Baked Salmon Recipe

This is the best healthy baked salmon recipe. It’s topped with a zesty lemon and fresh herb marinade, then baked in the oven until it’s flaky with a rich, buttery texture. We make this salmon often as a simple weeknight dinner paired with rice and veggies.

Salmon is one of the few proteins that my picky toddler likes, so it’s no surprise that we made this delicious baked salmon on weekly basis. I love that it’s quick, involves minimal clean up, and tastes incredible.

Baked salmon ingredients

Salmon: I usually use frozen salmon filets for this recipe that have been thawed in the fridge overnight.

This is cost-effective and convenient if I don’t have time to go to the grocery store to get fresh salmon.

Olive oil (or butter): Using a healthy fat, such as olive oil or butter helps keep the salmon moist while baking, enhances the flavor, and prevents sticking.

Fresh lemon juice: This adds brightness and a touch of acidity, which helps cut through the fish’s fat. The lemon juice also makes it tender and moist.

Fresh parsley or dill: Fresh herbs, such as flat-leaf parsley or dill infuses flavor into the fish while it bakes in the oven.

Garlic: This gives the salmon good flavor.

Honey: This adds a slight sweetness to balance the richness of the fish and acidity of the lemon juice.

Sweet paprika: This adds a little color and good flavor to the fish.

Thyme: This adds good flavor to the fish. You can use dried oregano or basil if you prefer.

Salt and black pepper: This helps all the flavors pop.

How to make baked salmon in the oven

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and lightly spray with cooking oil.

Pat the salmon dry with a paper towel and place the fish (skin-side down) on the baking sheet. Let it come to room temperature for 15 minutes.

In a small bowl, mix together the olive oil, fresh lemon juice, chopped parsley or dill, garlic, honey, paprika, dried thyme, salt, and the freshly ground black pepper.

Just before putting the salmon in the oven, use a spoon or brush to spread the marinade all over the top and sides of the fish. Top each salmon with a slice of lemon.

Bake in the preheated oven for 12 to 15 minutes, or until the internal temperature reads 145°F at the thickest part of the salmon. Avoid overcooking.

Tips for baking salmon in the oven

Prevent dryness. Brushing the salmon with olive oil or melted butter can help keep the fish moist and act as a barrier to heat while baking in the oven.

Avoid overcooking. The salmon should look opaque and flake easily with a fork. I recommend using an instant-read thermometer to check the temperature of the fish.

I always cook salmon to an internal temperature of 145°F at the thickest part of the fish to ensure safety, especially when feeding it to my toddler.

However, I know some people prefer to cook their salmon to medium-rare or medium, which means you’ll want to pull the salmon out of the oven when the internal temperature reads 125°F to 130°F.

The fish will continue to cook as it rests, which will result in moist, flaky salmon.

Pat the salmon dry before baking. Patting the salmon dry with a paper towel before cooking helps remove any surface moisture.

This prevents the salmon from steaming and allows the seasoning to better stick to the dry fish.

Let the salmon sit out before baking. I recommend letting the salmon sit out at room temperature for 15 minutes before cooking. This helps the fish to cook more evenly.  

Season the salmon right before baking. For the best texture, it’s important to season the salmon right before it goes into the oven.

Seasoning the salmon with salt and lemon juice too early can draw out moisture, which results in drier fish.

What to serve with baked salmon

Rice or potatoes: Chinese fried rice, cilantro lime rice, roasted baby potatoes, lemon parmesam roasted potatoes, easy baked potato wedges.

Leafy green salad: Kale crunch salad, arugula pear salad, arugula lemon salad, blueberry arugula salad, strawberry arugula salad, fresh garden salad, simple green lettuce salad, kale salad with apples and walnuts.

Pasta or quinoa salad: Moroccan quinoa salad, creamy macaroni salad, caprese pasta salad, kale and quinoa salad, Greek pasta salad.

Veggies: Roasted vegetable medley, steamed broccoli, grilled asparagus, roasted brussel sprouts, sauteed green beans.

Please let me know how you like this baked salmon recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this baked salmon as much as I do.

Print