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.
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!
Should I remove the salmon skin?
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.
What’s the white ooze?
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.
How do I know when the salmon is done?
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.
How do I thaw frozen 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!
Enjoy!
Best Baked Salmon
Equipment
- Enamelware Casserole Pan One of my favorites for baked mains!
Ingredients
- 4 (6-ounce) salmon fillets
- 2 tablespoons butter, melted
- ½ tablespoons lemon juice, plus more lemon slices for garnish
- 3 garlic cloves, minced
- kosher salt and freshly ground black pepper, to taste
- 1 tablespoons finely chopped parsley
- 1 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.
PRO 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 minutesA thicker fillet needs 13 to 15 minutesA 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
- Calories: 296kcal | Carbohydrates: 1g | Protein: 34g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 125mg | Potassium: 846mg | Fiber: 1g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
Notes
Step 2) Bake the salmon. Top the salmon with the minced garlic, salt, and pepper, and bake for 12 to 15 minutes, or until cooked through.
Step 3) Garnish and serve. Sprinkle the fresh parsley and dill on the salmon before serving.
Enjoy!
