Baked Salmon Recipe
This baked salmon recipe makes juicy, tender salmon every single time. Simple ingredients, fast baking time, and perfect flavor for busy weeknights.
Ingredients
- For the Salmon Base
- 1½ to 2 lbs salmon fillet
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 lemon sliced
- 2 cloves minced garlic
- For the Simple Herb Butter
- 3 tablespoons softened butter
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped dill
- ½ teaspoon paprika
- For Serving
- Extra lemon wedges
- Fresh herbs
- Flaky sea salt
- Optional: a drizzle of olive oil
Instructions
- Prep the Salmon (2 minutes)
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper or foil.
- Place the salmon skin-side down on the sheet. Pat dry with a paper towel.
- Season the Salmon (1–2 minutes)
- Rub the fillet with olive oil.
- Sprinkle generously with salt and pepper.
- Add the minced garlic and arrange lemon slices on top.
- Make the Herb Butter (1 minute)
- In a small bowl, mix the butter, parsley, dill, and paprika.
- Dot or spread it evenly across the salmon.
- Bake the Salmon (12–15 minutes)
- Place the baking sheet on the center rack.
- Bake until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F.
- Depending on the thickness, this can range between 12–15 minutes.
- Rest & Serve (2 minutes)
- Let the salmon rest for 3 minutes.
- Add fresh herbs, flaky salt, and extra lemon if you like.
- Serve warm.
Notes
- Wild salmon cooks faster because it’s leaner; check early to avoid overbaking.
- Always check the thickest part of the fillet for doneness.
- For dairy-free salmon, replace butter with olive oil.
- Add extra lemon after baking for a fresh, bright finish.
- Leftovers reheat best at low temperatures to prevent drying out.