Description
Easy baked salmon with simple seasonings that’s perfectly flaky, moist, and delicious every time. This foolproof recipe delivers restaurant-quality salmon in just 20 minutes with minimal effort and one pan.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (6 oz each, about 1 to 1½ inches thick)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (optional, for color)
- 2 tablespoons fresh dill, chopped (or parsley)
For Serving:
- Lemon wedges
- Extra fresh herbs for garnish
Optional Glaze:
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). This high heat ensures salmon cooks quickly while developing a beautiful exterior. Position rack in center of oven.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Lightly spray or brush with oil to prevent sticking.
- Pat Salmon Dry: Remove salmon from packaging and pat completely dry with paper towels. This crucial step ensures proper seasoning adhesion and helps achieve a beautiful exterior. Moisture prevents browning.
- Arrange on Pan: Place salmon fillets on prepared baking sheet, skin-side down if using skin-on salmon. Leave at least 2 inches between fillets for even heat circulation.
- Make Seasoning Mixture: In a small bowl, combine olive oil, lemon juice, minced garlic, salt, black pepper, paprika (if using), and half the fresh herbs. Mix well to create a flavorful coating.
- Season Salmon: Brush or spoon the seasoning mixture generously over the top and sides of each salmon fillet. Make sure every surface is coated—this creates flavor and moisture.
- Add Optional Glaze: If using honey and Dijon, mix them together and brush lightly over seasoned salmon for subtle sweetness and tang.
- Bake: Place baking sheet in preheated oven. Bake for 12-15 minutes depending on thickness. General rule: 4-6 minutes per ½-inch thickness. Salmon is done when it flakes easily with a fork and internal temperature reaches 145°F.
- Check Doneness: At 12 minutes, check thickest part of salmon. Gently press with fork—if it flakes easily and looks opaque in the center with a slightly translucent core, it’s perfect. If still translucent throughout, give it 2-3 more minutes.
- Rest Briefly: Remove from oven and let rest for 2-3 minutes. Salmon continues cooking slightly from residual heat, and resting allows juices to redistribute.
- Garnish and Serve: Sprinkle with remaining fresh herbs, add lemon wedges for squeezing, and serve immediately while hot.
Notes
- Thickness matters: Adjust cooking time based on fillet thickness—thinner cooks faster, thicker needs more time
- Don’t overcook: Salmon continues cooking after removing from oven; slight translucence in center is perfect
- Skin removal: If using skin-on salmon, skin peels off easily after cooking
- Even cooking: Choose fillets of similar thickness for uniform doneness
- Make ahead: Season salmon up to 4 hours ahead, refrigerate, then bake when ready
- Frozen salmon: Thaw completely in refrigerator overnight before cooking
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet (6 oz)
- Calories: 340
- Sugar: 0g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 95mg