Free: Healthy 5-Ingredient Meals Ebook
Get It NowOh, baked salmon. It’s the healthy dinner that can — and does — do it all. It’s my busier-than-ever-weeknight dinner. It’s my I-have-guests-over dinner. It’s my I-want-something-light dinner. It’s my I-don’t-feel-like-cooking dinner. Sometimes it’s even my holiday dinner. This oven baked salmon recipe is the every possible occasion staple that I make over and over. Make it with me!
Why You’ll Love My Oven Baked Salmon Recipe
- Tender, flaky salmon texture – I won’t deny that pan searing salmon is the best way to get crispy skin, but baked salmon more than makes up for it with its juicy, tender flakes. There are a few ways my recipe makes this happen, but the key is my tips (below) for the perfect cook time.
- Bright and fresh flavors – Lemon, olive oil, and fresh herbs bring out the natural taste of the fish. I have a sweet variation below if that’s your thing, but this is the combination I come back to again and again.
- Just 6 simple ingredients – With minimal ingredients you can find at any grocery store, my baked salmon recipe proves that flavorful meals can be simple. And simple is how I love it most.
- Quick and easy – Busy weeknights are no match for salmon in the oven. It takes only 15-20 minutes — which is mostly hands-off — and even beginners can nail it. (Then you can branch out to other types of fish, like my baked cod, baked halibut, rainbow trout, and even sea bass.)
Ingredients & Substitutions
This section explains how to choose the best ingredients for my easy baked salmon recipe, what each one does, and substitution options. For measurements, see the recipe card below.
Salmon Tips:
- Try to get skin-on salmon if you can — it gives the fish the best flavor, even if you don’t eat the skin. But skinless is just fine if that’s what you’ve got.
- You can make baked salmon recipes with pretty much any species of salmon. Sockeye or farm-raised Atlantic salmon is the most affordable. I love using wild-caught pink salmon, Coho salmon, or for a treat, king salmon is the very best.
- Though you can bake a whole salmon fillet, individual 6-ounce fillets are my favorite way to cook salmon in the oven, because they cook more evenly — and a little faster, too.
Other Ingredients:
- Olive Oil – Oil ensures that the fish stays moist and flavorful. You can also use avocado oil, or even unsalted melted butter.
- Lemon Juice – Use fresh lemon juice for the best flavor, or bottled for convenience. I try to use fresh lemons for this, as I place extra slices on top of the fish for a flavor boost and presentation.
- Garlic – You can mince or crush fresh garlic cloves, or use the jarred kind (I always have some in my fridge). If you don’t have either, you can substitute 1/2 teaspoon of garlic powder, though I think it’s a downgrade.
- Fresh Herbs – I used fresh dill and fresh parsley in my baked salmon recipe, but thyme would also go nicely. I don’t recommend dried herbs, but if that’s all you have, use 1/3 the amount of fresh.
- Sea Salt & Black Pepper
Sweet Variations:
- Honey – Whisk 1-2 tablespoons of honey (or my natural sugar-free honey) along with the olive oil and lemon juice.
- Maple – You can add the maple syrup like the honey above, or if you have time, use my sweet salmon marinade instead.
How To Bake Salmon In The Oven
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix the oil, lemon, garlic, and fresh herbs. Just stir or whisk them together in a small bowl.
- Brush it on the salmon. Place the salmon in a baking dish (I use this one) or on a baking sheet, with space between the fillets. Pat the fish dry with a paper towel, then brush with olive oil mixture on both sides. I season with salt and pepper at this point (rather than mixing them into the oil mixture), because these are so important to be evenly distributed. If you like, place thin lemon slices on top of each fillet.
- Bake salmon. Place the salmon in the oven and bake until it flakes easily with a fork. (For best results, see my tips and temp chart below!) I like to sprinkle more fresh herbs on top for serving, and drizzle with the sauce from the bottom of the baking dish. It makes the fish even more moist!
My Recipe Tips
- Choose fillets similar in size and thickness. This will help them cook at the same rate. If one of my pieces is very thin, I just fold it over.
- Dry well before seasoning. I do this with all proteins to keep that moisture locked in. People often forget this step, but I find it makes a noticeable difference.
- Cook within 10 minutes after seasoning. Since the mixture contains acidic lemon juice, your fish will start to turn into ceviche if you don’t make the baked salmon recipe right away.
- Be careful not to overcook. Timing is key. I aim for that sweet spot of 135 to 140 degrees F inside to get that juicy, flaky goodness. (See below for more on why I choose this temperature and how I perfect the timing.)
- You can bake frozen salmon if you have to. Although I recommend thawing first, you can bake salmon from frozen. Simply cover it with foil and bake for 5-10 minutes, until thawed. Brush on the seasoning mixture, then continue baking (now uncovered) for 10-20 more minutes, until it reaches your target temperature below. The total cook time is 20-25 minutes.
How Long To Bake Salmon?
Salmon bake time will depend on thickness, but a good estimate for individual fillets is 10-15 minutes. I always start checking at 10 minutes just in case. 400 degrees F is my optimal salmon oven temp, because it’s high enough to cook the fish quickly without drying it out, but low enough to prevent burning.
You can check to see if the fish is done by flaking it with a fork, but to make my baked salmon recipe perfectly, check the internal temperature using an instant read thermometer (I use this one) inserted into the thickest part of the salmon.
Below is my temperature guide to know when it’s done to your liking. I highly recommend 135-140 degrees F for moist, flaky fish, as higher than that turns out dry. Feel free to go lower if you like yours less done.
Doneness | Internal Temperature |
---|---|
Medium rare | 120-125 degrees F (48-52 degrees C) |
Medium | 130 degrees F (54 degrees C) |
Medium well (my recommendation) | 135 degrees F (57 degrees C) |
Well done | 140-145 degrees F (60-63 degrees C) |
Storage Instructions
- Store: Keep any leftovers in an airtight container in the fridge for 3-4 days. They aren’t as good as fresh, but I still enjoy them for lunch!
- Meal prep: Mix the olive oil mixture ahead and brush it on right before baking, or fully bake salmon in the oven and then portion into individual containers to simply reheat later.
- Reheat: Reheating salmon in the air fryer is my favorite method to avoid drying it out (about 3 minutes at 325 degrees F), but you can also cover it in foil and pop in the oven (at the same temp). It’s also delicious chilled or at room temperature. I don’t like microwaving fish because it gets dry easily, but you can if you need to.
- Freeze: Wrap the fish in plastic wrap, then place in a zip lock bag in the freezer for up to 3 months. Thaw overnight in the refrigerator before you reheat.
Leftover ideas:
Make my salmon bowl for a quick lunch option, or add a baked salmon fillet as a protein over any of my salad recipes. If the fish already seems dry after storage, I use it to make my creamy salmon salad to avoid reheating it.
Serving Suggestions
My easy baked salmon recipe goes with almost anything — it’s one of the reasons it’s my every-occasion dinner! Since it’s so simple, though, equally simple sides work best:
- Vegetables – Let me be real, half the time I just roast asparagus or zucchini on the same sheet pan I use for oven baked salmon and call it a day. (You can also saute zucchini or air fry asparagus while you’ve got the salmon in the oven instead.) But this time I was feeling fancy, so I made my green bean almondine recipe, pictured above. If you want something different, my roasted brussels sprouts or roasted broccoli also make solid options, but you’d have to get them started earlier since they take longer.
- Salads – This fish has such bright, fresh flavors, so I love it with a fresh salad! One of my oldest faves is tomato cucumber avocado salad, but my Caprese salad or quinoa salad also works well.
- Starches – For a more filling meal, add my roasted potatoes, baked sweet potatoes, or your favorite rice or noodles. You can even make Instant Pot baked potatoes (which are also very hands-off) while your salmon bakes. I like my lighter options, so I go for cauliflower rice or zucchini noodles more often.
More Baked Salmon Recipes
If you like my easy baked salmon recipe but want to take it up a notch, you’ll love some of my more unique ways to bake it:
You can also try my other cooking methods: grilled salmon, broiled salmon, or air fryer salmon. I make this fish all the ways!
My Tools For This Recipe
- Baking Dish – Functional, durable, and beautiful… I use this for so many meals as a baking dish, but also as a serving dish.
- Meat Thermometer – I make my best baked salmon when I use it! And it reads in seconds.
Baked Salmon Recipe (Easy & Flaky!)
This easy oven baked salmon recipe is flaky, moist, and flavorful! Make it in just 15 minutes with olive oil, lemon, garlic, and fresh herbs.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to 400 degrees F (204 degrees C).
-
In a small bowl, whisk together olive oil, lemon juice, garlic, dill, and parsley.
-
Arrange the salmon fillets in a baking dish or on a baking sheet, with space between them. Use paper towels to pat them dry.
-
Brush the salmon fillets on both sides with the olive oil mixture. Season both sides with sea salt and black pepper. If desired, place a thin lemon slice over each piece of fish.
-
Bake salmon for 10-15 minutes, until the internal temperature reaches your desired doneness: 120-125 degrees F (48-52 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, 135 degrees F (57 degrees C) for medium well, or 140-145 degrees F (60-63 degrees C) for well done. (I recommend 135-140 degrees F for perfectly moist, flaky salmon!)
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 salmon fillet
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
107 Comments
Kristina
0I tried this recipe because my husband was tired of the mayo salmon recipe (also Wholesome Yum) I usually use. This recipe wasn’t our favourite. It didn’t seem very flavourful but maybe I just needed more salt again.
Lynn
0Very tasty & easy recipe to make for family or company.
Lisa Treible
0So simple and so delicious!
Liz
0I was wondering what to make for dinner, when this popped up. I had everything on hand. Perfect! It wasn’t more remarkable than any other comparable recipes I’ve made in the past, but it was fine. Salmon, lemon, and dill is a pretty classic combo you can’t go wrong with.
Patricia Sturdevant
0OMG! This was so good. Easy prep, great taste. I will be making this again, soon!
Georgena
0Delicious! I love making fast and easy recipes. I have never used garlic on salmon before, it added a more robust flavour. Was enjoyed by everyone.
Paula Hegg
0The salmon turned out moist and flavorful. A definite win. I had to use dried spices as I didn’t have any fresh but it was still very good. I will make it this way again. I didn’t coat the skin side with the oil mixture as I like the skin to adhere to the pan and when I serve it, only the fish comes out of the pan. It sure beats how I was making salmon….butter on top sprinkled with lemon pepper.
Jo-Anne Boles Smith
0What could go wrong? Fresh herbs make an amazing flavour! Love it!!!
Voula Staikos
0Good omega oils, carb free and scrumptious! Salmon is one of our weekly meals, although at times we do eat twice a week! Mediterranean herbs is what I use with good olive oil or a cube of butter. You just can’t go wrong with this fish and you will love it with a side salad or warm baked vegetables… it is a must.
Erin Comer
0One of my family’s favorite dinner. I put a slice of bacon on it while baking it and throw away the piece before serving. It gives it a yummy flavor. Also try lemon pepper on it.
Sabrina Pattas
0I make this weekly! I add butter and wrap them in tin foils to poach them instead of bake
Luis Mathews
0Delicious recipe! I went with salmon without the skin because I just can’t handle the texture. Fish with lemon is a must for me, they always fit together! The salmon was so tender and delicious! Thank you for this recipe!
Alma fisher
0I’ve never really been a fish person but I’ve been trying to broaden my horizon with foods so i tried this and I liked it. It was a simple recipe I could follow and not to time consuming and it tastes great.
Dawn Ullrich
0Enjoying this for my dinner tonight but I didn’t cook it the oven I used my air fryer. Faster and sealed in the juices.
Patricia A Watts
0I love this recipe. I do make one change. I don’t like dill so I use fresh rosemary. I also fix oven baked asparagus with mine. My husband use to refuse to eat salmon, until I fixed it this way, he loves it.
Denis Thibodeau
0This recipe makes is so easy to bake my favorite fish. I can’t tell you how many times I screwed up salmon for dinner. The taste is really good. I will undoubtedly make this again.
Alexandra
0This really is the BEST way to bake salmon! I followed the recipe advice and baked with the lemon slice on top which I will now always do because it really infuses the salmon with flavor. I love serving this along side oven roasted asparagus. Thank you for this wonderful recipe!
Samara Smith
0Loved this salmon so much! Easy and quick to make.
Syran Austin
0This recipe was super simple and very quick to make. It was delicious and very convenient.I lead a very busy life and don’t always have time to make wholesome meals.This recipe gave me a chance to have a very nice dinner that I could enjoy with my family in spite of my busy schedule.
Bonny Medrano
0Looks delicious. I’ll definitely try it.
Michele
0My 96-year-old mom LOVES salmon, so we have it once a week. This recipe was so easy and delicious! I always use fresh herbs (especially garlic – not a fan of the jarred) and I think that made all the difference in this recipe. I used the air fryer b/c the skin gets so crispy on the preheated grate (20 minutes at 400). I always remove the skin and gray matter under the skin before serving Mom (too fishy otherwise). She likes her salmon well done, and I like it rare, so I cook one large piece that is thick on one side and tapers down. The slice of lemon on top was a beautiful addition – for taste and presentation! Thank you, Maya – I’m a devout disciple of you and Wholesome Yum!
Kristen Martinez
0I’ve used this recipe multiple times now and my salmon always turns out delicious! Definitely my go to recipe for salmon.
MarieElena Mathena
0I got wild caught salmon today on sale, just my luck. I love salmon and recipe is so good. Very moist and delicious. I like that it wasn’t covered with sauce just herbs. Thank you for sharing the recipe.
Kaitlyn Robinson
0I love salmon and have been looking for an easy,yet still delicious recipe for it. This recipe definitely fits the bill! Quick to prepare and very flavorable. Even my kids loved it! It’s a win in my house! Will be adding it to our menu!
Joy
0I just want to thank you for the amazing recipes. We have Keto and gluten free issues in our house plus Lactose free. So its a challenge. We all loved this recipe.
Joy Harris
0Absolutely love this recipe. Even gotmy girls to eat it. They actually liked it. For teenagers that a big deal.
NJ
0I’ve been baking salmon filets for years only using salt, pepper and olive oil. The additional ingredients really raised them to a whole new level…..thanks for the recipe!
Gail Holcomb
0We love salmon and I had all the ingredients except for fresh dill, so I used 1 tsp. of dry. It was so quick to put together and we all loved it. I served with fresh asparagus and a side salad. Delicious and I will make it again!!
Lisa Devonshire
0I love making this (without the dill) and we only make 3 servings (myself, husband, and son) but it cooks so perfectly. It’s always better for me to bake rather than stovetop because it cooks so well in the oven! Always works great with lemons!
R Myers
0This was such an easy recipe. Perfect for our upcoming summer days; I will try this in my air fryer next. This pairs well with a light side dish or salad. I highly recommend trying this delicious recipe and look forward to trying more from this site.
Sally Place
0My husband love salmon and loved it cooked this way. I’m not too fond of it, but this recipe was very good. Will do it again soon. Thanks!!
Deb
0This is a great tasting, easy and healthy recipe. Instructions are thorough which includes options.
Dana
0We loved this oven baked salmon. The herbs and lemon added great flavor and the salmon came out perfectly!
Cam
0I love how this turned out! My family loved this!
Debbie
0Perfect timing! The store had it on sale. Having it again tomorrow night, as I got a whole fillet! I paired with Orange and purple cauliflower.
I didn’t see how to post a pic.
Roxie
0Love this easy and delicious recipe. Will make it again since my daughter is a fish lover.
Haydee Jackley
0This was a hit with the family, came out perfect. Thank you.
Lisa
0The salmon came out of the oven moist and flavorful. Definitely the way to go when cooking fish fillets.
Journa Liz Ramirez
0We had this oven baked salmon last weekend, it was a hit! Everyone loves it. So fresh and rich in flavors. Highly recommended!
Joanne
0We usually use a cedar plank on the grill, but I needed a recipe for the oven… this did not disappoint! Flavorful and flaky! Will definitely make again!
Melanie
0My husband and I love this recipe. Always have the ingredients on hand and is a quick fix with steamed broccoli or asparagus!
Mark Weller
0I put four large steaks in two stoneware dishes on middle rack. Pulled a couple at 20 minutes, turned off the oven at 35 and let the biggies rest some more. Flavors settled in so smoothly!
Mark kerley
0They were awesome.
Cindy Cohen
0Loved this easy and delicious recipe!
Sheri Snow
0My husband of 38 years has steadfastedly refused to eat salmon, saying he just doesn’t like it. He not only ate this, but said he would gladly eat it any time I care to cook it in the future! A WIN at our household!
Andrea
0I have been looking for a new low-carb option for Salmon that wasn’t cooked in a sugar-based glaze. This recipe was the perfect swap, thank you!!
Toni
0I loved how it turned out! Everyone at my house was impressed!
Amber
0Will this work on a sheet pan or Pyrex casserole dish? I don’t have stoneware pans.
Wholesome Yum D
0Hi Amber, Yes, you can use a glass baking dish in place of the stoneware.
DeAnna Keller
0OMG So delicious! My husband and kids even liked it even though they said they didn’t want any. Now they want more!
Trang
0I love how simple these ingredients are. It really showcases the salmon and doesn’t overpower it. So easy for dinner!
Scarlet
0I love how easy it is to bake the salmon and the fresh dill is so yummy on it!
Ann
0Such an easy to make, yet tasty, salmon recipe. Perfect on a night when you don’t have much time to cook.
Camille
0Love this!
Charles
0Do you turn your salmon half way through cooking?
Wholesome Yum D
0Hi Charles, No, you do not have to turn the salmon while cooking.