Ingredients & Substitutions
Here I explain the best ingredients for my easy baked salmon recipe, what each one does, and substitution options. For measurements, see the recipe card.
Salmon Tips:
Try to get skin-on salmon if you can — it gives the fish the best flavor, even if you don’t eat the skin. But skinless is just fine if that’s what you’ve got. You can make baked salmon recipes with pretty much any species of salmon. Sockeye or farm-raised Atlantic salmon is the most affordable. I love using wild-caught pink salmon, Coho salmon, or for a treat, king salmon is the very best. You can even use steelhead trout. Though you can bake a whole salmon fillet, individual 6-ounce fillets are my favorite way to cook salmon in the oven, because they cook more evenly — and a little faster, too.
Other Ingredients:
Olive Oil – Oil ensures that the fish stays moist and flavorful. You can also use avocado oil, or even unsalted melted butter. Lemon Juice – Use fresh lemon juice for the best flavor, or bottled for convenience. I try to use fresh lemons for this, as I place extra slices on top of the fish for a flavor boost and presentation. Garlic – You can mince or crush fresh garlic cloves, or use the jarred kind (I always have some in my fridge). If you don’t have either, you can substitute 1/2 teaspoon of garlic powder, though I think it’s a downgrade. Fresh Herbs – I used fresh dill and fresh parsley in my baked salmon recipe, but thyme would also go nicely. I don’t recommend dried herbs, but if that’s all you have, use 1/3 the amount of fresh. Sea Salt & Black Pepper
How To Bake Salmon In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
Honey – Whisk 1-2 tablespoons of honey (or my natural sugar-free honey) along with the olive oil and lemon juice. Maple – You can add the maple syrup like the honey above, or if you have time, use my sweet salmon marinade instead.
How Long To Bake Salmon?
Salmon bake time will depend on thickness, but a good estimate for individual fillets is 10-15 minutes. I always start checking at 10 minutes just in case. 400 degrees F is my optimal salmon oven temp, because it’s high enough to cook the fish quickly without drying it out, but low enough to prevent burning. You can check to see if the fish is done by flaking it with a fork, but to make my baked salmon recipe perfectly, check the internal temperature using an instant read thermometer (I use this one) inserted into the thickest part of the salmon. Below is my temperature guide to know when it’s done to your liking. I highly recommend 135-140 degrees F for moist, flaky fish, as higher than that turns out dry. Feel free to go lower if you like yours less done.
Storage Instructions
Store: Keep any leftovers in an airtight container in the fridge for 3-4 days. They aren’t as good as fresh, but I still enjoy them for lunch! Meal prep: Mix the olive oil mixture ahead and brush it on right before baking, or fully bake salmon in the oven and then portion into individual containers to simply reheat later. Reheat: Reheating salmon in the air fryer is my favorite method to avoid drying it out (about 3 minutes at 325 degrees F), but you can also cover it in foil and pop in the oven (at the same temp). It’s also delicious chilled or at room temperature. I don’t like microwaving fish because it gets dry easily, but you can if you need to. Freeze: Wrap the fish in plastic wrap, then place in a zip lock bag in the freezer for up to 3 months. Thaw overnight in the refrigerator before you reheat.
Serving Suggestions
My easy baked salmon recipe goes with almost anything — it’s one of the reasons it’s my every-occasion dinner! Since it’s so simple, though, equally simple sides work best: Make my salmon bowl for a quick lunch option, or add a baked salmon fillet as a protein over any of my salad recipes. If the fish already seems dry after storage, I use it to make my creamy salmon salad to avoid reheating it.
Vegetables – Let me be real, half the time I just roast asparagus or zucchini on the same sheet pan I use for oven baked salmon and call it a day. (You can also saute zucchini or air fry asparagus while you’ve got the salmon in the oven instead.) But this time I was feeling fancy, so I made my green bean almondine recipe, pictured above. If you want something different, my roasted brussels sprouts or roasted broccoli also make solid options, but you’d have to get them started earlier since they take longer. Salads – This fish has such bright, fresh flavors, so I love it with a fresh salad! One of my oldest faves is tomato cucumber avocado salad, but my Caprese salad or quinoa salad also works well. Starches – For a more filling meal, add my roasted potatoes, baked sweet potatoes, or your favorite rice or noodles. You can even make Instant Pot baked potatoes (which are also very hands-off) while your salmon bakes. I like my lighter options, so I go for cauliflower rice or zucchini noodles more often.
More Baked Salmon Recipes
If you like my easy baked salmon recipe but want to take it up a notch, you’ll love some of my more unique ways to bake it: You can also try my other cooking methods: grilled salmon, broiled salmon, or air fryer salmon. I make this fish all the ways!
My Tools For This Recipe
Baking Dish – Functional, durable, and beautiful… I use this for so many meals as a baking dish, but also as a serving dish. Meat Thermometer – I make my best baked salmon when I use it! And it reads in seconds.
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