Are you looking for a healthy family dinner? Baked salmon is easy to make! Just season with simple ingredients and bake in the oven at a moderate temperature to gently cook.

Table of Contents

1. Salmon selection
2. Check for bones
3. Keep whole or slice
4. Should you remove the skin?
5. Customize the seasonings
6. How to bake salmon
7. Baking temperature and time
8. Finish with a quick broil
9. Checking for doneness
10. Serve this with
11. FAQ
12. Baked Salmon Recipe

An easy, healthy seafood dinner is just minutes away! When I’m looking for a nutritious entree, this baked salmon recipe is one of my favorites. This type of fish is packed with nutrition like protein and heart-healthy omega-3 fatty acids, so I try to incorporate it into my meal rotation at least once a week. It’s a stunning sheet-pan dish perfect for sharing.

I keep the fillet whole to make preparation a breeze, with the skin intact. Alternatively, you can slice it into individual salmon fillets. Baking ensures a consistent heated environment that prevents the dreaded dried-out texture. The fish gently cooks on a tray with melted butter, garlic, salt, pepper, and slices of lemon. Before serving, a quick broil helps brown the surface to enhance the taste and texture.

Salmon selection

There are many types of salmon to choose from at the market. It’s genuinely the chef’s choice. Although for the most buttery and rich taste, my preference is Scottish, Atlantic, or King salmon. Wild-caught salmon has a deeper red color and a more lean texture. It’s a healthier option but will taste a bit drier.

Check for bones

Nobody likes a surprise bone in their meal. Before seasoning, check for any long white pin bones running down the center of the fillet. I use needle-nose pliers or tweezers to pull them out. Pluck them in the same direction the bone is running to prevent the flesh from tearing.

Keep whole or slice

Large salmon fillets are sold with the center bone removed. For a stunning presentation with minimal work, you can keep it whole or cut them into smaller fillets for individual portions, about 4 to 6 ounces in weight. The smaller pieces may cook quicker since more sides are exposed to the heat, so check for doneness a few minutes earlier. 

Should you remove the skin?

This recipe offers a lot of versatility in preparation. To keep things quick and easy, I leave the skin on if it hasn’t already been trimmed off at the store. You can remove the salmon skin in just minutes if desired. It’s a simple technique to master.

As the proteins in the fish cook during baking, it will be easy to separate the skin later by using a spatula. I don’t eat the skin because it will be very chewy and soft, not like a pan-seared salmon that is delightfully crispy.

Customize the seasonings

• Fat: Extra-virgin olive oil is a good swap for melted butter. Browned butter adds a nutty butterscotch taste. Use Ghee if you want to be free of milk solids.
• Spices: Dried onion powder or garlic powder and a concentrated earthy allium flavor. A small amount of smoked or sweet paprika for a red hue.
• Heat: Dried chili powder or chipotle adds a hint of sizzling spice.
• Herbs: Fresh or dried rosemary, thyme, or oregano. Sprinkle on Italian seasonings or Herbs de Provence with lavender and marjoram for a quick herb blend. Place whole sprigs on top to infuse aromatics while baking.
• Sauce: Slather an herbaceous pesto on top. Add some homemade barbecue sauce for a sweet and tangy taste. Serve with hollandaise sauce on the side for a luxurious brunch dish.

How to bake salmon

This method is fantastic because it has minimal clean-up! Just grab a rimmed baking sheet and line it with foil. Grease the pan with oil or cooking spray to prevent sticking. Place the salmon in the center, then season evenly with melted butter, salt, black pepper, and minced garlic. 

I like to add lemon wedges because the juices will cook as they bake, mellowing out in acidity and tartness. Squeeze some on top for a simple and delicious sauce. Now just bake until the fish reaches medium-rare doneness, around 125º (52ºC). Then a quick 3 to 4 minutes broil will complete the cooking process and deepen the flavor on the surface with additional browning.

Baking temperature and time

Bake at 375ºF (191ºC), until it reaches 125ºF (52ºC) for a medium-rare texture. Using a moderate temperature will ensure the flesh stays moist. Salmon does not experience carryover cooking like red meat because it does not hold heat well. The fish will continue to cook once broiled, to about medium doneness.

For a 1 ½ pound salmon, you need about 10 to 12 minutes for medium-rare doneness. The cook time depends on the fish’s thickness. Note that the tail end cooks faster than the thicker body portion. Generally, it takes about 5 minutes for every half-inch thickness. For example, for a 1-inch thick fillet, you need at least 10 minutes of cook time.

Finish with a quick broil

To add extra flavor to the surface, broil the salmon for 3 to 4 minutes after baking. Keep a close eye on the fish after the first 2 minutes of broiling. Make sure the garlic browns but doesn’t burn. This step is optional but deepens the flavor of the fish and citrus with roasted notes. If you skip broiling, add a few more minutes of bake time for medium-cooked doneness.

Checking for doneness

Use a fork to gently separate a few layers of flesh in the thickest part to test for doneness. It should flake easily with the fork. The color should be opaque unless you like it medium-rare, and it will be a little more glossy in the center. 

If you have an instant-read thermometer, insert the probe in the thickest part of the salmon. If you like a medium-rare center, target 125ºF (52ºC). For medium and fully opaque flesh, target 140º (60ºC). Above 145ºF (63ºC) the fish will taste dry.

Serve this with

FAQ