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
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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.
Joan Quigg says
This was great! We’ll make it again!
Immaculate Bites says
Yay! Thank you. Joan! This is easily one of the easiest and favorites among my readers 🙂 You can also give my Salmon Salad a try, this has also been a surprise hit 🙂 Enjoy!
Cookin Dude says
This recipe was a huge hit at a dinner party. Seriously, people were commenting throughout the meal and the evening.
Immaculate Bites says
That is so sweet! Thank you for sharing and I’m happy that everyone of you enjoyed 🙂
Fleur says
Made this before and it was lush
Cathie Holbrook says
I want to make this recipe, but would like to know how many servings. It would be helpful if you added that to the nutrition information.
Immaculate Bites says
Hi Cathie! This is for 4-5 servings 🙂
Matt says
Make this recipe once a week. So Easy and is as good a Salmon dish as you will get in any restaurant. Wonderful with some log grain rice. Delish!!
Immaculate Bites says
Glad you enjoyed this, Matt! Thank you!
Anne Herndon says
Five Stars! Absolutely delicious! Never had salmon sooooo good! I baked salmon two nights in a row. Then, too, it was so quick and easy. Thanks.
Diane Delva says
I LOVE your recipes!! They use ingredients that I usually have and they taste AMAZING!!
Chef Mimi says
This is fabulous! I love the seasoning butter you created. I’ve never made salmon in the oven, I guess because I like cooking it in browned butter and it’s easier to keep an eye on the cooking progress. But I’ll have to try it your way!
mikermeals says
The best!
Grace says
Very delicious! My 6 year old couldn’t eat enough of it. She said it was the best fish she ever had! 🙂
Pamela Brown says
So delicious! Covers up the fishy taste.
Amara says
This recipe is so so so good. The flavors dance of my tongue. Thank you for creating this!
ImmaculateBites says
Great! Thanks so much.
phx cooks says
Thank you for sharing. It looks so yummy.
ImmaculateBites says
Glad you like it . Enjoy
Jacks says
Very easy and simple. I love this recipe so much!! Thank you.
Dianne Smith says
I made this tonight, so simply and the flavors worked together so well. I only had a 1lb filet so halved the recipe and it was perfect. A keeper for me. Thank You
ImmaculateBites says
Great! Thanks so much.