This baked salmon is my preferred way to cook fresh salmon from the grocery store, as it’s easy, delicious, and cleanup is a breeze. Serve it as the main dish for dinner, toss it in a mixed green salad, or shred it for picnic-friendly salmon salad. It only takes 15 minutes to make!

Baked Salmon - On a Plate with Tomatoes and Salad

I’m not exaggerating when I say that I make this quick and easy baked salmon at least once a week. It’s an integral part of my meal prep and my family always loves eating salmon.

If I’m being honest about my favorite way to eat this popular fish, it’s hands down a pan seared Crispy Skin Salmon just like at the restaurant, where the skin is like a crunchy potato chip on top of the fish. However, that’s a more involved process that involves de-scaling the fish and perfecting the sear, and it’s only meant to be eaten right away.

This baked salmon is incredibly simple prepare, and you can enjoy the fish as is, with additional seasonings and flavors, or in other recipes altogether. I personally LOVE rubbing it with a little bit of homemade Cajun Seasoning (moistened with a touch of olive oil so the spices don’t burn). Leftovers also keep beautifully.

You can also make as little or as much as you want. When I’m serving a lot of people, I’ll cook a whole side of salmon, and the cook time is more or less the same as when I cook just a few filets.

Tips for the Perfect Baked Salmon

The type of salmon you use matters – Types of salmon vary wildly in terms of eating experience. Farmed species tend to be fattier (and therefore more moist) than wild-caught salmon, but even wild varieties vary tremendously from species to species. Scroll down to the Farmed vs. Wild-Caught Salmon section below for more details and my recommendations.

Try to get a center cut piece – If possible, ask the fishmonger to cut you a center-cut portion with an even thickness. This will help the fish cook more evenly, instead of having some overcooked or undercooked parts.

Aim for medium – Salmon is fully cooked at 140°F, but can generally be eaten safely at 125°F (medium). This gives you a more moist interior and delicious eating experience.

Cook for less time at a higher temp – Because I bake salmon so often, I’ve experimented with many different oven temperatures and cooking times. I find that oven-baked salmon cooks best at higher temperatures for a shorter time — I think 425°F is the best temperature. This gives you moist pieces that flake gently.

A close up of a plate of food with a fork showing moist salmon baked in oven

Farmed vs Wild-Caught Salmon

As a rule of thumb, wild-caught salmon — such as wild sockeye salmon — is generally less fatty than farm-raised salmon. This causes wild salmon to be more prone to becoming dry and overcooked.

I’ve tried 8 different types of farm-raised and wild salmon. My preference for wild is King salmon, but it’s also the most expensive.

My favorite budget option is Whole Foods Farmed Atlantic Salmon, which has great flavor and moisture. Sockeye salmon and Coho salmon species tend to be more dry, so be extra careful with overcooking. Avoid Chum salmon, which has an inferior flavor to other species.

Removing Bones from Salmon Fillet with Tweezers

How to Bake Salmon in the Oven

Step 1: Remove the Bones if Necessary

Sometimes the fishmonger has already removed the pinbones from the salmon. If not, you will need to do this yourself.

Do not skip this step! Pinbones are particularly big and thick and pose a choking hazard if left in.

This process is easiest with tweezers. Trust me, you cannot pull the bones out of the salmon with your fingers.

Because I make this baked salmon recipe so often, I have a pair of fish bone tweezers (affiliate), which is the easiest way to remove the bones. I’ve also been able to pull the bones out with tongs in a pinch, but it’s a little tedious and harder to grip.

To remove the bones, you can feel along the flesh to see where they are poking out, then grab them with the tweezers and work them out of the fish.

Step 2: Season the Fish

Next, season the fish generously with kosher salt and freshly cracked black pepper:

Seasoning Fish Fillet with Salt and Pepper

You can add other herbs, sauces, and seasonings if you like. Scroll down to Seasoning Variations below for some ideas.

Adding fresh dill to salmon fillet

Step 3: Bake

Next, I like to line a rimmed baking sheet with foil or a piece of parchment paper. I find that even if you grease the bottom of the pan with oil, the salmon skin always sticks anyway, and it’s a pain to scrub it off. So I make cleanup easy by lining my baking sheet.

On that note, I also do not bother patting any sides of the salmon dry with a paper towel, since we aren’t looking to accomplish much browning here. Save that for when you make pan-seared salmon.

Seasoned Salmon on Foil Lined Tray Before Putting Salmon in Oven

For a 1-inch-thick piece of salmon, bake at 425°F for about 12-14 minutes, or until the center of the fish reaches 125°F-130°F for medium or 140°F for well done. Check the temperature using an instant-read thermometer at the thickest part of the filet.

Serve the baked salmon right away for the best flavor and texture.

How Long to Bake Salmon

How long your salmon needs to bake will depend on the thickness of your filet. For a filet about 1-inch thick, I find that 12-14 minutes at 425°F is perfect.

If you have an instant-read thermometer, check for doneness by inserting the thermometer into the thickest part of the filet. Medium is 125°F-130°F while well done is 140°F. Slightly undercooking is the key to tender salmon, so I like to aim for around 125°F.

If you don’t have a thermometer, look at the color and texture of the fish to determine doneness. The Salmon should change from a deep pink/orange with a shiny/glossy exterior to a lighter orange and opaque exterior. One the shiny exterior disappears, the fish should be done within a minute or two.

If you’re using a wild-caught variety, you’ll want to watch the fish very closely, as there’s less fat there and it’s easier for it to overcook and dry out.

Baked Salmon Fillet - On Plate with Salt and Pepper

Seasoning Variations

If I’m baking salmon to use on top of a salad or in other recipes, I keep the seasoning simple with just salt and pepper.

But I also love to change up the seasonings, especially when I’m making this as an entree for dinner.

Some of my favorite ways to flavor this baked salmon include:

  • Brush the fish with melted butter. If you do this, keep in mind that it will brown a bit in the oven.
  • Add fresh herbs such as chopped fresh dill.
  • Top the fish with sauces such as Dijon mustard mixed with pure maple syrup, basil pesto, or teriyaki sauce.
  • Sprinkle on spices such as Cajun seasoning, lemon pepper, or simply some smoked paprika.

If you are using a seasoning blend that contains salt, keep in mind that you may not need to add much additional salt to the fish.

Serving Suggestions

Serve baked salmon immediately after removing it from the oven, when it’s at its peak juiciness and moisture.

You can serve it with light side dishes like Roasted Parsnips, my favorite Cilantro Lime Cauliflower Rice, a fresh Greek Zucchini Salad, or my Carrot Raisin Salad.

A simple squeeze of lemon juice is also nice! You can serve the fish with lemon slices on the plate, so people can decide for themselves if they’d like to add some lemon to their portion.

If you’d like to add a sauce, I recommend Basil Pesto, Romesco, or Cilantro Jalapeño Sauce. A simple lemon butter (equal parts by weight of both) is also a delicious sauce that’s easy to make quickly.

You can also use this as the main protein for salads like Cobb Salad or Kale Salad.

If you have leftovers, you can use them to make my salmon cakes!

Recipe FAQ

How do you store leftover Baked Salmon?

Keep in an airtight container in the fridge for up to 5 days. Try to finish it in 3-4 days for optimal flavor.

Can you freeze leftover Baked Salmon?

Yes, freeze it in an airtight container for up to 3 months. To thaw, leave it in the refrigerator overnight.

How do you reheat Baked Salmon?

The best options are in the microwave or in the oven. For the microwave, do 30-second intervals at 50% power, until warmed through, being very careful not to overcook the fish. For the oven, try 300°F for 10 minutes, until warmed through.

Tried this recipe? Leave a rating and comment below — I’d love to hear how it turned out! Or, follow me on Facebook, Instagram or Pinterest!

Baked Salmon On a Plate with Tomatoes and Salad

Baked Salmon

Servings: 3
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Baked Salmon is my preferred way to cook this popular and satisfying fish, as it's easy, delicious, and cleanup is a breeze. It can be enjoyed as the main course, or used in other recipes!
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Ingredients

  • 1 pound fillet of salmon see notes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Equipment

Instructions 

  • Preheat the oven to 425°F. Line a baking tray with aluminum foil or parchment paper.
  • Unless they've been removed already by the fishmonger, remove the pinbones from the fillet with tweezers.
    1 pound fillet of salmon
  • Season the top of the fish generously with salt, about 1/2 tsp for a 1lb piece. I don't season the bottom of the fish, since I discard the skin.
    1/2 teaspoon kosher salt
  • Add freshly ground black pepper to the fillet, about 1/4 tsp, or to your taste.
    1/4 teaspoon freshly ground black pepper
  • Place the fish on the lined tray, and bake for 12-14 minutes, until the top is no longer shiny and the fish registers between 125°F-140°F in the middle, depending on desired doneness. 125°F is for medium, and 140°F is for fully cooked.
  • Serve and enjoy!

Notes

If you want to use a bigger piece of salmon, feel free, as the cook time should be about the same so long as the thickness is consistent.
Salmon species: Different types of this fish vary tremendously in terms of eating experience. For wild species, King will be the most moist, but it’s expensive. I like the Farmed Atlantic option at Whole Foods for affordability, flavor, and moisture. Sockeye and Coho dry out very quickly, so be extra careful not to overcook them. Avoid Chum, which has inferior flavor to the other species.
Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.
Freezing: Store in an airtight container for up to 3 months. To thaw, leave in the refrigerator overnight.
Reheating: The best options are in the microwave or in the oven. For the microwave, do 30-second intervals at 50% power, until warmed through, being very careful not to overcook the fish. For the oven, try 300°F for 10 minutes, until warmed through.
Variations and Uses: Add leftovers to salads, or make Salmon Salad out of it (like a tuna salad, but with salmon). Feel free to add simple seasonings like fresh dill, dijon mustard, maple, teriyaki sauce, and more. My favorite preparation is rubbing it with a tablespoon or two of Cajun Seasoning, moistened with 1 tablespoon olive oil so the spices don’t burn.

Nutrition

Calories: 316kcal, Protein: 31g, Fat: 20g, Saturated Fat: 5g, Cholesterol: 83mg, Sodium: 353mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: American
Author: Fifteen Spatulas

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