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Baked Salmon
Americangluten-freedairy-free

Baked Salmon

Sheet-pan salmon with lemon, salt, and olive oil. The baked salmon recipe people search for a weeknight protein that does not need a marinade overnight.

22 minsEasy4 servings380 kcal

This is the salmon recipe for nights when you want a real dinner without a plan. Four fillets, olive oil, lemon, and pantry seasonings go from fridge to table in 22 minutes, with no marinating, no special equipment, and no lingering fish smell in the kitchen.

High heat does most of the work. At 400°F (200°C), the fillets cook through before the outside dries out, and patting them dry first means they roast instead of steam — that is what gives you moist, flaky fish rather than something pale and watery. Lining the pan with foil means cleanup is nearly nothing.

Expect moist fillets that flake cleanly with a fork, with bright lemon and garlic over the top and browned edges. The dill is classic with salmon but genuinely optional. Four fillets feed four as a main, alongside rice, potatoes, or a salad.

shopping_basketIngredients

  • Salmon fillets4 (about 6 ounces each), skin on or off
  • Olive oil2 tablespoons
  • Lemon1, half sliced, half for juice
  • Garlic2 cloves, minced
  • Salt1 teaspoon
  • Black pepper1/2 teaspoon
  • Dried dill or parsley1 teaspoon, optional

Nutrition Per Serving

Calories

380

Protein

34g

Fat

26g

Carbs

2g

restaurantInstructions

1

Heat the oven

Heat oven to 400°F (200°C). Line a sheet pan with foil for easy cleanup. Pat salmon dry with paper towels — wet fish steams instead of roasting.

2

Season

Rub fillets with olive oil, garlic, salt, pepper, and dill. Lay lemon slices on top or around the pan. Place salmon skin-side down if the skin is on.

3

Bake

Bake 12–15 minutes depending on thickness. The fish is done when it flakes with a fork and the center is just opaque. For a 1-inch-thick fillet start checking at 12 minutes. Do not bake until it is dry and white all the way through.

4

Rest

Squeeze fresh lemon over the pan. Rest 2 minutes. Serve with leftover rice, mashed potatoes, or a bag of salad.

timer

Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

  • Pat the fillets dry before seasoning. Surface moisture turns to steam in the oven and keeps the fish from roasting; dry fish cooks more evenly and comes out flaky instead of watery.
  • Start checking at 12 minutes even if the fillets look thick. Carryover heat finishes the center while the fish rests, so pulling it when the middle is just opaque keeps it moist on the plate.
  • Cook skin-side down if the skin is on. The skin shields the bottom from the hot pan and crisps into the best part of the fillet; it releases cleanly once cooked.
  • Cut the fillets to a similar thickness when you can. A thick center and a thin tail on the same pan means one piece is underdone while another is dry; tuck thin ends under or check the pieces separately.

swap_horizSubstitutions

  • No fresh lemon? Use 2 tablespoons bottled lemon juice squeezed over the finished fillets, or swap in lime.
  • No dill? Use 1 teaspoon dried parsley, oregano, or Italian seasoning, or skip the herb entirely.
  • No olive oil? Use the same 2 tablespoons of any neutral oil, or melted butter for a richer finish.
  • Frozen fillets? Thaw them overnight in the fridge first, then pat dry and cook as written; baking from frozen needs 20 to 25 minutes and cooks unevenly.

restaurantWhat to serve with it

Serve with leftover rice, mashed potatoes, or a green salad, as the recipe suggests. Steamed broccoli or green beans plus crusty bread to soak up the lemony pan juices are both good with it.

kitchenStorage & reheating

Refrigerate within 2 hours in an airtight container; keeps 3 to 4 days. Cooked salmon also freezes well — up to 3 months for best quality, though the texture softens slightly on thawing.

To reheat: Reheat gently so it does not dry out: warm in a 275°F (135°C) oven, covered with foil, for 10 to 15 minutes until the center reaches 165°F (74°C). A covered skillet over low heat works too. Skip the microwave — it turns salmon rubbery.

Recipe FAQ

How do I know when baked salmon is done?expand_more

It flakes easily with a fork and the center is just opaque, not translucent. For a 1-inch-thick fillet baked at 400°F (200°C), start checking at 12 minutes. An instant-read thermometer should read 145°F (63°C) in the thickest part.

Should I bake salmon with the skin on or off?expand_more

Either works, but skin-on is more forgiving. Place the fillets skin-side down so the skin shields the fish from the hot pan while it crisps. The skin peels away cleanly once the salmon is cooked.

Can I use frozen salmon fillets?expand_more

Yes, but thaw them first. Thaw overnight in the fridge, pat dry, and cook as written. Baking straight from frozen takes 20 to 25 minutes and the outside overcooks before the inside is done.

What temperature should baked salmon reach?expand_more

145°F (63°C) at the thickest part, per USDA guidance. Rest the fish 2 minutes before serving; it finishes cooking gently as it sits.

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