Easy Baked Salmon - Healthy Recipes Blog (2024)

You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

• Salmon fillets: I use skin-on salmon. The skin is the best part! It also helps protect the fish from drying out.
• Olive oil: I use it to coat the fish before baking it.
• To season: Kosher salt, black pepper, garlic powder, and dried thyme. I prefer garlic powder to fresh minced garlic in this recipe; it coats the fish more uniformly.
• Optional ingredients: I sometimes add lemon slices and bake them with the fish. I sometimes also top the finished dish with chopped parsley for a pretty garnish.

This is such an easy recipe. The oven does all the work! The detailed instructions are included in the recipe card below. Here are the basic steps:

You start by coating the salmon fillets with olive oil on all sides. I use a pastry brush, but you can use your hands.

Sprinkle the fish with salt, pepper, and spices.

Place the fillets on a rimmed baking dish. If using, place lemon slices around them.

Bake the salmon until it's cooked through. Its internal temperature should reach 145°F, and you should only keep it in the oven until it reaches this temperature. You don't want to overcook it.

There's no need to cover the salmon in foil. You should leave it uncovered. If you use foil, the salmon will steam instead of baking.

Garnish with parsley and serve.

According to the USDA, fish should be cooked medium (145°F). The best way to ensure the fish is done is using an instant-read thermometer.

If you don't have a thermometer, you can check with a fork. The center of each fillet should be opaque and flaky. If it's still translucent and resists being flaked with a fork, it's not done yet.

Here's a photo that illustrates how the salmon should look on the inside when it's done:

On the other hand, the salmon shown in the photos below is overcooked. See those white streaks? That's Albumin, which appears on salmon when it's overcooked. You can also see that the inside appears dry when it should be opaque but moist:

Should I use a large salmon fillet or cut it into pieces?

For even cooking, it's best to cut a big chunk into individual, 6-ounce portions. It IS possible to bake a large piece, but then you risk the edges becoming overcooked while the middle is still raw.

How do I know when the salmon is done?

Should I use skin-on or skinless fillets?

This is a matter of personal preference. You can use either. I love salmon skin. It's fatty and delicious. So, I use skin-on salmon.

Can I use frozen salmon?

Side Dishes:

There are so many sides to choose from - this is a versatile main dish. But since I cook the salmon in a 425°F oven, I like to serve it with a side dish I can cook in the same oven.

I often cook it in the same oven as roasted green beans:

Here's a dinner plate with baked salmon and roasted green beans:

Other sides that I often pair with this main course:

• Roasted butternut squash
• Cauliflower gratin
• Roasted fennel
• Roasted cherry tomatoes
• Roasted Brussels sprouts
• Roasted cauliflower, as shown in the photo below.

Sauce:

You can keep the leftovers in the fridge, in an airtight container, for up to three days. I don't like reheating them - they end up too dry. So I flake them and use them cold as a salad topping the next day:

If you prefer to reheat the leftovers, do so very gently. Cover the fish and reheat it in the microwave at 50% power, turning often, until heated through.

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Easy Baked Salmon

This delicious baked salmon is seasoned with olive oil, garlic, and thyme. Only 15 minutes in the oven, and it emerges perfectly cooked, tender, and flavorful!

Servings: 4 servings

Calories: 346kcal

Nutrition per Serving

Serving: 1fillet | Calories: 346kcal | Protein: 32g | Fat: 21g | Saturated Fat: 3g | Sodium: 360mg