Best Baked Salmon

Name: Best Recipe for Baked Salmon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 5 salmon fillets or 1 large fillet cut into 2-inch pieces ((skin on preferred)); 1-2 fresh lemons, ( for finishing); 2 tablespoons unsalted butter; 4-6 garlic cloves, (minced); 2 tablespoons fresh lemon juice; 2 teaspoons lemon zest; 2 tablespoons honey; 1 1/2 teaspoons reduced sodium soy sauce; 1 1/2 teaspoons Dijon mustard; 2 tablespoons freshly minced flat-leaf parsley; 1 tsp EACH salt, onion powder; 1/2 tsp EACH paprika, pepper, dried dill (or 1/2 TBS fresh dill); 1 bunch asparagus (medium thickness), (ends trimmed); 1 pint cherry tomatoes

This Baked Salmon recipe is “the best salmon I’ve ever had” (foodie friend) and is an easy, versatile, healthy, meal-in-one, on your table in 35 minutes! The salmon is perfectly juicy every time (thanks to my tips and tricks) bathed in a bright, garlicky, herbaceous lemon sauce – no bland salmon here! This baked salmon can be made with or without the sheet pan veggies and served in salmon bowls, wraps or salads that will have everyone licking their plates!

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Watch How to bake salmon

up close of baked salmon recipe showing how juicy it is

Oven Baked Salmon ingredients

Pick up a lemon and some salmon (or stock frozen) and you should have the rest of ingredients on hand for this recipe! Let’s take a closer look at what you’ll need (measurements in the printable recipe card at the bottom of the post):

salmon and veggies

Salmon: Use either five 6-8 oz. salmon filets (fresh or frozen, thawed) OR one 2-3 pound salmon filet and slice it into filets yourself. Use wild caught when possible. If you have the option, purchase salmon with the skin on because it traps in moisture and prevents juices from running out the bottom of the salmon while baking, keeping it extra juicy.
Cherry tomatoes: If you haven’t roasted tomatoes before, you’re in for a treat! Use cherry, grape or even small vine ripened tomatoes. They will blister (look shriveled), but burst in your mouth -SO good!
Asparagus: Choose medium to thick asparagus so they cooks in the same time as the salmon.

wet rub marinade

Lemon: The recipe uses both lemon juice and lemon zest to create a thick wet rub instead of a marinade that’s too watery and will wash off the salmon. Wash the lemon before grating the zest. Grate just until you reach the pith (the white part) and no further because the pith is extra bitter.
Garlic: I use 4 cloves of fresh garlic or 6 for the garlic lover!
Mustard: Use Dijon or stone-ground mustard, whatever you have on hand.
Honey: Regular clover honey works perfectly for this recipe. You can swap it with maple syrup in a pinch, noting a different flavor profile.
Soy Sauce: The soy grounds the recipe with a slight hint of umami. Use reduced sodium or reduce the salt in the marinade.
Butter: Use unsalted butter or reduce the salt in the recipe. You may substitute the butter with olive oil if desired.
Parsley: Use flat leaf parsley for its robust flavor and not curly parsley. You may substitute with dried in a pinch.
Herbs and spices: The wet rub marinade is rounded out with onion powder paprika, dill, salt and pepper.

salmon baked in oven being served with rice, tomatoes and asparagus

Baked Salmon variations

Use one large fillet. Slice the large fillet into smaller fillets – or not! Keep it whole if you’d like and adjust the baking time as needed.
Play with the seasoning: Mix up the herbs and/or spices ratio to change the flavor profile.
Add fresh herbs: Replace any of the dried herbs with three times the amount of fresh.
Make it spicy: Add chili sauce, cayenne pepper or red pepper flakes.
Make it sweeter: Add extra honey to the marinade.
Mix and match veggies: Pair the salmon with any vegetables you’d like, adjusting the cook times as needed.
Use another type of fish: I imagine this marinade would pair well with many types of seafood.

How to make the Best Baked SalmoN

This oven baked salmon comes together quickly with minimal prep work. Let’s take a closer look with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make Wet Rub. Add 2 tablespoons butter and the 4-6 minced garlic cloves to a medium bowl and microwave until butter is melted. Whisk in all remaining marinade ingredients.

showing how to make baked salmon by whisking butter, garlic, lemon and seasonings together in a bowl

Step 2: Assemble. Add asparagus to the prepared pan and toss with 1 tablespoon marinade, push to one side of the pan. Add tomatoes and toss with ½ tablespoon marinade, push to the opposite side of the pan. Line the salmon down the center of the pan.

showing how to make baked salmon in the oven by lining salmon down the center of a baking sheet with tomatoes and asparagus on the sides

Step 3: Marinate. Evenly drizzle the salmon with the wet rub marinade, then brush the top and sides of the salmon. Marinate while you preheat the oven.

showing how to make baked salmon in the oven by adding wet rub to salmon fillets to marinate

Step 4: Bake. Bake uncovered for 12-16 minutes.

showing oven baked salmon on a baking sheet

Step 5: Add Lemon. Add freshly squeezed lemon juice to each fillet. Garnish with fresh parsley if desired and season with freshly cracked salt, pepper to taste – always taste first!

showing how to bake salmon until cooking until 125 degrees F

What temp to bake salmon

Salmon is best baked at 400 degrees F. At this temperature, salmon cooks through before it dries out, maintaining a moist interior, while developing a flavorful exterior crust.

How long to Bake Salmon

Bake salmon at 400 degrees F for 12 to 16 minutes, depending on the thickness of the fillets. For optimal results, use a digital probe thermometer (this is my FAV), or an instant read thermometer and bake the salmon to an internal temperature of 125-130 degrees F (52 degrees C) to avoid overcooked salmon.

Note: The FDA advises salmon should be cooked to an internal temperature of 145 degrees Fahrenheit, HOWEVER, if you cook your salmon to this temperature, it will be dry, chalky and overdone.

Salmon Baked in Oven recipe tips

Purchase quality salmon. Look for salmon that is bright pink in color, smells fresh but not fishy, and, if possible, is wild caught. I prefer wild caught salmon (king, coho, and sockeye) because it has a richer flavor, but if you want milder flavor, then farm-raised Atlantic salmon might be the way to go. Atlantic salmon can cook up watery or mushy due to the artificial diet but I have had success with farm raised salmon from Costco (fresh and frozen), they seem to have higher quality suppliers.
Use salmon right away. If using fresh salmon, use it within one day, otherwise, it can go bad very quickly.
Do NOT rinse salmon before baking. The USDA cautions: “Do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.”
Don’t over-cook the salmon. Take care not to overbake the salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked. Aim for 125-130 F degrees and allow it to rest for 5 minutes before serving. If you have different size salmon fillets, you may need to remove one fillet from the oven before the rest are done.
Use a meat thermometer. Overcooked salmon is dry salmon. The only way to ensure perfectly cooked salmon is to use a meat thermometer. You can pick up an instant read thermometer at the grocery store or Amazon, or I am obsessed with this inexpensive digital probe thermometer – you will never overcook any protein again! This thermometer allows you to insert a probe into two pieces of fish/protein at a time (I suggest the thinnest and thickest) and it will alert you when they’re done.
Let the salmon rest. After your baked salmon is finished cooking, transfer it to a plate and let it rest for 5 minutes before serving. While the salmon cooks, the juices are forced away from the heat to the middle of the fish. The resting time allows for the redistribution and reabsorption of the juices throughout the whole fillet for optimal flavor and juiciness.

top view showing how to serve baked salmon in oven on a plate with rice, tomatoes and asparagus

How to serve this Recipe for Baked Salmon

This oven baked salmon recipe can be a meal-in-one with the salmon and vegetables, or it would also be delicious with:

Grains: Try rice pilaf, Parmesan risotto or mushroom risotto or simpler rice, quinoa, or low carb cauliflower rice or broccoli rice.
Potatoes: Pair with roasted potatoes (start 20 minutes before salmon) mashed potatoes, melting potatoes, Hasselback potatoes, or smashed potatoes.
Salads: This robust, flavorful baked salmon pairs well with big refreshing salad such as Caesar salad, mandarin orange salad, apple salad or strawberry spinach salad.
Fruit: Try summer fruit salad, fruit salad, grape salad or tropical fruit salad .
Bread: Garlic bread, breadsticks, or sweet cornbread for the win!

MEal Prep Baked Salmon Recipe

1. Whisk all the wet rub marinade ingredients together and refrigerate without the salmon.
2. Trim the asparagus and store in the fridge until ready to use. You can also toss the asparagus and tomatoes with the prescribed amount of reserved marinade at this time.
3. When ready to bake, slather the salmon with marinade and let rest on the counter for 30 minutes. Bake per recipe instructions.

Storing the Best Baked Salmon

Store leftover recipe for baked salmon in an airtight container in the fridge for up to three days. Enjoy the salmon warm in pasta, tacos, rice bowls, etc. or cold in salads, wraps etc.

HOW TO freeze Salmon baked in oven

Freeze leftover salmon for up to 3 months. To freeze, place salmon fillets in a freezer size bag in a single layer, squeeze out excess air to preserve freezer burn, label and freeze. You can also freeze individual salmon fillets by wrapping in plastic wrap before storing together.

How To reheat Baked Salmon

-Stovetop: Let the salmon come to room temperature. Heat a nonstick skillet over medium heat, then add the salmon and a splash of water. Cover, and gently steam for 2-4 minutes.
-Microwave: Microwave at 30-second intervals until warmed through.
-Oven: Warm in the oven for 10-15 minutes at 275 degrees F, until salmon reaches an internal temperature of 125°F to 130°F.

Baked Salmon in Oven FAQs

Do you bake salmon covered or uncovered?

Salmon is typically baked uncovered to allow for even cooking and to develop a delicious exterior crust. It will emerge splendidly juicy without being covered as long as it is not overcooked.

Do you have to flip salmon in the oven?

Salmon doesn’t need to be flipped in the oven because it cooks through evenly from both sides due to the heat circulation. The skin side acts as a protective barrier, and baking without flipping helps retain moisture and ensures juicy tenderness.

Is it better to bake salmon skin up or down?

It is better to bake salmon with the skin side down. This helps protect the delicate flesh and retain moisture so the juices don’t evenly flow out the bottom of the fish, keeping it extra juicy. It also makes it easier to remove the skin after cooking.

What Type of Salmon Is Best for baking?

Look for salmon that is bright pink in color, smells fresh but not fishy, and, if possible, is wild caught. I prefer wild caught salmon (king, coho, and sockeye) because it has a richer flavor, but if you want milder flavor, then farm-raised Atlantic salmon might be the way to go. Atlantic salmon can cook up watery or mushy due to the artificial diet but I have had success with farm raised salmon from Costco (fresh and frozen), they seem to have higher quality suppliers.

Should I bake salmon with the skin on or off?

Purchase salmon with the skin on. Cooking salmon with the skin on traps in moisture and prevents juices from running out the bottom of the salmon, keeping it extra juicy. If you purchase skinless salmon fillets, they will still be delicious. The skin easily peels off after cooking.

Where Should I Purchase Salmon for baking?

Purchase salmon at the seafood counter of your local market or grocery store to ensure the freshest salmon. Costco also has a good selection of fresh and frozen salmon.

Can I Use Frozen Salmon for baking?

Absolutely! Frozen fish is a great option because it is packaged at peak freshness in individual filets so you can use just what you need. It’s also easy to keep stocked. To thaw, either transfer the packaged filets (or place in a sealable bag) from the freezer to the refrigerator to sit overnight (it can take 12 to 24 hours to thaw) or let the salmon (packaged) rest in a large bowl of cold water for 30-60 minutes, changing the water occasionally if it’s gone tepid.

What are the health benefits of baked salmon?

Salmon is be a low-calorie protein source that is rich in heart-healthy omega-3s, and low in saturated fat. It is also an excellent source of several B vitamins, antioxidants and potassium. Studies show that salmon can help lower inflammation, which may reduce the risk factors for several diseases and may help skin retain moisture. A growing number of studies also suggest that including salmon in your diet might improve brain function and even reduce symptoms of anxiety, depression and the risk of age-related memory problems. All great reasons to eat more salmon this year!

How to tell when baked salmon is done?

The most accurate way to tell if your salmon is done is with an instant read meat thermometer, (this digital one is my fav) but if you don’t own one, you can also pay attention to appearance. As salmon cooks, it changes from bright pink (raw) to opaque pink. The outside of the salmon should be completely opaque but the center should still be a bit translucent, a moist coral color, but not raw. If the salmon is completely opaque all the way through, it won’t be as juicy and tender.

Cooked salmon will also easily flake with a fork along the muscle fibers. Take care not to overcook your salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked.

up close of a bite out of oven baked salmon recipe showing how tender and juicy it is

Looking for more baked salmon Recipes?

Teriyaki Salmon
Honey Soy Salmon
Baked Salmon with Dill Sauce
Baked Pesto Salmon
Lemon Pepper Salmon
Salmon with Mango Salmon
Honey Mustard Salmon
Baked Cilantro Lime Salmon
Baked Salmon with Lemon Garlic Butter

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Total Time: 35

Prep Time: 20

Cook Time: 15

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Ingredients

SALMON

5 salmon fillets or 1 large fillet cut into 2-inch pieces (skin on preferred)
1-2 fresh lemons, for finishing

WET RUB "MARINADE"

2 tablespoons unsalted butter
4-6 garlic cloves, minced
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
2 tablespoons honey
1 1/2 teaspoons reduced sodium soy sauce
1 1/2 teaspoons Dijon mustard
2 tablespoons freshly minced flat-leaf parsley
1 tsp EACH salt, onion powder
1/2 tsp EACH paprika, pepper, dried dill (or ½ TBS fresh dill)

TOMATOES AND ASPARAGUS (OPTIONAL)

1 bunch asparagus (medium thickness), ends trimmed
1 pint cherry tomatoes

Instructions

Prep Pan: Line a large/full size baking sheet with sides (15×21-inches) with foil and spray with cooking spray for easy cleanup.
Make Wet Rub Marinade: Add the butter and minced garlic to a medium microwave safe bowl and microwave until butter is softened and just starting to melt. Whisk in all remaining Wet Rub ingredients.
Prep Veggies: Add asparagus to the prepared baking sheet and toss with 1 tablespoon Wet Rub, push to one side of the pan. Add tomatoes and toss with ½ tablespoon Wet Rub, push to the opposite side of the pan.
Prep Salmon: Line the salmon fillets, flesh side up, down the middle of the pan. Evenly drizzle fillets with the remaining Wet Rub, then brush it evenly over the top and sides of the salmon. Marinate while you preheat the oven to 400 degrees F. Don't marinate longer or the fish can become mushy.
Bake: Bake uncovered at 400 degrees F for 12-16 minutes (depending on salmon thickness), or until the salmon registers 125-130 degrees F at the thickest part on an instant read thermometer (this one is my FAV), and easily flakes with a fork.
Add Lemon: Let rest for 5 minutes. Add freshly squeezed lemon juice to each fillet. Garnish with fresh parsley if desired and season with freshly cracked salt, pepper to taste – always taste first!