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.
So good and so easy to make. I never would have thought to put butter on salmon as it is a fatty fish but the flavour is amazing and the house smelt great while cooking it. Ate a piece right out of the oven!!
Glad you like it, Paula!
I hope mine come out good because I used both basil and parsley because that’s how the ingredients read. Then I look at the below directions and it says parsley or basil. That’s why my mixture looks more green than red
Hi Courtney, I have used both parsley and basil and it works out just fine.
This was delish…
I never follow recipes exactly…
Somehow a few other flavors entered the mix…
Red hot pepper seeds
Lime & Mandarin Orange Juice subbed for Lemon
1/2 butter, 1/2 Olive Oil
Herbs de Provence
Mined green Onions
A tbs of soy subbing for salt
Hot Papricka
a bit of siracha Mustard
The color was beautiful
Salad with avacado, endive, olives, beets, blue cheese and herbal vinaigrette.
The side stayed calm, a rice quinois combo.
Zuchini cooked under the grilled fish was the veggie.
YUM YUMMM YUMMMMM
Thanks for sharing your thoughts. Glad you like it. Happy New Year!
This was absolutely delicious!!! After trying many bland and disappointing recipes from various other sources, so happy to have stumbled across this treasure trove of a website! Thanks for sharing your wonderful recipes!
Thanks for the kind words, Sara. Happy new year! 🙂
I missed the cayenne pepper by accident and it’s still so good. N just let me tell u that I cannot cook to save my life n I succeeded with this. Thank u !
Wohooo! Glad it turned out well for you, Jim!
Hi Imma,
Is this done with skin-on salmon? Do I need to take the skin off before brushing the sauce on both sides? Do you turn the salmon over halfway through cooking? Usually I cook it on the skin side under the broiler and then turn it over and cook the other side and remove the skin before eating.
Hello Kira, It’s made with skin on. No you do not have to take the skin off before brushing, turning the salmon over is optional. I usually just let it cook on one side . Happy Cooking !!!
When leaving the butter/seasoning to set for 5 minutes is that over heat or no heat? Thank you!
Hi Lisa,
It’s no heat.
Thanks so much!! Loving your recipes by the way… making this fish and one of your chicken breast recipes today. Love all the spicy!!
I did it and it was great thank
Is it okay to marinate with the glaze for several hours?
Yes it is.
I am a young university student and new to living on my own and your recipes have helped immensely! Thank you for helping me bring that back home afro-caribean taste to my home away from home. And I always come back to this salmon recipe.
I’m so happy you find my recipes helpful, Brishawna! Thank you for dropping by and best of luck in school.
Made your salmon a few weeks ago as I had a few friends over for Sunday lunch in my new apartment. It was such a hit. Will be making again tomorrow when I get home from church for my birthday lunch. Thank you for such a tasty and simple recipe.
Thank you for the wonderful feedback. And happy happy birthday, Phyllis!
Truly one of the best tasting salmon dishes I’ve ever had. Wonderful and simple recipe too.
Glad you like it, Louise. This one’s a keeper! 😉
Fantastic recipe just loved it !!
Awesome!! Thanks so much!!!
I am always reluctant to try new things as I have VERY PICKY eaters at my home. This recipe sounded just the way I would like the seasoning to be and also the positive comments encouraged me to try it. So finally I made it today for lunch and my hubby LOVED it. He wont stop praising it. Thank you so much for such an awesome yet easy recipe.
BTW I used olive oil instead of butter and used griddle over my stove.
I’m so happy it turned out well for! I always feel that sweet triumph whenever picky eaters dig in my dishes. 😉 Thank you for your time!
This was definitely the best salmon recipe I have tried on Pinterest. I scaled it down to make one filet, eyeballing ingredients, but this will be my new go-to recipe for salmon! Yum! Thanks for the recipe.
You’re welcome, Julie! And thanks for dropping by.
Hi can I use olive oil instead of butter for the mixture ? How will it fare . Plan to cook this for dinner tonight
Hello!
Olive oil will do just fine. Hubby prefers olive oil to butter. Do let me know how it works out for you.
Thanks !
How do you think this will fare with dried parsley and basil, instead of fresh?
It will do just fine – reduce the amount of herbs in half .
Amazing! I love cooking salmon and i have 2 go-to recipes. I decided to expand and made this last night. It was the best salmon. Wonderful flavor, perfect amount of kick, great after taste. Next time i will make more so we have left-overs.
So happy it turned out great for you, Randi!