Oven Baked Salmon
Oven Baked Salmon – These moist and flaky salmon filets are generously seasoned with a spicy kick and a lemony flourish. It’s one of those easy, never-fail-you recipes that packs a real flavor punch. 💥
Spicy, lemony, moist—this recipe is everything you could ever want a salmon dinner to be! And honestly, any meal that can work for a fancy date night or a quick weeknight meal holds a special place in my heart.
Plus, this salmon is so tasty that you’ll probably forget it’s also incredibly good for you. Here’s to all the healthy foods that still taste like a treat. 🤩
How to Keep Baked Salmon Moist
Keeping baked salmon moist is pretty simple. The trick is to avoid overcooking it. Ten to fifteen minutes at 400℉ (205℃) works well for me. However, cook times will vary depending on how thick your salmon filets are.
Just start checking them around the 10-minute mark. When the fish loses all opacity and the thickest section flakes easily with a fork, it’s time to pull them out of the oven. They’re done!
Recipe Ingredients
- Salmon – Fresh or frozen salmon filets will work beautifully for this recipe. My only recommendation here is a high-quality filet. The better the quality, the better the flavor.
- Seasonings – You’ll make a kind of paste to coat the filets that starts with butter as a base. Along with the butter, you’ll need garlic, onion powder, paprika, cayenne, fresh parsley, and basil.
- Lemon – The juice adds a nice tang to the salmon, and a few thinly sliced lemon rounds make for a pretty garnish, too! 🍋
How to Bake Salmon in the Oven
- Preheat – Position the oven rack in the center and preheat to 400ºF (205℃). Line a greased baking sheet with foil or parchment paper (like I did), then spray with cooking spray or lightly oil. Set aside.
- Prep the Salmon – Using a sharp knife, make about 4-5 slits on the salmon. Dab dry both sides of the salmon with paper towels—season both sides with salt and pepper.
- Combine the Seasonings – In a small pan set over medium-low heat, add butter, minced garlic, paprika, onion powder, cayenne pepper, parsley, and basil. Stir for 30 seconds to a minute. Then let the mixture sit for a little bit—about 5 minutes— so the flavors meld. Finally, add the lemon juice to the mix.
- Season – Brush the salmon with the spice mixture, ensuring it covers every inch of the salmon.
- Bake – Bake until cooked through, 10-15 minutes, depending on the fillets’ thickness and your preference for doneness. When the thickest part of the salmon easily flakes with a fork, it’s perfectly cooked.
- Serve – Garnish with lemon slices and serve with your favorite sides.
Recipe Variations
- Soy-ginger baked salmon. Combine soy sauce, grated ginger, minced garlic, and a touch of honey. Marinate the salmon in this mixture before baking for an Asian-inspired twist.
- Get tropical! Mix coconut milk, lime juice, minced ginger, and a touch of chili flakes and pour it over the salmon before baking for a refreshing twist. Maybe top it with mango salsa? 🤤
- Go Italian. Spread a layer of basil pesto over the salmon filets and then sprinkle with grated Parmesan cheese before baking. That adds a rich and herby flavor. Mama mia! 🤌🏿
Tips and Tricks
- To get the freshest possible filets, choose nice and pink salmon, not pale. Make sure it doesn’t smell bad or fishy, and watch out for brown spots or bruising. If you’re buying frozen filets, avoid packages that say “color added” or include non-natural ingredients.
- Keeping the skin on the salmon is another way to keep it nice and moist. Just be sure to bake it skin down, which creates a barrier to hold in the juices. 💦
- Set a timer to avoid overcooking the salmon. Fish cooks fast, and it’s easy to forget about when you’re busy making sides. I always set a kitchen timer to avoid drying out my salmon.
Make-Ahead Instructions
Salmon will stay good in the fridge for a few days or in the freezer for up to 3 months, so feel free to make this dish ahead. Just let it cool and refrigerate or freeze it in an airtight container.
Thaw frozen salmon overnight before reheating it. Pop it in the microwave or your oven set to a low temp (325℉/160℃) for about 10 minutes or until just heated through.
Serving and Storage Instructions
Serve oven-baked salmon fresh from the oven with all your favorite sides. You could also serve this salmon chilled over a salad with fresh greens. Refrigerate leftover salmon fillets in an airtight container for 3-5 days.
What Goes With Oven Baked Salmon
Oven-baked salmon goes with loads of sides. Try serving it with garlic mashed potatoes, creamy orzo, or bacon-wrapped green beans. Or serve it chilled over a strawberry spinach salad. 😋
More Sumptuous Salmon Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”VkWj59UL” upload-date=”Mon Aug 06 2018 20:14:42 GMT+0000 (Coordinated Universal Time)” name=”Oven Baked Salmon” description=”Oven Baked Salmon – moist and flaky highly seasoned salmon fillets with a lemony and spicy kick. A perfect easy weeknight meal for busy folks or as a low-carb go-to Lenten meal. Spicy, lemony, and moist – everything you want a salmon dinner to be!”]
This blog post was initially published in February 2018 and has been updated with additional tips, new photos, and a video.
Oven Baked Salmon
Ingredients
- 2 pounds (900g) salmon fillets
- 3-4 tablespoons (42-56g) unsalted butter
- 2-3 teaspoons (6-8g) minced garlic
- 1 tablespoon (7g) onion powder
- 1 tablespoon (7g) paprika
- ½-1 teaspoon (1-2g) cayenne pepper (optional)
- 2-3 tablespoons (7-10g) fresh parsley or basil (minced)
- salt and pepper to taste
- 1 tablespoon (15ml) or more lemon juice
Instructions
- Position a rack in the center of the oven and preheat the oven to 400ºF (205℃). Line a baking sheet with foil or baking paper, like I did, spray with cooking spray or lightly oil. Set aside.
- Make 4-5 slits in each salmon fillet with a sharp knife. Dab both sides of the salmon dry with paper towels, and season both sides with salt and pepper.
- Heat a small pan over medium-low heat. Melt the butter, then add minced garlic, paprika, onion powder, cayenne pepper, and parsley or basil. Stir for 30 seconds to a minute. Let this mixture sit for a little bit, about 5 minutes. Stir in the lemon juice.
- Brush the salmon fillets with the mixture, covering every inch.
- Bake until cooked through, 10-15 minutes, depending on the salmon's thickness and your preferred doneness. The salmon is perfectly cooked when the thickest part easily flakes with a fork.
- Garnish immediately with lemon slices and serve.
Tips & Notes:
- To get the freshest possible filets, choose nice and pink salmon, not pale. Make sure it doesn’t smell bad or fishy, and watch out for brown spots or bruising. If you’re buying frozen filets, avoid packages that say “color added” or include non-natural ingredients.
- Keeping the skin on the salmon is another way to keep it nice and moist. Just be sure to bake it skin down, which creates a barrier to hold in the juices.
- Set a timer to avoid overcooking the salmon. Fish cooks fast, and it’s easy to forget about when you’re busy making sides. I always set a kitchen timer to avoid drying out my salmon.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
We had your baked salmon last night and it was the best oven baked salmon we’ve ever had! Just so moist and flavourful. Thanks for sharing!
Hi Jane,
So happy to hear this. Thank you SO MUCH!!!
This was delicious!! I made this for dinner this evening and absolutely loved it, as did my husband. I used some of the sauce to cook some broccoli to go with it, and the broccoli was delicious, too!! Thanks so much for sharing a great recipe. Oh, and thank you also for teaching me to put little slits in the salmon. Not sure why that never occurred to me, but it worked great! 🙂
Yaaay! Thank you for taking the time to let me know. 🙂
What Flavor! If I could give it a 10, I definitely would, served with broccoli and jasmine rice. My husband caught salmon in the Pacific Ocean. These flavors only enhanced such a beautiful piece of fish. Thank you!
Thank you for the wonderful feedback, Donna. Now you got me thinking on going on fishing with hubby. 🙂
Sweet! I just made some salmon fillets last night with honey glazed sauce but looking at your dish truly motivates me to try this recipe soon. I like that you used the cayenne pepper and paprika! Spicy is absolutely a plus for this dish
– Natalie Ellis
Yes it is Nathalie. Thanks for stopping by.
When did u add the basil and the parsley?
My bad . After the cayenne pepper .
First try with this one and wow what a hit! 5 hungry people…2.5 lbs salmon gone in minutes.
Thanks.
It’s always a hit, Maria! Thank you for taking the time to let me know. Have a great day! 🙂
I used your Baked Salmon recipe for our supper this evening and it’s a BIG HIT with my picky eaters! Thanks!
Yaaay! I always love hearing when my recipes are a hit to picky eaters. 😀 Thanks for letting me know, Janice!
Hi Imma! I’m so glad that I found your blog. I’ve been trying new baked salmon recipes lately and I found this one yesterday. I made it last night. It was so delicious to me! Not only that, but for my husband too, who ate all of it quickly. I didn’t have a cooking brush so I just placed all of the paste on top of each fish. I paired it with basmati rice cooked in chicken broth. We also ran out of pepper the night before, but this recipe didn’t need it, at all, since I put the max amount of cayenne and a little extra 😀 Thank you so much! I can’t wait to browse through and recreate more of your recipes. Quick question. Is this recipe a mix of African, Caribbean & Southern? If so, how so? I’ve only ever had Southern Creoles and Cajuns, never African or Caribbean so I’m curious to know what is what. Thanks!
Yaaay! Glad it came out well for you, Jami. I don’t think it’s a fusion of those three, but I’d say it’s more like of a creole with the presence of cayenne and parsley. Can’t wait for you to try other recipes on the blog. 😉
Thank you! I just made this recipe for a second time last night. Yum again lol
I made this salmon tonight and my husband and I love it! I used smoked paprika and fresh thyme because that’s what I had on hand and lots of lemon juice! Very good!,
Glad you love it, Loretta. This recipe here is truly a keeper. 🙂 Thanks for stopping by.
Have you ever changed this recipe up and used your Creole Cajun Seasoning? I just made a ton of it and I am thinking that using 6 tablespoons to replace the spices in the recipe might be a bit much. Any thoughts? Love the site, thank you so much!
Hi Ian, Yes I have . 7 Tablespoons might be a bit too much. Start with 3 1/2 tablespoons – you can always add as needed.
Hey! This is is so simple and easy to made, I love to bake the salmon in this style, My family love this recipe. Thanks cooks for my help.
Glad to hear that your family love this one, Lonnie. It’s my go-to salmon recipe especially for busy weeknights.Thanks for dropping by!
Made this was really delicious and easy
Thanks for sharingi!!
I made this tonight! This is a great easy to make recipe. I was about to give up on salmon, but this tasty, spicy recipe was a hit! I have only been following your site for a month or so, but I am finding that your recipes are wonderful. I love to cook different types of ethnic food and I especially like spicy African, Caribbean, South American and Southern/Creole. You have another dedicated follower!
Glad you didn’t give up Don. Super excited to hear this worked out well for you. Happy to have you here.
About to make this now. Then another time make that other fish you had wrapped up foil paper!!!
Nice! Do let me know how it works out for you. Thanks
That. Looks. AWESOME! Honestly this and allrecipes.com is the only recipes websites I’ll visit. So far I’ve made the chicken pumpkin soup, the Cajun chicken penne, peanut stew and the tostones, and this is next!
Thank you so much! So happy to hear the recipes are working out well for you.