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
Barbara
1Our salmon turned out delicious. Easy preparation and made clean up quick. We made it on our stoneware baking dish 11 x13 with 1 inch sides. We baked our whole salmon filet with skin side down. We added a sprinkle of paprika.This was a good healthy recipe.
Whiteflower
1I normally don’t like salmon, but this recipe changes everything! The fish was awesome on its own, but I added a creamy lemon sauce (mayo, sour cream, lemon juice, garlic powder and sweetener) which took it over the top! Hubby ate seconds and said it was worthy of a five star restaurant – high praise indeed!
Thanks, Maya – this one is a home run!!
Linda S
0I had to improvise a little since I was out of lemon. I used orange instead along with a little zest and it was divine. Even my 9 month old and 3 year old devoured it. I can’t wait to try it with lemon. Thanks for the great recipe.
Melissa
0This is our go-to recipe. Easy to put together and so delicious!
Sha
0This is so simple and easy yet incredibly delicious! I could eat this baked salmon all day!
Kristyn
0Baked salmon is my favorite!! Your recipe makes the most buttery, soft, & tasty salmon!! We love making it for date night in!
Nola
0What temp. Is the oven?
Wholesome Yum D
0Hi Nola, Preheat the oven to 400 degrees F. You can find this info in step 1 on the recipe card.
Sharon
0I’ve been using mango chutney as a glaze for baked salmon fillet. Very easy and very good.
Clarice
0Love this recipe… it is so much easier to get your family to eat more fish when you have these terrific recipes… the lemon shrimp is awesome too. Thank you for all of your wonderful recipes.
Roxy
0This is so simple & so delicious! This is rotated every week on our menu! Hubby approved! Super Yummy! Thank you! 😁
Terri
0I have thin sliced salmon what would I bake that at and for how long? And do I use the same seasonings as above?
Wholesome Yum D
0Hi Terri, Is it just a little thin or actually thinly sliced? I have never heard of thin sliced raw salmon… is your salmon already smoked? If it’s just pieces on the thinner side, I would fold them over.
Lisa Hatten
0Excellent recipe. Love the fresh herbs. 14 minutes at 400 is perfect every time. I like to top the salmon (I use Steelhead) with a sour cream, butter, and lemon sauce.
Melissa
0I love this recipe, it has become my go-to recipe for an easy weeknight meal. I also love the leftovers to add to salad for lunch the next day!
Lisa Simmons
0This was so awesome. My husband doesn’t like fish but he loved this recipe
Jann
0I made this with Wild Alaskan Fish coho salmon. Herbs were parsley and oregano (I know, a weird combination). Really, really good.
Sexton
0I don’t eat fish or seafood, but my husband LOVES Salmon. I usually do not attempt seafood recipes, but this recipe was easy to follow and we had all ingredients on hand! My husband wants to try it grilled next time. He HIGHLY recommend leaving the skin on, since it added to the flavor rating. Even our picky teenager loved it! He said he loved the juiciness.
Jennifer
0Look delicious can’t wait to try it!
iylia hagan
0Can’t wait to try it for my type one diabetic daughter.
Elizabeth English
0We really enjoyed this. I often bypass cooking fish as I’m never sure it’ll cook ok, and here in the UK it’s too expensive an ingredient to get wrong, so I was delighted and relieved this was moist and delicious! My husband isn’t a fan of fish but he said he’d have this again, so high praise indeed!
Jessica Munoz
0Another wonderful recipe from Maya! My kids even ate it (and they are pretty picky when it comes to seafood/fish). It was the prefect amount of lemon and was not dry at all. I ended up topping my baking dish with foil to keep more moisture and then removed during the last 5 mins. Paired with some grilled veggies- Amazing!!
Sally Edward
0It was moist and had so much flavor, it was delectable! I’ve made baked salmon many times but this tasted better, or as good as, any of them.
It was also easier. By mixing up the Olive oil mixture ahead of time, it made it easy to put it in the oven more quickly.
Anita
0I made this for my husband. I personally do not eat salmon. Usually, I cook this in the air-fryer for him. He thoroughly enjoyed this new recipe. I served it in a low carb tortilla with lettuce, tomatoes & spicy mayonnaise. He said the lemon & dill gave it a light fresh taste and loved that it was flaky.
Cheryl
0Oh My! Made Blackened Salmon for dinner tonight with asparagus in a cheese cream sauce and a salad with fig balsamic and blood orange oil dressing.It was fantastic! We have been following Maya for 3 years now and this recipe is in the top ten. He said after dinner, “This is definitely a keeper!”
Arlene
0I would love to try this baked salmon, it sounds great!
Helen Sohne
0The perfect way to make salmon. We had recently made a salmon dish but this was the easiest method I have tried. It turned out moist and delicious.We had it with the sliced lemon. I liked eating the baked lemon too!
Dianne Fowler
0Made it! Love it! Quick and simple to make. Delicious tonight and leftovers will be delicious tomorrow. Keto and low carb eating has allowed me to finally drop massive pounds, while eating clean and healthy. Thank you, Wholesome Yum!
Ruth
0This was so easy to make and I appreciated the exact timings for different doneness, my biggest issue with baking salmon is that I am always afraid to overcook it, and when I took it out at 11 minutes it was the perfect doneness for my taste.
Jenn
0Delicious way to make salmon. Fish always intimidates me, but this recipe was a home run and was so easy to prepare! Very versatile too!
Sharon
0Made this Salmon. It was better than any other recipe I have tried. It was flavorful, moist not dry. Definitely will make it again.
Nick Islam
0The best salmon I ever tasted, moist and full of flavor. Will use this recipe over and over.
Kathy
0I made it and will make it again and again! Absolutely delicious and so simple. I used coho salmon (from Wild Alaskan). Sweet potatoes and broccoli for sides. No leftovers! Thank you!
Teri Lover
0I’m not a fan of salmon, so I made it for my friend, and she loved it! It’s juicy and very flavorful and fits right into a keto program.
Rebecca
0This was delicious! We used the toaster oven so it was longer than 15 min, but that’s ok. Better that than heating the house up! My husbands was a bit dryer than mine in the middle, but I think it was just thinner. Unfortunately there aren’t usually filets exactly the same lol! Thank you
Sharon
0I made this salmon recipe. It totally surprised me on how flavorful it tasted. Very easy to make.
Karlee
0Loved this recipe! It gave me confidence to cook salmon. It was simple and delicious!!
Lisa Lewis
0My daughter made it for me using your recipe and it turned out delicious and perfect!!!
davidkarlwebb
0Quick easy recipe that taste great.
Robin
0My husband made this salmon last night and it was delicious! Easy and healthy! Thank you! We ate skin too.
Linda
0Love, love this recipe! So easy, full of flavor! Will make this again and again.
Lesli
0The baked salmon was delicious, juicy, before when I cooked it it was dry and over burnt, I accompanied it with broccoli. Love this recipe
Tina
0I made this and it was so yummy! I had to use dried dill and dried parsley as I didn’t have any fresh. I also used avocado oil instead of olive oil. I lined the pan with foil for easy cleanup. I wished I had doubled the recipe, it was so good I wanted more!
Faye
0I made this with flounder and my family loved it. Will be using this alot.
Yolanda
0Absolutely beautiful. I used dried Thyme instead of fresh herbs. Cooked it in the air fryer, skin side up, 12 in 200C. I brushed she skin with the marine before I cooked it. The skin became lovely and crisp. An amazing dish.
Jeff
0I cook salmon twice per week. This is a great and easy recipe that I have added to my favorite recipes. Thanks Maya!
Cher
0This is the best baked salmon and it is so quick and easy! We love it rare – medium rare and it is outstanding. Thanks.
Karen Wilk
0Delicious, definitely ‘wholesome yum’ – as it was too warm to turn on the oven, we cooked it on our ‘Traeger’ which worked really well!
Kathryn
0Made ahead for lunch today. Turned out moist and delicious! Skeptical about salmon but made me excited to try your other variations. Thank you for your excellent directions!
Cecilia
0I’ve always had trouble cooking salmon – until I found this recipe. It works every time and the taste is wonderful.
Rita
0We loved this salmon! The recipe was easy to make and came out perfectly, so I made it again. The 2nd time, I turned on the broiler a few minutes before it was done and slightly browned the salmon on top. Will definitely make this over and over and over!