How to Make Baked Salmon Easy Recipe

Okay So Baked Salmon

You ever notice how salmon is one of those things that people either nail or completely mess up? Like there’s no middle ground. Either it comes out perfectly – flaky, moist, actually delicious – or it’s dry and rubbery and tastes like nothing.

The weird part is that baked salmon is actually… easy. Like stupidly easy. But everyone acts like it’s complicated.

All you need is salmon. Heat. Seasoning. That’s it.

Wait no, lemon too. Can’t forget lemon.

Anyway, the thing is most people overcook it. They think “oh it needs to be cooked all the way through” and then they leave it in until it’s drier than your mouth after a dentist visit. Or they get scared and undercook it which is also not ideal.

The sweet spot is like… there. Right in the middle. And once you know how to find that spot, you’re basically done. You can make salmon whenever you want and it’s gonna be good.

Why Baked Salmon Is Actually Worth Making

Okay so first – why bake salmon at all?

Because you don’t need a million ingredients. You don’t need fancy techniques. You don’t need to babysit it while it cooks. You literally throw it in the oven and like 15-20 minutes later you have dinner.

Also it’s healthy. Like, actually healthy. Not the sad kind of healthy where you’re eating chicken breast for the millionth time. This is the kind of healthy that tastes good and you actually want to eat.

Plus salmon tastes like… something. It has flavor. You know? Some fish is just bland. But salmon has this rich, buttery thing going on even when it’s just plain.

And if you season it right – which is not hard – it goes from “yeah this is food” to “holy crap I made this.”

Other Fish Recipes You Might Want To Try

Before we get into salmon specifically… there’s other stuff worth knowing about.

Like baked cod which is lighter and flakier. Halibut which is similar to salmon but milder. Baked tilapia which is super easy and cheap. Grilled fish in general. Pan-seared fish. Poached salmon if you want something different. Fish tacos. Fish curry. Seafood pasta. Shrimp bakes. Basically if you learn salmon, you can figure out most fish.

But salmon is probably the best one to start with because it’s forgiving. The fat content means it doesn’t dry out as easily as other fish. So you get more room for error.

What You’re Gonna Need

For The Salmon

Salmon fillets – About 500-600 grams total. You can do one big one or split it into two smaller ones. Doesn’t really matter. Just make sure the thickness is relatively even across the fillet so it cooks evenly.

Fresh is better than frozen but honestly frozen works fine. Just thaw it properly. Like in the fridge overnight. Not on the counter because that’s how you get food poisoning.

Lemon – One lemon. You’ll squeeze it on top and maybe use a slice for garnish.

Olive oil – Like 2 tablespoons. Good olive oil if you have it. Not the expensive stuff necessarily but not the super cheap stuff either.

Salt and pepper – Just regular. Season it properly though. Don’t be shy.

Garlic – Maybe 2-3 cloves minced. Or garlic powder if you’re lazy. I get it.

Fresh herbs – Dill is classic with salmon. Or parsley. Or both. Or neither if you’re not a herbs person. Actually do herbs. It makes a difference.

Butter – Like a tablespoon. Or a bit of olive oil. Something to keep it moist.

That’s literally it. You could stop here and you’d have good baked salmon.

Making Baked Salmon – The Actual Process

Step 1: Get Your Oven Ready

Preheat to 400°F. This is important. Don’t skip it. You want the oven actually hot when the salmon goes in.

Actually wait, prepare your salmon first. Then turn on the oven. That makes more sense timing-wise.

Step 2: Prepare Your Salmon

Take your salmon out of the fridge. Pat it dry with paper towels. Moisture is annoying because it creates steam which can make the salmon less… crispy? Not that you necessarily want crispy salmon but you want it to cook evenly.

Look at it. Make sure there aren’t any bones sticking out. Sometimes there are little pin bones in salmon. If you see them, pull them out with tweezers. If you don’t feel like doing that… okay fine. It’s not the end of the world but it’s kinda annoying to bite into a bone mid-bite.

Step 3: Season The Thing

This is where people mess up because they either don’t season at all or they go crazy.

Put your salmon skin-side down on a baking sheet. Or on parchment paper on a baking sheet. Actually use parchment paper. Makes cleanup way easier and the salmon doesn’t stick to the pan which is annoying.

Drizzle with olive oil. Like enough that it’s covered but not swimming in it.

Sprinkle salt and pepper on top. Don’t be shy here. The salmon needs it. You’re not gonna make it taste salty unless you dump like an entire container on it.

Mince your garlic and sprinkle it on top. Or use garlic powder if that’s your thing.

Tear up your fresh herbs and put them on top. If you’re using dill, just use a little bit. Dill is strong. Parsley you can be more generous with.

Step 4: Add Your Acid

Squeeze your lemon juice all over the salmon. This does two things. First it adds flavor. Second it helps cook the salmon slightly from the outside in which is cool.

Actually don’t squeeze the lemon yet if you want it to look nice. Put a slice of lemon on top for presentation. Then squeeze the rest over it.

Step 5: Actually Bake It

Put the baking sheet in your 400°F oven.

Set a timer for 12 minutes if your salmon is thin. 15 minutes if it’s thicker. 18 if it’s really thick.

Don’t open the oven. Seriously don’t. Every time you open it heat escapes and it takes longer.

Step 6: Know When It’s Done

Okay so this is the thing most people get wrong.

Salmon is done when it flakes easily with a fork. Press gently on the thickest part. If it falls apart into flakes, you’re good. If it’s still kinda firm and doesn’t want to flake, give it another minute or two.

Actually the best way is the internal temperature. 145°F is done. Get a meat thermometer, stick it in the thickest part, and you know for sure. But I know most people don’t have one so the fork test works.

Don’t overcook it. Overcooked salmon is rubbery and sad. Undercooked salmon is… well, it’s a little raw which is actually okay with salmon if you got good quality fish. But most people freak out about that so just aim for that middle spot.

Step 7: Take It Out

Carefully remove the baking sheet from the oven. Be careful because… it’s hot. Obviously.

Let it sit for like a minute. Not because it needs to rest like meat does but just because it’s gonna be hot and you’re gonna burn yourself if you touch it right away.

Other Salmon Recipes You Should Know About

Pan-seared salmon is quicker if you’re in a hurry. Poached salmon if you want something lighter. Salmon with different sauces – teriyaki, honey mustard, dill sauce, cream sauce. Salmon tacos. Salmon pasta. Smoked salmon. Canned salmon for salads. Salmon burgers. Basically salmon is super versatile.

But baked is the easiest and that’s why we’re doing it.

How to Make Baked Salmon Easy Recipe

Learn to make perfectly baked salmon at home. Step-by-step guide with flavor variations, storage tips, and why this simple dish works every time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine international

Servings 2 people

Calories 410 kcal

Equipment

• Baking sheet
• Parchment paper
• Paper towels
• Sharp knife
• Fork
• Meat thermometer (optional)
• Cutting board

Ingredients

  

• 500-600 g salmon fillets fresh or thawed frozen
• 2 tbsp olive oil
• 1 lemon
• 2-3 cloves garlic minced
• Fresh dill or parsley about 1 tbsp
• Salt and pepper to taste
• 1 tbsp butter optional

INSTRUCTIONS

Prep The Oven:

• Preheat oven to 400°F. Line a baking sheet with parchment paper.

Prepare Salmon:

• Remove salmon from fridge. Pat dry with paper towels. Check for pin bones and remove if you find any. Place skin-side down on prepared baking sheet.

Season First Layer:

• Drizzle salmon with olive oil. Sprinkle salt and pepper generously. Add minced garlic.

Add Herbs:

• Tear fresh herbs and scatter on top. Dill or parsley or both.

Add Lemon:

• Squeeze fresh lemon juice over everything. Add a slice of lemon on top for looks if you want.

Add Butter:

• Optional but nice. Add a small pat of butter on top to keep it moist.

Bake:

• Put in 400°F oven. Set timer for 12 minutes if thin fillets, 15 if medium, 18 if thick.

Check Doneness:

• After time is up, check with fork. Salmon should flake easily. Or use thermometer – 145°F is done.

Remove From Oven:

• Carefully take out. Let sit 1 minute before serving.

Serve:

• Plate with your choice of sides. Squeeze extra lemon if you want.

Storage:

• Fridge: 3-4 days in airtight container
• Freeze: 2-3 months in freezer bag
• Reheat: 300°F oven for 10 minutes (don’t microwave)

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Tips That Actually Help

Don’t skip patting it dry. Moisture makes things not cook right. Paper towels. Two seconds.

Season it properly. Salt brings out flavor. Don’t be scared of salt.

Use parchment paper. Seriously. No cleanup nightmare.

Don’t open the oven. I know you want to check but don’t.

Know your oven. Some ovens run hot, some run cold. After you make it once you’ll know if you need to adjust the temperature or time for next time.

Use fresh lemon. Bottled lemon juice is… not great.

Fresh herbs if you can. Dried herbs work but fresh is better.

Don’t overcook it. This is the biggest mistake. Overcooked salmon sucks. Aim for that 12-15 minute window depending on thickness.

Butter or oil helps. Keeps it moist. Especially if your salmon is on the lean side.

Ways To Make It Different

Add capers on top. Add olives. Add sun-dried tomatoes. Make a cream sauce instead of just lemon. Use soy sauce and ginger for Asian-ish flavor. Do a honey mustard glaze. Add coconut milk for Thai vibes. Basically you can put anything on salmon and it works.

You could grill it instead of bake it. Pan-sear it. Poach it. Sous vide it if you’re fancy. But baking is the easiest so that’s why we’re here.

You could do a whole salmon side instead of individual fillets but that takes longer and is more intimidating. Start with fillets.

What To Serve With Your Salmon

Rice works. Like any kind. Jasmine, brown, white, whatever. Roasted vegetables. Steamed broccoli. A salad. Pasta. Potatoes – roasted or mashed. Honestly anything goes. Salmon is kinda the star so just pick sides that aren’t too heavy.

A white wine pairs nice if you drink. Something crisp. A beer works too. Even just water is fine.

Storage – Because You Probably Have Leftovers

Cooked Salmon

Keep it in an airtight container in the fridge. It lasts like 3-4 days. Maybe 5 if you’re pushing it.

To reheat, put it back in a 300°F oven for like 10 minutes until it’s warm. Don’t microwave it. Microwaving makes it weird and dry.

Or honestly just eat it cold. Salmon is good cold. Make a salad with it. Put it on toast. Honestly cold salmon is underrated.

Frozen Salmon

You can freeze cooked salmon for like 2-3 months. Put it in a freezer bag. Label it with the date because you’ll forget.

Thaw in the fridge overnight before reheating.

Raw Salmon

Keep raw salmon in the fridge and cook it within 2 days. Or freeze it if you’re not gonna cook it right away.

The Thing About Baked Salmon

It’s one of those dishes that seems complicated but really isn’t. You put fish in oven. Fish comes out cooked. You eat it.

The magic is just in knowing the details. The timing. The temperature. Not opening the oven. Seasoning properly.

Once you nail it once you’re gonna make it again and again because it’s that easy and that good.