Why hello there, may I impress you with my fancy-looking Baked Salmon? Whether you need a fast, healthy dinner, a meal to wow the crowd, or a simple protein that you can enjoy tonight and eat leftover the next day, this is THE baked salmon recipe for you!
If you’ve been intimidated by cooking fish in the past, I totally get it!
I spent years avoiding buying salmon because I thought it would be too complicated to make, or that worse yet, I’d mess it up and ruin a beautiful piece of fish.
All of that changed after I discovered this easy baking method.
- This easy baked salmon takes less time to prep (five minutes) than I spent sleepily scrolling through Instagram this morning while brushing my teeth (much more than five minutes).
- It’s only five ingredients.
- You can make it with one hand, sip your wine with the other, and pet your dog/kids/loving-but-needy significant other at the same time.
- Best of all: baked salmon tastes INCREDIBLE.
Yes, it feels fancy. It looks fancy. It eats fancy.
Nothing about baking it is fancy.
Be impressed with yourself anyway!
This baked salmon was the very first salmon I learned to cook with confidence. I’ve lost track of how many times I’ve made it since.
It’s become the base of countless easy, delectable salmon recipes like Grilled Salmon in Foil, and it is still a meal I make often, both when I’m cooking for two (Ben and myself) or for a crowd.
It’s also become one of YOUR favorite recipes.
This baked salmon has dozens and dozens of glowing reviews and has been viewed millions of times.
Without further ado: what I (and many of you!) are convinced is the very best baked salmon recipe in the world!
Why Bake Salmon?
Rarely am I so rewarded for so little effort as when I make easy baked salmon. This method is dead simple, but so delicious and so good for you too.
I like to use a foil packet to keep the cooking foolproof.
- The foil locks in moisture and ensures that your beautiful piece of salmon turns out flakey, moist, and tender every single time. You don’t need to have ever cooked a piece of fish in your life to make this recipe with success.
- Foil acts as a flavor incubator. Whatever yummy ingredients you place with the fish in the foil infuse their way into every savory bite.
Don’t want to bake with foil? Make baked salmon in parchment paper instead!
- Follow all of the same recipe steps, but instead of misting the foil with nonstick spray, line the foil sheet with a piece of parchment paper.
- Lay the salmon on the parchment so that it does not touch the foil. Shape the foil packet around the parchment and bake as directed.
Step-by-Step Instructions
Prep the Oven and Pan (photo 1). Remove the salmon from the refrigerator and let it sit at room temperature for about 10 minutes. Preheat the oven to 375°F. Line a baking sheet with foil and lightly coat with baking spray.
Build the Herb Base. Arrange a couple sprigs of rosemary down the center of the foil. Slice one lemon thinly and layer half the slices over the herbs. Place the salmon on top.
Season (photo 2). Drizzle with olive oil and sprinkle with salt and pepper. Rub gently to coat. Scatter the chopped garlic over the top. Add the remaining rosemary and lemon slices. Juice the second lemon over everything.
Seal the Packet (photo 3). Fold the foil up and over the salmon to create a sealed packet, leaving a little room inside for air to circulate. If needed, use a second piece of foil to fully enclose it.
Bake. Bake for 15 to 20 minutes, until the salmon is almost cooked through at the thickest part (see below for more details on how long to bake salmon).
Broil for Finish (photo 4). Carefully open the foil. Switch the oven to broil and return the salmon uncovered for about 3 minutes, until lightly golden and just cooked through. Watch closely so the garlic doesn’t burn.
Rest and Serve. If slightly underdone, loosely tent with foil and let rest for a few minutes. As soon as it flakes easily with a fork, it’s ready. Sprinkle with fresh herbs and an extra squeeze of lemon. ENJOY!
The Best Temperature for Baking Salmon
Here’s how I determined what temperature is best for baking salmon.
- Generally when I’m making individual pieces of salmon (about 6-ounce fillets), I turn my oven to 400 degrees F or 425 degrees F. It’s the temperature you’ll find used for this Whole30 Salmon and Balsamic Salmon. The smaller portions cook quickly and can stand a higher temperature.
- HOWEVER, I tried making a large side of baked salmon in foil at 400 degrees F (a 2-pound piece like the one you see in these photos) and found that temperature a bit too aggressive.
- For my next round, I did baked salmon at 350 degrees F. It took longer than I’d hoped and didn’t come out *as* moist as I knew it could be.
- The final winner: 375 degrees F for a 2-pound side of salmon.
- The baking time will vary based upon the size and thickness of your salmon. For example, I like to try to buy wild-caught salmon, which in our store usually means sockeye or coho based on inventory. These varieties are thinner and thus cook more quickly.
- If you are using farm-raised salmon (often the case with the popular Atlantic salmon), your side will likely be thicker and need more time.
- For more information baked salmon cook times, see this Baked Salmon Temperature Guide.
- Salmon is rich in omega-3 fatty acids, which can help reduce inflammation, lower blood pressure, and decrease risk factors for diseases.
- It’s a great source of protein, potassium, and selenium, a mineral that protects bone health, improves thyroid function, and reduces the risk of cancer.
- Salmon can also help reduce the risk of heart disease, aid in weight control, and protect brain health.*
How Long to Bake Salmon
- In general, a large (2-pound) side of salmon bakes at 375 degrees F in 15 to 20 minutes. This is the size of the salmon you see in these photos.
- Individual, 6-ounce portions bake in 12 to 14 minutes at 400 degrees F.
- The cooking time can be several minutes longer or shorter depending upon the thickness of your particular piece of salmon.
How to Know When Salmon is Done Baking
The question that scares so many newbies to fish cooking! Here are the best tips to tell when your salmon is done.
- Depending upon your cut of salmon, the fish will likely be pink when it is done and some varieties like coho are naturally a very deep, almost ruby pink.
- You can check for doneness by taking a sharp knife and peeking into the thickest part of your baked salmon piece. If it is beginning to flake, but still has a little translucency in the middle, it is done, or once your salmon flakes easily with a fork, it’s done.
- Best option: Use an instant read thermometer like this one. The FDA recommends cooking fish to an internal temperature of 145 degrees F.
- I find that salmon and other fish will continue to “cook” as they rest after being removed from the oven. I typically remove my salmon early (anywhere between 137 and 140 degrees F), cover the salmon with foil, then let it rest for about 5 minutes. The resting time allows the fish to come up to 145 degrees F.
How to Shop for Salmon
- Most salmon dishes are meant to highlight the natural flavor of the fish with simple, quality ingredients. Start with the freshest fillet you can find—it’s worth paying a bit more for excellent salmon.
- Choose wild-caught salmon whenever possible. Here in the Midwest, that usually means coho, sockeye, or king salmon. Sockeye offers a bold, rich flavor and a lean texture, while king salmon is thicker, more buttery, and often the priciest option. Coho sits perfectly in the middle—balanced in both flavor and cost—making it my go-to choice.
- Try to skip farm-raised Atlantic salmon when you can. It’s often higher in fat, lower in nutrients, and can turn soft or watery during cooking due to excess moisture. Frozen wild-caught salmon is another great alternative—just let it thaw overnight in the fridge before cooking.
Ideas for Leftovers and Reheating
Cooked salmon can be eaten the next day!
- My favorite ways to enjoy leftover cooked salmon leftover are on top of a salad (I eat it cold or let it come to room temperature first), scrambled with eggs, or mixed into a simple pasta. You could also use it in this recipe for Salmon Pasta.
- Store cooked baked salmon in the refrigerator for 1 to 2 days.
- If you’d like to reheat the salmon, be slow and gentle so that the salmon doesn’t dry out. I recommend reheating individual portions, either in the microwave on low power, or in a skillet.
- To reheat in a skillet: Let the salmon come to room temperature. Heat a nonstick skillet over medium. Once it is hot, add the salmon and a splash of water, then immediately cover it. Let the salmon steam, just until it is heated through, about 2 to 4 minutes.
- To reheat in the microwave: Let the salmon come to room temperature. Gently warm on medium-low power, just until warmed through.
- You can freeze baked salmon, but it will affect the texture and the salmon will likely taste more”fishy.” To freeze, remove the salmon from the skin and freeze in an airtight container for up to 2 months. Let it thaw in the refrigerator overnight. From here, you can use it in any recipe that calls for canned salmon, toss it into Salmon Salad, or use it to make Salmon Patties or their Southern cousin, Salmon Croquettes.
What to Serve with Baked Salmon in Foil
- Roasted Vegetables. It’s so easy to pop a pan of them in the oven right along with the salmon. Classic Oven Roasted Brussels Sprouts, Roasted Brussels Sprouts with Garlic, and Cinnamon Roasted Butternut Squash are three favorites.
- Potatoes. Baked salmon with Oven Roasted Potatoes or Garlic Mashed Potatoes is super yummy.
- Asparagus. Salmon with asparagus is CLASSIC. Try this Roasted Asparagus or this creamy Asparagus Soup.
Even though baked salmon feels like something you should save for a special night in, I am begging you to give it a chance on your everyday/my-life-is-crazy/someone-feed-me hectic weeknights.
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