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.
I just want to say oh my God I came across your website while searching for a recipe and at first I was hesitant to try your oven baked salmon but, when I looked at all the reviews everything was nothing but compliments how great it is. I made for dinner, let me just say it smell and it taste as delicious as it looks. Looking forward to trying more of your recipes.Thank for your amazing recipe .
Thanks for this easy, tasty, wonderful recipe!
Awesome! Happy to hear it worked out well for you.
Sounds delicious. This salmon dish is not African, definitely European based along with the fish. Even many of the ingredients are not normally used in traditional African cuisine
The video has like 20 commercials..
I made this tonight and it was AH-MAY-ZING!! My husband and I enjoyed it. I used fresh parsley and added some dried basil. Oh, soooo yummy! Thank you!! I know, I will make this again when my children come for dinner. Again, thank you for this wonderful and yummy recipe.
Just made this today and OMG…amazing bites indeed. Thanks for the recipe. John
This was absolutely amazing. I think I added some basil and thyme and used onion flakes because I didn’t have any onion powder and I laid it on thick, so it didn’t look professional like the picture does but it was delicious. IT was so delicious that I used it on a pork roast a few days later and it works just as well with pork…plus it came out very moist. Thank you for this recipe. Next is beef. I’m going to try it on everything.
Thanks for sharing!!!!
So this is my 3rd time making this dish and each time it gets better and better!!!
Thank you so much for sharing this delicious recipe 🙂
If I use frozen salmon fillets, do I thaw n bake or just bake for longer time?
I would thaw them first before applying the spice rub.
I made this recipe tonight. It was delicious! Thanks!
I made this last night, and it was FABULOUS! Thank-you for a great recipe. I altered very little, adding a tablespoon of Herbs de Provence, as somebody suggested, and cooking the salmon on a bed of sliced zucchini and yellow squash. Both the salmon AND the squash were tender and succulent, and my family was delighted with the meal!
Thank you Imma for sharing your recipe! It’s super delicious and my family loved it! Will be making it again.
Is it supposed to be paprika or smoked paprika? The ingredients & instructions say one and the picture instructions says the other. Not being sure, I went with regular paprika but I’d like to know for next time. It’s in the oven now!
Both work. I use whatever paprika I have on hand for this recipe
I just wanted to let you know that when the recipes ‘googled up’ (that should be a phrase now, I think) … Anyhow, I clicked on this one because of the teasing intro of ‘Christian’ recipe. As a Christian, I was intrigued and curious. In any case, just letting you know I’m going to making salmon filets with fresh green beans and roasted sweet potatoes for dinner for me and my wife tonight. Only real deviation I’m planning is a little rosemary since we have a bush, but the only parsley it basil we have is dried. In any case, I’ll let you know what at think, but I’m really looking forward to it and I’m sure my wife will love it!
Thanks the recipe and taking the time to share!
P.S. I’m just curious now … Looking back at the comments, was that supposed to say “Christian” or “Christmas?” Now I’m wondering if spell-check ‘helped’ out. In any case, like I say, just curious.
Thanks again!
I’ve got to give a rating to leave a comment, but I’m guessing it’ll warrant the 5star anyhow!
Yes, it’s Christians indeed. We aren’t allowed to eat meat on Fridays during Lenten season and salmon is my go-to protein.
Is Salmon not a meat? Its flesh from a living creature . By the way great recipe!
I’ve always found that funny. “Oh I can’t eat meat, I’ll have the fish” but I guess it just means (or has been changed to mean) no meat from a land animal. I guess technically in food meat and fish are considered different.
Loved the combination of salmon and butter, my results were lovely.
Awesome! Thanks for the feedback!