Oven Baked Salmon
These moist, flaky oven-baked salmon filets are generously seasoned with a spicy kick and a lemony flourish. It’s one of those easy, never-fail-you recipes that packs a real flavor punch.
Spicy, lemony, moist—this recipe is everything you could ever want a salmon dinner to be! And honestly, any meal that can work for a fancy date night or a quick weeknight meal holds a special place in my heart.
Plus, this salmon is so tasty that you’ll probably forget it’s also incredibly good for you. Here’s to all the healthy foods that still taste like a treat.
Keeping Baked Salmon Moist
Moist, flaky salmon is pretty simple. The trick is to avoid overcooking it. Ten to fifteen minutes at high heat－400℉ (205℃)－works well for me. However, cook times will vary depending on how thick your salmon filets are.
Just start checking them around the 10-minute mark. When the fish loses all opacity and the thickest section flakes easily with a fork, it’s time to pull them out of the oven. They’re done!
How to Bake Salmon in the Oven
- Pat the salmon dry and season both sides with salt and pepper. (Photo 1)
- Melt the butter, then saute the minced garlic, paprika, onion powder, cayenne pepper, parsley, and basil for 30 seconds to a minute. Turn off the heat and let the mixture sit for about 5 minutes so the flavors meld. Finally, add the lemon juice to the mix. (Photos 2-3)
- Brush the salmon with the spice mixture, covering every inch. (Photo 4)
- Bake for 10-15 minutes or until cooked through, depending on the fillets’ thickness and your preference. When the thickest part of the salmon easily flakes with a fork, it’s perfectly cooked. (You could do this stovetop if you don’t want to heat the oven.) (Photo 5)
- Garnish with lemon slices and serve with your favorite sides. (Photo 6)
Recipe Notes
- Season the fish with soy sauce, grated ginger, minced garlic, and a touch of honey for an Asian-inspired twist.
- Spread a layer of basil pesto over the salmon filets and sprinkle with grated Parmesan cheese before baking for an Italian take.
- Take a whiff. Fish should smell like the ocean, not fishy, and watch out for bruising. If you’re buying frozen filets, avoid packages that say “color added” or include non-natural ingredients.
- Feel free to use skin-on salmon, baking it skin down, which creates a barrier to hold in the juices.
- Setting a timer will prevent overcooking the salmon. Fish cooks fast, and it’s easy to forget about it when you’re busy making sides.
Make-Ahead and Storage Instructions
Salmon will stay good in the fridge for 3-5 days or in the freezer for up to 3 months, so feel free to make this dish ahead. Just let it cool and refrigerate or freeze it in an airtight container.
Thaw frozen salmon overnight before reheating it. Pop it in the microwave, air fryer, or your oven set to a low temp (325℉/160℃) for about 10 minutes or until just heated through.
What Goes With Oven-Baked Salmon
Oven-baked salmon goes with loads of sides. Enjoy it with garlic mashed potatoes or creamy orzo and bacon-wrapped green beans. Or serve it chilled over a strawberry spinach salad and top it with mango salsa.
More Sumptuous Salmon Recipes to Try
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”VkWj59UL” upload-date=”Mon Aug 06 2018 20:14:42 GMT+0000 (Coordinated Universal Time)” name=”Oven Baked Salmon” description=”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 blog post was first published in February 2018 and has been updated with additional tips, new photos, and a video.
Oven Baked Salmon
Ingredients
- 2 pounds (900g) salmon fillets
- 3-4 tablespoons (42-56g) unsalted butter
- 2-3 teaspoons (6-8g) minced garlic
- 1 tablespoon (7g) onion powder
- 1 tablespoon (7g) paprika
- ½-1 teaspoon (1-2g) cayenne pepper (optional)
- 2-3 tablespoons (7-10g) fresh parsley or basil (minced)
- salt and pepper to taste
- 1 tablespoon (15ml) or more lemon juice
Instructions
- Position a rack in the center of the oven and preheat the oven to 400ºF (205℃). Line a baking sheet with foil or baking paper, like I did, spray with cooking spray or lightly oil. Set aside.
- Make 4-5 slits in each salmon fillet with a sharp knife. Dab both sides of the salmon dry with paper towels, and season both sides with salt and pepper.
- Heat a small pan over medium-low heat. Melt the butter, then add minced garlic, paprika, onion powder, cayenne pepper, and parsley or basil. Stir for 30 seconds to a minute. Let this mixture sit for a little bit, about 5 minutes. Stir in the lemon juice.
- Brush the salmon fillets with the mixture, covering every inch.
- Bake until cooked through, 10-15 minutes, depending on the salmon's thickness and your preferred doneness. The salmon is perfectly cooked when the thickest part easily flakes with a fork.
- Garnish immediately with lemon slices and serve.
Tips & Notes:
- Season just before cooking to keep the salt from pulling out too much moisture.
- While the FDA advises an internal temperature of 145°F (62℃), most chefs and pro-home cooks prefer 125-130°F (50-55℃). The higher the temperature, the drier the fish.
- Let the filets rest for 5 minutes after removing them from the oven. Residual heat will continue cooking it for a few minutes, and the juices will reabsorb into the meat.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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!!!