Best Baked Salmon
283 Comments
Mar 05, 2025
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This easy baked salmon is hands-down the salmon recipe I make most often in my house! The salmon filets are topped with a simple lemon butter sauce and fresh herbs, then quickly baked in the oven until perfectly tender and flaky.
Why You’ll Love This Baked Salmon
When you’re craving a super easy salmon dinner it’s hard to beat this reader-favorite recipe. I have several foolproof, oven-baked staples that I’ve perfected over the years, like baked chicken breast, baked cod, and this baked salmon. They’re the foundation for many of my weeknight meals and make it easy to whip up a delicious dinner in a pinch. So when my body craves omega 3’s and a light, healthy meal, I turn to this oven-baked salmon. It comes out perfectly every single time! Here’s what else you’ll love about my recipe:
- Beginner-friendly. If you’re new to cooking and want a foolproof recipe, this is the one for you!
- Quick and easy. It takes just 20 minutes from start to finish. The only prep work is making the herb butter topping.
- No mess. While I love pan-seared salmon, that approach can sometimes cause splattering and mess. This baked salmon is splatter-free!
- Great for meal prep. While this recipe is delicious on its own, leftovers can be transformed into a flaky salmon salad or salmon patties. I’ll share more ideas below!
Baked Salmon ingredients
- Salmon: You can make this with individual filets or one large piece (i.e. half of a salmon). It works great either way! And if you have any questions on how to shop for salmon, I’ve got plenty of tips below.
- Lemon Butter Topping: Butter, fresh lemon juice, and garlic is the ultimate trio for great-tasting seafood. If you’re dairy-sensitive, ghee also works.
- Fresh Herbs: You can use a variety of tender herbs, but I love a parsley and dill combination. It complements the salmon beautifully.
Find the printable recipe with measurements below
Tips For Choosing The Right Salmon
- Go for wild-caught. Wild salmon is more nutritious, flavorful, and vibrant in color. Unlike farmed salmon, it’s less likely to contain pollutants or antibiotics.
- Best types to buy. King, sockeye, and coho salmon are top choices. Since wild salmon is seasonal, availability varies, but always look for bright pink, well-marbled fillets.
- Fresh vs. frozen. Unless you’re buying the catch of the day from a fish market, frozen salmon is often the better option. It’s flash-frozen right after being caught, preserving its freshness better than the “fresh” salmon (which isn’t so fresh) sitting on ice.
How To Bake Salmon Perfectly
- Let the salmon come to room temperature. Take your fillets out of the fridge and let them sit on the counter for about 15 minutes. This ensures even cooking.
- Make the butter mix. In a small bowl, stir together the melted butter and lemon juice. Then brush the butter mix over the fillets in a baking dish.
- Baking time. Sprinkle the minced garlic, salt, and black pepper on each fillet, and bake for 12 to 15 minutes at 375°F (190°C). Remove the salmon from the oven and sprinkle the parsley and dill on top before serving!
Common questions
No, don’t remove the skin before baking. It will help protect the fillet from the pan’s heat, cook the salmon more evenly, and retain its delicious juices. Plus, after the salmon is cooked, you can easily slide the skin right off.
If you notice some white slimy substance on top of your baked salmon, don’t panic. It’s actually just a protein in the salmon called albumin that becomes solid when heated. The hotter the salmon cooks, the more albumin will come out. So to prevent a thick white layer, cook your salmon at a gentle temperature.
You’ll know the salmon is done baking when it flakes apart easily with a fork. I don’t often use an instant-read thermometer when baking salmon, but if you want to double-check, the internal temperature should be 125°F to 130°F for moist, perfectly cooked salmon.
Thaw it in the fridge overnight (and on a plate to catch any liquid). If you’re a few hours away from dinner, you can thaw it in a big bowl of cold water. This should take about an hour or so, depending on its thickness.
Ways To Serve
- Round out a dinner plate. With a variety of side dishes! Try fluffy rice, mashed potatoes, or garlic herb roasted potatoes for your carbs. For veggies, green beans, roasted Brussels sprouts, or roasted asparagus are excellent choices.
- Layer it onto a salad. Create something similar to my salmon avocado salad with fresh, seasonal vegetables and a lemon vinaigrette.
- Make a grain or protein bowl. There are many ways to create a grain or protein bowl, but I love a Mediterranean version with lentils, leafy greens, tomatoes, cucumbers, shredded cabbage, and a side of tzatziki.
Storage & Reheating Tips
- For storing in the fridge: Let the salmon cool completely before storing it in a sealed container. It will stay good for 3 to 4 days.
- How to freeze: If you have leftovers you won’t eat within a few days, freeze the salmon for up to 3 months in an airtight container. If you have multiple pieces, use parchment paper in between to prevent sticking.
- For reheating: To avoid drying out the salmon, reheat it in the oven (around 275°F) for about 10 minutes, or in the microwave until just warmed through. The key here is to reheat it low and slow!
More Ways To Cook Salmon
- Orange Glazed Salmon: A favorite weeknight dinner recipe.
- Salmon Avocado Salad: A light and fresh salad for summer.
- Cedar Plank Salmon: The perfect outdoor grilling recipe.
- Dijon Baked Salmon: So simple, yet so delicious.
- Or browse through my list of salmon recipes for more ideas!
If you make this baked salmon recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Best Baked Salmon
Description
Video
Equipment
- Enamelware Casserole Pan One of my favorites for baked mains!
Ingredients
- 4 (6-ounce) salmon fillets
- 2 tablespoons butter, melted
- ½ tablespoon lemon juice, plus more lemon slices for garnish
- 3 garlic cloves, minced
- kosher salt and freshly ground black pepper, to taste
- 1 teaspoon finely chopped parsley
- 1 teaspoon finely chopped dill
Instructions
- Brush the salmon. Preheat your oven to 375°F (190°C) and let the salmon come to room temperature for 15 minutes. Mix the melted butter and lemon juice (I use the juice from ¼ slice of lemon) in a small bowl. Then, place the salmon in the baking dish and brush the butter mix all over.
- Bake the salmon. Top the salmon with the minced garlic, salt, and pepper, and bake for 12 to 15 minutes, or until cooked through.
- Garnish and serve. Sprinkle the fresh parsley and dill on the salmon before serving.
Lisa’s Tips
- The best temperature: I find that baking at 375°F (190°C) is ideal for keeping salmon moist and preventing overcooking, even if it’s left in the oven a minute or two longer. But, keep in mind that the cooking time will depend on the fillet’s size and thickness.
- A standard fillet needs 12 to 13 minutes
- A thicker fillet needs 13 to 15 minutes
- A whole side of salmon needs 15 to 20 minutes.
- Storage tips: The fillets will stay good in the fridge for 3 to 4 days in a sealed container.
- If you’re dairy-sensitive you can use ghee or a light brush with olive oil as well.
- I love to use this casserole pan for baked salmon, but I’ve got a few more options listed on the Shop page!
Nutrition
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This recipe was originally published January 2021, but updated to include new photos and information for your benefit!
Looks delicious.
I’ll cook some salmon tonight.
Yummy!
Let us know how your salmon turned out, Patricia!
It was great to get some recipes here. A lot of recipes I do not bother with because I have to do through “hoops” trying to get it so I give up. This is basically the only one that makes it so easy to get and I will try each and every one.
Hi Elaine – Downshiftology is all about easy recipes! Glad you found this baked salmon to be simple yet delicious. Enjoy!