easy to made, I love to bake the salmon in this style, My family love this recipe. Thanks cooks for my help.
Glad to hear that your family love this one, Lonnie. It’s my go-to salmon recipe especially for busy weeknights.Thanks for dropping by!
Made this was really delicious and easy
Thanks for sharingi!!
I made this tonight! This is a great easy to make recipe. I was about to give up on salmon, but this tasty, spicy recipe was a hit! I have only been following your site for a month or so, but I am finding that your recipes are wonderful. I love to cook different types of ethnic food and I especially like spicy African, Caribbean, South American and Southern/Creole. You have another dedicated follower!
Glad you didn’t give up Don. Super excited to hear this worked out well for you. Happy to have you here.
About to make this now. Then another time make that other fish you had wrapped up foil paper!!!
Nice! Do let me know how it works out for you. Thanks
That. Looks. AWESOME! Honestly this and allrecipes.com is the only recipes websites I’ll visit. So far I’ve made the chicken pumpkin soup, the Cajun chicken penne, peanut stew and the tostones, and this is next!
Thank you so much! So happy to hear the recipes are working out well for you.