It’s so easy to make my Baked Salmon recipe at home, and it’s just as good (and much less expensive) than a restaurant. We love a garlic butter seasoning, but have tips for using other salmon seasonings as well.
Any level of cook can master this Baked Salmon recipe.
Any level of cook can master this Baked Salmon recipe.Nothing beats a perfectly cooked fillet of salmon, and although it’s always one of the more expensive items on a menu, it’s extremely easy (and much cheaper) to make from home.
My mom regularly baked salmon for Sunday dinner growing up (or flank steak, or a “surf and turf” combination of steak and salmon) and it’s one of my favorite meals, with roasted vegetables and wild rice pilaf or risotto and sautéed mushrooms. Delicious!
Plus leftover salmon makes a great meal the next day on top of a salad, or with our salmon bowls.
If you love seafood recipes you must try my Seared Scallops, Shrimp and Grits, Fish and Chips, Cioppino, or Seafood Pasta.
How to bake Salmon:
Rest Salmon on the counter for 20-30 minutes until at room temperature. Pat the fresh with a paper towels to remove excess moisture, then place on a baking tray lined with aluminum foil and sprayed with cooking spray.
Make garlic butter by mixing melted butter, lemon juice, and garlic then spoon over top of the salmon.
Bake at 400°F for 12-15 minutes, or until 120-130 degrees for medium rare/medium (no higher than 140ºF) when checked with a thermometer. It will continue to cook as it rests, so don’t overcook it. You can also check salmon for doneness by gently pulling back on the thickest part of the flesh with a fork; it should flake easily and look opaque.
Serve baked salmon fillet with Green Beans, Potatoes Au Gratin, Whole Roasted Cauliflower, Waldorf Salad, Vinegar Coleslaw, or Beet Salad.
Tips for Baking Salmon:
- Buy High Quality Salmon like King Salmon (Chinook), Silver Salmon (Coho), Red Salmon (Sockeye), Pink Salmon (Humpback), or Atlantic Salmon.
- Check For Freshness: First do a quick smell check; fresh salmon should have a mild, salt-water smell (NOT a strong fishy smell). Then gently poke the flesh and it should spring back. Choose bright orange-red hue in the fillet (nothing with darkening flesh around the edges or brown/yellow discoloration). If you buy a whole salmon, look in the eyes of the fish and choose bright, clear eyes, not sunken or cloudy.
- Thaw Frozen Salmon Properly in the refrigerator or place in a sealed bag under running cold water until thawed. Don’t use hot water or heat! Let it sit at room temperature before baking.
- Do Not Rinse: Washing your fish is unnecessary and just contaminates the rest of your sink. Any bacteria will be killed during cooking. Water can also break down the flesh of the salmon. Just pat salmon flesh with a paper towels.
- Season – But Not Too Soon: Unlike most meats, we don’t want to add the seasoning (especially salt) too early as it will bring the moisture out and leave the salmon dry. Season just before baking.
- Leave skin on for baking as it helps protect the fillet from the heat of the pan and keep the juices and cook evenly. When it’s time to serve, slide the spatula under the flesh and it will separate from the skin easily.
- Don’t Overcook: Most restaurants serve salmon medium rare, but you can cook it a little longer if you prefer. Ideally, remove the salmon just before it’s done as it will continue cooking while it rests. I aim for between 120-130 degrees F (USDA recommends 145 F but I think that is overcooked…you can use your best judgement in this case).
More Salmon recipes:
- Cedar Plank Salmon
- Air Fryer Salmon Bites
- Salmon Bowls
- Salmon Tacos
- Hot Honey Salmon Bowls
- One Pan Baked Salmon and Vegetables
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Recipe
Baked Salmon
Ingredients
- 1 ½ – 2 lbs salmon fillet (or about six (4oz) portions)
- salt and freshly ground black pepper
Garlic Butter :
- 3 Tablespoons butter , melted
- 4 cloves garlic , minced
- 2 teaspoons lemon juice
- fresh chopped parsley and lemon slices , for garnish, optional
Instructions
- Rest salmon. Set salmon on counter and allow it to rest for 20-30 minutes to come to room temperature. Pat with a paper towels. (You can cut one large salmon filet into smaller 3-4 oz portions, or leave it whole).
- Line a sheet pan or any baking tray with a piece of aluminum foil. Lightly spray with non-stick cooking spray. Place fillet on top, skin side down.
- Garlic butter: Melt butter and stir in garlic and lemon juice. Spoon mixture over the flesh of the salmon fillet. You can enclose the aluminum foil around the salmon, if you want (some people prefer it cooked inside a pocket of foil, to make sure it's moist) but you don't have to.
- Bake at 400 degrees F for 12-15 minutes depending on thickness of salmon and desired doneness. USDA recommends 145 degrees F (Remove it a few degrees before desired temperature, as it will continue to cook outside the oven). I always cook my salmon to 120-130 degrees F, for medium rare to medium. The easiest way to check if salmon is done is to use a fork to gently pull back on a section in the thickest part of the filet. The salmon should flake away easily.
Notes
- Cajun: brush salmon filets with olive oil and sprinkle generously with cajun seasoning. Bake as instructed.
- Dill: Season salmon with the garlic butter in the recipe, and bake as directed. Sprinkle some fresh chopped dill on top when it comes out of the oven (or sprinkle generously with dried dill before baking).
Nutrition
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*I originally shared this recipe September 2013. Updated October 2019, March 2022 and January 2025.
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I made the recipe with garlic- butter sauce. It came out so delicious. Want to try lemon-dill next time. Thank you for this easy, delicious recipe.
This is the very best recipe for sockeye salmon I have ever had. Thank you Sincerely Cecile
Excellent recipe! Excellent guidance. Made with the garlic butter as written, but in a casserole dish. Scrumptious.
Kinda busy recipe. Prefer olive oil, butter pads lemon slices and minced garlic. Covered ,400 degrees.
The garlic butter sauce was so easy and delicious!!
Another recipe using dill is to add a generous portion of dill to flour and water and knead into a dough.
I am not, a big salman fan, but I used dill, butter as you directed, loved it. I am a good cook, will add this to , my seafood notes, thanks!!
I had a 3.95 pound Atlantic salmon. I cooked it at 375* for 30 minutes put limon slices dill,butter on it. It was fantastic .sides of baked broccoli , lime coriander rice. What a great meal.
I SO appreciate the do’s and don’t’s ! It helped me out a lot!!! I’ve made salmon many times, but this is the best tutorial to help me make it taste better. I tried the garlic butter marinade and made it for my parents, husband, kids and I. It is the only way I’ll make it now! My parents said that it was the best marinaded salmon they’ve had in years. My husband is allergic to salmon so I got fresh cod for him and it tastes great on cod too for those of you who have allergies.
I’m not a cook. My wife has Alzheimer’s so I’m forced into kitchen duty. This recipe and instruction was clear and easy to follow. i followed it to the letter and the result was perfect salmon that brought a big smile to her face.