In this easy weeknight dinner recipe, salmon fillets are seasoned with olive oil, garlic, and thyme, then baked in the oven. Show All they need are 15 short minutes in a 425°F oven and they emerge perfectly cooked, moist and tender!  I cook salmon often and have many different recipes for this delicious fish on this website. It's my favorite fish, with tuna coming in at a close second. I prefer it to mild white-fleshed fish such as cod or halibut. In my opinion, the only secret to perfectly baked salmon is to avoid drying it out! This fish is so wonderfully flavorful. As long as you don't overcook it, you'll emerge from the kitchen with a delectable, tender fish that everyone is going to love. Here's a good recipe for you to make. Jump to:
IngredientsYou'll only need a few simple ingredients to make this tasty salmon recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need: Salmon fillets: I like to use skin-on fillets. I feel that the skin is the best part! Olive oil: I love this delicious oil, but if you'd rather use an oil with a higher smoke point, you can use avocado oil instead. Olive oil is, however, more flavorful. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the fish could end up too salty. Garlic powder and dried thyme: I prefer using garlic powder to fresh minced garlic in this recipe, as I find that it coats the fish more uniformly. Optional ingredients: I sometimes add lemon slices and bake them with the fish. I also sometimes top the finished dish with chopped parsley for a pretty garnish. InstructionsThis is such an easy recipe. The oven does all the work! The detailed instructions are included in the recipe card below. Here are the basic steps: You start by coating the fish fillets with olive oil on all sides. I use a pastry brush, but you can use your hands if you wish. Then, you sprinkle the fillets with salt, pepper, and spices. Now, place the fish pieces on a rimmed baking dish. If using, place lemon slices around them. Bake the salmon until it's cooked through. Its internal temperature should reach 145°F and you should only keep it in the oven until it reaches this temperature. You don't want to overcook it. There's no need to cover the fish in foil when you bake it. You should leave it uncovered. Expert tipAccording to the USDA, fish should be cooked medium (145°F). If you don't have a thermometer, you can check with a fork. The center of each fillet should be opaque and flaky. If it's still translucent and resists being flaked with a fork, it's not done yet. Frequently asked questionsShould I use a large salmon fillet or cut it into pieces? For even cooking, it's best to cut a big chunk into individual, 6-oz portions. It IS possible to bake a large piece, but then you do run the risk of the edges becoming overcooked while the middle is still raw. So I prefer to use smaller pieces. How long should I bake salmon? Not long! You don't want to dry it out. Generally speaking, you should bake 6-oz fillets in a 425°F oven for just 12-15 minutes. The only way to know for sure that the fish is done is to use a thermometer. So for example, if your fillets are significantly larger than 6 oz, they will need more time in the oven. Especially if they're thick. Should I use skin-on or skinless filets? This is completely a matter of personal preference. Personally, I love the skin. In fact, I enjoy the skin on all fish, especially if it's crispy. Even though the skin does not get crispy in this recipe, I still prefer skin-on salmon fillets. But the recipe is the same whether the fish has skin or is skinless. Can I cook salmon from frozen? Yes. Simply increase the baking time to about 20 minutes for 6-oz fillets. In fact, baking fish from frozen often helps avoid drying them out. However, you should only do this with smaller, 6-oz fillets. Bigger fillets will likely be undercooked in the middle if you cook them from frozen. And when cooking from frozen, it's especially important to check for doneness with an instant-read thermometer or to use a fork to make sure the center is opaque and flaky. VariationsI love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a couple of ideas for you:
Serving suggestionsSide dishesThere are so many sides to choose from - this is a very versatile main dish. But since I bake it in a 425°F oven, I like to serve it with a side dish that I can cook in the same oven. So I often serve it with one of the following:
SauceStoring leftoversYou can keep the leftovers in the fridge, in an airtight container, for up to 3 days. I don't like reheating them - they often end up too dry. So I flake them and use them cold as a salad topping the next day: If you prefer to reheat them, do so very gently. Cover the fish pieces and reheat them in the microwave on 50% power, turning often, until heated through.
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time. Recipe cardBaked Salmon RecipeThis delicious baked salmon is seasoned with olive oil, garlic, and thyme. Just 15 minutes in the oven and it emerges perfectly cooked, tender and flavorful! Prep Time15 mins Cook Time15 mins Total Time30 mins Course: Main Course Cuisine: American Servings: 4 servings Calories: 346kcal
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The USDA says that you should cook fish to medium (145°F). If you don't have a thermometer, you can check with a fork. The center of each fillet should be opaque and flaky. If it's still translucent and resists being flaked with a fork, it's not done yet. To cook from frozen, simply increase the baking time to about 20 minutes for 6-oz fillets. In fact, baking fish from frozen often helps avoid drying them out. However, you should only do this with smaller, 6-oz fillets. Bigger fillets will likely be undercooked in the middle if you cook them from frozen. And when cooking from frozen, it's especially important to check for doneness with an instant-read thermometer or to use a fork to make sure the center is opaque and flaky. Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes. Serving: 1fillet | Calories: 346kcal | Protein: 32g | Fat: 21g | Saturated Fat: 3g | Sodium: 360mg I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe! ❤️ Let's connect! Follow me on Pinterest, Facebook, YouTube, Instagram, or Twitter. Is it better to bake salmon at 350 or 400?Is it better to bake salmon at 350 or 400? Baking salmon at 400 degrees F is the perfect temperature to cook the fish and get crispy skin. If you're looking for a more gentle cooking method, you can bake salmon at 350 degrees F for 20-25 minutes, or until cooked through.
Is it better to bake salmon at 375 or 400?Salmon is a wonderfully fatty fish and very flavorful! While you can cook it at a lower temperature, 400 F is the best as it allows the salmon to garner some color and the skin to become crispy.
How long do I bake salmon at 425?Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork.
How long does it take for salmon to bake at 375?How long does it take to bake salmon? At 375ºF (191ºC), about 10 to 12 minutes for a 1 ½ pound whole fillet for medium-rare doneness. Smaller portions will cook faster.
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What temp do you bake salmon at
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