Baked Salmon
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How to bake salmon in the oven! It’s quick, healthy, and so easy with a simple flavor-packed spice rub. And it comes together in just 30 min!
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Why you’ll love this baked salmon recipe
- Weeknight miracle dinner. With a simple spice rub of paprika, garlic powder, salt, and pepper, this really comes together lightening fast, about 5-10 min of prep time.
- Minimal clean up. Thanks to the parchment paper, this salmon dinner requires the easiest clean up ever, making weeknight dinners a breeze.
- Heart-healthy omega-3s. Salmon is an exceptionally healthy high-quality protein dinner, packed with essential omega-3 fatty acids and various vitamins + nutrients.
- Fancy enough for date night. This dish can easily be elevated by serving this alongside risotto, veggies, crusty bread, and extra lemon wedges. And don’t forget that bottle of wine for the table, perfect for weekend company.
How to pick good quality salmon for baking
What to avoid
- Brown spots and fishy odor
- Soft, mushy fillets
- Gaping (white lines separating, indicating that the fish is pulling apart)
What to look for
- Vibrant, bright orange fillets
- Firm and elastic texture
- Alaskan salmon (sockeye or king), ideal for baking
How to bake salmon in the oven
- Preheat. Preheat the oven to 450°F and line a baking sheet with parchment paper for easy clean up.
- Make the spice rub. Combine the paprika, garlic powder, salt, and pepper.
- Season the salmon. Pat the salmon fillets dry. Then drizzle with olive oil and season with the spice rub until evenly coated.
- Bake. Transfer the salmon fillets to the lined baking sheet, skin-side down. Bake, uncovered, until the thickest part of the fish is opaque and flakes easily with a fork, about 10-12 minutes. Pro tip: avoid overcrowding the sheet pan, spacing out the fillets to allow the hot air to circulate evenly (and to prevent steaming).
- Serve. Sprinkle with fresh dill (or your favorite herbs) and serve warm with lemon wedges.
Pro tip
Broil for 1-2 minutes (optional).
For a crispy, golden brown crust, broil the fillets for 1-2 minutes at the end of cooking time, watching carefully so that the fish does not burn.
Tools For This Recipe
Baked Salmon: Frequently Asked Questions
Absolutely! Vacuum-sealed frozen salmon can be used, thawing beforehand. But avoid frozen salmon when the packaging or seal is broken, or if large ice crystals are present (indicating that the fish has been thawed and refrozen).
Yes! The skin will lock in moisture, prevent sticking, and make it easier to transfer without breaking. If desired, the skin can easily be removed with a spatula after baking.
You can substitute dried or fresh tarragon, rosemary, thyme, or any other herb of your choosing. And because dried herbs are often more potent and concentrated than fresh herbs, you need less when using dry. For example, the correct ratio is 1 tablespoon fresh dill = 1 teaspoon dried dill.
If the salmon flakes easily along the white muscle lines (fat stripes), it is finished and ready.
Leftovers can be stored in an airtight container in the fridge for 1-2 days, reheating in a low oven at 275°F, covered in foil, until heated through.
Baked Salmon
Video
Ingredients
- 1 teaspoon sweet paprika
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons olive oil
- 4 (6-ounce) salmon fillets
- 1 tablespoon chopped fresh dill
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, combine paprika, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.
- Using paper towels, pat salmon dry. Drizzle with olive oil; season with paprika mixture, gently pressing to adhere.
- Place salmon onto the prepared baking sheet, skin side down. Place into oven and bake until the fish flakes easily with a fork, about 10-12 minutes. Sprinkle with dill.
- Serve immediately with lemon.
Equipment
Notes
- Prep the salmon. Allow the salmon to sit at room temperature for 15-20 minutes prior to baking to allow for even cooking throughout.
- Pat the salmon dry. This will remove any surface moisture to prevent steaming and to allow for better browning when baked.
- Use skin-on fillets. The skin will serve as a barrier to the sheet pan, keeping the salmon moist and preventing any kind of sticking. Ensure that the fillets are similar in size for consistent cook times.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor.
- Avoid overcooking. Overcooking salmon will result in dry, rubbery fish. Remove the salmon from the oven just before it is completely cooked (slightly translucent in the center), allowing it to rest for 5-10 minutes to finish cooking. The internal temperature should reach 125-135°F for medium-cooked salmon.
- Parchment paper makes for easy clean up. Lining your sheet pan with parchment paper will allow for less mess and easier clean up.
- Reheat in the oven. Leftover salmon can be rubbery when reheated. For best results with leftovers, reheat in the oven at 275°F, covered in aluminum foil, until warmed through.
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Simple, healthy, delicious! Now in my weekly rotation.
I don’t ever comment or review things online but I need to review this because I have made it at least 10x now! It’s so easy and tastes so good! It’s become my salmon go to. Absolutely love it.