Trust me when I say this is the only baked salmon fillet recipe you’ll ever need!
This easy and elegant recipe produces light and flavorful fish in under 30 minutes! Just season, sprinkle with fresh herbs and lemon juice and bake.
Delicious salmon is the perfect light and healthy entree for any time!
Baked Salmon Fillets
- Get Insta-worthy oven-baked salmon with simple ingredients and a few easy steps!
- Each baked salmon filet comes out tender and flaky with a crispy skin (optional).
- Superfood salmon is perfect any night of the week and leftovers can be used all week long in salads, soups, and frittatas!
Ingredients and Variations
Salmon: Choose filets that are fresh, firm, and look and smell clean. Skin-on salmon is a good choice as it provides a little bit of a layer between the fish and the baking sheet. Frozen filets should always be thawed in the refrigerator (never at room temperature as raw fish is highly susceptible to contamination). A whole salmon can be used in this recipe as well, just adjust the time depending on its thickness.
Seasonings: A brush of oil, some garlic, and a few fresh (ideally!) herbs are all you need for oven-baked salmon.
Variations: Switch up the seasonings and go Italian, or try a light lemon pepper blend.
How to Bake Salmon Fillets
Baked salmon fillets only need a few herbs to highlight their delicate, buttery flavor!
- Preheat oven to 425°F.
- Brush oil on both sides of the salmon filets.
- Season as directed in the recipe below.
- Bake until salmon reaches 145°F.
- Remove the fish and let rest for about 2 minutes.
Garnish with lemon and remaining fresh herbs before serving.
Best Side Dishes for Baked Salmon
Serve baked salmon with lightly seasoned veggies like parmesan roasted broccoli, roasted green beans, and an avocado salad or a bright salad with a tangy vinaigrette that balances the rich flavors of salmon.
Storing Leftover Salmon
- Keep leftover salmon filets in foil packets in the refrigerator for up to three days. Reheat them in the packets in the oven so they don’t dry out, add a few slices of zucchini and lemon, if you like!
- Freeze salmon in zippered bags for up to one month. Be aware that once frozen salmon is thawed, the flesh won’t be as firm, but it can be added to breakfast strata, a crisp salad, or even made into fancy salmon croquettes.
Have you tried this Baked Salmon Fillet recipe? Leave a comment and rating below!
Baked Salmon Fillet
- 1 pound salmon skin on or skinless (or 4 salmon fillets, about 4 ounces each)
- 1 ½ Tablespoons olive oil
- ¼ teaspoon kosher salt or to taste
- ⅛ teaspoon freshly ground black pepper or to taste
- 1 cloves garlic minced, or ½ teaspoon garlic powder
- 3 Tablespoons chopped fresh herbs dill, parsley, thyme, plus more for garnish
- 1 lemon divided
- Preheat oven to 425°F. Line baking tray with parchment paper.
- Cut salmon into 4 fillets. Place salmon on baking tray (skin side down if salmon has skin).
- Brush salmon with olive oil on both sides.
- Season top of salmon with salt, pepper, garlic, and herbs. Cut lemon in half and squeeze one half of lemon over salmon. Set the other half aside.
- Bake for 10-15 minutes, or until salmon reaches an internal temperature of 145°F. Do not overcook, otherwise salmon will be dry.
- Squeeze with the other lemon half, sprinkle with herbs to garnish, and serve immediately.
- Refrigerate leftover salmon filets covered for up to three days.
- Reheat covered with foil in the oven so they don’t dry out.
- Freeze cooled salmon in zippered bags for up to one month. Note: Cooked salmon flesh that is first frozen, then thawed, will not be as firm as it was when first cooked.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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