Julie Clark
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Baked Salmon (Quick, Juicy, and Done in 20 Minutes)
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This baked salmon is ready in about 20 minutes, uses simple pantry seasonings, and comes out flaky, buttery, and full of flavor every time. Bake at 400°F for 10–14 minutes depending on thickness for tender, never-dry salmon.
The Baked Salmon Recipe I Keep Coming Back To
I’ve tested a lot of salmon over the years; recipes like lemon salmon, garlic butter salmon and honey garlic salmon. But baked salmon is the easiest and my most favorite method for fork tender salmon.
It reminds me of how we season our baked cod recipe because it just works. Nothing fancy, no complicated sauces, just a dependable method that turns out right every time.
If you’re just getting comfortable cooking salmon, this is a great place to start.
What should you serve with salmon? keep it simple and balanced. Try roasted potatoes or creamy mashed potatoes, a simple side salad or green beans and dinner rolls.
And if you love this, you’ll also want to try easy salmon patties, salmon burgers, brown butter salmon or a simple one pan chicken dinner on busy nights.
Enjoy! -Julie
Ingredients
- All kinds of salmon will work for this baked salmon recipe. This is featured with wild Alaska king salmon, but Coho salmon, pink salmon or wild sockeye salmon work as well.
- Salmon filets come in all sizes. For oven baking, it’s best to choose thick salmon filets (5-6 ounces each) that are even in thickness all the way through for even cooking. Thin filets may only take 5-6 minutes for baking time, while thick filets may take 10-14 minutes.
- If you’re limiting butter in your diet, drizzle with olive oil instead.
- Fresh lemons give the best taste for squeezing the juice on top and you can even add lemon zest, but in a pinch, use lemon juice concentrate.
See the recipe card for full ingredients and amounts.
Tips for Making Baked Salmon
- Pat it Dry. Before seasoning, pat the salmon fillets dry with a paper towel to help them brown nicely and prevent excess moisture from making them mushy.
- Use High Heat. Bake at 400°F (200°C) for about 10-14 minutes, depending on thickness. This ensures a tender, flaky texture without drying it out. Our fillets were between 5-6 ounces.
- Don’t Overcook. Salmon is cooked fully when it reaches an internal temperature of 145°F (63°C) in the thickest part of the salmon, is opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Many prefer pulling salmon out of the oven at 125°F–135°F for a more moist, medium-cooked center.
- Add Moisture. Brush with extra virgin olive oil or melted butter and bake with lemon juice to keep it moist and flavorful every single time.
Should you cover salmon when baking?
Bake salmon uncovered. Leaving it uncovered helps the top develop flavor and keeps the texture from getting soft or steamed. If you cover it, you’ll lose that slightly roasted finish.
Can you use frozen salmon?
Yes, but allow it to fully thaw before baking it to ensure even baking and safe internal temperatures.
How do you know when salmon is done?
The easiest way to tell is with a fork. Gently press into the thickest part of the filet. If the baked salmon separates into soft flakes, it’s ready. If it still looks glossy and resists, give it another minute or two.
Or, test the internal temperature. 145°F is fully cooked with a firmer texture and considered safe by the USDA. 125–135°F is more tender with a slightly soft center.
Sauces for Salmon
For baked salmon dipping sauces, try one of these:
Can I freeze leftover cooked fish?
Yes, you can freeze cooked fish for up to 6 weeks. Allow the fish to cool to room temperature before sealing in an airtight container and freezing.
Oven Baked Salmon in 20 Minutes
This baked salmon is ready in about 20 minutes, uses simple pantry seasonings, and comes out flaky, buttery, and full of flavor every time. Bake at 400°F for 10–14 minutes depending on thickness for tender, never-dry salmon.
Servings 4
Prep Time 5 minutes
Cook Time 15 minutes
Ingredients
- 4 salmon fillets about 5–6 oz each, skin on preferred
- 2 tablespoons melted butter
- 2 teaspoons fresh lemon juice
Seasoning mix:
- 1 teaspoon garlic powder or 2 teaspoons minced garlic
- 1 teaspoon paprika
- ¾ teaspoon salt slightly more than cod
- ½ teaspoon black pepper
- ½ teaspoon dried parsley or Italian seasoning
- ¼ teaspoon onion powder
For serving:
- Lemon wedges
- Fresh parsley optional
Instructions
- Preheat oven to 400°F. Line a baking sheet pan or 9×13" dish with a piece of parchment paper or aluminum foil.
- Pat the salmon dry. This helps the seasoning stick and gives better texture. 4 salmon fillets
- Mix the seasoning blend in a small bowl. 1 teaspoon garlic powder, 1 teaspoon paprika, ¾ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon dried parsley or Italian seasoning, ¼ teaspoon onion powder
- Place salmon skin-side down on the prepared pan. Brush with melted butter and drizzle with lemon juice. Sprinkle seasoning evenly over the top. 2 tablespoons melted butter, 2 teaspoons fresh lemon juice
- Bake for 10–14 minutes, depending on thickness. Salmon should flake easily. Test internal temp with an instant read thermometer: 125–135°F for tender, 145°F for fully done.
- Serve immediately with lemon slices and parsley. Lemon wedges Fresh parsley
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 4 salmon filets, with 1 serving being 1 filet. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 297kcal | Carbohydrates: 1g | Protein: 34g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 557mg | Potassium: 862mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 491IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg
