Oven Baked Salmon

These moist and flaky 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.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 289kcal

Author Imma

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.

Notes

To get the freshest possible filets, choose nice and pink salmon, not pale. Make sure it doesn't smell bad or fishy, and watch out for brown spots or bruising. If you're buying frozen filets, avoid packages that say "color added" or include non-natural ingredients.
Keeping the skin on the salmon is another way to keep it nice and moist. Just be sure to bake it skin down, which creates a barrier to hold in the juices.
Set a timer to avoid overcooking the salmon. Fish cooks fast, and it's easy to forget about when you're busy making sides. I always set a kitchen timer to avoid drying out my salmon.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition