Baked Salmon
This baked salmon is moist, flakey, and baked with a delicious lemon garlic butter sauce. Perfect for an easy, healthy weeknight dinner!
- Total time
- 20 min
- Active time
- 5 min
- Yield
- 4, 4 servings
- Difficulty
- Medium
- Equipment
- 2 required
Ingredients and Constraints
Ingredients
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Butter
2 tablespoons butter (melted)
The source row includes a form, size, temperature, preparation, or handling detail.
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Source: BAKED SALMON
Lemon Juice
½ tablespoon lemon juice (plus more lemon slices for garnish)
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Source: BAKED SALMON
Garlic
3 garlic cloves (minced)
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Source: BAKED SALMON
Kosher Salt and Black Pepper
kosher salt and freshly ground black pepper (to taste)
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Source: BAKED SALMON
Parsley
1 teaspoon finely chopped parsley
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Source: BAKED SALMON
Dill
1 teaspoon finely chopped dill
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Source: BAKED SALMON
Additional ingredient notes
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.
LISA’S TIPS: Dairy-sensitive swap
If you’re dairy-sensitive you can use ghee or a light brush with olive oil as well.
Required setup
Equipment
baking dish
One of my favorites for baked mains!
Before You Cook
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Decisions before cookingDetails2
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TIPS FOR CHOOSING THE RIGHT SALMON
Wild salmon is more nutritious, flavorful, and vibrant in color.
Unlike farmed salmon, it’s less likely to contain pollutants or antibiotics. King, sockeye, and coho salmon are top choices. Since wild salmon is seasonal, availability varies, but always look for bright pink, well-marbled fillets. 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.
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Source: BAKED SALMON
Method Overview
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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.
LISA’S TIPS: Baking 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.
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.
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.
Source video
Source video
Method Timeline
Prep
ActivePrep
5 min
Prep time from the source recipe card.
Cook
ActiveCook
15 min
Cook time from the source recipe card.
Total
PassiveTotal
20 min
Total time from the source recipe card.
Step 1
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.
Baking Dish
Image detailsMix and BrushDownshiftology · BAKED SALMONDev reference Checks2
TemperatureInfoTemperature375°F
Target: 375 degree-fahrenheit
Expected state: Preheat your oven to 375°F (190°C) and let the salmon come to room temperature for 15 minutes.
TimingInfoTimingfor 15 minutes
Target: 15 minute
Expected state: Preheat your oven to 375°F (190°C) and let the salmon come to room temperature for 15 minutes.
Inputs and tools3
Uses
- 2 tablespoons butter (melted)
- ½ tablespoon lemon juice (plus more lemon slices for garnish)
Equipment
Why and source
This step has reviewed source-backed guidance.
- Source: BAKED SALMON
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.
Image detailsBakeDownshiftology · BAKED SALMONDev reference Visual cue
until cooked through.
Checks2
Visual cueInfoVisualuntil cooked through.
Expected state: until cooked through.
TimingInfoTimingfor 12 to 15 minutes
Target: 12-15 minute
Expected state: Top the salmon with the minced garlic, salt, and pepper, and bake for 12 to 15 minutes, or until cooked through.
Inputs and tools2
Uses
- 3 garlic cloves (minced)
- kosher salt and freshly ground black pepper (to taste)
Why and source
This step has reviewed source-backed guidance.
- Source: BAKED SALMON
Step 3
Garnish and serve. Sprinkle the fresh parsley and dill on the salmon before serving.
Image detailsServeDownshiftology · BAKED SALMONDev reference Checks1
ServiceMain recipeSource service instruction
Garnish and serve. Sprinkle the fresh parsley and dill on the salmon before serving.
Inputs and tools2
Uses
- 1 teaspoon finely chopped parsley
- 1 teaspoon finely chopped dill
Why and source
This step has reviewed source-backed guidance.
- Source: BAKED SALMON
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
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.
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!
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.
Learn More
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Why this works
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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.
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Source: BAKED SALMON
Recipe structure
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Main recipe
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4, 4 servings
Garnish
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Source and Origin
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Adapted from source
Imported from the downshiftology page for dev review.
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BAKED SALMON
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