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.
So delicious! Covers up the fishy taste.
This recipe is so so so good. The flavors dance of my tongue. Thank you for creating this!
Great! Thanks so much.
Thank you for sharing. It looks so yummy.
Glad you like it . Enjoy
Very easy and simple. I love this recipe so much!! Thank you.
I made this tonight, so simply and the flavors worked together so well. I only had a 1lb filet so halved the recipe and it was perfect. A keeper for me. Thank You
Great! Thanks so much.
So delicious! I omitted cayenne pepper because of the kids, and they loved it too!
This was great! I usually do a soy sauce or dijon mixture to top my salmon and needed something different. This was awesome and easy. We love garlic too so it was perfect.
This recipe is great if you’re a fan of blackened fish, which I am, but don’t want the mess of grilling or pan frying. It has kick!
Amazing This recipe will make a salmon lover out of anyone!!!!
Thank you so much!
Can the fish be marinated in the spice mixture??
Yes it can for about 30 minutes and up to 4 hours. Enjoy!
Looks delicious, but what kind of salmon did you use?? The picture looks like a deeper orange than traditional fatty Atlantic salmon… was it coho, king, sockeye…??? I know some are fattier than others
I used Atlantic salmon. Some places add carotenoid astaxanthin. Which makes it look orange.
Do you cook with lemon slices on top of fish?
Hi Sharen! I add the lemon slices immediately after baking 🙂
The oven baked Salmon was a hit! My son, who’s a tough critic, raved about it constantly. Imma, every recipe that I’ve tried from you have been successful! Thanks so much for sharing your recipes!
Aww..That means a lot to me . Thanks so much, Traci!
I loved the spiciness of these herb selections. To prepare in a skillet and let sit allows them to blend well, especially with the lemon juice. I substituted olive oil and less butter to reduce the cholesterol (49% per serving is high). Definitely will make again.
Thanks so much!
I am a new subscriber and love your recipes so far!
Quick question about the baked salmon as I am very interested in the recipe
We usually bake the whole side of wild Pacific Salmon and it is always trial and error regarding oven temp and time.
Could you give some guidance for your recipe using the whole filet rather than the salmon steaks as suggested in your recipe
Welcome aboard! The best advice is to not over cook the salmon. Do not bake beyond 140º F . It will will continue to cook after removing it from the oven. start checking after 10 minutes . Happy Cooking !!!
This recipe was very good for first time making it.
Awesome! Glad it did .
I made this yesterday and it was some of the best fish I’d ever eaten in my life! I did 1/4 teaspoon of cayenne because I have a little boy who’s not into spicy. Will make again over and over! The perfect Friday meal!
Awesome! Thanks so much.
The BEST salmon I’ve had in my entire life. Literally everyone wanted seconds. And I don’t even usually like fish. Thank you!
My husband likes this SO much that I make it once a week for well more than a year now! Great and easy!
I cut up veggies small coated them in the sauce & baked with the salmon. It was a great meal!!! Great recipe & a keeper.
Looks great! The recipe is quite simple and easy to prepare, added to the menu for this weekend. Hoping to enjoy the best Oven Baked Salmon with my family. Thanks and have a nice day!